![](https://36southbeef.com/wp-content/uploads/2021/01/ISS_6996_06900.jpg)
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.
![](https://teysgroup.com/au/wp-content/uploads/2017/01/ISS_6411_01489-1.jpg)
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:
Beef |
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.
Cheers!