The best food and wine pairings with beef
Find the best food and wine pairings with all of beef recipes.
The best appellations to pair with beef
- 1. Aconcagua ValleyAconcagua, Chile
- 2. AgreloMendoza, Argentina
- 3. Amarone della ValpolicellaVénétie, Italy
- 4. Australie du SudAustralia
- 5. BaroloPiémont, Italy
- 6. BierzoCastille-et-Léon, Spain
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. GualtallaryMendoza, Argentina
- 12. JumillaMurcie, Spain
- 13. MargauxBordeaux, France
- 14. McLaren ValeAustralie du Sud, Australia
- 15. MendozaArgentina
- 16. North CoastCalifornia, United States
- 17. PauillacBordeaux, France
- 18. PerdrielMendoza, Argentina
- 19. PomerolBordeaux, France
- 20. PortoDuriense, Portugal
- 21. PrioratCatalogne, Spain
- 22. Puente AltoCentral Valley, Chile
- 23. Ribera del DueroCastille-et-Léon, Spain
- 24. RiojaSpain
- 25. Santa Barbara CountyCalifornia, United States
- 26. StellenboschWestern Cape, South Africa
- 27. ToscaneItaly
- 28. Vin Santo di MontepulcianoToscane, Italy
- 29. VénétieItaly
- 30. Western CapeSouth Africa
The wines that pair with beef
About Beef
Beef is a castrated male bovine, but in butchery generally includes the meat of all large cattle, heifer, cow, steer, bullock, steer. Among the best origins, one will find beef from Limousin, Normandy, Charolais or Parthenay, but also Chalosse (Aquitaine) and Salers (Auvergne), which are rarer. A good quality beef will be bright red and shiny, its consistency firm and elastic, its smell sweet. The fat is rather white or slightly yellow, forming a more or less tight network, the meat can be marbled or marbled. Beef provides "noble" pieces, for quick cooking, the most expensive, and second and third category pieces, rather used for slow cooking as carbonades. Among the best are steaks, chateaubriands and tournedos, entrecote, prime rib and roasts. Lesser quality dishes include braised meat, stews, bourguignons and pot-au-feu, for which you can choose pieces such as chuck, scoter, shank and collar. Discover original food and wine pairings with beef.
Recipes and Food Pairings with Beef
- American fillet (belgian-style beef tartar)
- Beef tournedos with boursin
- Baked marrow bones
- Barbecue burger
- Beef bobotie
- Beef marmite indian style
- Beef goulash
- Beef shank coq au vin style
- Beef tenderloin wellington
- Beef tongue with mushrooms
- Beef with mustard
- Beef with panang curry (red curry)
- Braciola (southern italy)
- Braised beef with carrots
- Brazilian feijoada
- Chickpeas spanish style
- Cicadas at the chib
- Cornish pasties
- Fillet of beef in a foie gras and truffle crust
- Fresh sausage
- Fried noodles with vegetables
- Marinated shrimp skewers with garlic
- Meatballs catalan style
- Monkfish tail a la plancha
- Oxtail confit in red wine
- Oxtail with seed sauce
- Parmentier with zucchini and beef
- Pastasciutta (corsica)
- Pork tongue with tomato sauce and pickles
- Pot roast
- Roast beef in a foie gras and chanterelle crust
- Roast beef in a salt crust
- Romazava (madagascar)
- Stuffed zucchini
- Susanne's christmas beef
- Sweet and sour turkish dumpling soup (eksili köfte)
- Thai beef skewers
- Traditional hungarian goulash
- Vegetable noddles
- Beef tagine with prunes and almonds
Food and Wine Pairings with Beef Dishes
Food and Wine Pairing News
BBQ wines: Great bottles to drink with all your barbecue dishes
What kind of wine should you serve at a BBQ? With the weather (hopefully) on our side, there are few things better than a barbecue in the sunshine accompanied by a delicious glass of wine. Choosing a good bottle for your barbecue can really elevate the occasion, although for something a little less formal, there’s plenty to choose from in terms of canned or bag-in-box wines instead. Forget those days of washing down a burnt burger with warm Chardonnay or a ‘cooked’ red served in a plastic ...
Hugh Johnson: ‘Veteran wine books are by modern standards short on facts’
When you have an idea that, in your first flush of inspiration, you think deserves to get beyond the breakfast table, you run straight into the modern dilemma. Is it a Tweet? Is it one for Facebook or Instagram? Should you just try it out on your nearest and dearest, or is there a book in it? A slim volume, or does it need several tomes to expound its profundity? My trade being what it is, and royalties being as modest as they are these days, I’ve rather given up on books. Writing new ones, that ...
Hugh Johnson: ‘What can irritate me is change for change’s sake’
‘New’ is the second most popular word in any sales catalogue. (The first is ‘Free’.) We scribblers can’t resist it: it guarantees copy of one sort or another. Even in the slowly evolving world of wine, where the main ethos of the product is historical continuity, ‘new’ sells. To someone like me with a strong sense of history, not to mention conservative tastes, it can be a bit unsettling. It’s not really change that bothers me. There is always room for improvement. What can irritate me is change ...