Food and wine pairing
Good pairing is not complicated. It comes down to a handful of principles that, once understood, make sense of almost any combination. Learn the rules and the rest follows.
The core principles
Match weight
Light dishes need light wines, rich dishes need full-bodied wines. A delicate sole fillet gets drowned by an oaked Chardonnay. A braised short rib needs something with structure.
Match acidity
Acidic foods need acidic wines. Tomato-based dishes, salads with vinaigrette, and citrus desserts make a low-acid wine taste flat and flabby.
Tannin and fat
Tannins bind to protein and fat, which softens their astringency. This is why Cabernet Sauvignon and steak is such a reliable match. Tannin with fish creates a metallic bitterness.
Sweet vs savoury
A sweet wine with a savoury dish can work beautifully (foie gras with Sauternes). A dry wine with a sweet dish will taste thin and sharp.
Regional pairings
Foods and wines from the same region almost always work together. Chianti with Florentine steak. Muscadet with oysters from the Atlantic coast. Geography is a useful shortcut.
What to open with what
Red meat
The fat and protein in red meat bind to tannins, softening the wine and bringing out its fruit. A lean, acidic red would taste sharp and hollow against a steak.
Fish and seafood
High-acid whites cut through the richness of fish and complement its minerality. Avoid heavy reds, which make delicate fish taste metallic.
Chicken and white meat
Versatile. Richer preparations like cream sauce suit oaked Chardonnay. Simply roasted chicken works with light reds like Pinot Noir.
Pork
Pork has enough fat to handle a little tannin, but its subtle flavour works beautifully with off-dry whites and fruity, lower-tannin reds.
Pasta and pizza
Italian food loves Italian wine. The high acidity in Sangiovese matches tomato sauce perfectly. White pizza calls for a crisp, aromatic white.
Cheese
The classic blue cheese and Sauternes pairing works because sweetness tames saltiness. Hard cheeses love tannic reds; fresh cheeses prefer crisp whites or sparkling.
Spicy food
Off-dry whites cool spice and complement its complexity. Avoid high-alcohol or tannic reds, which amplify heat.
Desserts
The wine should always be as sweet or sweeter than the dish. A dry red with chocolate cake will taste harsh and bitter.
Vegetable dishes
Herbs and green vegetables echo the green, grassy character of Sauvignon Blanc. Earthy dishes like mushrooms suit earthy Pinot Noir.
Pair from your own cellar
SomeWine suggests what to open based on what you are eating and which bottles in your cellar are at peak drinking.
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