Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Black Friday: 20% off all wines* Show more

Wines to drink with beef

Beef is an extremely versatile meat, and ranges from very tender, meaty cuts such as fillet, entrecôte or sirloin to firmer cuts such as leg, brisket or thick rib. The best cooking method depends on the cut.
The way it is cooked plays a large part in how the dish tastes, and the sauces and sides also influence the flavour experience. That's something to consider when choosing the wine to go with your meal.

Our experts’ wine recommendations for beef

Our wine recommendations for cold beef dishes

Cold beef dishes

Classic cold beef dishes include roast beef salad, carpaccio and tartare.
There are many different ways to season beef tartare. The classic marinade is made from ketchup, Worcestershire sauce, egg yolk, mustard, capers and onions, and seasoned with salt and pepper. This is a muscular, opulent marinade and can be made as hot as you like it. Medium-bodied, bottle-fermented sparkling wines and fresh and fruity red wines that have not been aged in wood work well with a mild marinade; opulent white or red wines are good with hotter marinades.
A more opulent white wine, such as Naturaplan organic Cigalus G. Bertrand Vin de Pays d'Oc, works well with a plate of roast beef and French fries.
When serving a carpaccio with olive oil and lemon juice, the acidity of the lemon must be considered. White wines with residual sweetness but that aren't too heavy are a good bet, such as Dr. Loosen Riesling Spätlese Bernkasteler Kurfürstlay.
Our wine recommendations for roast or barbecued beef

Roast or barbecued beef

Roasting beef creates strong roasted aromas that must be borne in mind when selecting a suitable wine. Equally important is the sauce served with the dish.
The more hearty and robust the sauce, the more opulent the accompanying wine should be; a Châteauneuf-du-Pape or a modern Monastrell from Spain come to mind. If, however, the sauce is full of finesse and more delicately aromatic, a light herb butter for instance, more elegant red wines such as traditionally vinified Rioja or Brunello di Montalcino are the perfect pairing.
Clay pot-roast beef is a very delicate and subtly aromatic dish. If the sauce is enlivened by herbs and fresh vegetables, an elegantly complex red wine such as Les Arènes Cornas M. Chapoutier AO or La Malora Langhe Nebbiolo DOC is a good choice.
For barbecuing, beef with a slightly higher fat content is best, as it doesn't dry out. For barbecued beef, it is advisable to select a wine that is opulent and rich, such as Bodega Septima Gran Reserva. This is because grilled meat has a pronounced roasted and smoky flavour and, at a BBQ, a whole range of different accompaniments are often served which can have very different flavours.
Our wine recommendations for braised beef

Braised beef

Beef can be braised either in a pot on the stove or in a roaster in the oven. Braising is a cooking method that often creates strong roasted aromas and a very tasty gravy or sauce. The slow and gentle cooking of all meat, vegetables and herbs produces a dish with intense and multifaceted flavours. Often, this makes the braised dish quite heavy.
This calls for a wine that is complex, yet might equally be very elegant and full of finesse, such as a Bordeaux from a classic vintage or a traditionally vinified Sangiovese from Tuscany.
Beef bourguignon is the classic braised dish with a distinctly juicy, meaty aroma and robust gravy. As the name implies, this very popular dish hails from Burgundy. So it stands to reason to select a Burgundian wine from the cellar, such as Vosne-Romanée Bouchard AOC.