As a general rule beef matches the best with rich, dry red wines like Shiraz, Cabernet Sauvignon, Merlot or Shiraz Cabernet blends.

Roast Beef

Serve mature red wines with roast beef, particularly Shiraz, Cabernet Sauvignon, and Cabernet Merlot blends - they don't mind mustard. Younger, fruity styles, with less tannin, are good for those who prefer their beef unadulterated - especially if there's Yorkshire Pudding on the plate. In the latter instance a Pinot Noir would be ideal.

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Steak

For a simple grilled steak, see Roast Beef. Peppered steak, which is sometimes served with a quite powerful sauce, needs a big, rich, peppery Shiraz, Shiraz Cabernet blend or complex Cabernet Sauvignon.

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Steak & Kidney Pie

Serve ripe, flavoursome reds, led by Cabernet Sauvignon and Cabernet Merlot, well-rounded Shiraz and Shiraz Cabernet blends. Keep oak to a minimum.

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Beef in wine sauces

Beef marinated and served in rich wine sauces can take big, rich reds, mature Cabernet and Shiraz, alone and blended.

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Casseroles/Stews

Ripe, full-bodied or savoury reds are good with beef casseroles that are packed with vegetables and savoury, herby flavours. With Goulash, choose lighter reds such as Merlot or a ripe, well-structured Chardonnay. Rustic Italian dishes like Boar, Hare or Rabbit pair very well with Sangiovese.

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Carpaccio

Choose light, fresh, medium-bodied and fruity reds.

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Chilli Con Carne

Match the rich tomato and spice-infused meat sauce and serve a full-bodied, classic peppery Shiraz or fruity Shiraz Cabernet blend.

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Beef Burgers

Good, rounded Chardonnay or Chardonnay Semillon blends work well with simple grilled beef burgers. Medium-bodied, brightly fruity reds - Merlot and Cabernet Merlot blends - are good with barbecued beef burgers. Serve these, or young Shiraz and Shiraz Cabernet blends with burgers loaded with onion, cheese and relishes.

View our recommended wines for Burgers