What red wine with a beef tournedos?

The best ally of beef turns out to be red wine. If red wine and beef offer an obvious pairing, pay attention to cooking. Read the tips

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Red meat and red wine, a special food & wine pairing Its red meat, tender, or firmer depending on the piece, offers a tasty and tasty flesh. Its flavors are not so marked yet. This meat is succulent, when its flesh is very tender, and cooking just seized, and grilled. Small lighting…

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Beef meat is a very docile meat with red wine. However, it will be necessary to remain vigilant with regard to anchor points that may disturb the alliance.

Pepper sauce, for example, will be a problem. Cooking also plays an essential role.


The tannins contained in red wines, especially young, enjoy the company of beef blood. This one ‘drowning’ tannin and associates wonderfully with them.

Take advantage of this complicity to open young red wines, often closed in tannins. These wines are always very difficult to combine, except with dishes in sauce, stews, or other dolbs. The low-cooked red beef meat puts the tannic wines well, without crushing them, or shaking them.

The ideal pairing with beef

Young red wines, based on more or more profiles less sweet, powerful, and with marked tannins. (Blood loves tannin) .Young vintages for these wines (after 2007).

  • Haut Médoc, St Emilion, Graves (Bordeaux)
  • Chinon, Saumur, Bourgueil (Loire)
  • Cahors, Madiran (Southwest)
  • Bandol (Provence)
  • Hillsides of Languedoc

Alternative chord with beef

Red wines strained in acidity, straight and giboous, with finer tannins, and elegant. Younger vintages.

  • Pinot Noir (Alsace)
  • Gevrey Chambertin, Nuits St Georges (Burgundy)
  • Sancerre, Ménetou-Salon (Centre-Loire)
  • Coteaux du Loir
  • Beaujolais, Beaujolais
  • Coasts of the Forez


The tannins of red wines will be hardened by a more marked cooking. Especially tannin tending to stop salivation, it will pose a problem with strong cooking, which will demand a longer chewing. That is why, it will be better in this case, to propose more advanced red wines, slightly devoid of tannins.Wines prior to 2001 for example.

The ideal wine with beef (well) cooked

Powerful wines, beautiful structures, compensated by beautiful acidity, melted tannins, already well evolved vintages.

  • Haut Médoc, Graves (Bordeaux)
  • Chinon, Bourgueil, Saumur (Loire)
  • Cahors, Madiran (Southwest)
  • Bandol (Provence)

Alternative pitch with well-cooked meat

Red wines more flexible, elegant, juicy with very fine tannins. Wines of 5 years minimum

  • Sancerre (Loire)
  • Côtes du Jura (ploussard grape varieties, keychain)
  • Champagne hillsides, Bouzy (Champagne)

Your choice

With Twitter I can do mini surveys thanks to my ‘followers’. These allow you to get an idea of the trend in food & wine alliances.

What wines do you drink with beef?

— Emmanuel Delmas (@EmmanuelDelmas) December 8, 2018

Match with food for your meals

>Need help finding your wines to match with your menu, party, wedding or other? I propose you to contact me by phone and advise you on the wines, then on their service, the opening time to be expected before the meal, the order in which to serve the wines.

Food & wine pairing advice
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Emmanuel Delmas

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