Wines and red meat

With red meat, pick the wine by the cut as much as by the animal. In France, prepacked beef and lamb labels even say whether a piece is for grilling, roasting or stewing. A tender steak cooked fast over high heat calls for a young, fruity red; a tougher cut simmered for hours can take a fuller-bodied red.

Wine and Red Meat: A Friendly Selection of Red Wines

Discover our exclusive selection of red wines, carefully chosen to enhance your moments of sharing around a delicious meal. Each bottle tells the fascinating story of a terroir and a dedicated winemaker, adding a human touch to the art of wine and food pairings.

Grape Varieties, Appellations, and Winemakers' Expertise

Our red wines are crafted from emblematic grape varieties such as Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir. Each grape variety brings its unique character, subtle aromas, and a tannic structure that pairs perfectly with the intensity of red meats. Thanks to controlled appellations, these wines benefit from strict regulations that preserve the authenticity of their terroirs, whether from Bordeaux, Burgundy, or other renowned wine regions.

At the heart of this journey are the winemakers—passionate and dedicated artisans who devote their lives to tending their vineyards and creating warm, expressive wines. Their expertise, passed down through generations, is reflected in the richness and complexity of each cuvée. Their commitment and love for their craft shine through in every sip, inviting conviviality and wonder during your tastings.

Let yourself be guided by this authentic passion and create unforgettable moments by pairing carefully selected red wines with the unique flavors of your favorite red meats. Together, let’s celebrate the perfect harmony of tradition, emotion, and gastronomy.

Red Meat or Game: From the Dictionary to the Butcher Counter

The French Larousse dictionary defines red meat as meat that stays red once cooked. Some game is a separate family: wild boar and venison darken as they cook, hence the French term viande noire, black meat, and they have their own page of reds for game. The WHO counts all mammal muscle meat as red, from beef to horse.

Then comes the cut. Interbev, the French meat trade association, gives three stars for tenderness to bone-in rib steak, rib eye, strip steak, rump steak and tenderloin, all made for a hot grill or pan. Pour a young Languedoc red, such as a Minervois or a Terrasses du Larzac, at a barbecue too.

After slaughter, meat needs one to two weeks of aging in the cold, depending on the species, says Interbev; aging tenderizes it but leaves the collagen intact. Collagen-rich cuts are braised low and slow: beef bourguignon, lamb navarin, ragout or daube. A fuller-bodied red, from Bordeaux for instance, suits them. By color, see red wines for red meat or rosé.

Steak Frites, Hanger Steak, Slow-Roasted Beef: Which Red to Pour?

What wine goes with steak frites?

With steak frites, pour a fruity red with some tannic grip, such as a young Languedoc red or a Côtes du Rhône. A pan-seared steak and salty fries both welcome a wine with bright fruit and a firm finish.

What wine goes with hanger or skirt steak?

With hanger or skirt steak, pour a young, structured red, such as a Northern Rhône Syrah or a Merlot-based Bordeaux. Both are beef cuts made for grilling or pan-searing; Interbev gives hanger steak three stars for tenderness and skirt steak two.

What wine goes with slow-roasted beef?

With slow-roasted beef, pour a fruity red with fine tannins, such as a Burgundy Pinot Noir or a Saint-Émilion. According to Interbev, low-temperature cooking gives tender, juicy meat, and a supple red goes along with it without masking it.

Where can you buy wine for red meat direct from the winemaker?

You can buy wine for red meat direct from the winemaker on Avenue des Vins. Each wine's page lists the vintage and the bottle size.

See also: What Wine to Drink with Red Wine Fondue? - Wines to drink with a burger - Wines for a pierrade