What wine with red meat?
Food and wine pairing · classic benchmarks: the preparation and your taste come first.
Rib of beef, entrecôte, steak: the meat's proteins and fat soften tannins. This is the time to open structured reds, young or at their peak.
Red
Full-bodied reds with real tannins: the meat melts them, the wine gives structure back.
How to use these pairings
A good pairing balances the dish and the wine: neither should dominate. The suggestions above are proven classics for the category, not rules: the preparation, the sauce and your taste matter more. When in doubt, the regional pairing (the wine from the dish's homeland) rarely fails.
What about your cellar?
Caviste makes this pairing with your own bottles: type "raclette" or "fish" in your cellar search and the app ranks your wines by affinity, favouring those at their peak. Discover Caviste.