Wine with roast and braised beef
Meat
Roast beef, braised beef and short rib take a full red with ripe fruit. Long cooking makes the meat gentler than steak, so the wine can be softer too.
19 rated grapes match roast and braised beef.
Red grapes
Most known first- Nebbiolopale, tar and roses, grippyMedium body
Very high acidity - Carménèredark berry, green pepper, softFull body
Medium acidity - Aglianicodark, earthy, firmFull body
High acidity - Durifinky, blueberry, chewy tanninVery full body
Medium acidity - Marselansmooth, ripe, cassis and spiceFull body
Medium acidity - Gamaretdark, spicy, smooth, a Swiss crossFull body
Medium acidity - Alfrocheiro Pretodeep colour, strawberry, suppleMedium body
High acidity - Fumindark alpine red, pepper, firmFull body
Very high acidity - Touriga Francesaperfumed, blackberry, port blenderFull body
Medium acidity - Abruscoinky, soft, Tuscan rarityFull body
Medium acidity - Cabernet Dorsacassis, herbal, early ripeningMedium body
Medium acidity - Cabernet Mitosinky teinturier, firm, dark fruitFull body
Medium acidity - Maratheftikodeep, violet, Cyprus's fine redFull body
Medium acidity - Albarossadark, firm, Barbera's bold childFull body
High acidity - Colorinodark, firm and quietly aromaticFull body
Medium acidity - Ramiscofirm, fresh and tightly structuredMedium body
Very high acidity - Tressotdark, full, warm and structuredFull body
Medium acidity - Chancellordark, blueberry, plum and cedarFull body
Medium acidity - Tazzelenghefirm, fresh and densely structuredFull body
Very high acidity
Sources
The pairings and the style profiles are our own assessment. Grape facts on the linked pages come from Wikipedia (CC BY-SA 4.0) and Wikidata (CC0).