The following guidelines offer wines that complement beef, largely based on the flavours released by the characteristics of a cut and the method of cooking. However if in doubt, it is always worth talking to your wine supplier and your butcher to discuss combinations for your menu. The most important thing is to choose a wine that you enjoy!

Try: Cabernet Sauvignon, Cahors or Côtes du Rhône (Cornas)
Rich and full-bodied, a little woody.

Try: Cabernet Sauvignon, Madiran, Bordeaux (Medoc) or Côtes du Rhône (Saint-Joseph)
Rich, red tannins, not too woody, a little complex.

Try: Gamay, Pinor Noir, Côtes du Rhône (Gigondas) or perhaps a Beaujolais
Nicely rounded, fleshy red wine to cut through the ‘fatness’ of the meat.

Try: Cabernet Sauvignon, Bordeaux (Côtes de Blaye), St Emilion or Red Loire wines (Chinon grape)
Avoid overly tannin-rich wines and match the strength to the braising liquid and seasoning.

Try: Pinor Noir, powerful southern Burgundies (Pommard) or Gevrey Chambertain
Subtle, rounded wines, able to counter the mellowness of the dish.