Red wine is a versatile companion to many meals. It can elevate hearty steak dinners, enhance classic pasta dishes, and even complement smoky BBQ cookouts. But with so many varieties of wine available, how do you choose the perfect bottle for each dish? In this guide, we’ll explore the best red wines to pair with steak, pasta, and barbecue. Get ready for delicious wine pairing tips and recommendations that will make every meal more enjoyable.
Best Red Wines for Steak
A juicy steak calls for a bold red wine with plenty of body and tannins. The rich fat in beef will soften a wine’s tannins, while the wine’s structure cleanses your palate between bites. Here are some of the best wine styles to pair with steak:
- Cabernet Sauvignon – This full-bodied red wine is a classic choice for steak. Cabernet’s firm tannins and blackcurrant flavours stand up to rich, marbled beef. A Spanish Cabernet like Painted Cat Cabernet Sauvignon offers bold flavour with smooth tannins, making it an excellent match for a ribeye or T-bone steak.
- Malbec – Malbec (especially from Argentina) is known for its deep dark fruit notes and velvety finish. It’s robust enough to complement a grilled sirloin or flank steak. Malbec’s subtle smokiness and plum flavours pair beautifully with char-grilled beef, bringing out the steak’s savoury taste.
- Syrah/Shiraz – Syrah (also known as Shiraz) delivers bold fruit and peppery spice that work wonders with steak. A good Shiraz offers enough intensity to match a seared steak, with spicy notes that highlight the meat’s seasoning. This type of red wine is great for cuts like filet mignon or peppered steak, where the wine’s black pepper hints mirror the dish.
- Portuguese Red Blends – Regions like Portugal’s Alentejo produce excellent full-bodied red blends ideal for steak. For example, VDG Red is a smooth Portuguese wine with ripe fruit and soft tannins. It has the depth to stand up to a grilled rump steak while offering a balanced, silky finish alongside the meat’s richness.
Steak pairing tip: Choose a full-bodied red wine with firm tannins for the best experience. The wine’s bold character will complement the rich flavours of beef, turning your steak dinner into a restaurant-quality pairing.
Best Red Wines for Pasta
Pasta comes in many forms, from zesty tomato-based dishes to creamy Alfredo sauces. The key to pairing red wine with pasta is to match the wine’s style to the sauce. Generally, medium-bodied reds with good acidity work well with tomato sauces, while smoother, lighter reds suit creamy or oil-based sauces. Here are top wine choices for pasta nights:
- Sangiovese (Chianti) – A classic Italian Chianti, made from Sangiovese grapes, is a fantastic match for tomato pasta sauces like marinara or bolognese. Sangiovese is a medium-bodied red wine with high acidity and bright cherry flavours. That acidity cuts through tangy tomato sauce and its herbal notes complement garlic, basil, and oregano in the pasta.
- Merlot – Merlot is a smooth, easy-drinking red that pairs nicely with a variety of pasta dishes. Its soft tannins and plum flavours go well with everything from lasagne to mushroom pasta. A Spanish Merlot such as Las Camelias Merlot is a great choice – it’s versatile enough to enhance tomato-based pastas and also creamy sauces like carbonara. The wine’s round, fruity character won’t overwhelm the dish, making it an inviting pairing.
- Pinot Noir – If you prefer a lighter red wine with your pasta, Pinot Noir is ideal. This light to medium-bodied red offers red berry flavours and low tannin, which is perfect for delicate dishes. Serve a Pinot Noir with creamy pasta (e.g. fettuccine Alfredo, truffle pasta) or cheese-based sauces. Its gentle acidity and subtle earthiness complement creamy textures without clashing, cleansing your palate between rich bites.
- Tempranillo or Garnacha – Spanish reds like Tempranillo (e.g. a young Rioja) or Garnacha can also pair well with pasta, especially dishes that include meat or smoked ingredients. These wines are medium-bodied with a nice balance of fruit and spice. A Tempranillo’s cherry and leather notes elevate hearty meatballs in tomato sauce, while a juicy Garnacha can stand up to spicy arrabbiata sauce or baked pasta with chorizo.
Pasta pairing tip: Match the weight of the wine to the intensity of the sauce. Light sauces pair with lighter reds, and rich, meaty sauces do well with bolder reds. Don’t be afraid to rely on the wine’s acidity to keep the pairing refreshing – that’s why Italian reds are a go-to for pasta.
Best Red Wine for BBQ
Barbecue meals feature smoky, sweet, and tangy flavours. Whether it’s grilled burgers, sticky BBQ ribs, or charred veggies, you’ll want a red wine that is bold, fruit-forward, and not overshadowed by spice or sauce. The best red wines for BBQ often have ripe fruit notes, moderate tannins, and sometimes a touch of sweetness or spice. Here are our top picks for BBQ pairings:
- Zinfandel & Grenache – Zinfandel (from California) is famous for pairing with barbecue. It’s jammy and bold, with peppery spice and a hint of sweetness that matches sweet BBQ sauces and smoky ribs. Similarly, a Spanish Garnacha (Grenache) offers lush red fruit and spice, which go well with grilled sausages, pulled pork, or barbecue chicken. These fruit-forward reds amplify the smoky-sweet flavours of BBQ without being too heavy. A medium-bodied Portuguese blend like Porta 6 Red also falls in this category – it’s smooth and packed with berry flavours, making it a crowd-pleasing choice for casual cookouts and burger nights.
- Shiraz (Syrah) – Big, spicy reds like Australian Shiraz are natural partners for barbecue fare. Shiraz is full-bodied with dark fruit and black pepper notes. Grilled steaks, peppery BBQ brisket, or even spicy barbecue wings find a great companion in Shiraz. The wine’s smokiness and hint of chocolate or liquorice can mirror charred, barbecued meats. If you enjoy a bit of spice, Shiraz will highlight the BBQ rubs and sauces beautifully.
- Malbec & Bold Blends – As mentioned earlier, Malbec’s bold character works wonderfully with anything off the grill. In addition, consider robust red blends that bring together multiple grapes for complexity. A rich New World blend or a hearty southern French red (like a blend of Grenache, Syrah, Mourvèdre) will have the depth and structure for barbecued lamb chops or beef ribs. For example, a Portuguese red from the Alentejo region such as VDG Red offers ripe black fruit, smooth tannins, and a touch of spice – fantastic with BBQ dishes. It’s balanced enough to handle smoky flavours and has a silky finish that goes down easy at outdoor gatherings.
BBQ pairing tip: Focus on fruit-forward or spicy reds that can stand up to bold barbecue flavours. Wines with a bit of sweetness (like Zinfandel) complement tangy sauces, while those with spicy or smoky notes (like Shiraz) echo the chargrilled taste. Serve your red slightly cool (around 15–16°C) during summer BBQs for maximum refreshment.
Final Thoughts: Red wine can truly transform your dining experience, whether you’re enjoying a tender steak, a comforting bowl of pasta, or a backyard barbecue feast. By choosing a wine that complements the dish – matching weight, flavour, and intensity – you’ll create a harmonious pairing that elevates both the food and the wine. Feel free to experiment with these suggestions and trust your taste buds. After all, the best wine for any meal is one that you love to drink!
If you’re ready to find the perfect bottle, explore our curated selection in Bulkyway’s red wine collection. You’ll discover a galaxy of great reds for every occasion, all delivered to your door. Cheers and happy pairing!