How to Pair Red Meat with Red Wine

Red wine and beef is a match made in heaven. Which red, however, depends on the cut of beef, the preparation and other flavors in the dish.

Steaks
Grilled:
You'll want something with enough heft, depth of fruit and smoky oak to stand up to all the char and fat. Look for:

• American red Zinfandel


• Cabernet


• Spanish Rioja
  
• Priorat

Pan-fried:
Go fruitier, jammier and spicier:

• California, Oregon or Washington Merlot


• Australian Shiraz or Cabernet blends


• Argentinean Malbec or Merlot

With sauce:

• For a rich-and-vinegary Béarnaise, American Cabernet is perfect


• With South American-style Chimichurri, go for Chilean or Argentinean Cabernet or Merlot


• With blue cheese and butter, go for a Southern Italian red

Braises
Wine-braised:
Pick a wine similar in flavor to what you're cooking with-you don't need to break the bank on braising wine, but stick to a similar region and grape.

Stock-braised:
Rich, meaty braises like Osso Buco need higher-acidity reds to cut the richness; think of funky, earthy French reds from the Rhone or Loire Valleys, Chianti Classico, Pinot Noir from Oregon or Spanish wines from Penedes.

Roasts
Pretty much anything works well with a roast, especially lighter reds. Try:

• Pinot Noirs from the US


• Burgundy or Rhone-style blends from the US or Australia

Seared
Carpaccio: If you're serving Carpaccio as an appetizer, a full-flavored sparkling rose whets the palate for later courses; or, play to the traditional garnish of Parmesan with a young Barbera.