How To Pair Wine? (Solved)

9 Tips For Pairing Wine & Food

  1. The wine should be more acidic than the food.
  2. The wine should be sweeter than the food.
  3. The wine should have the same flavor intensity as the food.
  4. Red wines pair best with bold flavored meats (e.g. red meat).
  5. White wines pair best with light-intensity meats (e.g. fish or chicken).

What food goes well with wine?

  • Wine Guide. They go well with hearty or highly-seasoned foods, such as beef, pork, game, duck, goose, and pasta dishes. White dinner wines are lighter in body and flavor and can be dry and tart or sweet and fragrant. Serve these white wines with foods such as chicken, turkey, fish, shellfish, ham, and veal.


What pairs with different wines?

It’s tough to remember what goes with what—especially because there are dozens of wine types out there—so here are some tried and true pairings:

  • Chardonnay + Fish.
  • Cabernet + Red Meat.
  • Pinot Noir + Earthy Flavors.
  • Pinot Grigio + Seafood.
  • Sauvignon Blanc + Tart Flavors.
  • Rosé + Cheesy Dishes.
  • Sparkling + Salty Flavors.

What are the 2 basic rules when pairing food and wine?

The 10 rules of food and wine pairing by Karen MacNeil

  • ‘Great with great, humble with humble’
  • ‘Delicate to delicate, bold to bold’
  • ‘To mirror or to contrast?
  • ‘Choose a flexible wine’
  • ‘Fruity wines for fruity dishes’
  • ‘Salt versus acidity’
  • ‘Salt versus sweet’
  • ‘High-fat food and high-powered wines’

How do you pair wine with food chart?

Basic Wine and Food Pairing Chart

  1. White wines tend to pair better with lighter foods such as green veggies and fish.
  2. Keep clear of red wine and fish, for the most part, unless it’s a rich not-so-fishy fish.
  3. Sparkling wine pairs with a wide variety of foods because it acts as a palate cleanser.

What goes with wine as a gift?

Cheese, Crackers & Other Foods Wine is meant to be enjoyed with food, so your next step for building a great wine gift basket is to select delectable items and nestle them beside the wine bottles. Cheese is a no-brainer. Choose some non-perishable hard cheeses such as Gouda or Parmigiano-Reggiano.

What wines should you not pair with?

This Is the 1 Food That You Should Never Pair With Wine

  • Artichokes. Artichokes mess with the taste of your wine.
  • Asparagus. It’s hard to find any wine that pairs well.
  • Blue cheese. It will overpower pretty much any wine.
  • Brussels sprouts. They’re too earthy and sulfurous for most wines.
  • Chocolate.
  • Eggs.
  • Kale.
  • Soy sauce.

What snacks pair with wine?

Wine Pairing Snacks – What Snacks Go With Wine?

  • Animal Crackers and Riesling. Classic and brilliant.
  • Popcorn and Chardonnay.
  • Toaster Pastries and Fizzy Rosé
  • Pistachios and Pinot Noir.
  • Corn Chips and Cabernet Sauvignon.
  • Mini Cupcakes and Moscato.
  • Fruit Snacks and Fizzy Sangria.
  • PB&J Sandwich and Fizzy Crisp White.

What snacks pair well with red wine?

What Snacks Go Good With Wine?

  • Crackers, cheese, and summer sausage are favorites of many that always go great with either red or white wine (Cabernet, Pinot Noir, Chardonnay).
  • Veggies with hummus is another snack that is universally liked by most people.

What wine goes with spaghetti?

Since most kinds of pasta are made with an acidic tomato sauce, you need to pair it with an acidic red wine, preferably Merlot, Shiraz, Zinfandel, Nebbiolo, or an acidic white wine, like Rose, Pinot Grigio, Riesling, or Sauvignon Blanc. If you do not select an acidic wine, the taste will be bland.

How do I gift a bottle of wine?

Most wines are best served slightly chilled, and packing a bottle in a box may heat it up. If gifting your bottle in person, consider packaging your bottle in an insulated bag specifically meant for gifting wine bottles.

Can you send wine as a gift?

It is illegal in the US for non-licensed individuals to ship wine through the mail. If you would like to send someone wine, you will need to buy wine through a licensed company. Fortunately, there are many companies that can send fine vintages, bottles, gift baskets, and club memberships to your recipient.

What does every wine drinker need?

The 8 Best Wine Accessories Every Wine Drinker Should Own

  1. A good wine glass.
  2. A good cork pull, corkscrew, wine opener or wine “key”
  3. A good wine decanter.
  4. A good wine cooler or ice bucket.
  5. A good wine notation system.
  6. A good wine preservation system.
  7. A good wine refrigerator or wine cellar.
  8. Some good wine books.

Food and Wine Pairing Basics (Start Here!)

Learn the fundamentals of food and wine matching so that you may design your own combinations. This tutorial will walk you through the process of pairing. You’ll also learn what characteristics to look for in a dish in order to create excellent wine pairings. A excellent food and wine match achieves a harmonious balance between the components of a dish and the qualities of a bottle of wine. While the art of combining food and wine might be difficult to master, the fundamentals are straightforward.

9 Tips For Pairing WineFood

In case you’re just beginning began, these tried-and-true approaches for creating consistently fantastic pairings will be of great assistance. That being said, as you grow more comfortable with different wines, you will gain confidence and will be able to explore and break the rules! (Gamaywithtroutanyone?)

  1. The acidity of the wine should be higher than that of the meal. A sweeter wine should be served with a sweeter meal. The taste intensity of the wine should be the same as that of the dish. Red wines go best with strong-flavored foods (such as red meat)
  2. White wines go best with light-flavored meats. When it comes to meat, light-intensity meats (such as fish or chicken) go well with white wines. Bitter wines (for example, red wines) are best paired with fatty foods. It is preferable to pair the wine with the sauce rather than with the meat in this case. White, sparkling, and rosé wines are frequently paired with foods that are diametrically opposed to one another. Red wines are more often than not to provide harmonious combinations with other foods.

Aroma molecules are matched with flavors in flavor pairings. Featured image courtesy of Wine Folly: The Essential Guide to Wine.

Congruent Pairings vs Contrasting Pairings

By opposing tastes and flavors, a contrasting paring brings about a sense of equilibrium. A congruent pairing generates balance by boosting taste molecules that are shared by both partners. Purchase the book and receive the course! You can enroll in the Wine 101 Course (a $50 value). With the purchase of Wine Folly: Magnum Edition, you will receive this bonus. Read on to find out more Flavor matching are represented by blue lines, whereas flavor conflicts are represented by gray lines. The design is based on the book Wine Folly: The Essential Guide to Wine.

Identify The Basics Tastes

These days, we’ve learnt that there are over 20 various tastes present in food – ranging from the most fundamental, such as sweet, sour, and fat; to the most extreme, such as spicy, umami; and the most electrifying, such as electric. When it comes to combining food and wine, you only need to think about six tastes: salt, acid, sweetness, bitterness, fat, and spice, to name a few (Piquant).

Basic Taste Components in Wine

Wine, for the most part, lacks the three flavors of fatness, spice, and salty, but it does include acidity, sweetness, and bitterness in variable degrees, depending on the variety. In general, you may divide wines into three categories: table wines, aperitif wines, and dessert wines.

  1. Bitterness is more prevalent in red wines. White, rosé, and sparkling wines have more acidity than other types of wines. Sweet wines have a higher concentration of sweetness.

Basic Taste Components in Food

Reduce a meal to its most fundamental flavors and flavors that stand out. Cooked macaroni, for example, contains two basic components: fat and sodium. It is a bit more sophisticated than traditional barbeque since it incorporates fat, salt, sweetness, and spice (as well as a little acid! ). Even recipes that do not contain meat may be made simpler. For example, a green salad has acidity and bitterness, but creamed corn contains fatness and sweetness, respectively.

Consider the Intensity

Meal:Is the food extremely light or extremely rich? Although a salad may appear lighter, the dressing, which may be a balsamic vinaigrette with strong acidity, may make the dish.

If the intensity of the meal isn’t immediately apparent, simply concentrate on the strength of each taste component (acidity, fat, sweet, etc). WINE:Does the wine have a light or bold flavor? Here are a few illustrations:

  • Despite the fact that Sauvignon Blanc is light in body, it possesses a strong acidity. Despite the fact that Chardonnay has more body, it is typically not excessively acidic. In comparison to other red wines, Pinot Noir is lighter in body (for a red wine), and it does not contain a lot of tannin (bitterness). Cabernet Sauvignon has a fuller body and a greater tannin content (which results in increased bitterness).

Do you require other examples? 8 Frequently Used Wines and Their Tasting Profiles

Find Contrasting or Congruent Pairings

Interested in seeing some more illustrations? A Taste Profile for Each of the Eight Most Frequently Used Wines

Getting Creative

Once you’ve achieved harmony with the primary taste components in both the wine and the food, you may experiment with the more subtle tastes by matching them together. Here are some examples of mac and cheese variations that you may try: WINE WITH Strong BITTERNESS (TANNIN): The philosophy behind this match is that the high bitterness (tannin) of the wine will be balanced out by the salt and fat in the macaroni. You’ll have the remaining delicate tastes to match with the cheese and wine when you’ve completed this balancing act.

  1. Combining smokey tastes results in a Congruent Pairing, but the tannins in the wine result in a Complementary Pairing when paired with the fat in the meal.
  2. In the case of mac and cheese with ham, a zesty white wine with a hint of sweetness, such as Riesling, would be a good complement.
  3. Have you ever created a fantastic meal and wine pairing?
  4. Please leave a remark in the section below.

Wine Pairing Tips for Beginners

Wine and food pairings have been around for generations and are considered to be the perfect gourmet combination. A glass of wine with dinner may undoubtedly enhance your dining experience, but how can you master the skill of choosing the appropriate combination for your meal? In this article, you will learn all you need to know about food and wine pairing, including the finest foods to serve with a Sauvignon Blanc and the top two ways of pairing.

How to Pair Wine With Food

The combination of a fine glass of wine and a delectable dish of food may send your taste buds into orbit, and this is true for all foodies—and for casual wine drinkers. But how do you go about doing it? There are some broad rules of thumb to follow, as well as those that are more complex. Let’s start with the fundamentals:

Choose a Wine That you Like

For all foodies—and even casual wine drinkers—pairing a fine glass of wine with a delectable dish of food might be the perfect combo to put your taste buds into hyperdrive. Is it possible, though? Rules of thumb can be generic or more complex in nature; there is no right or wrong answer. Starting with the fundamentals:

Balance it Out

It is important for wine and cuisine to be complementary to one another, with neither one overpowering the other’s flavor. This does not imply that you should match flavors that are diametrically opposed; rather, pair flavors that are similar to produce a pleasing balance.

Consider pairing a robust red wine with a hefty dinner of lamb, or a light-bodied white wine with grilled fish for a delightful and delicate experience in the kitchen. Sometimes, flavors that are diametrically opposed might work together, such as a sweet Riesling and fried rice.

Pair Wine with the Main Flavor

When it comes to wine pairings, the most important thing to remember is to match the wine to the most prominent aspect of the food. This might be anything from the spices to the sauce to the primary component. For example, chicken in a mushroom sauce has a more earthy, fuller flavor, which necessitates the use of red wine; grilled chicken with a creamy lemon sauce, on the other hand, would benefit from the use of white wine. As a result, most wine aficionados recommend that you combine wine with the sauce of the meal rather than the meat itself.

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6 Flavor Profiles To Consider When Pairing Wine

You’ve mastered the fundamentals, but now comes the more difficult part. The following are the six most important taste characteristics to bear in mind when it comes to food and wine: To produce ideal wine pairing combinations, each profile may be blended and paired with another. When pairing sweet food with a harsh, tannic wine, or when cutting through fatty meals, experimentation is encouraged! These taste profiles and wine pairings will come in helpful for dinner parties, special events, and the holidays, among other occasions.

Quick Wine Facts:

Bitterness is more prevalent in red wines. White and rose wines contain higher levels of acidity. Sweet wines are primarily characterized by their sweetness.

Methods of Wine Pairing

The following are two approaches of combining wine and food:


A congruent matching is when two comparable flavors are combined in a way that they accentuate one another and produce a pleasing balance—for example, Chardonnay and creamy mac & cheese.


A contrasting match, which is also known as a complementing paring, occurs when one taste cuts through and balances off the richness of another flavor. Mac and cheese can be paired with Chardonnay for a creamy, rich experience, but mac and cheese can also be paired with a sharper Pinot Grigio for a more tangy, refreshing experience.

What Makes a Good Wine Pairing: 10 Pairings You’ll Love

An example of this is when one taste penetrates through and counterbalances the richness of another, which is known as a contrasting paring. When paired with a creamy, rich Chardonnay, mac and cheese may be a deliciously creamy and rich experience. However, mac and cheese can also be delicious when served with an acidic Pinot Grigio.

1. Chardonnay + Fish

Chardonnays that are dry and medium-bodied go well with light meats such as fish and other shellfish that has been marinated in aromatic sauces.

2. Cabernet + Red Meat

With light meats such as fish and other shellfish in delicious sauces, dry, medium-bodied Chardonnays are a fantastic match.

3. Pinot Noir + Earthy Flavors

Pair a rich Pinot Noir with meals that are earthy and savory, like as mushroom dishes or meaty pizza.

4. Pinot Grigio + Seafood

Because of their light, delicate tastes, Pinot Grigio and light seafood dishes go together like peanut butter and jelly.

5. Sauvignon Blanc + Tart Flavors

If you’re drinking a peppery Sauvignon Blanc, try pairing it with a tart dressing or sauce for an extra kick of flavor.

6. Rosé + Cheesy Dishes

When it comes to pairing cheese with wine, rosé is the preferred option since it has the acidity of white wine while yet retaining the fruity aromas of red wine.

7. Sparkling+ Salty Flavors

Sparkling wines typically have elements of sweetness in them, making them an excellent pairing for salty dishes.

8. Riesling + Sweet, Spicy Flavors

Sparkling wines are often sweet in flavor, making them an excellent pairing for salty dishes.

9. Syrah + Spiced Dishes

Syrah is a good choice for recipes that have a lot of spices in them since it helps to bring out the taste of the dish.

10. Zinfandel + Rich Plates

The richness of Zinfandel pairs well with the richness of dishes such as pâtés, mousses, and terrines, among other things. Generally speaking, red wines should be served with red meat and substantial foods that are fatty and rich in fat. White wines are excellent when they have lighter tastes, making them ideal for serving with fish and poultry. Regardless of which wine your recipe calls for, make sure to browse through The Wine Cellar Group’s extensive range of excellent wines before placing your order.

Find Your Wine at a Wine Cellar Outlet Near You!

The Wine Cellar Group offers the right wine to go with your meal, whether it’s a deep, earthy Pinot Noir or a light, fragrant Sparkling. Whatever your preference, whether you buy online or in-store at a Wine Cellar location near you, you’ll be glad to find a large range of wines available for purchase or as a gift! In the event that you are seeking for a specific wine or want tips on wine pairings, our trained team is available to assist you in making the best choice. If you have any queries, please contact your local Wine Cellar Outlet by phone.

7 Rules for Perfect Pairing

Ray Isle of Food & Wine breaks down the chore of combining food and wine into seven mantras, and Test Kitchen Supervisor Marcia Kiesel produces enlightened meals for each of the seven.

Pairing Rule1

Serve hors d’oeuvres with a dry rosé wine. A good rosé wine blends the crisp acidity and light body of white wines with the fruity essence of reds to create a deliciously refreshing drink. The versatility of this wine allows it to be served with a broad variety of hors d’oeuvres, from crudités to gougères.

Pairing Rule2

White wines such as Sauvignon Blanc, Albario, and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon. Serve with anything you can squeeze a lemon or lime on.

Pairing Rule3

When paired with spicy dishes, low-alcohol wines are a good choice. Alcohol brings out the flavors of the oils that make spicy food so spicy. When faced with delicacies such as a scorching curried chicken or a spicy Thai stir-fry, search for wines that are low in alcohol content, such as off-dry German Rieslings or sparkling wines from California (especially since a touch of sweetness helps counter spiciness, too).

Pairing Rule4

Pair hearty red foods with tannic red wines. Tannins, the astringent chemicals found in red wines that contribute to the wine’s structure, are an excellent match for rich meats such as braised duck legs or pan-seared sausages. Bold reds such as Cabernet Sauvignon and Syrah, on the other hand, are excellent partners for grilled lamb chops.

Pairing Rule5

Pair the wine with the sauce when serving lighter meats.

Sometimes the main protein in a dish—chicken or pig, for example—is not the most prominent taste. Consider the difference between pork chops in a delicate white wine sauce and pork chops in a spicy red wine sauce; in each case, the sauce determines the choice of accompanying ingredients.

Pairing Rule6

When pairing earthy wines with earthy meals, you’ll be in for a treat. When wines and meals are complementary to one another, many wonderful paring combinations may be created. Earthiness is frequently found in red wines such as Pinot Noir (especially from Burgundy) and Nebbiolo, which makes them excellent pairings for foods that are also earthy in nature, such as bison steaks or wild mushroom dishes.

Pairing Rule7

For desserts, choose a wine that is lighter in color. When mixing sweets with dessert wines, it’s easy for the sweetness to overpower the taste senses. Instead, serve a wine that is a little lighter and less sweet than the dessert—for example, an effervescent Moscato d’Asti with roasted pears—to complement the dessert.

Infographic: Food and Wine Pairing Guide

Wines that are lighter in color are best for desserts. When pairing desserts with dessert wines, it’s easy for the sweetness to overpower the taste buds. Instead, serve a wine that is a little lighter and less sweet than the dessert—for example, an effervescent Moscato d’Asti with roasted pears—as a complement to the dessert.

The infographic: Wine pairing basics

With the help of this free visual guide, you can learn about numerous traditional wine and food pairings in a matter of seconds.

Click or tap to enlarge

Many classic wine and food combinations may be discovered at a glance with the help of this free visual guide.

Dry white wine

With the help of this free visual guide, you can quickly learn about several traditional wine and food pairings.

Sweet white wine

Gewurztraminer, malvasia, and moscato are all excellent choices. Cheese and sweets are good food pairings. Soft cheese and hard cheese are both good cheese and sweets. Sweeter whites are well-known for their compatibility with salty appetizers and rich desserts, but they also pair well with spicy Asian foods (surprise!). Why? The sweetness might assist to cool you down when you’re feeling hot.

Rich white wine

Chardonnay, viognier, roussanne, and marsanne are examples of white wines. Food combinations include: soft cheeses, carbohydrates, fish, particularly rich fish, and white meat. Whites with more body and creaminess can stand up to tastes with more body and creaminess. That is one of the reasons why chardonnay and salmon are such a great match. Rich whites, on the whole, are less acidic and pair nicely with a range of leaner meats such as pork loin or chicken breast.

Sparkling wine

Champagne, prosecco, sparkling wine, and Cava are all examples of aperitifs. Vegetables, soft cheese, hard cheese, carbohydrates, and fish are all good food combinations. The most basic snack items go well with sparkling whites, which are both fun and celebratory at the same time. Why? Salt. Anyone for a glass of champagne and some french fries?

Light red wine

St. Laurent, gamay, pinot noir, zweigelt are some of the wines available. The following foods go well together: roasted veggies; carbohydrates; rich fish; white meat; cured meat Lighter reds may take on a variety of shapes and forms depending on the meal and the varietal.

Generally speaking, they pair nicely with leaner red meats, fattier fish or white meats, and earthier vegetable tastes such as mushrooms, among other things.

Medium red wine

Red table wine, zinfandel, and merlot are among the varieties available. The following foods mix well with each other: roasted vegetables; hard cheeses; carbohydrates; white meat; red meat; and cured meat Despite the fact that medium-bodied reds are rather flexible, there are significant variances across bottles. In a meal that includes anything from a cheese plate to a tomato-based Italian pasta and dessert, they’re an excellent choice for versatility.

Bold red wine

Cabernet sauvignon, malbec, and anglianico are some of the most popular red wines. The following foods go well together: hard cheese, carbohydrates, red meat, and cured meat Classic steak wines are big, powerful reds that are rich and tannic enough to cut through the fat on a juicy steak. However, they do not end there. Consider a dish like BBQ chicken or any other dish with a lot of heat.

Dessert wine

Port, ice wine, and sherry are examples of late harvest wines. Complementary foods include: soft cheeses, carbohydrates, cured meats, and sweets. Drinking dessert wines goes well with — you guessed it — dessert, which includes sweets and chocolate as well as cheeses and salty nuts, as well as the tiny pieces that help you finish a meal.

And when in doubt? Rosé wine!

White zinfandel, garnacha rosado, provence roséFood pairings:vegetables, roasted vegetables, starches, soft cheese, hard cheese, fish, rich fish, white meat, cured meatWhen in doubt, go for rosé (or rosé-based wine). Rosé wines combine the crisp acidity of a white wine with the fruitiness of a red wine, giving them the ability to pair well with a wide range of meals and cuisines.

Advanced food and wine pairing

As is often the case, it’s probably best to abide by the rules – at least until you figure out when and how to break them. There are just too many wonderful matches to include in a single food and wine matching chart. In reality, some of the finest and most engaging stories break the laws of logic and reason. Fried chicken with champagne? What could be better? Actually, it’s rather good. Sushi and a glass of muscadet. Really? Yes! Moo shoo pork and riesling are two of my favorite things. Okay!

  1. Allow me to suggest that we try it out.
  2. So, when you’re faced with a dish that doesn’t have an apparent wine pairing — say, Korean BBQ with loads of kimchi and spicy sides — you may take a chance and try something new.
  3. A peppery shiraz, perhaps?
  4. Any of these options might work.
  5. Wine and food pairing is more of an art than a science.

“I don’t want to make decisions like a sommelier, just as I don’t want to cook like a restaurant chef at home. As a result, I act on instinct and learn something new with each experience,” adds Asimov. Words to live by — and by which to eat and drink.

More spirited beverages

Check out these Yummly articles for great drink ideas, ranging from festive wine cocktails to alcohol-free mocktails and more.An Easy Guide to the Best Wines for BBQDine with wine while grilling this summer. Take your summer meals to the next level with these wine pairing suggestions from a California winemaker.Whether you’re hosting a gala event or just sitting on the couch with your family watching the ball drop, add some sparkle to your New Year’s Eve party with one of these festive cocktail recipes.Drink Like Mad Men With These Classic CocktailsIf you measure time in Netflix minutes, “Mad Men” is ancient television history — but it’s had a long-lasting effect on the world.

The Basics: Wine and Food Pairing Guide

The world of wine may be overwhelming to those who are new to it. From full-bodied red wines to crisp, dry white wines, there is something for everyone. The possibilities are literally limitless! However, when it comes to matching wine with food, there are a number of helpful hints and suggestions to guide you through the process. This tutorial will provide you with all you need to know about pairing food and wine. Having a basic familiarity of some of the most regularly used wine phrases is the first step toward developing a more in-depth understanding of wine and food combinations.

Check read our blog post on how to taste wine for a more comprehensive list of words.

Terms to Know

All grapes have acidity, which aids in the preservation of the wine by preventing the wine from becoming rancid. Those wines with a sharper and more crisp flavor will have greater amounts of acidity in their composition. In wine, the phrase “body” refers to the taste character that a wine has. A full-bodied wine, for example, is one that has intense tastes and a long aftertaste. Dry wine is a type of wine that often has little or no sugars. Tannin is a chemical substance present in the skin, seeds, and stems of grapes that has astringent properties.

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Food and Wine Pairing Tips Everyone Should Know

You can’t recall which wine goes well with salmon or which chef’s special your restaurant serves? The following guidelines address the fundamentals of what you should and should not do when combining wine and food. These suggestions will assist you in broadening your understanding of the influence that wine may have on the dining experience.

  1. Got a hard time recalling which wine goes well with salmon or which chef’s special your restaurant serves? The following guidelines address the fundamentals of what you should and should not do when combining wine with food. These suggestions will assist you in broadening your understanding of the influence that wine may have on the dining environment.

Pairing Methods

When it comes to wine and food pairings, there are many different approaches to take, but they all fall into two categories. The first kind of pairings are congruent, and the second type of pairings are complimentary.

Congruent Pairings

A congruent match is one in which the cuisine and wine chosen have multiple components or tastes in common. The wine might be sweet and served with a sweet meal, or it can be a red wine with a buttery aftertaste that is served with a creamy pasta dish. If you’re putting together harmonious pairings, the most essential thing to remember is to make sure the wine doesn’t become swamped by the tastes of the food. When this occurs, the wine’s flavor might turn bland as a result of the process. Having a congruent match has the advantage of allowing both the wine and the food to enhance the flavors of each other.

Red wines have a wide range of scents and tastes ranging from cherry to smokey, making them quite versatile and simple to combine with a variety of foods.

Toss in a glass of full-bodied Syrah wine, and it will have a taste profile that is comparable to that of some of your favorite grilled meats, making it an excellent complement.

Complementary Pairings

Complementary pairings, on the other hand, are based on food and wine combinations that do not share any components or tastes, but rather enhance and complement one another. The tastes in each are balanced by the components that contrast with them. Rosé, white, and sparkling wines are ideal candidates for contrasting pairings because of their complementary characteristics. When a sweet white wine is served with a spicy food, the sugar in the wine will allow the spice in the dish to be balanced out by the sweetness of the wine.

The saltiness of the meal actually reduces the sweetness of the wine, bringing out the fruity flavor and aromas of the wine.

The Wine Breakdown

White wine, red wine, and sparkling wine all have flavor profiles that are quite different and nuanced. That means there are hundreds, if not thousands, of different ways to experiment with the many matching options of dry white wines to powerful red wines, depending on your preferences. Throughout this section, we’ll go through the many techniques and tactics for creating wine pairings for specific types of wine.

White Wine

Chardonnay While the particular flavors and fragrances of Chardonnay might vary depending on the brand, the wine typically has a distinct fruity flavor and perfume to it. With flavors of green apple, pear, and melon, as well as creamy lemon and vanilla, this wine works nicely with a wide range of meal alternatives. It is a fantastic choice for shellfish, grilled lobster, tilapia, veggies, and meals with rich sauces, among other things. A strong body, absence of acidity, and a rich, creamy texture make it an ideal choice for any of the options listed above.

  1. The characteristics of white peach, green apple, and lime are present in this delicate white wine.
  2. Spicy recipes benefit from its semi-sweet flavor, which may be used to temper the heat.
  3. Because of its absence of tannins and, as a result, bitterness, it is an excellent accompaniment for salads with vinaigrettes.
  4. Sauvignon Blanc is a kind of white wine that is grown in California.
  5. The tartness of the dressing and sauces, the cheese, the oysters, the fresh herbs and the delicate fish make it an excellent match.
  6. The acidity of the meal and the acidity of the wine will not fight with one another, but will instead allow you to recognize the natural tastes.
  7. Pinot Grigio, with its light and crisp flavor, is an excellent pairing for light fish dishes.
  8. It produces a superb white wine that has notes of pears, lemons, melons, and sweet spice.

This might result in an excellent wine being dull as a consequence of the overbearing tastes from your meal selection. Pinot Grigio works nicely with a variety of foods, including pasta, grilled chicken, and dishes including fresh herbs.

Red Wine

Rosé with a dry finish Rose is one of the most versatile wines, exhibiting characteristics of both red and white wines. It is one of the most versatile wines. This allows Dry Rosé to mix nicely with practically any cheese due to the acidity and fruity characteristics present in the wine. As a crisp pink wine, it has a light, refreshing flavor that is complemented by low tannin levels and, as a result, no bitterness. Rosé with tastes of strawberries, cherries, citrus, and herbs is a dry wine with hints of strawberries, cherries, citrus, and herbs.

  1. Cabernet Sauvignon is a kind of grape that is grown in the United States.
  2. This is what gives it its dark fruity flavor, which gets increasingly more mature as time goes on.
  3. Pinot NiorPinot Nior is a light-bodied wine with earthy characteristics that is well-known.
  4. This red wine stands out from the crowd because it has only a little amount of tannins, making it an excellent match for fatty fish.
  5. It goes well with a variety of meats, including lamb, venison, and pork chops.
  6. Because it has a spicy flavor profile on its own, it goes well with barbecue, lamb, and grilled meats like chicken.
  7. Alternatively, if the meal is much more spicy than the wine, the food will dominate the wine, resulting in the wine losing its spicy character and tasting flavorless.

Sparkling Wine

Rosé with a little tang. A rosé wine can contain characteristics of both red and white wines, making it one of the most versatile wines available today. A result of the acidity and fruity characteristics of Dry Rosé, it pairs nicely with nearly every type of cheese. Crisp pink wine with low tannin content and hence less bitterness. It has a pleasant flavor and has a low tannin content. Flavors of strawberries, cherries, citrus, and herbs may be found in this dry Rosé wine. Due to this, it is a great pairing with grilled chicken and spicy seafood.

  • With time, it develops a black fruity flavor that is richer and more mature in flavor.
  • Known for its light body and earthy notes, Pinot Nior is a popular wine in Italy.
  • Due to the fact that it has extremely little tannins, this red wine sticks out from the crowd and goes particularly well with fatty fish.
  • It goes nicely with a variety of meats such as lamb, venison, and pork chops, among others.
  • Because it has a spicy flavor profile on its own, it goes well with barbecue, lamb, and grilled meats like steak.

When matching Syrah wines with food, the amount of spiciness in both the dish and the wine is a crucial factor to consider. Alternatively, if the meal is much more spicy than the wine, the food will dominate the wine, causing the wine to lose its spicy character and become flavorless.

Food Flavor Profiles

Rosé that is not too sweet A rosé wine can contain characteristics of both red and white wines, making it one of the most versatile wines available. Because of its acidity and fruity characteristics, Dry Rosé may be enjoyed with nearly any type of cheese. As a crisp pink wine, it has a light, refreshing flavor that is complemented by low tannin levels and, as a result, no bitterness. Flavors of strawberries, cherries, citrus, and herbs may be found in this dry Rosé. Due to this, it is a good match for grilled chicken and spicy seafood.

  1. Cabernet Sauvignon is a full-bodied red wine with a lot of tannins and notes of plum, blackberry, and black cherry.
  2. Since of the high concentration of tannins, it is a fantastic pairing for steak or lamb chops because it has the potential to cleanse your palate after each bite.
  3. Dark berries, cherries, plums, violets, and toasty spices are among the tastes included in this blend.
  4. This includes, for example, salmon and tuna.
  5. Syrah This red wine is an excellent complement to spicy foods because of its harmonious flavor profile.
  6. When matching Syrah wines with food, it is critical to evaluate the amount of spiciness in both the meal and the wine.

Food Flavors

SALTSalt may be found in a number of meals, although it is particularly prevalent in fried dishes, spaghetti sauce, and potatoes, among other things. The flavor character of a wine can be significantly altered by the consumption of salty meals. So, when it comes to pairings with salty dishes, sparkling wines and acidic wines are the ideal choices. Acidic wines make for excellent complementing pairings since they have the capacity to bring out the best in a dish’s tastes while maintaining balance.

  1. Acidity may be used to enhance the freshness of both wine and cuisine.
  2. As a result, the general guideline is that your wine should be more acidic than your meal.
  3. Sauvignon Blanc is a fantastic wine to mix with acidic sauces.
  4. So when matching fatty meals with wine, the idea is to establish complementing pairings rather than substituting one for another.
  5. The bitterness produced by tannins in wine has the capacity to soften the fat found in meat and enhance the tastes present in the meat itself.
  6. This is due to the fact that the fruit and berry notes of the wine will enhance the smokey aromas found in the meat and poultry.
  7. Complementary pairings should be avoided, such as bitter meals with bitter wines.

For example, acidic wines, off-dry Rieslings, and Zinfandels are all suggested as complementary matches to be explored further.

The wine must have a sweeter flavor than the dessert, else the wine would be swamped and eventually lose its flavor.

As a result, sugary meals should not be served with tannin-rich wines.

The potential of spicy food to raise the flavor of bitterness and acidity while simultaneously decreasing the body and sweetness of a wine are the most important considerations.

Overall, food and wine pairings may be as simple or as complex as you want them to be depending on your preferences.

Regarding the author, Alayna Rouse is a model and actress.

In her present position as a graduate business student, she keeps abreast of all of the latest marketing trends and developments. She is also a wine fanatic who has traversed the world in order to learn more about wine and alcohol production methods and techniques.

How to Match Wine with Food: 6 Simple Tips for Successful Pairings

The good news is that when it comes to pairing food and wine, you don’t have to master intricate procedures for picking the proper bottle to complement what you’re eating. This isn’t rocket science, after all. A few easy rules will assist you through the process of creating good wine and food combinations. Of course, it’s enjoyable to explore and fine-tune, and with time and practice, you may be able to make exceptional pairings that significantly improve both the meal and the wine in question.


You don’t have to learn elaborate methods for pairing food and wine since you can just choose the bottle that best complements what you’re eating. Nothing here is beyond the realm of possibility. Wine and food combinations are easier to master when you follow a few basic rules. Of course, experimenting and fine-tuning is enjoyable, and with time and practice, you may be able to make exceptional pairings that significantly enhance both the cuisine and the wine. Those efforts, on the other hand, should be reserved for rare occasions and exceptional wines.

Drink and eat what you like

If you want to drink wine by itself, choose one that you enjoy drinking rather than expecting that a meal pairing would improve a wine that you don’t enjoy drinking. That way, even if the combination isn’t ideal, you’ll still be able to appreciate what you’re drinking; at the very least, you might need to take a sip of water or a bite of bread to bridge the gap between the dish and glass. The same is true for the food: after all, if you despise liver, there is no wine match on the face of the planet that will make it taste good to you!

Look for balance

Examine the weight (also known as the body or the richness) of both the meal and the wine. There should be no dominance between the wine and the food; rather, they should be equal partners. When you weigh the two items equally, you greatly increase the likelihood that the pairing will be successful. This is the key behind many of the classic wine-and-food pairings that have become so popular. This is a situation when a lot of instinct is involved. A robust meal necessitates the use of a hearty wine.

In contrast, a light Soave is the perfect accompaniment to a delicately flavored poached fish because they are both equally delicate.

Fat is the most significant contributor to the nutritional value of the food, including fat derived from the cooking process and sauce.

(Wine with less than 12 percent alcohol tends to be lighter in body, while wine with more than 14 percent alcohol tends to be heavier in body. Please refer to our lists of recommended wines if you are unfamiliar with a particular wine.

Match the wine to the most prominent element in the dish

When it comes to fine-tuning wine pairings, this is crucial. Identify the dominating element in the food; it’s typically the sauce, spices, or cooking method, rather than the main component, that makes the dish stand out from the others. Take the following two chicken recipes as examples: a chicken breast poached in lemon sauce, as opposed to a chicken Marsala with a browned top and a sauce made of black wine and mushrooms When it comes to the former, the caramelized, earthy notes lean toward soft, supple red, whilst the simplicity and citrus flavors of the latter lean toward a crisp, refreshing white wine.


Once you’ve evaluated these three fundamental guidelines, you can go into further detail if you so choose and consider additional intricacies of the wine, if applicable. In order to grasp the components of a wine’s structure, it is first necessary to understand how they are derived from the grapes: the fruit flavors and sugar, which give wines a soft feel in the mouth; and the acidity and tannins, which give wines a solid feel in the mouth. And, of course, there’s the booze, which may make you feel softer in little doses and harder in larger ones.

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Astringent sensation on the sides of your cheeks after drinking a strong cup of tea is caused by tannins, which are molecules that give wine structure and texture.

Tannins are present in a large number of red wines, but they are absent from white wines unless they have spent an extended period of time in oak barrels.

However, the apple, pear, and citrus flavors found in many white wines are rarely found in reds, and the dark currant, cherry, and plum flavors found in red grapes are rarely found in white wines.

Structure and texture matter

In an ideal situation, the components of a wine are in harmony, but the food pairing might have an impact on that harmony, for better or ill. The acidity, sweetness, and bitterness of a wine, as well as the harshness of its tannins, can be accentuated or diminished by the elements in a meal. In comparison to other wines, high amounts of acidic components such as lemon juice or vinegar, for example, improve high-acid wines by making them seem softer and rounder in texture. Tart foods, on the other hand, can make well-balanced wines appear bloated.

Tannins interact with lipids, salt, and spicy tastes, amongst other things.

However, extremely salty meals can heighten the sense of tannins in a red wine, making it appear harsh and astringent; salt can also heighten the heat of a high-alcohol wine.

Flavors with a lot of spice tend to react poorly with tannins and high alcohol content, making the wines seem even hotter; these meals do better when served with fruity or moderately sweet wines.

Look for flavor links

This is where you can have infinite fun with your pairings. The aromas of wine are typically reminiscent of meals such as fruits, herbs, spices, and butter, which we associate with them. Including components in a dish that echo—and hence emphasize—the smells and tastes found in a wine might help you to create a successful pairing. As an example, using currants in a meal may bring out the wine’s typical dark fruit tastes, while using sage may bring out the herb notes that are present in some wines.

Serving earthy mushrooms with an earthy red wine may result in the wine’s fruit flavour being more prominent than it otherwise would be.

Give consideration to age

Wines that have been aged have a distinct range of textures and tastes. After some time, the force of youth begins to fade; the tannins become more supple, and the wine may become more delicate and elegant. As the wine develops more complex secondary characteristics, the fresh fruit aromas may give way to earthy and savory notes, as the wine becomes more complex overall. When selecting foods to pair with older wines, reduce the richness and intensity of the tastes, and choose for simpler fare that enables the subtleties of the wine to show through.

There have been entire volumes published on the subject of food and wine matching, and you could spend a lifetime trying with different combinations of foods and beverages.


In terms of textures and tastes, aged wines have a distinct set. After some time, the force of youth begins to fade; the tannins become more palatable, and the wine may become more delicate and elegant. As the wine develops more nuanced secondary characteristics, the fresh fruit tastes may give way to earthy and savory overtones. When selecting foods to pair with older wines, reduce the richness and intensity of the tastes, and go for simpler fare that enables the subtleties of the wines to come through.

There have been entire volumes published on the subject of food and wine matching, and you could spend a lifetime trying with different combinations of foods and wines.

Selected dry and off-dry white wines, lightest to weightiest:

  • The following wines are available: Muscadet, Orvieto, Pinot Blanc/Pinot Bianco, Pinot Grigio (e.g. Italy), Prosecco, Rioja (white), Soave, and others. Muscadet, Orvieto, Pinot Blanc/Pinot Bianco, Pinot Grigio (e.g. Italy), Prosecco, Rioja (white), Soave, and others.

Light to medium in intensity

  • Chenin Blanc, dry or off-dry
  • Gewürztraminer, dry or off-dry
  • Pinot Gris (e.g., Alsace, Oregon), dry or off-dry
  • Sauvignon Blanc, dry or off-dry
  • Chenin Blanc, dry or off-dry
  • Wines such as Riesling, whether dry or off-dry

Medium-sized, with a tendency toward herbaceous.

  • Bordeaux, white
  • Grüner Veltliner
  • Sancerre or Pouilly-Fumé
  • Sauvignon Blanc
  • Sémillon
  • Verdejo

Medium-bodied, with a tendency to be minerally.

  • Albario, Arneis, Cava, Champagne and other dry sparkling wines, Chablis (or other unoaked Chardonnay), Falanghina, Gavi, Greco di Tufo, Mâcon, and Vermentino are just a few of the varietals available.


  • The whites of Burgundy, the Côte d’Or
  • Chardonnay (e.g. California or other New World, oak-aged)
  • The whites of the Rhone
  • Viognier
  • And the reds of Burgundy, Côte d’Or and Côte d’Or.

Selected red wines, lightest to weightiest:

  • The following wines are recommended: Beaujolais (or another Gamay)
  • Dolcetto
  • Valpolicella (not Amarone)

Medium-bodied, with more acidity than tannins and a preference for red fruits.

  • Pinot Noir (e.g., California, New Zealand, Oregon)
  • Rioja reds (other than Tempranillo)
  • Barbera
  • Burgundy
  • Cabernet Franc
  • Chianti (or other Sangiovese)
  • Côtes du Rhône
  • Grenache/Garnacha
  • Rioja whites (other than Tempranillo).

Medium to full-bodied, well-balanced, with a preference for dark fruits.

  • Bordeaux, Brunello di Montalcino, Malbec (e.g., Argentina), Merlot, Rhône reds, Northern Rhône, Pinotage, Zinfandel (also Primitivo), and other varieties are available.

Fuller-bodied and more tannic

  • Cabernet Sauvignon (from California and other parts of the New World), Châteauneuf-du-Pape, Petite Sirah, Ribera del Duero, and Shiraz/Syrah are among the grapes used to make Barolo and Barbaresco.

Selected sweet wines:

  • The late-harvest varieties of Gewürztraminer, Moscato d’Asti (muscat), Riesling (late-harvest), and Rosé (off-dry) are all available. Bordeaux-style wines such as Sauternes and Barsac (both made from botrytized Sauvignon Blanc-Sémillon)
  • The wines of Santo Domingo include Vin Santo, Vouvray, moelleux (late-harvest Chenin Blanc), and others.
  • Banyuls
  • Madeira (Bual or Malmsey)
  • Port
  • Recioto della Valpolicella
  • Sweet Sherry (Cream, Pedro Ximénez, Moscatel)
  • Tokaji
  • Australian Muscat or Muscadelle
  • Banyuls

An Easy-to-Digest Guide to Pairing Wine Like a Pro

While wine pairing is a talent and passion for many food enthusiasts, the subtleties of matching food and wine can be frightening to new wine fans. The simple purpose of wine pairing is to make food and wine taste better than they would on their own. For hundreds of years, people have enjoyed matching wine with food. Nevertheless, the present trend of wine and food matching that we are all familiar with began to emerge just lately, when wineries began to promote their wines as a compliment to certain meal offers.

In response, the high quality of a wine enhances the pleasure of eating while also spiritualizing it, according to the renowned wine reviewer Luigi Veronella.

There are no “written in stone” laws when it comes to food and wine matching, but you may follow some easy recommendations to help you choose the best wine to complement any dinner you’re planned.

The recommendations that follow will familiarize you with some fundamental wine pairing principles, including how food impacts the taste of wine and what makes for outstanding wine matches.

Wine Pairing Fundamentals

To properly pair wine with food, you’ll need to consider the acidity, tannins, alcohol, and texture of the wine, as well as the components and tastes of the dish. When it comes to pairing food and wine, the rule of thumb is that delicate foods suit delicate wines, while rich foods require a stronger, heavier wine. When it comes to the in-between, consider in terms of gradations. Please keep in mind that you should pair your meal with a wine that is appropriate for the weight of the food — this is not a case of red wine going with heavy dishes and white wine going with light dishes.

A light-bodied gamay, which is a red wine with a flavor profile that is comparable to pinot noir, is ideal for serving with delicate meals.

Balance Is Key to Wine Pairing Success

Depending on the amount of acidity in the food, the type of wine that will go best with it is determined. A well-balanced wine is not overshadowed by the cuisine it is served with. An acidic wine is a fantastic accompaniment for foods that are sharp and sour (such as those made with citrus or tomato sauces). Please keep in mind that because acidity stays on the palate, it has the potential to overwhelm the tannins in a wine and make it appear sweeter than it actually is. Tasting bitter and astringent, high-tannin wines are produced by the reaction of proteins in your saliva with tannins in the wine.

Vermentino and sauvignon blanc, for example, are created in stainless steel tanks rather than wood barrels, giving them a crisp taste that enhances the characteristics of the grapes they contain.

Spicy Food Wine Pairings

When it comes to wine matching, it is critical to balance the strength of the meal with the intensity of the wine’s flavor profile, as described above. The sharper the tastes in the wine should be, the more kick there is in the meal you’re eating. Spicy foods reduce the sweetness of wines, causing dry wines to taste sour as a result. Using alcohol pulls out the oils that make spicy foods burn the palate, amplifying the sensation of heat or burning in the mouth when eating it. Choose fruity wines that are low in alcohol and have a hint of sweetness to balance off the spice of curries or spicy and peppery foods (such as Mexican cuisine).

Wine Matches for Salty Foods

What you put in your mouth alters your perception of each sip of wine that you take. For a brief period of time, salty and savory meals can prevent your taste receptors from detecting acidity.

In fact, according to cookbook author (and former Microsoft CTO) Nathan Myhrvold, a sprinkle of salt to a glass of bitter wine will quickly enhance the taste of the beverage. When confronted with anything salty, match it with a sparkling wine or a dry rosé for the most enjoyable experience.

Sweet Wine Pairing for Desserts

The presence of sugar increases the acidity of a wine, which is why dry wines taste sharp and bitter when consumed with sweet dishes. As a result, it is always preferable to drink a wine that is sweeter than the dessert you are currently enjoying. When choosing a wine to match with dessert, exclude any possibilities that are much darker or lighter in color than your sweet dish, respectively. Tannin-rich red wines from the Old World do not complement sugary pastries. Wines from the New World, such as zinfandel from California, pair well with chocolate.

Wine Pairing for Protein-Rich Foods

In red wines and rosés, tannins can be found in abundance; however, they are often less noticeable in white wines. When you drink something with tannins, you will notice a tongue-puckering, drying sensation in your mouth after taking a sip. However, tannins cannot be identified via taste or smell. It is preferable to avoid matching sweet or spicy foods with high-tannin wines since the tastes of the sweet or spicy dishes will become overpowering. Furthermore, because of the astringent impact of tannins, they are undesirable for matching with fish (which results in a metallic flavor) as well as blander dishes, which can be overpowered by the tannins.

Wine Pairing Is Not Black and White (or Red and White)

Wine pairings are well-known in the culinary world; for example, seafood goes well with white wine and steak goes well with red wine. But, more specifically, which reds and whites are we referring to? Let’s take fish as an example of how you may go about selecting the appropriate wine. White fish such as sole or halibut, with their delicate tastes, match nicely with light-bodied white wines such as gewürztraminer, pinot grigio, and pinot blanc. In contrast, a more oily fish such as salmon is best matched with a lighter-bodied wine such as an oaked chardonnay or a lighter-bodied Burgundy, which will balance the fish’s greater body and weight.

Pair it with a merlot or a syrah for a very memorable experience.

Wine and Sauce Pairings

For example, we’ve all heard that fish and white wine go together, while steak and a red wine pair perfectly. And just whose reds and whites are we referring to here? Let’s take fish as an example of how you’d go about selecting the appropriate wine for your occasion: White fish with delicate characteristics, such as sole or halibut, pairs nicely with light-bodied white wines, such as gewürztraminer, pinot grigio, and pinot noir. In contrast, a more oily fish such as salmon is best matched with a lighter-bodied wine such as an oaked chardonnay or a Burgundy that would suit the larger body and weight of the fish.

Pair it with a merlot or a syrah for a very memorable experience! The flavors of smoked trout are best complimented by dry sparkling wine or German riesling, which brings the flavors together.

Regional Wine Pairing

Tradition, geography, and climate all play a role in defining the gastronomic uniqueness of a wine area. History has dictated that wines from a certain region be served with cuisine from the same region, with little thought given to whether red wine should be served with shellfish or white wine should be served with red meat or both. Due to the hot environment in locations such as Sardinia and Sicily, it is fairly uncommon for red wine varietals to be served chilled, especially if they are aged.

With its charred flavor, this red wine matches the char of the meat without overpowering the tongue.

Both are natives of the Jura area.

When Pairing Wine, Keep It Fun

Knowing the basics of food and wine matching will take you no time at all to become confident in your ability to select wines that enhance culinary and taste compatibility. It is never a good idea to push a wine combination. Drink what you prefer and pair it with the meals that you enjoy eating the most. Because everyone’s palates are different, there is no such thing as an incorrect wine combination. Today, we have the luxury of being able to sample wines from all across the world. As a result, don’t be scared to explore and defy the established norms.

Because, after all, if you enjoy the flavor of something, it’s a good match.

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