The traditional rule of red wine with meat, poultry, or game is a good way to avoid catastrophic mistakes, however, where an entire meal is concerned, spices and sauces need to be considered. As a general idea, a hearty red wine is best with simply cooked beef. These can range from Cabernets to Zinfandels to Barolos. Barbecued beef benefits from full bodied wines such as Zinfandel. Spicy dishes like beef curry benefit from a dry Riesling or unoaked Sauvignon Blanc. Hamburger is a beef that is often just one component of many, hence a wine pairing challenge. Californian Syrahs, Cabernets, or light, red Zinfandels work well at harmonizing with the pickles, catsup and other ingredients. Tannin wines work especially well with beef or meat dishes. The thick flavors of the meat soften the wine and the sharp flavors of the wine soften the meat. It is quite a beautiful relationship. Beef dishes such as liver do well with red wines like the Pinot Noir or Merlot. Roast is one dish that is best served with the best wine you've got and a rich Bordeaux or Cabernet Sauvignon is often best. One dish that always calls for red wine is steak. A red French Bordeaux or a Californian Cabernet Sauvignon work well with most steaks.