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Carbonnade Wine Pairings


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Key pairing considerations for Carbonnade include balancing the dish's richness and enhancing its savory flavors. Recommended wines are Pinot Noir from Alsace, German Pinot Noir, Aglianico, and Pommard.

Best wine pairings with Carbonnade

Pinot Noir from Alsace is a good match for Carbonnade. This dish, a Flemish beef stew braised in beer, is rich and hearty. The strawberry and cherry flavors in the Pinot Noir can provide a refreshing contrast to the savory, deep flavors of the stew. Additionally, the wine's crispness helps to cut through the dish's richness, making each bite more enjoyable.

German Pinot Noir, or Spätburgunder, is another excellent choice for Carbonnade. This wine often has mushroom and woodland notes that complement the earthy flavors in the stew. The fruity and mid-weight style will not overpower the dish but will add a layer of complexity. The tangy acidity can also balance the stew's rich, savory components.

Aglianico from Italy brings bold and complex flavors to the table. With its deep black fruit and sweet and savory spice, this wine pairs well with the hearty and rich Carbonnade. The tangy acidity of Aglianico adds a refreshing lift, which balances the dish's heavy characteristics, making it a delightful pairing.

A less common pairing for Carbonnade

Pommard from Burgundy offers a less typical but excellent pairing option. This Pinot Noir features dark fruit richness and earthy undertones, which marry well with the deep, savory flavors of Carbonnade. The hints of spice and mineral complexity in Pommard add layers of flavor that can enhance the overall meal. Its firm yet smooth structure provides a balanced counterpoint to the stew's texture.

What wine goes with Carbonnade?

Carbonnade, a traditional Flemish beef stew braised in beer, is rich and hearty, with deep, savory flavors. When pairing wines with this dish, it's important to consider options that can balance its richness and enhance its flavors. Pinot Noir from Alsace offers refreshing strawberry and cherry notes, while German Pinot Noir adds earthy, woodland elements. Aglianico from Italy brings bold fruit and spice, and Pommard from Burgundy adds complexity with dark fruit and earthy undertones. Each wine provides a unique take on complementing the dish's robust flavors.

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