Passover brisket is slow-braised beef in a savoury, often slightly sweet sauce — tender and rich, the centrepiece of the Seder. As with Hanukkah brisket, the deep savoury richness pairs best with fruit-forward, medium-to-full reds whose ripe fruit echoes the sauce and acidity cuts the richness. Cabernet, Syrah and Zinfandel all suit, and excellent kosher options exist in each style. The wine should be savoury and fruit-forward; matching the tender, richly sauced brisket with ripe fruit and structure makes a generous red the natural choice for the Passover table.
Our sommelier's picks
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16–18°C (60–64°F)Cabernet Sauvignon · Israel
A ripe Israeli Cabernet's cassis and tannin cut the rich braise — a fitting, often-kosher Seder match.
Israeli and kosher Cabernet offer quality.
Fruit-forward red
15–17°C (59–63°F)Zinfandel · California
Zinfandel's jammy fruit echoes a sweet-savoury brisket sauce.
Kosher options available.
Peppery red
16–18°C (60–64°F)Syrah · France
Syrah's pepper and dark fruit flatter the savoury, slow-cooked beef.
Crozes-Hermitage is the value pick.
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 Passover Brisket
What wine pairs with Passover brisket?
Fruit-forward, medium-to-full reds like Cabernet, Zinfandel or Syrah — their ripe fruit echoes the savoury sauce and cuts the rich braise.
Are there good kosher options?
Yes — excellent kosher Cabernet, Syrah and Malbec are widely available for the Seder table.
Does the sauce affect the pairing?
A sweeter brisket sauce favours a jammy red like Zinfandel, while a savoury one suits Cabernet or Syrah.