Beef tataki is an explosive dish in both flavour and texture. A dish inspired by Japanese cuisine, it can be complicated to find the right wine to accompany it. Follow the recommendations of the Vinatis experts to find the perfect wine!
BEST-SELLING WINES FROM MADIRAN AOC
WHAT IS A BEEF TATAKI?
The term "tataki" refers to a very specific type of cooking that originated in the Land of the Rising Sun. This Japanese technique consists of briefly searing pieces of meat on all sides over a fire, so that the outside is cooked but the inside remains raw. This cooking technique is most often used with beef, tuna or salmon. The meat is generally cut very thinly, to facilitate serving and to accentuate the texture. This duality between cooked and raw provides a tasty and flavourful meat. Far from being an everyday dish, beef tataki can be enjoyed in bistronomic or even gastronomic restaurants of Japanese inspiration.
Often accompanied by a sauce or marinade with various flavours, it is important to consider all the elements of the dish when making a wine and beef tataki pairing. Indeed, it is very common to find sauces with typical Asian ingredients such as soy, mirin, rice vinegar, sesame, coriander or ginger. The flavours are therefore very diverse, with sweet and savoury aromas intermingling, in addition to the textures provided by the cooking of the meat.
While beef tataki can be presented on its own, enhanced with a marinade or sauce, there are several possible accompaniments. Green salad, crunchy vegetables or fried noodles are other flavours and textures that are added to the dish. Generally, the side dishes will also take on the flavours of the marinade. Given the texture of the beef and the composition of the dish, pairing with a white wine is very complicated. That is why a red wine is strongly recommended, or a rosé with character!
SOUTH WEST FRANCE
Find out our selection of wines from South West France!
WHICH RED WINE TO PAIR WITH BEEF TATAKI?
While the accompaniments and seasoning are factors to consider when creating the wine pairing, the central element of the dish is the beef pieces. For beef tataki, the parts of the animal used are usually the fillet or the rump steak. These parts are perfectly suited for tataki cooking, as they remain tender and moist when seared over a high heat or on the grill. The proteins in red meat love tannins, so this is the perfect opportunity to bring out your best wines with structure and body. The blood of the meat will highlight the tannins in the wine without one burying the other from a taste perspective.
RED WINE FROM THE SOUTH WEST
The South West of France is full of appellations, whose wines are characterised by strong tannins. AOCs such as Madiran and Cahors offer wines with a strong structure, perfect for beef tataki. The wines are very powerful in their youth with a dominant raspberry flavour on the nose and palate. A decanting is strongly recommended before serving them. After a few years of ageing, the wines become silky and the red fruit aromas gradually transform into notes of black fruit and toast. The silky texture and aromatic complexity developed over time make Madiran and Cahors wines delicious partners for beef tataki!
In the Madiran appellation, Vinatis suggests a must-have of the AOC, a cuvée from Château Montus. This cuvée, composed of a majority of Tannat grapes, is absolutely perfect. Time has given the tannins a sufficiently long-lasting patina, making it silky, velvety and magnificently smooth! This cuvée, whose power is brilliantly controlled and whose finish is long and persistent, will accompany your Japanese-inspired meal in both flavour and texture.
CHATEAU MONTUS
BORDEAUX RED
Bordeaux wine lovers, this internationally renowned wine region also has wines that are perfect for beef tataki! Vinatis suggests that you turn to the Saint-Émilion appellation, whose wines also show a structure and a framework worthy of the finest pieces of beef. Saint-Émilion is an AOC that produces only red wines made from the Merlot, Cabernet Franc and Cabernet Sauvignon grape varieties. In their youth, the tannins of Saint-Emilion are very present and justify a passage in carafe. Time rounds out the tannins, making it tasty and smooth, with complex aromas of flowers, ripe fruit, leather and cocoa. To accompany your beef tataki, let yourself be charmed by a Château Dubourg cuvée whose price is just as tempting as the product itself!
CHÂTEAU DUBOURG
BURGUNDY RED
Place à la Bourgogne qui elle aussi propose des cuvées tout à fait adaptées au tataki de bœuf. Attention cependant à sélectionner un cru dont la structure est suffisamment puissante pour les morceaux de bœuf marinés. Le cépage Pinot Noir qui compose les vins bourguignons n'est pas des plus tanniques, cependant certaines appellations confèrent une typicité et une persistance aromatique tout à fait apte à soutenir les éléments puissants du plat. Nuits Saint Georges, entre autres, propose des cuvées dont les caractéristiques correspondent au profil recherché. La Closerie des Alisiers suggère une cuvée bien racée et typée dont le boisé est parfaitement intégré.
NUITS-SAINT-GEORGES - LA COUR DES MIRACLES - STÉPHANE BROCARD - CLOSERIE DES ALISIERS
GASTRONOMIC ROSÉ WITH BEEF TATAKI
Some rosé wines have the ideal characteristics to accompany a beef tataki. This is the case of the so-called gastronomic rosés. These types of rosés are made using a different vinification technique from other rosés, which consists of making them almost like red wines. In fact, you could say that they are red wines that have not continued or completed their vinification in the traditional way! This gives gastronomic rosés very special characteristics, such as a very dark colour, light tannins on the palate, and quite strong fruity aromas. These characteristics make these rosés superb meal companions, because yes, they can absolutely be served as an aperitif as well as with an elaborate dish!
ROSÉ FROM TAVEL AOC
Tavel, located in the Rhône Valley, is one of those appellations that produce gastronomic rosés. Tavel is in fact the only AOC in the Rhône Valley to produce only rosé wines! As one of the oldest AOC in France, Tavel's darkly tinted rosés are unique in their kind. Both the nose and the palate are marked by aromas of red berries, stone fruits and fresh almonds. The ideal pairing is with exotic dishes with strong and elaborate flavours. This is why the Vinatis experts recommend a Tavel rosé for your beef tataki. The great house of E. Guigal produces a Tavel cuvée whose aromatic power is combined with elegance, for a perfectly controlled balance. Composed of Grenache among others, this cuvée has everything it takes to support the imposing aromas and textures of beef tataki.
TAVEL - E. GUIGAL
south west france wine reGION
which wine to serve with tuna TATAKI?
WHICH wine to drink with DIM SUM?
the phenomenon of new world wines
which wine to pair with PAD THAI?
white wines from south west france, a revelation in terms of value for money
Asian pork stir fry & madiran aoc
Assistance
Follow us
Location
You are on the shop Great Britain
Alcohol abuse is bad for your health, please consume in moderation.
© 2002-2025 VINATIS
