October in Los Angeles doesn't bring real cold, but something definitely shifts. The evenings get darker earlier, and today, as I write this post, I’m enjoying the rain outside my window. This is the time of year when I want to light candles and start thinking about slow-cooked dishes, or a good steak with a glass of red wine.
Red meat is one of the most rewarding pairings with wine. And I think it's the most popular pairing at the dinner in restaurants.
In this guide, I've gathered my favorite pairings for steaks and roasts, fall braises, lamb, and pork, along with key principles to help you choose the right bottle for any dish.
Principles of Wine Pairing
Red meat gives wine a lot to work with. Fat, protein, char, and long-cooked sauces all change how a wine tastes, and the best pairings follow that logic.
Fat softens tannin
Fat and protein soften tannin's grip, which is why a marbled ribeye pairs so well with a structured Cabernet Sauvignon. The richer the cut, the more structure the wine can have.Lean cuts need gentler wines
Filet mignon or pork tenderloin has little fat to balance strong tannins. Softer reds like Merlot or Pinot Noir, or even a fuller white, keep the pairing balanced.The sauce often matters more than the meat
A peppercorn sauce, a red wine reduction, or a mustard cream can change the whole pairing. Look at the strongest flavor on the plate and pair the wine to that.Cooking method shapes the wine
Grilled and charred meats love bold, fruity reds with some spice, like Malbec, Syrah, or Zinfandel. Slow braises are softer and deeper, so they work beautifully with earthy, savory wines such as red Burgundy, Nebbiolo, or Mourvèdre.Acidity balances rich and tomato-based dishes
Osso buco, goulash, and other braises with tomato or paprika need a wine with fresh acidity; otherwise, the wine feels flat next to the sauce.Salt is a friend of red wine
A well-seasoned steak makes tannins feel softer, and the wine feel smoother.Cook with it, drink with it
If a dish is braised in a specific wine, like boeuf bourguignon in red Burgundy, the same style in the glass is almost always a safe choice.Pork doesn't always need red
Depending on the preparation, pork can pair as well with white wine as with red. Fruit, mustard, or cream sauces often work better with Pinot Gris, Chenin Blanc, or Grüner Veltliner.
What to Avoid
Big tannic reds with lean or delicate meat
Without fat to soften them, strong tannins can taste harsh and drying. Carpaccio or filet mignon will feel lost next to a young, powerful Cabernet.High-alcohol wines with spicy dishes
Chili heat makes alcohol feel hotter, and tannins feel more bitter. With spicy rubs or chili, choose a fruitier wine with moderate alcohol.Dry, austere wines with sweet sauces
Sweet glazes like BBQ sauce or apricots in a tagine make a dry wine taste thinner and more sour. Ripe, fruit-forward styles like Zinfandel or Grenache handle that sweetness much better.Delicate old wines with bold, heavily spiced dishes
An aged wine with subtle aromas can disappear next to intense sauces. Save older bottles for simple roasts where they can shine.Heavy oak with herb-driven dishes
Strong vanilla and toast notes can overpower fresh herbs and light preparations. Herb-crusted lamb or porchetta shows better with wines where fruit and freshness lead.Serving red wine too warm
Warm reds taste heavier and more alcoholic. A slight chill, around 60 to 65°F, keeps them fresh with rich meat.
Red Meat Pairing
While there are some general principles to food and wine pairing, remember that taste is personal. We all experience flavors differently, and what delights one person might not work for another. So trust your own preferences, explore with curiosity, and, above all, enjoy the experience.
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Pinot Noir + Pan-Seared Filet Mignon with Herb Butter
Pinot Noir pairs well with tender filet mignon because its soft tannins don't overpower the meat. Its fresh acidity balances the rich herb butter, while its earthy flavors complement the herbs.
Pairing principle: Lean cuts of beef work best with red wines that have soft tannins and enough acidity to balance buttery sauces.
🍷 Alternative:
Merlot • Cabernet Franc
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Malbec + New York Strip Steak
Malbec pairs well with New York strip steak because its dark fruit flavors complement the rich, beefy taste. Its firm but smooth tannins balance the fat, while the wine has enough body to match the seared crust.
Pairing principle: Well-marbled steaks pair well with bold red wines that have enough tannins to balance the richness of the meat.
🍷 Alternative:
Cabernet Sauvignon • Tempranillo
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Cabernet Sauvignon + Ribeye Steak
Cabernet Sauvignon is a great match for juicy ribeye steak. Its firm tannins balance the fat in the meat, while its bold flavors stand up to the rich, buttery taste of the steak.
Pairing principle: Fatty cuts of beef pair well with full-bodied red wines with firm tannins, which help balance the richness of the meat.
🍷 Alternative:
Malbec • Bordeaux Blend
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Tempranillo + Tomahawk Steak
Tempranillo pairs well with tomahawk steak because its firm tannins balance the rich, fatty meat. Its dark fruit and savory flavors complement the browned crust and simple seasoning without overpowering the beef.
Pairing principle: Rich, well-marbled steaks pair well with full-bodied red wines that have firm tannins and savory notes.
🍷 Alternative:
Cabernet Sauvignon • Syrah
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Syrah + Steak au Poivre
Syrah pairs well with pepper-crusted steak because its dark fruit flavors balance the pepper's heat. Its rich flavor stands up to the creamy sauce without overpowering the beef.
Pairing principle: Peppery meat dishes work well with fruity red wines that have enough body to match rich sauces.
🍷 Alternative:
Grenache • Merlot
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Cabernet Franc + Skirt Steak with Chimichurri
Cabernet Franc pairs well with juicy skirt steak and fresh chimichurri sauce. Its herbal notes complement the parsley and garlic, while its acidity balances the olive oil and richness of the beef.
Pairing principle: Meat served with fresh herb sauces pairs well with wines that have herbal flavors and good acidity.
🍷 Alternative:
Malbec • Carménère
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Zinfandel + Air Fryer Tri-Tip
Zinfandel pairs well with tri-tip because its bold berry flavors complement the rich, beefy taste. Its moderate tannins balance the meat, while its spicy notes work well with the browned crust and seasonings.
Pairing principle: Roasted or seared beef pairs well with fruity red wines that have enough body to match the meat's rich flavor.
🍷 Alternative:
Syrah • Malbec
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Sangiovese + Sirloin Steak
Sangiovese pairs well with sirloin steak because its bright acidity balances the richness of the beef. Its cherry and savory flavors complement the browned crust, while its moderate tannins work well with this relatively lean cut.
Pairing principle: Leaner steaks pair well with medium-bodied red wines that have moderate tannins and good acidity.
🍷 Alternative:
Malbec • Tempranillo
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Merlot + Beef Wellington
Merlot pairs well with Beef Wellington because its smooth tannins don't overpower the tender beef. Its earthy flavors complement the mushrooms, while its dark fruit notes work well with the rich, buttery pastry.
Pairing principle: Beef dishes with mushrooms and pastry pair well with smooth red wines that have earthy flavors and moderate tannins.
🍷 Alternative:
Pinot Noir • Bordeaux Blend
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Syrah + Beef Short Ribs
Syrah pairs well with tender, slow-cooked short ribs because its bold flavors match the rich beef. Its firm tannins balance the fat, while its dark fruit and peppery notes complement the savory sauce.
Pairing principle: Rich, slow-cooked beef dishes pair well with full-bodied red wines that have firm tannins and deep flavors.
🍷 Alternative:
Cabernet Sauvignon • Malbec
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Red Burgundy + Beef Bourguignon
Red Burgundy (pinot noir) is a classic match for Beef Bourguignon. Its fresh acidity balances the rich red wine sauce, while its earthy flavors complement the mushrooms, bacon, and slow-cooked beef.
Pairing principle: Beef stews cooked in red wine pair well with wines that have good acidity and enough flavor to match the sauce.
🍷 Alternative:
Côtes du Rhône • Merlot
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Barbera + Osso Buco
Barbera pairs well with slow-cooked veal because its bright acidity balances the rich sauce. Its juicy cherry flavors complement the tomatoes, while its soft tannins don't overpower the tender meat.
Pairing principle: Slow-cooked meat in tomato-based sauces pairs well with red wines that have good acidity and gentle tannins.
🍷 Alternative:
Chianti Classico • Valpolicella Classico
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Pinot Noir + Beef Carpaccio
Pinot Noir pairs well with delicate raw beef because its light body and soft tannins don't overpower the meat. Its fresh acidity helps balance the richness of the olive oil and cheese.
Pairing principle: Raw beef dishes work best with lighter red wines that have gentle tannins and fresh acidity.
🍷 Alternative:
Gamay • Barbera
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Gamay + Steak Tartare
Gamay pairs well with steak tartare because its light body and soft tannins don't overpower the raw beef. Its bright acidity balances the richness of the meat, while its fresh red fruit flavors keep the pairing light.
Pairing principle: Raw beef works well with light, fresh red wines that have low tannins, especially when served with tangy seasonings.
🍷 Alternative:
Pinot Noir • Cabernet Franc
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Cabernet Franc + Bottom Round Roast
Cabernet Franc pairs well with lean roast beef because its moderate tannins don't overpower the meat. Its red fruit and herbal flavors complement the garlic and seasonings, while its fresh acidity balances the savory juices.
Pairing principle: Lean roasted beef pairs well with medium-bodied red wines that have moderate tannins and savory flavors.
🍷 Alternative:
Merlot • Sangiovese
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Côtes du Rhône + Slow-Roasted Leg of Lamb
Côtes du Rhône pairs well with slow-roasted lamb because its ripe fruit and gentle spice complement the rich meat. Its herbal notes work well with rosemary and garlic, while its balanced tannins suit the tender lamb.
Pairing principle: Herb-roasted lamb pairs well with medium- to full-bodied red wines that have savory flavors, gentle spice, and balanced tannins.
🍷 Alternative:
Cabernet Sauvignon • Rioja Reserva
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Grenache + Lamb Lollipops
Grenache pairs well with juicy lamb chops because its red fruit flavors complement the rich meat. Its soft tannins don't overpower the lamb, while its fresh fruit flavors work well with the garlic butter and touch of lemon.
Pairing principle: Tender lamb chops pair well with medium-bodied red wines that have soft tannins and a touch of spice.
🍷 Alternative:
Syrah • Tempranillo
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Rioja Reserva + Slow-Cooked Lamb Shanks in Red Wine
Rioja Reserva pairs well with slow-cooked lamb because its smooth tannins complement the tender meat. Its dark fruit, spice, and earthy flavors work well with the rich red wine and tomato sauce.
Pairing principle: Slow-cooked lamb in rich sauces pairs well with full-bodied red wines that combine ripe fruit, spice, and balanced tannins.
🍷 Alternative:
Syrah • Côtes du Rhône
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Chardonnay + Oven-Baked Pork Chops
A lightly oaked Chardonnay pairs well with juicy pork chops because its creamy texture complements the tender meat. Its fresh acidity balances the richness, while its subtle buttery notes work well with the roasted flavors.
Pairing principle: Lean pork dishes pair well with medium-bodied white wines that have good acidity and a little richness.
🍷 Alternative:
Pinot Noir • Chenin Blanc
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Grüner Veltliner + Pork Schnitzel
Grüner Veltliner pairs well with crispy pork schnitzel because its fresh acidity cuts through the fried coating. Its citrus and subtle peppery notes complement the pork and the squeeze of fresh lemon.
Pairing principle: Fried meat dishes pair well with crisp white wines that have high acidity to balance the oil and keep the meal feeling light.
🍷 Alternative:
Dry Riesling • Pinot Blanc
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Chianti Classico + Porchetta
Chianti Classico pairs well with porchetta because its bright acidity balances the rich, fatty pork and crispy skin. Its cherry and herbal notes complement the garlic, rosemary, and fennel.
Pairing principle: Fatty roasted pork with herbs pairs well with red wines that have good acidity and moderate tannins.
🍷 Alternative:
Barbera • Valpolicella Classico
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Chenin Blanc + Pork Chops with Mustard Sauce
A dry Chenin Blanc pairs well with pork chops in creamy Dijon mustard sauce. Its fresh acidity balances the rich cream, while its apple and citrus flavors complement the tangy mustard without overpowering the pork.
Pairing principle: Creamy mustard sauces pair well with white wines that have good acidity to balance the richness and match the tangy flavors.
🍷 Alternative:
Chardonnay • Pinot Gris
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Zinfandel + Oven-Baked BBQ Pork Ribs
Zinfandel pairs well with BBQ pork ribs because its ripe berry flavors complement the sweet, smoky barbecue sauce. Its moderate tannins balance the fatty pork, while its spicy notes work well with the seasonings.
Pairing principle: Sweet and smoky barbecue dishes pair well with fruity red wines that have soft tannins and a touch of spice.
🍷 Alternative:
Grenache • Shiraz
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Alsace Pinot Gris + Brown Sugar Pork Chops with Apples
Alsace Pinot Gris pairs well with pork chops cooked with brown sugar and apples. Its ripe pear and apple flavors complement the sweet glaze, while its acidity balances the richness of the pork.
Pairing principle: Pork dishes with fruit and sweet glazes pair well with aromatic white wines that have good acidity and a touch of sweetness.
🍷 Alternative:
Chenin Blanc • Off-Dry Riesling
