Food and Wine Pairing Basics

Match weight with weight

The most useful principle is to match the intensity of the dish with the body of the wine. Delicate dishes such as steamed fish or a light salad suit light, crisp wines. Rich, heavy dishes such as braised beef or a creamy mushroom risotto need wines with more structure so they are not overwhelmed.

Use acidity, tannin and sweetness deliberately

• Acidity cuts through fat and refreshes the palate. That is why a crisp white works with fried food and why Champagne is so versatile.
• Tannin binds with protein and fat. A tannic red such as Cabernet Sauvignon feels softer with a grilled steak, but can taste bitter with delicate fish.
• Sweetness in a wine should equal or exceed the sweetness of the dish. A dry wine can taste thin and sour next to dessert, while an off-dry Riesling balances spicy food well.
• Salt softens tannin and acidity, which is one reason salty cheeses are good with sweet wines such as Sauternes or Port.

What grows together goes together

Regional pairings developed over centuries and still work remarkably well. Muscadet with oysters, Chianti with tomato-based pasta, Albariño with Galician seafood and Loire Sauvignon Blanc with goat cheese are classic examples. When in doubt, choose a wine from the same region as the dish.

Common pairings that work

• Roast chicken: Chardonnay, Pinot Noir or a light Rhône red.
• Salmon: Pinot Noir, dry rosé or a medium-bodied white.
• Spicy Asian dishes: off-dry Riesling or Gewürztraminer.
• Hard aged cheese: Rioja, Cabernet blends or a nutty Oloroso.
• Dark chocolate: ruby Port, Banyuls or Maury.

Do not over-think it

The best pairing is one you enjoy. Pairings are guidelines rather than laws, and personal taste outweighs any rule. Start with the principles above, experiment, and note what you liked. Keeping tasting notes makes your own preferences clear over time.