Pairing wine with food can feel like a dark art—but it doesn’t have to be. Whether you’re planning a dinner party or just deciding what to open with your midweek pasta, understanding a few simple principles can transform your meals and make wine feel even more joyful.
Why Pairing Matters
Great pairings elevate both the food and the wine. A thoughtful match can highlight flavours, balance richness, and even soften tannins or brighten acidity. But don’t worry—we’re not about rigid rules. Think of these as flexible guidelines you can experiment with.
Start with These Core Pairing Principles
- Match Intensity: Pair delicate wines with lighter dishes (like poached fish or fresh salads), and bolder wines with hearty meals (like grilled meats or stews).
- Balance Acidity: Acidic wines (like Sauvignon Blanc or Barbera) pair beautifully with rich or fatty foods—think creamy pasta or oily fish.
- Think About Salt: Salty foods enhance fruitiness in wine and help soften tannins. A bold red with salty charcuterie? Yes please.
- Mind the Sauce: Pair wine to the sauce, not just the protein. Chicken in a tomato sauce wants something different than chicken in cream.
- Sweet + Spicy = Magic: A touch of residual sugar (like in off-dry Riesling) is perfect with spicy dishes like Thai or Indian curries.
Classic Combinations That Always Work
- Sauvignon Blanc + Goat Cheese: Tangy + tangy = perfect harmony.
- Pinot Noir + Duck or Mushrooms: Earthy, elegant, and beautifully balanced.
- Rosé + Mediterranean Dishes: Great with olives, grilled veggies, and herby spreads.
- Syrah/Shiraz + BBQ: Bold fruit + smoky spice = total crowd-pleaser.
- Sparkling Wine + Fried Food: Bubbles cut through fat like a dream.
Go-to Wines for Flexible Pairing
If you’re not sure what to serve, these versatile styles will rarely steer you wrong:
- Dry Riesling – Crisp, aromatic, and great with everything from sushi to roast pork.
- Pinot Noir – Light enough for salmon, structured enough for roast chicken.
- Chenin Blanc – Zippy and refreshing, it handles spice and sweetness well.
Final Sip
Pairing wine with food should be about enhancing pleasure, not following rules. Use these tips as a foundation, then trust your taste buds and experiment. That’s half the fun.
Until next time, stay nosey.
