Wine & Food Pairing Guides
Elevate Your Meals
The Art of Wine Pairing
Unlock a world of flavor harmony with our guide to wine pairing! Learn how to expertly match
wines with food, transforming your meals into unforgettable culinary experiences.
Understanding the Basics:
Successful wine pairing considers several factors:
Wine Body
Lighter-bodied wines like Pinot Noir complement delicate dishes, while richer foods like roasted meats pair well with bold-bodied wines like Cabernet Sauvignon.
Acidity
Acidity in wine cuts through fat and richness in food. For creamy sauces or fatty fish, choose wines with high acidity like Sauvignon Blanc.
Tannins
Tannins in red wines can clash with bitterness in certain foods. Pair tannic wines like Cabernet Sauvignon with robust dishes like grilled steak.
Sweetness
Balance sweetness in both wine and food. Fruity desserts call for sweeter wines like Riesling, while savory dishes pair well with dry wines.
Flavor Intensity
Match the intensity of the wine with the food. Boldly flavored dishes like braised lamb need equally bold wines like Shiraz.
Contrast Can Work
Sometimes, contrasting elements can create an exciting pairing. For example, a sweet Riesling can cut through the richness of creamy pasta dishes.
Consider Sweetness
and Spicy
Sweet wines complement spicy dishes, while dry wines can clash.
Don't Forget the Sauce
The sauce often plays a more significant role in pairing than the main ingredient. Spicy sauces call for off-dry or sweet wines, while creamy sauces might require a wine with some acidity to cut through the richness.
Pairing by Wine Type
Red Wines
- Bold Reds (Cabernet Sauvignon, Bordeaux Blends): Pair with grilled red meats, hearty stews, and aged cheeses.
- Medium-bodied Reds (Pinot Noir, Merlot): Complement roasted poultry, salmon, and mushroom dishes.
- Light-bodied Reds (Beaujolais, Gamay): Enjoy with charcuterie, lighter pasta dishes, and grilled vegetables.
Pairing by Wine Type
White Wines
- Full-bodied Whites (Oaked Chardonnay): Match with creamy pasta dishes, roasted chicken, and buttery sauces.
- Medium-bodied Whites (Unoaked Chardonnay, Chenin Blanc): Complement seafood, poultry, and salads.
- Light-bodied Whites (Sauvignon Blanc, Pinot Grigio): Pair well with fresh seafood, sushi, and light appetizers.
Pairing by Wine Type
Sparkling Wines
- Dry Sparkling Wines (Champagne, Brut Cava): Excellent with appetizers, oysters, and fried foods.
- Sweeter Sparkling Wines (Prosecco, Moscato d'Asti): Enjoy with desserts, fruit salads, and brunch dishes.
Pairing by Wine Type
Rosé Wines
- Dry Rosé: Pairs well with grilled salmon, salads, and lighter pasta dishes.
- Fruity Rosé: Complements spicy dishes, charcuterie boards, and summer barbecues.
