Wine pairing requires no special knowledge. Sommeliers have several simple rules that anyone can follow with some basic information, and you do not need to be a master or have a quality wine cellar to find the perfect wine for your best dish. Master the basic principles of balance‚ flavor, and texture, and wine pairing will become a natural and enjoyable accompaniment to every meal.
Wine pairing is also a perfect complement to the formality of a dinner party, the informality of a dinner for two at home, or a wine and champagne gift.
Why Wine Pairing Matters
A good wine pairing is when a wine complements the dish it is paired with, improving the flavors of both the dish and the wine.
As an example, a refreshing white wine can be a good complement to seafood, and a strong red can potentially cut the fat of red meats such as steak, while sparkling wines (champagnes may be especially good) can be surprisingly effective with fried foods. The goal of a successful pairing of wine and food is not to dominate but to achieve balance.
Wine styles can roughly be categorized as follows:
Before pairing wine and food, let’s understand the major categories of wine.
Red Wines
Red wines are typically full-bodied and pair better with heavier foods and dishes that have more powerful flavors.
The next time you plan to serve wine at a gathering, use the following ideas as inspiration to help find the perfect pairing for your guests:
Common red wines include:
- Cabernet Sauvignon
• Merlot
• Pinot Noir
• Syrah/Shiraz
Recommended with:
- Steak
• Lamb
• Burgers
• Pasta with red sauce
• Grilled meats
White Wines
White Wines tend to be lighter, crisp and refreshing.
Some popular White Wines include:
- Chardonnay
• Sauvignon blanc
• Riesling
• Pinot grigio
Recommended with:
- Seafood
• Chicken
• Salads
• Creamy pasta
• Light appetizers
Rosé wines
Rosés are a very versatile group of wines that will complement many types of cuisine.
Some good rosé pairings include the following:
- Charcuterie boards
• Pizza
• Grilled vegetables
• Spicy Foods
• Summer dishes
Sparkling wines & Champagne
Sparkling wines are highly food-friendly due to their high levels of acidity and carbonated properties. These wines work well with many types of cuisine, including:
• Fried foods
• Sushi
• Cheese platters
• Popcorn
• Salty snacks
• Celebration meals (such as weddings)
Interesting Fact: Champagne is one of the most popular additions to luxury wine and champagne gifts due to its elegant, celebratory nature.
Match the weight of the wine to the food
Perhaps the simplest rule for pairing wine is to match the weight of the wine to the weight of the food. This means that lighter wines go well with lighter foods, while heavier wines are better suited to richer foods.
Light Food = Light Wines
Example:
– Delicate grilled fish goes well with sauvignon blanc
– A green salad goes well with Pinot Grigio
– A simple roasted chicken goes well with chardonnay
Heavy Food = Bold Wines
If you’re serving a rich dish such as Steak, selecting a bolder wine would be the best choice.
Example:
– Steak pairs well with Cabernet Sauvignon
– Barbecue ribs pair well with Syrah/Shiraz
– Lasagna pairs well with merlot
If you select a wine that is too light for the dish, the flavors of the wine will likely fade away before even finishing the first glass.
Consider Acidity
Acidity contributes greatly to the overall sensation of wine. It provides a sense of freshness and clarity. For this reason, acidic wines tend to work particularly well when paired with richer, fattier, or saltier foods. Examples include:
* Champagne served with fried chicken
* Sauvignon Blanc served with goat Cheese
* Pinot Noir served with mushroom dishes
Highly Acidic wines will “cleanse” your palate and make it easier to continue eating without becoming overwhelmed by richness.
Sweet wines work better with Spicy Foods
Beginners to wine typically believe that spicy foods require bold red wines. However, many times, sweet wines actually provide a much better pairing. Sweet wines will neutralize some of the spiciness and add cooling qualities to the dish. Good examples of these types of pairings include:
* Thai curry made with riesling
* spicy tacos made with rosé
* Indian food made with slightly dry White Wines
Pair your wine with the sauce rather than the meat
Another method used by professional sommeliers is focusing on the sauce rather than the type of meat used in preparing the dish. Here are some examples:
* Chicken in a Creamy sauce works better with chardonnay
* Beef prepared in a tomato-based sauce works better with Sangiovese
* Salmon in a buttery sauce works better with Pinot Noir
Typically, the sauce has a greater influence on flavor than does the meat.
Understand the Classic Pairing
There are certain classic pairing combinations that have been tried over and over again. They’ve withstood repeated testing, so we consider them reliable choices.
Examples of classic combos include:
| Food | Wine Pairing |
| Steak | Cabernet Sauvignon |
| Salmon | Pinot Noir |
| Lobster | Chardonnay |
| Chianti | Pizza |
Keep Experimenting
The beauty of wine is that it does not need to be intimidating. Sommeliers do not stop experimenting either. Since personal preference plays such a large part in choosing which wines to pair together, the possibilities are endless, and there are no rules you must strictly adhere to.
As far as what types of wine go well with certain dishes, some individuals prefer the richness of a bold red wine when they eat seafood, whereas others find themselves enjoying their favorite sparkling wine with everything from pizza to burgers. As long as you enjoy the combination, then it is the perfect combination.
One other great way to discover your preferences is through hosting small wine-tasting events at home. Try different wines with the same food item and note how the flavors differ. It will give you an idea of what works and what doesn’t.
How much does serving temperature matter?
Serving wine at the proper temperature greatly improves taste. While the ideal temperatures vary depending on the type of wine, here are some general guidelines:
- Red wines: Serve slightly cooler than room temperature. Never serve at or above body temperature.
• White wines: Chill before serving.
•Sparkling wines: Chill until ice forms.
Important Tip: If the wine is too warm, it tastes like alcohol, and if it’s too cold, you’ll miss out on many of the complex flavors within the wine.
Pairing wine for a special occasion
To enhance a dining experience for yourself and guests, food and wine pairing has become increasingly important for special occasions and gifts.
With increasing popularity comes new options for creating unique gourmet gift sets that combine the following:
- Gourmet foods
• Cheese selections
• Artisan chocolates
• Luxury wine bottles
• Champagne gift baskets
All of these pairing options make for excellent celebratory gift ideas for weddings, birthday parties, anniversary gatherings, and corporate events. A well-paired wine gift tends to feel much more personalized and high-end than your average gift.
Final Thoughts
Pairing wine as a Sommelier does not need to be complicated. Understanding some basic principles — Balance, Acidity, Sweetness, Food Weight — will allow anyone to build confidence in their ability to create exceptional wine experiences at home.
Classic pairings are a good starting point. Experiment with different combinations and trust your taste along the way! Wine pairing is about having fun—not being stressed.
No matter whether you are serving wine during a casual dinner with friends, a romantic dinner, or creating elegant wine & champagne gift ideas for special occasions, the correct pairing can make an everyday meal an extraordinary experience.
