The general rule for pairing beef and red wine is leaner = lighter.
Lean Cuts of Beef
These wines have slightly higher acidity than other types, and this cuts nicely through the texture of lean meat. A general rule that you can follow is to match the intensity of the dish with the wine – so, if it’s a rich beefy stew, a slightly bolder, medium red will do well, and vice versa.
Fattier Cuts of Beef
Fatty red meats work really well with bold or ‘full-bodied’ red wines, which have high tannin.
Tannin is an astringent, which works as a palate cleanser and ‘scrapes’ the fattiness of the beef from the inside of your mouth.
Beef Pairing Guide
Here’s a handy guide to pairing beef and wine, which we have borrowed from wine.net:
Suggested Wine Accompaniment
|Prime Rib||Red Burgundy, Pinot Noir, Merlot, Chianti Classico Riserva, Syrah, Zinfandel|
|Filet Mignon||Cabernet Sauvignon, Bordeaux, Red Burgundy, Merlot, Cabernet Franc, Aged Chianti, Pinot Noir|
|New York||Red Bordeaux, Red Burgundy Cabernet Sauvignon, Red Rhone, Syrah, Petite Sirah|
|Porterhouse||Cabernet Sauvignon, Chianti|
|Ribeye||Cabernet Sauvignon, Rioja, Ribera del Duero, Priorat, Sangiovese, Syrah, Zinfandel|
|Flank||Syrah, Merlot, Chianti, Cotes du Rhone, Nebbiolo|
|Sirloin||Cabernet Sauvignon, Red Bordeaux, Zinfandel, Chianti, Syrah, Red Rhone, Merlot|
|Tartare||Chianti, Pinot Noir, Red Bordeaux or Burgundy, Cabernet Sauvignon, Merlot, Sangiovese, Chablis, Gewurztraminer|
|T-Bone||Cabernet Sauvignon, Red Bordeaux, Merlot, Chianti Classico, Sangiovese, Syrah|
Getting your beef and wine pairing just right might take a bit of testing… but we’re sure you’ll manage to navigate through it.