Whether grilled, stewed, roasted, in the form of meatballs or a grilled burger, here is the perfect inspiration for pairing wine with the world's most beloved red meat.
“Steak” is a favorite word for many food lovers, and this flavorful meat has tremendous potential when it comes to wine pairings.
Whether you’re grilling a rib eye, slow-cooking a boeuf bourguignon, or making your favorite meatballs, my guide will show you sensational pairings for this succulent meat.
Grilled steak
The key to choosing a great pairing for grilled steak is tannins: you need a wine with a solid tannic base to support the intense, juicy flavor of the grilled meat.
Most steaks have a traditional seasoning of salt and pepper, so let’s start there. Imagine plenty of pepper, add some herbs (basil, fennel, tarragon) and you’re all set. Look for a spicy Australian Shiraz, a Californian Syrah, if you want a French twist, get your hands on a Châteauneuf-du-Pape, but if you want something South American you can go for the classic Malbec, or even a blend of Malbec and another grape. The tannins and body of the Malbec pair perfectly with the meat.
Hamburgers
Ah, the legendary burger—a triumphant creation that offers endless flavor combinations. Remember, your pairing will depend on the toppings you choose. Before you choose your wine, decide: spicy cheese like pepper jack, aged cheddar, or salty halloumi? Pickle relish, grilled onions, or a slice of tomato?
If there’s a lot of spice, I recommend a Mourvèdre Rosé to take the heat off but keep the complexity of the flavors. If you’re going with cheddar and a nice mix of greens to pretend to be healthy, a Côtes du Rhône or a light Merlot will do the trick.
My ideal burger? A burst of flavor with halloumi, BBQ sauce, and grilled onions. With such bold toppings, the wine needs to be on par. Think Syrah, Argentine Malbec , Zinfandel, or Cabernet Sauvignon to complement the sweet notes of the BBQ sauce and onions.
Beef Stews
Slow-cooked beef comes in many variations, but whether it’s French boeuf bourguignon or a traditional stew, one thing never changes: these dishes call for full-bodied reds. We’re talking about full-bodied Bordeaux from St. Emilion, complex Burgundy wines, Australian Shirazes, or big reds from the Rhone Valley.
Beef meatballs or spaghetti bolognese
When it comes to Italian cuisine, my advice is to stay in Italy also for the wine. We are talking about a nation that has built its gastronomic reputation for centuries. Italians know how to pair food and wine.
If you’re using Italian herbs like oregano, basil, and thyme, pour a rich Chianti, Bombino Nero, or even a Barbera.
Roast beef
Where to start? Roast beef is hands down my favorite dish to pair with wine because of the incredible rich flavors of the meat and sauce. I truly believe that a great roast deserves a wine to match. Don't hesitate to open a special bottle you've been saving or treat yourself to something truly unique—you won't regret it.
The key is to find a wine that is well-structured, mature, complex and assertive. My go-to is a 5-10 year old California Cabernet Sauvignon, but an Australian Cabernet/Shiraz blend works great too. If you prefer a European wine, look for a vintage Barbera (7-10 years) or a complex Grenache. My gut tells me that age is everything here: you want a wine that has had time to mature.
Beef Stroganoff
Another of my favorite dishes, characterized by a rich and creamy sauce full of flavor. There are different versions of stroganoff (with cream, sour cream or even Greek yogurt for a lighter version) and it is important to choose the wine based on the richness of the dish.
For a lighter, cream-free stroganoff, I recommend a full-bodied Barolo or Rioja. If you’re going for a super creamy version with mushrooms and beef, a full-bodied wine is a better choice. Think of a complex California Zinfandel or a Primitivo from the deep south of Italy, like those from Puglia. Other great choices include a Châteauneuf-du-Pape or a Valpolicella.