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Tips for Beef and Wine Pairing


The general rule for pairing beef and red wine is leaner = lighter.

Lean Cuts of Beef

When pairing wine with lean cuts of beef, look for light or medium bodied red wines.


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


  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


   Cabernet Sauvignon, Chianti


   Cabernet Sauvignon, Rioja, Ribera del Duero, Priorat, Sangiovese, Syrah, Zinfandel


   Syrah, Merlot, Chianti, Cotes du Rhone, Nebbiolo


   Cabernet Sauvignon, Red Bordeaux, Zinfandel, Chianti, Syrah, Red Rhone, Merlot


   Chianti, Pinot Noir, Red Bordeaux or Burgundy, Cabernet Sauvignon, Merlot, Sangiovese, Chablis, Gewurztraminer


  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.


***Grabbed from: