Wine and beef stew complement each other wonderfully, as seen with the classic beef Bourguignon made with Burgundian red wine. The robust flavors and tannic acidity of wines like Bordeaux, Cabernet Sauvignon, and Malbec enhance the stew's rich taste. Wine educator Lexi Stephens emphasizes the importance of choosing wines with higher tannins, which cut through the fat, making the stew's flavors more pronounced while the fat smooths out the wine. Other bold reds like Syrah are also excellent pairings, especially with stews that include earthy ingredients like mushrooms.
For the heavy flavors of a good beef stew, something bold like a Bordeaux, Cab Sauv, or Malbec would work perfectly.
Wines with higher tannins are ideal for pairing with beef because the tannins cut through the fat.
The fat in the beef stew makes the wine taste smoother, highlighting the fruity notes in the glass.
Another common red you'll see in most groceries and shops is Syrah, which is just as bold as Cabernet Sauvignon.
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