How to Pair Wine with Food

Great pairings aren't about rules for their own sake — they're about making both the food and the wine taste better. The good news: you only need a handful of principles to get it right almost every time.

The golden rule: match weight with weight

Light dishes like salads, white fish and fresh cheeses shine with lighter wines such as Sauvignon Blanc, Pinot Grigio or a dry rosé. Rich, hearty dishes like braised beef, lamb or creamy pasta need a wine with enough body to stand up to them — think Cabernet Sauvignon, Syrah or an oaked Chardonnay.

Six simple pairing principles

  1. Acid loves acid. Tomato sauces, vinaigrettes and citrus call for high-acid wines like Sangiovese, Barbera or Sauvignon Blanc.
  2. Tannin loves fat and protein. A juicy steak softens the grip of a young Cabernet or Malbec.
  3. Sweet tames heat. Off-dry Riesling or Gewürztraminer cools down spicy Thai, Indian or Sichuan dishes.
  4. Dessert wine should be sweeter than dessert, or the wine will taste flat and sour.
  5. Salt and bubbles are best friends. Champagne and other sparkling wines are magic with fries, fried chicken, oysters and salty snacks.
  6. What grows together goes together. Regional pairings — Burgundy with coq au vin, Chianti with Tuscan pasta — rarely miss.

Your quick pairing cheat sheet

  • Steak, burgers & BBQ: Cabernet Sauvignon, Malbec, Syrah/Shiraz, Zinfandel
  • Roast chicken & turkey: Pinot Noir, Chardonnay, Beaujolais
  • Salmon & tuna: Pinot Noir, dry rosé, white Burgundy
  • Shellfish & sushi: Sauvignon Blanc, Albariño, Chablis, Champagne
  • Tomato-based pasta & pizza: Chianti, Barbera, Montepulciano
  • Mushrooms & earthy dishes: Pinot Noir, Nebbiolo, aged Rioja
  • Cheese board: Champagne for soft cheeses, Cabernet for aged cheddar, Port for blue cheese
  • Chocolate desserts: Port, Banyuls or a ripe, fruity red

Serving tips that make any pairing better

Serve whites and rosés chilled (7–10 °C) and reds slightly below room temperature (15–18 °C). Pour a small taste with the first bite and adjust — a squeeze of lemon or pinch of salt on the plate can bring a pairing into balance.

Ready to put it into practice? Start with the most food-friendly red there is: shop Pinot Noir, or explore our full red wine collection.