Here are a few grape varieties that are known to pair well with beef, along with a brief description of why they work well together:

Cabernet Sauvignon

A full-bodied red wine with high levels of tannins and bold flavors such as black currant, black cherry, and cassis. The tannins in the wine help to cut through the fat in the beef, creating a balanced and harmonious pairing.

Merlot

A medium-bodied red wine with smooth tannins and flavors of dark fruit such as plum and blackberry. The smooth tannins and fruity flavors complement the rich flavors of the beef.

Nebbiolo

Nebbiolo wines, such as Barolo, are known for their high tannins and complex flavors and aromas, which make them a great pairing for hearty, flavorful beef dishes. Here are a few examples of meat dishes that pair well with Nebbiolo wines:

• Grilled steak: The high tannins and acidity in Nebbiolo wines cut through the rich, savory flavors of a grilled steak, while the wine’s complex flavors complement the flavors of the meat.
• Roast beef: The rich and nuanced flavors of a roast beef pair well with the complex flavors and aromas in a Nebbiolo wine.
• Braised meats: The high tannins in a Nebbiolo wine can help to cut through the rich, savory flavors of braised meats such as osso buco, beef stew or beef bourguignon.
• Game meats: Nebbiolo wines can also work well with game meats such as venison, wild boar and pheasant, their complex flavors and aromas complement the rich and bold flavors of these meats.
• Rich sauces: The acidity of Nebbiolo wine can cut through rich sauces like those made from red wine, tomato or mushroom

Syrah/Shiraz

A full-bodied red wine with high levels of tannins and spicy, pepper-like flavors. The bold tannins and spicy flavors in the wine complement the rich, savory flavors of the beef.

Tempranillo

Tempranillo is a red wine grape variety that is grown primarily in Spain, specifically in the regions of Rioja and Ribera del Duero. This grape variety is known for producing wines that are medium-bodied to full-bodied with high acidity, moderate tannins and often has flavors and aromas of red fruit such as cherry, plum and raspberry. Spicy and earthy notes are also commonly found in Tempranillo wine.

Tempranillo can pair well with beef due to its moderate tannins, which help to cut through the fat in the beef, creating a balanced and harmonious pairing. The fruit and spicy notes in the wine also complement the rich, savory flavors of the beef. Tempranillo can work well with all types of beef, but it pairs particularly well with grilled or smoked beef dishes as well as stews and braised meats.

Malbec

A full-bodied red wine with rich, dark fruit flavors such as plum and black cherry. The rich, fruity flavors in the wine complement the rich, savory flavors of the beef.

Zinfandel

A medium to full-bodied red wine with high levels of alcohol and jammy, fruit-forward flavors such as blackberry and raspberry. The bold fruit flavors in the wine complement the rich, savory flavors of the beef.

It’s important to note that these are just a few examples and there are many other varieties that work well with beef, it also depend on the specific cut, preparation and accompanying side dishes.