Wines that pair with

Braised

Aggregated across 227 related dishes — most-paired wines first.

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Pinot Noir

Classic 68 dishes

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Braised · Braised Boar · Braised Pork +65 more

Cabernet Sauvignon

Classic 67 dishes

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Braised Beef · Braised Lamb · Braised Veal +64 more

Rosé

Classic 64 dishes

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Braised · Braised Boar · Braised Goat +61 more

Syrah

Classic 62 dishes

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Braised Beef · Braised Lamb · Braised Veal +59 more

Malbec

Classic 53 dishes

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Braised Beef · Braised Lamb · Braised Veal +50 more

Zinfandel

Interesting 35 dishes

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Braised Beef · Braised Veal · Braised Ribs +32 more

Riesling

Classic 34 dishes

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Pork Braised · Braised Pork Ribs · Braised Pork Belly +31 more

Cava

Interesting 15 dishes

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Braised · Braised Boar · Braised Goat +12 more

Showing the 12 most-paired wines out of 138. Try a more specific term (e.g. "ribeye" instead of "steak") to tighten the list.

Specific preparations

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