White Wine to Go With Beef

Whether its grilled, stewed, roasted, meatballed, or a flame-grilled patty, look no further for wine inspiration when eating the world's favorite red meat.

"Steak" is many a food lover's favorite word, and this flavorful meat has so much potential when it comes to wine pairings. Whether you're throwing a ribeye on the grill, slow-cooking boeuf bourguignon, or whipping up your favorite meatballs, my pairing guide will show you sensational pairings for this succulent meat.

Grilled Steak

The key to picking a mind-blowing pairing for grilled steaks starts with the tannins: you need a wine with a tough enough tannin base to stand up to the meat's juicy, intense grilled flavor.

Most steaks have a traditional salt and pepper seasoning, so that's where we're going to start. Think pepper and lots of it, throw in some herbaceous elements (basil, fennel, tarragon) and now you're talking. Seek out a peppery Australian Shiraz, Californian Syrah, or if you want to "parlez-vous français", get your hands on a Châteauneuf-du-Pape.

Burgers

Ah, the legendary hamburger—a triumphant creation presents a plethora of flavor combinations. Bear in mind, your pairing will rely on the topping combinations you use. Before you pick a wine, decide: spicy pepper jack, mature cheddar, or salty halloumi? Pickle relish, grilled onions, or a big slab of tomato?

If there's a lot of spice going on, I suggest a Mourvèdre Rosé to put the fire out yet retain a complexity of flavors. If it's cheddar and a field full of greens to pretend you're being healthy, a Côtes du Rhone or lighter Merlot will to the trick.

I suggest you try my ideal burger, a big, juicy delight stuffed with halloumi, BBQ sauce, and grilled onions. With toppings that bold, you wine should be, too. Think Syrah, Malbec, Zinfandel, or Cabernet Sauvignon to match the enticingly sweet flavors of the BBQ sauce and onions.

Beef Stews

Slow-cooked beef comes in many forms, but whether it's a French beef bourguignon or a traditional braised stew, one thing never changes. These dishes just scream out for full-bodied reds. We're talking well-structured Bordeaux wines from St. Emilion, complex Burgundies, Australian Shiraz, or top-quality Rhône reds.

Beef Meatballs or Spaghetti Bolognese

When it comes to Italian food, my suggestion is to stick with that country for the wine pairing, too. We're talking about a nation that has built its reputation as one of the world's most food-loving country of centuries. Pairing great food with great wine is something Italians do very well, indeed.

When you're using Italian herbs such as oregano, basil, and thyme pour a rich Chianti, a Bombino Negro, or even a Barbera.

Roast Beef

Where do I even start? Roast beef is undeniably my favorite beef dish to pair with food because of the incredibly rich flavors of meat and gravy. I strongly believe a good quality beef roast should be paired the equivalent in wine. Don't be afraid to whip out something nice that you've been saving or splash out on something special—you won't regret it.

The key points here are ensuring you find something that is well-structured, mature, complex, and bold. My staple is to go for a 5-10-year-old California Cabernet Sauvignon, but an Australian Cab/Shiraz blend will do the trick, too. If a European wine tickles your fancy, seek out a 7-10-year Old Vine Barbera or a complex Grenache. My gut tells me that age is the key here; you want something that has had time to mature.

Bonus tip: Staying true to my English roots in Yorkshire, seek out a recipe for Yorkshire puddings to mop up any excess gravy; it goes down an absolute treat with that glass of wine.

Beef Stroganoff

This is another of my favorite dishes, the basis of which is a rich, creamy sauce oozing with flavor. There are different styles of stroganoff (using cream, sour cream, or even Greek yogurt for a lighter touch) and it's important to pair based on the richness of the dish.

For a lighter stroganoff that doesn't use cream, I recommend searching for a Barolo or a structured Rioja. If it's one of those super-creamy mushroom and beef stroganoffs, the key is choosing something extremely full-bodied. Think of a complex Californian Zinfandel or a Primitivo from the very southern tip of Italy like Puglia. Other choices could include a Châteauneuf-du-Pape or a Valpolicella.

Want to learn even more about perfect food and wine pairings? Check out my cheat sheet for seafood and wine.

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Source: https://www.vivino.com/wine-news/food-pairing/beef

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