When the weather turns cold, nothing beats a hearty dish. Rich stews, slow-cooked meats, creamy casseroles and warming soups are comforting, filling and packed with flavour. To make them shine, the right wine pairing is essential, so here’s a guide to matching wines with classic hearty, wintery dishes, from beef stew and cassoulet to Irish stew and French onion soup.
What wine goes with stew?
As a rule, the richer and meatier the stew, the fuller the wine can be. Here are our top picks:
- Beef stew: a Cabernet Sauvignon, a Syrah or a Malbec
- Beef bourguignon and coq au vin: a red Burgundy (Pinot Noir)
- Lamb stew: a Merlot or a Rioja Reserva
- Cassoulet and sausage casserole: a Côtes du Rhône
- Game stews: a Châteauneuf-du-Pape or a Barolo
- Vegetable stews: a Zinfandel, a Viognier or a Chardonnay
What wine goes with beef stew?
Beef stew and pot roast
Beef stew is the ultimate comfort food, with tender chunks of meat, root vegetables and a rich sauce. To match its depth, you’ll want a full-bodied red. Cabernet Sauvignon from Bordeaux or California brings tannic structure and blackcurrant notes that stand up to the richness. For something spicier, a Syrah/Shiraz offers peppery, smoky flavours that complement slow-cooked beef. If you prefer fruit-forward wines, Zinfandel from California adds a touch of sweetness and spice that pairs beautifully.
Beef bourguignon
Beef bourguignon is a French favourite, braised with red wine, carrots, mushrooms and herbs. A red Burgundy (Pinot Noir) is the most traditional match, sharing its origin with the dish and ideally used for the sauce. For a bolder option, try a Syrah from the Rhône Valley, whose dark fruit and peppery notes enhance the stew’s savoury richness.
Pot-au-feu
Pot-au-feu is a traditional French dish of beef simmered with vegetables and marrow bone in a light broth. It’s less rich than stew or bourguignon, so it calls for fresher, more approachable wines. A Beaujolais cru such as Morgon or Fleurie, made from Gamay, brings bright red fruit and a touch of earthiness that works with the broth and vegetables. A Côtes du Rhône adds gentle spice and structure without being overwhelming. For a white option, try an Alsace Pinot Gris: aromatic, rounded and lively enough to balance the broth and fatty marrow.
Beef and ale stew
A British classic, beef and ale stew has a rich, malty gravy with a slight bitterness from the beer. A juicy, generous red like an Argentine Malbec or a Côtes du Rhône matches its depth, and soft tannins won’t clash with the ale.
Goulash
Hungarian goulash is a paprika-spiced beef stew, sometimes closer to a soup. A spicy Blaufränkisch, Austria’s signature red grape (known as Kékfrankos in Hungary), echoes the paprika beautifully. A fruity Zinfandel or a Côtes du Rhône are easy-to-find alternatives. For more ideas with beef, see our guide to wine with steak.
What wine goes with lamb stew?
Lamb stew and casseroles
Lamb’s strong, savoury flavour pairs beautifully with wines that bring fruit and spice. Merlot from Bordeaux or Washington State is excellent, as its soft tannins and plum notes complement the tenderness of the lamb and vegetables. Rioja Reserva from Spain also works beautifully, with dried fruit, oak and spice that match the slow-cooked lamb.
Irish stew
A traditional Irish stew is a simple, gentle dish of lamb, potatoes and onions in a light broth. A heavy red would overwhelm it, so choose a softer, fruitier wine like a Côtes du Rhône, a Beaujolais or a light Pinot Noir.
Cooking a spiced lamb tagine or a lamb curry instead? Find our full recommendations in our guide to wine with lamb.
What wine goes with chicken stews and pies?
Coq au vin
Rich poultry dishes like coq au vin, chicken braised in wine with bacon and mushrooms, are lifted by Pinot Noir from Burgundy or Oregon, as the red fruit and earthy, forest notes echo the dish.
Chicken pot pie
Creamy, comforting chicken pot pie is best with a fuller white like an oaked Chardonnay from Burgundy or California, although a Pinot Gris can offer crisp acidity to balance the richness.
What wine goes with game and pork stews?
Game dishes
Hearty game meats like venison pie or wild boar ragù are best with wines of depth and savoury character. Châteauneuf-du-Pape from the Rhône Valley, with its layers of fruit and spice, is an excellent choice. For something more structured, Barolo from Piedmont, made with Nebbiolo, brings earthy complexity that balances strong game flavours.
Cassoulet
Cassoulet, the rustic dish of beans, sausage and duck confit, is hearty and deeply savoury. A red Côtes du Rhône is the classic partner, with blends of Grenache and Syrah bringing dark fruit, herbs and spice. If you prefer white, a Côtes de Gascogne white will offer freshness and acidity to lift the richness of the beans.
Sausage casserole
A sausage casserole, with herby sausages, beans or apples, is a midweek favourite. A fruity, easy-drinking red like a Côtes du Rhône, a Merlot or a Primitivo from Puglia is just right.
What wine goes with vegetarian stews?
Root vegetable and winter casseroles
Hearty vegetable casseroles loaded with root vegetables, squash or grains benefit from wines with fruit and freshness. Zinfandel from California, with its spiced berry fruit, complements roasted vegetables perfectly. For white wine drinkers, a Viognier or a Chardonnay works well, refreshing the palate while balancing creamy textures.
Mushroom bourguignon
A mushroom bourguignon has all the earthy richness of the classic, without the meat. Just like beef bourguignon, it loves a red Burgundy or another Pinot Noir, whose earthy notes echo the mushrooms.
What wine goes with winter soups?
French onion soup
Not all hearty dishes are meat-based. French onion soup, with caramelised onions and melted cheese, pairs beautifully with Beaujolais (Gamay), whose light fruit lifts the richness, or Chenin Blanc from the Loire Valley, which complements the sweetness of the onions.
Butternut squash and pumpkin soup
Butternut squash or pumpkin soup calls for something aromatic. Viognier is a perfect match, bringing floral and stone fruit notes, while Gewürztraminer highlights the soup’s spice and warmth.
Should you drink the wine you cooked with?
Yes, it’s one of the easiest ways to find a good match. When a stew is slowly braised in red wine, like a bourguignon or a coq au vin, serving the same style of wine at the table ties the meal together. You don’t need an expensive bottle for cooking, but choose one you’d be happy to drink, as any flaws will show in the sauce. For more warming winter ideas, see our guides to wine with a Sunday roast and wine with comfort food.
FAQ
What’s the best wine for cooking beef stew?
A dry, fruity red with moderate tannins, like a Merlot, a Côtes du Rhône or a Pinot Noir, is ideal. Avoid very oaky or tannic wines, which can make the sauce bitter.
Red or white wine with chicken casserole?
It depends on the sauce: a red Pinot Noir suits a red wine sauce, like coq au vin, while a creamy casserole is better with a rich white like Chardonnay.
What’s a good budget wine for stew?
A Côtes du Rhône, a Chilean Merlot or an Argentine Malbec are all great value. They have enough fruit and body for most hearty dishes.
Can you use “cooking wine”?
It’s best avoided, as most cooking wines are salty and low in quality. A simple, inexpensive bottle of drinking wine will give your stew a much better flavour.
