Hanukkah brisket is slow-braised beef, meltingly tender in a rich, savoury, often slightly sweet sauce — a festive holiday centrepiece. The deep, savoury richness and any sweetness pair best with fruit-forward, medium-to-full reds whose ripe fruit echoes the sauce and acidity cuts the richness. Zinfandel, Syrah and a fruity Cabernet all suit, standing up to the braise. The wine should be savoury and fruit-forward with fresh acidity; matching the tender, richly sauced brisket with ripe fruit and structure makes a generous red the natural festive choice.
Our sommelier's picks
Save to PinterestFruit-forward red
15–17°C (59–63°F)Zinfandel · California
Zinfandel's jammy fruit echoes a sweet-savoury brisket sauce and stands up to the rich braise.
Good value abounds.
Peppery red
16–18°C (60–64°F)Syrah · Northern Rhône, France
Syrah's pepper and dark fruit flatter the savoury, slow-cooked beef.
Crozes-Hermitage is the value pick.
Structured red
16–18°C (60–64°F)Cabernet Sauvignon · California
A ripe Cabernet's cassis and tannin cut the rich braise and match the beef.
Chilean Cabernet offers value.
Plush dark red
16–18°C (60–64°F)Malbec · Mendoza, Argentina
Malbec's velvety dark fruit suits the tender brisket without harsh tannin.
Argentine Malbec is great value.
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Questions about pairing Hanukkah Brisket
What wine pairs with Hanukkah brisket?
Fruit-forward, medium-to-full reds like Zinfandel, Syrah or Cabernet — their ripe fruit echoes the savoury, slightly sweet sauce and cuts the rich braise.
Does a sweet brisket sauce change the pairing?
Yes — a sweeter sauce favours a jammy, fruit-forward red like Zinfandel that echoes the sweetness.
Is there a kosher consideration?
Many excellent kosher wines exist in these styles; look for kosher Cabernet, Syrah or Malbec for the holiday table.