Beef and red wine is one of the most classic food wine pairings that exist. It's not coincidental — tannins in a powerful red wine react chemically with the proteins in the fat-marbled meat and create a combination that is greater than the two parts alone. But which red wine goes best with which beef?
Basic rule: The fattier and more marbled the steak is, the more tannin the wine can have. A lean tenderloin piece requires a lighter wine than a fat-marbled ribeye.
Wine for ribeye and entrecôte
Ribeye and entrecôte are the most fat-marbled steaks — they can handle a powerful, tannin-rich red wine:
- Cabernet Sauvignon from Napa Valley — the classic American beef match. See guide to Cabernet Sauvignon.
- Malbec from Argentina — soft tannin and dark fruit. The world's best beef country has chosen this grape for good reason. See guide to Argentina.
- Bordeaux from Médoc — the classic French choice. See guide to Bordeaux.
Wine for tenderloin
Tenderloin is leaner and more delicate than ribeye — the wine should have a bit less tannin:
- Pinot Noir from Bourgogne — elegant and fruity. Tenderloin and Bourgogne is a classic French match. See guide to Pinot Noir.
- Rioja Reserva — Tempranillo with good aging is excellent for tenderloin. See guide to Rioja.
Wine for beef on the grill
Grilled beef with the characteristic seared crust calls for wines with a bit more luscious fruit that plays against the smoky flavor. Australian Shiraz from Barossa Valley or a Malbec is practically made for grilling. See guide to wine for grilled food.
Should the wine be aerated?
Yes — a powerful Cabernet Sauvignon or Bordeaux for steak benefits from 30-60 minutes of aeration in a decanter before serving. The tannins soften and the wine opens up. See guide to decanting.
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