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Food

The Essential Beef and Wine Pairing Guide

Find the perfect beef dish for your wine with our easy to follow wing pairing guide.

One of the most wonderful things about winter is savouring a range of slow cooked, hearty meals. Full flavoured and nourishing, beef is perfect for these types of dishes and when it comes to choosing the perfect wine, both reds and whites can be ideal.

Key considerations are the cut of meat, how fatty it is, how it's prepared and any accompanying sauces. While red wine lovers can match almost any variety, white wine lovers should stick with fuller, more textural varieties.

 

BEEF WINE MATCHING 101

MEDIUM TO FULL & TEXTURAL WHITES

Adam Walls is a real white wine lover, even in winter, which is why chargrilled beef and peanut green curry is one his favourite meals at this time of year. What makes it such a delicious choice, is that there's a great range of white wines to match. As he explains, "Perfect with curries and spicy food, VerdelhoFiano Pinot G Arneis and Chardonnay have the fruit weight and acidity to perfectly offset the spices and aromas of this dish." For further inspiration, our friends at Asian Inspirations have a great guide to matching some of our favourite wines with great east asian dishes here.

Light to Medium Bodied Aromatic Reds

Dave Mavor loves nights in during footy season, especially with a meal of spicy chipotle beef , which is a great match with light to medium bodied aromatic reds. "You could pair most reds with this dish", Dave says, "However, its smooth texture and tomatoey richness pairs deliciously with vibrant, lighter-bodied varieties such as Pinot Noir or Grenache , or Nero d'Avola ."

Medium Weight & Savoury Reds

When he's got the family around for a Sunday feast, one of Phil Ryan's favourite meals is pot roasted beef in red wine with garlic, fennel and rosemary . For a wine match, Phil says, "Pot roasted, slow cooked and braised beef dishes with melt-in-the-mouth textures pair well with the richness and peppery spice of cool climate Shiraz, or try Mediterranean favourites, Sangiovese or Tempranillo ."

Bold & fuller bodied reds

"We're so lucky in Australia to have so many delicious international influences and one of my favourite winter recipes is Argentinean beef steak with chimichurri sauce", says Trent Mannell. "Bolder, fuller bodied reds such as warmer climate ShirazCabernet Sauvignon and blends, Durif and Malbec are ideal partners for barbequed or roasted beef with their charry richness."

If you're looking for more beef recipes, celebrity chef Curtis Stone is an enthusiast for all different cuts of meat. In fact, he has a butchery as part of his New York restaurant, Gwen. Read all about it in his Selector interview , then check out his recipe for 80-day dry aged ribeye with creamed corn and scallions. And, for more great beef recipes, make sure you visit www.beefandlamb.com.au.

Plus, there's more winter food and wine matching inspiration to be found in our Italian inspiration feature.

 

 

 

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Wine
Pursuit of Perfection - Australian Pinot Noir
Words by Dave Mavor on 2 May 2017
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Food
Winter Food and Wine Matching Guide
Winter is such a special season for wine enjoyment. As the nights close in and you cosy up against the cold, it’s the perfect time to indulge in rich, warming reds and the more full-bodied white styles. Follow our winter and food matching guide to which wines to be enjoying this winter, then stoke the fire and fill the stockpot for a season filled with sensational flavours.   MALBEC
Robust and flavoursome, Malbec is the on-trend red to enjoy this winter. With its flavours of cocoa, red plum, sweet tobacco and vanilla, it has crowd-pleasing cool weather appeal. With its high tannins and robust structure, Malbec needs food matches with big flavours. For a tasty starter, we suggest  this delectable beef and olive empanadas recipe  . Or if it’s a winter dinner party you’re planning, try  Miguel Maestre's chickpea and chorizo hotpot recipe .   BAROSSA SHIRAZ
Rich and complex with its characters of dark fruits, rich spice, earth and chocolate, Barossa Shiraz   is just sublime in winter. Its wonderful fruit depth makes Shiraz a food-matching delight with so many options to choose from. For a classic winter feast, try  braised oxtail with Italian flavours  , or try a taste of Morocco with vegetarian harira.   CABERNET
Plush, smooth and ready for hearty food,  Cabernet   is a classic winter wine. With its flavours of blackcurrant, cedar and plum, it’s oozing with charm and its elevated tannins make it exquisite with just about any lamb dish. Explore our mouth-watering collection   or go straight for our recommendation of  lamb pie  . Cabernet is also a match made in winter heaven with vegetarian dishes and you’ll thank us for recommending  rag pasta with pumpkin, sage and tomatoes  .   PINOT NOIR
Featuring cranberry, cherry, raspberry and clove,  Pinot Noir  is the lighter red that’s perfect for winter lunches. With its fine tannins, Pinot Noir pairs perfectly with winter lunch menus featuring gamey, earthy dishes, such as Julie Goodwin’s lovely Pinot partner of  mushrooms with speck  . Or if it’s seafood you’re after, try  prosciutto-wrapped king salmon with crisp capers  .   NEW WAVE REDS
For winter evenings with a difference, there’s an exciting range of new wave of reds just perfect for the season. There are warming expressions of both Italian and French varieties, from lighter styles like Barbera and  Sangiovese  to bolder drops like Lagrein and Durif. Keeping with the Italian theme, a delectable partnership would be Barbera with our  bocconcini cherry tomato and basil pizza  recipe, or venture across the Mediterranean to Greece with this  spiced kofte with cucumber and yoghurt salad  and a nice Durif.   AGED WHITES
With their complex flavours, aged white wines can be a perfect winter choice. Hunter Valley Semillon is world famous for its ageing ability, developing toasty flavour persistence over time. Other whites with wonderful cellaring potential include Chardonnay, Riesling and Marsanne, which transform into silky, creamy drops with warming characters like honeysuckle and nougat. Semillon  and seafood is always a winner, and in winter, combining the rich characters of an aged expression with the flavour explosion in  Mark Olive’s barramundi in paperbark recipe   is guaranteed to impress. Aged Marsanne is a unique treat and another standout white to enjoy with Asian flavours. We love the inventive fusion of this this  hearty sweet potato and parsnip soup with red curry and coconut cream recipe.     RIESLING
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Two Blues Sauvignon Blanc 2014
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