A great way to gain the full regional experience of a particular cuisine than to pair it with a wine from the same area.

Beef is prepared in hundreds of styles, flavors and dishes, yet remains true to its intrinsic identity: hearty. Served throughout most of the world as a staple meat, and an expensive delicacy in some countries, it is usually best served by a full-bodied red wine. The possible exception to this occurs when beef is used in spicy or heavily creamed dished. In these cases, a sweeter, fruitier, or more acidic wine could be ideal. We have outlined some general cooking styles and suggested some wines as accompaniment. Don't forget to experiment!

Roasted, Broiled or Barbequed Beef:
Steaks, London Broil, Prime Rib, Ribs, Tri-Tip Roast
  • Cabernet Sauvignon
  • Heavier Merlot
  • Bordeaux varieties
  • Robust Pinot Noir
  • Meritage blends
  • Petit Sirah
  • Syrah (Shiraz)
Blackened or Spiced Beef:
Cajun, Garlic, Pepper Steak
  • Fruitier Cabernet Sauvignon
  • Merlot
  • Zinfandel
Delicate Beef Dishes:
Beef Wellington, Stroganoff, or very rare meat
  • Lighter Merlot
  • Pinot Noir
  • Sangiovese
  • Heavier Gamay
  • Chianti
Sauced Beef:
  • Merlot, Zinfandel, Sangiovese
  • Pinot Noir, Gamay
-Asian (Spicy, spicy-sweet):
  • Sweeter Gewurztraminer, Late-Harvest Zinfandel
Before you barbecue:
  • Thoroughly clean your grill and preheat the grilling surface to a high temperature to destroy any bacteria.

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