Best Wine with Beef Stew

Nothing says comfort food like a hearty beef stew on a cold winter’s day. But what wine should you pair with it? Don’t worry; we’ve got you covered. In this blog post, we’ll share some of the best wines to enjoy with beef stew. We’ve got a variety of options to choose from. So grab a glass, and let’s get sipping.

Here are 10 great wines you should try with beef stew;

Cabernet Sauvignon

Cabernet Sauvignon is a full-bodied red wine that is known for its flavors of blackcurrant, black cherry, and black pepper. These flavors can work well with the richness of a beef stew and help to balance out the savory flavors of the dish. It is a popular choice for pairing with beef stews and other hearty dishes.

Recommendations for Cabernet Sauvignon

Substance ‘Cs’ Columbia Valley Cabernet Sauvignon

From the winery itself, “Classic Cabernet Sauvignon. Currant, blackberry, cigar box with touches of chocolate, cedar, and pencil lead. Full flavored & just so damn good. I should raise the price!”

Château Lynch-BagesPauillac (Grand Cru Classé) 2016

It exhibits a deep red color with notes of dark fruit, cassis, blackcurrants, and a distinctive hint of mint. On the palate, it is full in body with ripe tannins and cassis throughout. The finish is long.

Flat Top Hills Cabernet Sauvignon

This is a rich, full-bodied Cabernet Sauvignon. It is distinctly dark fruit on the palate with cocoa and vanilla notes. It has gentle spices like nutmeg and cassis. The finish is smooth, long, and velvety.

Zinfandel

Zinfandel is a bold red wine with ripe berry flavors and a hint of spice. It can be a good choice for pairing with a beef stew because the fruit flavors can help to balance out the savory flavors of the dish. The hint of spice in Zinfandel can also complement the spices that are often used in beef stew recipes. Additionally, the full-bodied nature of Zinfandel can stand up to the richness of a beef stew. Overall, Zinfandel can be a good choice for those who prefer a wine with bold flavors and a little bit of spice to pair with their beef stew.

Recommendations for Zinfandel

Journeyman Wines, San Lorenzo ‘The Pearl’ Old Vine Red (Alexander Valley)

A floral bouquet with notes of tobacco and anise. This is a bold, full-bodied red. It has rich flavors of chocolate, with dark fruits and pepper. Velvet smooth mouthfeel and a tannic finish. Let it breathe before serving.

Hartford Family Winery Hartford Dina’s Vineyard Zinfandel

Hartford Russian River Valley Zinfandel presents aromas of ripe plum, blackberry, and black cherry. White pepper and allspice add complexity to this wine’s fruity bouquet. A burst of blueberry, raspberry, nutmeg, and chocolate flavors leads to a long-lasting finish.

Carlisle Papera Ranch Zinfandel 2020

Another excellent Zinfandel from Russian River, California. 

Ruby-red in color. On the nose, it is bright cherry with aromas of blackberry and raspberry with notes of vanilla and tobacco. It is medium-full-bodied and very smooth on the palate. 

Syrah/Shiraz

Syrah or Shiraz is a bold red wine with flavors of black pepper, dark fruit, and a hint of gamey meat. These flavors can work well with the rich, savory flavors of a beef stew. The black pepper notes in Syrah or Shiraz can complement the spices often used in beef stew recipes, while the dark fruit flavors can help to balance out the richness of the dish.

The hint of gamey meat in these wines can also pair well with the meaty flavors of the stew. Additionally, the full-bodied nature of Syrah or Shiraz makes it a good choice for pairing with hearty dishes like beef stew. Overall, Syrah or Shiraz can be a good choice for those who enjoy a wine with bold flavors and a little bit of spice to pair with their beef stew.

Recommended Syrah/Shiraz

Calcareous Reserve Syrah 2020, Paso Robles

From the winery. “Aged in 40% deeply toasted French barrels for 18 months, our Estate Syrah is made to showcase the depth and power of the varietal from our soil. Full of juicy blackberry, dark cocoa, and tar mingling with rich fully ripe tannin, this massive wine is built for marbled rib eye and slow-smoked pork shoulder. It should age exquisitely for 12+ years.”    

Lewis Cellars Alec’s Blend 2018

A great wine to pair with. Flavors of black and red fruits with black pepper. Notes of vanilla and chocolate with good acidity. Blended 57% Syrah, 28% Merlot, 14% Cabernet Sauvignon with the rest Cabernet Franc.

Seppeltsfield 2018 Shiraz (Barossa Valley)

You can’t have a list of great Shiraz without a Barossa Valley, and this is a cracker. It is a bold red with a fruity bouquet of dark cherry and blackberry with hints of oak, vanilla, and coffee. Acidity is good with medium tannins.  Highly recommended.

Malbec

Malbec is a full-bodied red wine with flavors of dark fruit, chocolate, and a hint of spice. These flavors can work well with the rich, savory flavors of a beef stew. The dark fruit flavors in Malbec can complement the meaty flavors of the stew, while the hint of spice can help to balance out the richness of the dish. The full-bodied nature of Malbec also makes it a good choice for pairing with hearty dishes like beef stew.

Additionally, the tannins in Malbec can help to cleanse the palate and provide a nice contrast to the richness of the stew. Overall, Malbec can be a good choice for those who enjoy wine with bold flavors and a hint of spice to pair with their beef stew.

My top three recommendations for Malbec

2018 Catena Zapata Nicasia Vineyards Malbec (Argentina)

Critic tasting note: “The Nicasia Vineyard was planted on stony soils in the Altamira zone in 1996. The wine was 100% whole-cluster fermented and 100% in barrels. After two years of aging in oak, this malbec is able to capture the essence of Altamira, that austere side that the stony soils give as well as the aromas of red fruits and violets that are very characteristic of the heights of the Uco Valley. The texture is firm, and it has very sharp tannins that act as pillars so that the crisp and lively fruit can show itself clearly.” – 96/100Patricio Tapia – Descorchados

2016 Altos Las Hormigas ‘Appellation Gualtallary’ Malbec (Argentina)

Critic tasting note: “Located above 1,300 meters a.s.l. in the Gualtallary zone, the 15-year-old vineyard that produces the grapes for this wine is planted on a selection of sandy loam soils with stones “painted” with lime. The wine ages in foudres for 2 years, and the result is a delight of flavors recalling cherries and red fruit in general with a firm structure and acidity as sharp as a knife. The wine shoots through the mouth like an arrow, slicing through it like air.” – 96/100Patricio Tapia – Descorchados

2015 Bodega Mauricio Lorca Poetico Malbec (Argentina)

Critic tasting note: “This is a blend of wines from Vista Flores, planted in 1999, and from Los Árboles, planted more or less at the same time. It was aged in barrels for 14 months and spent another four years in bottles before its release to market, a decision that’s pretty unusual in these times for South American wines. The result is a red with tremendous varietal purity, with a touch of flowers and ripe red fruits in a context of tremendous friendliness and balance.” – 95/100Patricio Tapia – Descorchados

Merlot

Merlot is a medium-bodied red wine with flavors of red fruit and a hint of herbs. These flavors can complement the savory flavors of a beef stew and help to balance out the richness of the dish. The medium body of Merlot can also make it a good choice for pairing with beef stew, as it is not too heavy or overpowering. The tannins in Merlot can also help to cleanse the palate and provide a nice contrast to the richness of the stew. Overall, Merlot can be a good choice for those who enjoy wine with a moderate body and flavors of red fruit to pair with their beef stew.

Try one of these three excellent examples with your beef stew:

Mayacamas Mt. Veeder Napa Valley Merlot 2019

This mountainside Napa red, from the historic estate Mayacamas, has 5% cabernet franc in the blend that seems to lift the herbal notes on the nose. Bright blueberry fruit is balanced by savory mushroom and pencil-lead flavors that are brilliantly held by the acidity and fine, firm tannins that will allow this to age.

Arietta 2019 Merlot “Hudson” Carneros Napa

The 2019 Merlot Hudson Vineyard is full of dark fruit, chocolate, and other savory notes that add complexity to the wine. The wine has a fruity bouquet, with aromas of fresh blueberries and raspberries mixed with vanilla and oak.

Château Lyonnat Emotion, Lussac Saint-Emilion, 2016

The wine’s deep and intense ruby color is accented by a powerful nose with aromas of black fruits, blackcurrant, and darker berries. Notes of toasty oak lend complexity to an already complex bouquet. 

The wine’s aroma and flavor are bold yet elegant. The woodsy scent of truffles lingers on the palate after each sip is swallowed.

Pinot Noir

Pinot Noir is a medium-bodied red wine with flavors of red fruit and a hint of earthiness. These flavors can complement the savory flavors of a beef stew and help to balance out the richness of the dish. The medium body of Pinot Noir can also make it a good choice for pairing with beef stew, as it is not too heavy or overpowering. The tannins in Pinot Noir are also relatively soft, which can make it a more approachable wine to pair with food. Overall, Pinot Noir can be a good choice for those who enjoy wine with a moderate body and flavors of red fruit to pair with their beef stew.

Here are some great recommendations for Pinot Noir;

2016 Domaine Lecheneaut Les Pruliers

This is towards the more expensive end of the price range, but no doubt this is an exceptional wine. Les Pruliers has a strong color. The wine offers aromas of fresh red fruit, wild prunes, and licorice. As it ages, it adds depth and roundness. It has aromas of cocoa, and smoked meat.

2019 Fanny Sabre Bourgogne Rouge

More affordable is the Fanny Sabre Bourgogne Rouge. This is an organic pinot noir that’s delicate, easy to drink, and naturally delicious. It has a fresh, crunchy, summer pudding fruit flavor with crisp acidity and just lip-smacking moreishness. And because it’s low in sulfur, it’s great for summer or winter drinking.

2018 Corazza Pinot Nero

At the lower end of the price range is the Pinot Nero. This is a unique wine from Friuli, a region in northeastern Italy. It’s made from the pinot noir grape and is unlike other pinot noirs you might be used to. It’s light, bright, and easy to drink.

Chianti

Chianti is a medium-bodied red wine with flavors of cherries, plums, and a hint of spice. These flavors can complement the savory flavors of a beef stew and help to balance out the richness of the dish. The medium body of Chianti can also make it a good choice for pairing with beef stew, as it is not too heavy or overpowering. The tannins in Chianti can also help to cleanse the palate and provide a nice contrast to the richness of the stew. Overall, Chianti can be a good choice for those who enjoy wine with a moderate body and flavors of cherries and plums to pair with their beef stew.

These are some great Chianti recommendations with your beef stew:

Vigna Graspoli 2018 – Lamole di Lamole

The wine’s color is deep ruby, and the nose gives off hints of violet, iris flowers, and berries. Aromatic herbs and sweet spices are also present. The taste is elegant, with very fine tannins that give it a powerful but smooth finish.

Il Poggio 2017 – Monsanto Castle

Il Poggio Chianti Classico has a deep red color and an aroma that combines violet, black cherry, and spices. It tastes warm and rich with a long finish. It pairs well with a variety of grilled meats, stews, and aged cheeses.

Grand Selection 2019 – Brancaia

The color is deep ruby red. On the nose, it is extremely elegant, with scents of wild fruits and cherry chocolate, licorice, and Caribbean cedar. The taste is rich and furrowed by precise and well-dissolved tannins. The finish is long.

Rioja

Rioja is a medium-bodied red wine with flavors of red fruit, vanilla, and a hint of oak. These flavors can complement the savory flavors of a beef stew and help to balance out the richness of the dish. The medium body of Rioja can also make it a good choice for pairing with beef stew, as it is not too heavy or overpowering. The tannins in Rioja are also relatively soft, which can make it a more approachable wine to pair with food.

Rioja is a medium-bodied red wine with flavors of red fruit, vanilla, and oak that can pair well with a beef stew. Its moderate body, flavors of red fruit and vanilla, and relatively soft tannins make it a good choice for those who enjoy a wine that complements the savory flavors of a beef stew while also balancing out its richness.

Recommendations for Rioja

La Rioja Alta S.A. Vina Ardanza Reserva

Critic tasting note: (2010 vintage) “A rusty color and classic Ardanza aromas of dry spice, fallen leaves, charred beef, tobacco and herbs announce a proprietary Rioja. Typical raciness and blazing acidity drive the palate, while spicy red berry and currant flavors are backed by dry oak. Only on the finish does this soften, with a hint of raisin coming out. Drink now through 2028. Michael Schachner” – 93/100Wine Enthusiast

Bodegas Muga ‘Prado Enea’ Gran Reserva

Critic tasting note: (2011 vintage) “Earthy plum and berry aromas set up a palate with plush tannins and layers of depth. Befitting a hot year like 2011, dark berry and plum flavors are full, while this exhibits fine shape on the finish and only gets better the longer it sits. This is no doubt a delicious Rioja from one of the top wineries in Spain. Decant if drinking now. Enjoy through 2035. Michael Schachner” – 96/100Wine Enthusiast

Marques de Riscal Gran Reserva

Expert tasting note: (1964 vintage) “Medium depth of brick-red color. The aromas contain spicy notes over concentrated red fruit, with underlying notes of forest floor. The palate is very fresh with lovely, juicy, if developed red-cherry & mulberry fruit. There are attractive overlying notes of sweet cinnamon spice. There is a superb depth of fruit supported by a little grainy tannin. Acidity is lively & the alcohol adds some weight & warmth to the finish.” – 09/22 DCAMW

Barolo

Barolo is a full-bodied red wine with flavors of cherries, truffles, and a hint of tar. These flavors can complement the rich, savory flavors of a beef stew and help to balance out the dish. The full-bodied nature of Barolo makes it a good choice for pairing with hearty dishes like beef stew, as it has the structure to stand up to the richness of the dish. The tannins in Barolo are also fairly robust, which can help to cleanse the palate and provide a nice contrast to the richness of the stew.

The flavors of cherries and truffles in Barolo can also add a nice depth of flavor to the dish. Overall, Barolo can be a good choice for those who enjoy a full-bodied wine with bold flavors to pair with their beef stew.

Barolo is expensive, but there is some value to be found. These three are all excellent and won’t break the bank.

Barolo Recommendations

Pio Cesare Barolo DOCG

Critic tasting note: (2017 vintage) “Aromas of dark-skinned berry, underbrush, and oak-driven spice mingle with camphor. On the full-bodied palate, notes of licorice and espresso accent a core of juicy black cherry before an almost salty close. Firm, fine-grained tannins provide ample support. Drink 2022–2029. Kerin O’Keefe” – 93/100Wine Enthusiast

Marchesi di Barolo ‘Barolo’ DOCG

Critic tasting note: (2017 vintage) “Ripe berry, baking spice, menthol, and blue flower aromas shape the lovely nose. Juicy and elegantly structured, the savory palate doles out raspberry compote, mature Marasca cherry, star anise, and cinnamon before closing on a hint of hazelnut. Taut, refined tannins provide lithe support. It’s already delicious and accessible but will also provide several years or more of pleasure. Drink 2022–2027. Kerin O’Keefe” – 94/100Wine Enthusiast

Vietti Castiglione

Critic tasting note: (2016 vintage) “Dark shining ruby red. Open and inviting nose of very rich strawberries, underpinned by elegant savouriness, orange marmalade, and violet scents. Expressive on the palate with tightly woven tannin and dense dark, rich cranberries, mineral undertone, radiant finish. Has a lot of power!.” – 94/100Falstaff

Bordeaux

Bordeaux is a full-bodied red wine with flavors of black fruit, tobacco, and a hint of oak. These flavors can complement the rich, savory flavors of a beef stew and help to balance out the dish. The full-bodied nature of Bordeaux makes it a good choice for pairing with hearty dishes like beef stew, as it has the structure to stand up to the richness of the dish. The tannins in Bordeaux are also fairly robust, which can help to cleanse the palate and provide a nice contrast to the richness of the stew.

The flavors of black fruit and tobacco in Bordeaux can also add a nice depth of flavor to the dish. Bordeaux is a full-bodied red wine with bold flavors that can be a good pairing with a beef stew for those who enjoy a wine that can complement the rich, savory flavors of the dish and provide a nice contrast to its richness.

Recommended Examples of Bordeaux

2019 Duffau-Lagarrosse Chateau Beausejour

This wine is harvested from old vines grown in chalky clay soil, which delivers a distinctive wine. It opens with a fruity bouquet of raspberry and blueberry with hints of plum, chocolate, and spice. It is also fruity on the palate. Rich, medium to full-bodied, beautifully balanced, and a wine that will age well if cellared.

2020 Chateau Mangot Cuvee Todeschini ‘Distique’

A great value authentic Bordeaux. It is ruby red in color with aromas of black and red berry fruit. It has notes of cherry, vanilla, and oak. This is a dry, medium acid, medium alcohol Bordeaux with good tannins.  Another that will benefit from aging.

2018 Errazuriz Don Maximiano Founder’s Reserve

Looking beyond France’s borders for some value, this Chilean red is bold and exceptional.  Deeply ruby red in color with an instant smack of blackberry and cherry.  It has notes of oak with chocolate, black pepper, and a little spice. It has good acid, and the finish is velvet smooth. Outstanding wine.

Recommended Recipe

Look no further than Molly O’Neil’s old-fashioned beef stew recipe in the NYT. Simply outstanding.

My selection?

My personal favorite is Pinot Noir. It is more delicate than the bolder reds, and it won’t overwhelm the stew.

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