Bœuf

Roast Beef pairs best with tannic red wines such as Cabernet Sauvignon, Merlot, Shiraz, Malbec and Barolo. The fattier the cut of beef (such as Prime Rib), the more tannin you want in the wine. For leaner cuts of Roast Beef, you’ll want to pair it up with aged wines where the tannin has softened. For extra lean cuts of beef, light and fruity red wines with a hint of earthiness work best, such as a Pinot Noir, Barbera, or Chianti Classico.

How you cook your Roast Beef also makes a difference in the wine you select. Rare cuts of roast beef pair better with young wines as the bolder wine can hold up to the extra flavour of rare roast beef. The more you cook your roast, the more fat you cook out, which means less flavour. Roast Beef that is cooked medium to medium-well will pair better with mature red wines, or wines with softer tannin.

Light and fruity red wines are also exceptional with Roast Beef sandwiches featuring spicy horseradish or a hot mustard. The low alcohol content, and high acidity help tone down the heat, while the refreshing red fruit flavours of the wine mingle perfectly with the meat and bread.