When pairing wines with leaner cuts like eye fillet, sirloin tip side steak, top round roast, bottom round roast, or top sirloin, look for light or medium-bodied red wines. These wines should have slightly higher acidity that will cut through the texture of the lean meat. A general rule to follow is to match the intensity of the dish with the wine; so if it’s top sirloin beef stew, a slightly bolder, medium red such as Sangiovese will pair nicely.

Red wine tastes good with beef because of the interplay between the tannins in the wine and the protein in the meat. Fatty meats, especially, go great with bold red wines that have high tannin. The tannin is an astringent which works as a palate cleanser to ’scrape’ the fattiness from the inside of our mouth. Bold reds, like Barolo or a Napa Cabernet, work well with fattier cuts like hanger steak, filet mignon, porterhouse steak, skirt steak, New York strip, t-bone steak, and rib eye steak.

Roast beef is one of the most uncomplicated dishes to match with wine. You can really drink any medium- to full-bodied red with it. Try a Bordeaux, or other Cabernet/Merlot or Malbec blend, or a Syrah/Shiraz. If you are cooking the meat rarer, it will go well with tannins and high levels of alcohol, and suits young, full-bodied reds. For beef that’s cooked longer, older, more delicate reds are better. The sauce also affects the pairing - if it’s wine-based, it tends to suit full-bodied youthful reds like Syrah/Shiraz or Cabernet Sauvignon, while if it’s served with gravy you’re better off with a more classic wine like a red Bordeaux or a Rioja.

Beef-based stews, from classic French Beef Bourguignon to homely beef goulash, are rich dishes that demand an equally rich wine, but one with some elegance and acidity. A good red Burgundy from France, a Californian Pinot Noir, a Spanish Rioja, an Australian Shiraz or a big Californian Zinfandel would all be good partners. Other wines that have sufficient tannins to counter the richness and tenderness of stewed beef include Cabernet Sauvignon and Merlot.

Veal is one of the few red meats that can match with white and rosé wine. The classic Viennese dish, wiener schnitzel, goes perfectly with Austrian Grüner Veltliner. You can also try pairing veal with lighter reds such as Pinot Noir, Rosé of Sangiovese, Valpolicella, and Zinfandel.

Tangy sauces like BBQ, Mongolian or Hoisin go well with fruity reds like Lambrusco, Australian Shiraz, Californian Syrah, or Zinfandel. Asian beef dishes also pair wonderfully with sparkling rosé. Brown sauces like Bordelaise or red wine sauce should be paired with more earthy, bold red wines like a Bordeaux, while tomato-based sauces need medium-bodied red wines with enough acidity to match the tomatoes, like Sangiovese, Merlot, Cabernet Franc, and Tempranillo. With a peppercorn sauce, choose a wine with peppery notes such as Cabernet Sauvignon or Shiraz, and with stroganoff opt for an earthy French Syrah. With Béarnaise sauce, look for a bold red with more acidity, such as a Bordeaux or Chilean Cabernet.