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The wine glass icons, show the recommended serving temperature °C
Beef |
Dish |
Cooking Method |
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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 |
How to use the tables
The tables give a snapshot of the traditional wines, suggested, you serve with Beef!
However, the list of possibilities will increase, as will your knowledge. Happy experimenting!
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