Your Basket Is Empty
Basket
Phone  +44 (0)800 280 2440*

Food and Wine Matching - Beef

Return to main Food and Wine Matching page.

   Beef
OVERALL WINNER: Beaujolais is a surprisingly excellent match but any low tannin Red will fit the bill.
Cottage Pie, Chilli Con Carne, Beef Casserole/Stew
Cottage Pie needs a low tannin Red wine with little or no oak influence. Beaujolais or fruity Vin de Pays Reds are the best bets. For Chilli select a riper wine like a Zinfandel to stand up to the spiciness of the dish. This wine would also accompany a Beef Casserole or Stew as would a Morgon or a Moulin-à-Vent.
Beef Bourguignon, Daube of Beef, Steak and Kidney Pie
Red Burgundy is the traditional match for Beef Bourguignon but Merlot dominated blends from both Australia and Bordeaux are also good. Same for Daube of Beef, unless the sauce is quite light, in which case revert to lighter low tannin wines.

With the Steak and Kidney Pie, Cabernet based wines, Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a Ribera del Duero is also fine.
Beefburgers, Meatballs
Everyday Southern French Reds are just right with Beefburgers. If your Meatballs, however, are in a tomato sauce, then medium-bodied Italian Reds would be the best choice, Dolcetto and Barbera in particular.
Beef en Croute, Roast Beef, Peppered Steak
Again avoid wines high in tannin. Remember that this does not always mean young low tannin wines. Any mature Red which has shed the tannins of its youth will suffice.

Mature Red Bordeaux is delicious with Beef en Croute and Roast Beef but temper the amount of horseradish sauce with your roast as this ingredient is one of wine's worst nightmares! Steak and rare Roast Beef are some of the few food opportunities for drinking a tannic wine.

The chewy texture of the meat makes tannins more supple, so this is the occasion to have a big Red Bordeaux or Red Rhône.

Contact us for a wine recommendation to match a dish not on this page.

Return to main Food and Wine Matching page.

Wine Knowledge