Pairing wine and food doesn’t need to be intimidating. It’s not about memorizing rules but about understanding how flavors work together. With a few basic principles, you can elevate any meal—even pizza on the couch.
Basic Pairing Principles
- Match intensity: A bold wine like Cabernet Sauvignon can overpower delicate dishes, while a light Pinot Grigio can be lost with steak.
- Balance acidity: Acidic wines (like Sauvignon Blanc) go well with acidic foods (like tomatoes or vinaigrette).
- Tame fat with tannin: Tannic reds (Cabernet, Nebbiolo) love fatty meats like ribeye.
- Sweet loves spicy: Off-dry Riesling or Gewürztraminer cools down heat in spicy cuisines.
- Contrast or complement: Creamy pasta? Go buttery Chardonnay. Sharp cheese? Try a crisp, acidic white.
Classic Pairings
- Steak & Cabernet Sauvignon – A timeless match of bold tannins and rich meat.
- Goat Cheese & Sauvignon Blanc – Zingy meets creamy.
- Spicy Thai & Riesling – Sweet and heat play nicely.
- Mushroom Risotto & Pinot Noir – Earthy meets earthy.
- Dark Chocolate & Port – A luscious end to any evening.
Easy Food Groups & Wines
- Cheese Platter: Sparkling wine or a light red like Gamay
- Roasted Chicken: Chardonnay or Pinot Noir
- Grilled Vegetables: Rosé or dry Riesling
- Tomato-Based Pasta: Sangiovese or Barbera
Final Tip
When in doubt, pair wine with food from the same region. Italian wine with Italian food? Always a win.
Pairing is part science, part instinct. Explore, taste, and most importantly, have fun with it. Cheers to more delicious dinners ahead!