Beef is, without a doubt, the king of red meat. A fatty, thick steak with an excellent marbling is always a memorable meal. Beef can also be the source of rustic stews and succulent roasts. Since beef is among the fattiest meat types on our diet, you must pair it with red wines with medium to elevated tannins.
Tannins in red wine bind with protein and fat molecules in the same way they cause a drying sensation in your palate, making both the meat and wine more enjoyable. Here’s where you want to pull out the big guns and bring out an aged bottle of Bordeaux, a robust red wine from Languedoc, a spicy Rhône Syrah or a rustic red wine from the Sudoest. The bigger and bolder, the better.
For leaner cuts of meat, like a fillet mignon, a medium-bodied red wine like a Merlot is a brilliant choice. Cabernet Sauvignon, Cabernet Franc, Carignan, Duras, Fer, Tannat, Malbec and Syrah. These are all structured red grapes to match the flavourful taste of beef. Browse our red wine selection for beef pairings and enhance your steak dinner.