Wine for braised beef: Barolo, Sagrantino, Aglianico

The wine for braised beef should be tannic and structured, able to stand up to its succulence: Barolo, Sagrantino or Aglianico are the classic choices. Brasato is a slow-cooked Piedmontese classic: less noble cuts of beef such as cappello del prete or reale are braised for hours, until they melt into a dense, intensely flavored sauce. It’s precisely this richness that calls for a firmly tannic red, capable of "scrubbing" the palate clean with every bite.

From Barolo to Sagrantino: great reds selected for you

The most classic and noble of territorial pairings remains Barolo, ideally from the more austere crus of Serralunga d'Alba or Monforte. Looking for an alternative with the same tannic backbone but more approachable? Montefalco Sagrantino is practically made for this dish: imposing structure and a tight-knit tannic weave that finds perfect balance in the richness of braised meat.

Southern Italy also has its standout for braised dishes: Aglianico, in its Taurasi, Taburno and Vulture expressions, has all the tannic grip needed to stand up to such a substantial dish — another solid alternative for those seeking a Barolo substitute with the same character.

Serve them at room temperature and, if possible, decanted an hour beforehand: the tannins soften and the pairing gains in balance. In our selection you’ll find reds chosen by our wine shop for their structure and tannic profile, designed expressly to accompany brasato.