Beef suggested wines list

Jams, Pickles & Preserves

Confectionery (Candies)

Description of Ingredients

Measurements, Information & Help

Recipes for Life

Beef
The wine glass icons show the recommended serving temperature °C
Dish	Cooking Method			Wine Style	Wine Suggestions
Steak	Pan fried	16	NA	Rich and full-bodied, woody but not too much	Cabernet Sauvignon, Cahors, Côtes du Rhone – Cornas
Rib Steak	Grilled	16	NA	Rich, red tannins, not too woody, a little complex	Cabernet Sauvignon, Madiran, Bordeaux – Medoc, Côtes du Rhone – St Joseph
Roast Beef	Oven Roasted	16	NA	Nicely rounded, fleshy red wine to cut through the 'fatness' of the meat	Gamay, Pinot Noir, Côtes du Rhone – Gigondas, Beaujolais
Rump steak	Grilled	16	NA	Rounded, strong wines, fleshy but not too subtle	Cabernet Sauvignon, Bordeaux – St Estephe, Côtes du Rhone – Côte Rotie, Fitou
Braising Steak	Braised in oven	17	NA	Avoid overly tannin-rich wines and match the strength to the braising liquid and seasonin	Cabernet Sauvignon, Bordeaux – Côtes de Blaye, St Emilion, Red Loire wines (Chinon grape)
Boeuf Bourguignon	Oven	17	NA	Warm and generous red wines to stand up to the rich sauce	Pinot Noir, powerful southern Burgundies – Pommard, Gevrey-Chambertain
Pot-au-feu	Stove	16	NA	Subtle, rounded wines, able to counter the mellowness of the dish	Beaujolais, Bordeaux – Medoc, Côtes du Rhone – Vacqueyras
Oxtail	Stove	17	NA	Tannin reds or simple, generous wines, maybe even a dry white	Pinot Noir, Burgundy – Volnay, Mercurey

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