A Simple Wine & Food Pairing Guide

Pairing wine with food can seem like an art reserved for sommeliers, but in reality, it can be quite straightforward. There are some basic principles that can help you choose a wine that enhances your meal rather than clashing with it. Whether you're planning a dinner party or just opening a bottle midweek, this guide should steer you in the right direction.

The Golden Rules Of Pairing

At its core, wine pairing is about balance. Think of wine as an extra ingredient in your meal - one that should complement, not overpower, the flavours on your plate. Here are a few guiding principles to keep in mind:

• Match Intensity – Light, delicate dishes pair best with lighter wines, while rich, bold dishes benefit from wines with more structure and body. A crisp Sauvignon Blanc with a fresh salad? Perfect. A full-bodied Cabernet Sauvignon with a juicy steak? Even better.
• Acidity Loves Acidity – If your dish has a bright, tangy element - like a tomato-based pasta sauce or a citrusy seafood dish - you can pair it with a wine that shares those qualities. High-acid wines, such as Pinot Noir or Sauvignon Blanc, will enhance these flavours rather than clash with them.
• Tannins & Fat Are Best Friends – If you’re serving a rich, fatty dish (think steak or creamy cheese), a bold, tannic wine like Malbec or Cabernet Sauvignon will cut through the richness and provide balance.
• Sweet Needs Sweet – When pairing wine with dessert, the wine should generally be as sweet as the dish. Otherwise, the wine may taste bitter. A luscious Port or Banyuls with dark chocolate is a classic example.
• Spice Seeks Sweetness – Spicy foods, such as Thai or Indian cuisine, often pair best with slightly sweet, aromatic wines like Riesling or Gewurztraminer. The touch of sweetness helps counteract the heat, creating a smooth and refreshing balance.

Timeless Wine & Food Pairings

While we’d never discourage experimentation, there are certain pairings that have stood the test of time.

Meat & Seafood

• Steak & Red Meat → Cabernet Sauvignon, Malbec – The tannins in these wines cut through the richness of fatty meats, enhancing the flavours.
• Grilled Chicken → Chardonnay, Pinot Noir – A medium-bodied white or a light red complements the mild flavours of chicken.
• Salmon & Tuna → Pinot Noir, Rose, Chardonnay – Lighter reds balance the richness of salmon, while crisp whites enhance freshness.
• Oysters & Shellfish → Sauvignon Blanc, Champagne – The high acidity and minerality in these wines match the briny, delicate nature of seafood.

Pasta & Cheese

• Pasta with Tomato Sauce → Sangiovese, Chianti – Tomato-based sauces have acidity, so they need a wine that matches their brightness.
• Pasta with Cream Sauce → Chardonnay, Viognier – Rich, creamy sauces pair beautifully with full-bodied whites that have a smooth texture.
• Soft Cheese (Brie, Goat Cheese) → Sauvignon Blanc, Champagne – Crisp, high-acid wines cut through the creaminess of soft cheeses.
• Hard Cheese (Cheddar, Gouda) → Merlot, Zinfandel – Bolder, fruit-forward reds bring out the nutty, savoury flavours in aged cheeses.

Spicy & Sweet Pairings

• Spicy Dishes (Thai, Indian, Mexican) → Riesling, Gewürztraminer – A touch of sweetness in the wine helps cool down the heat of spicy foods.
• Chocolate Desserts → Port, Banyuls, Syrah – Rich, sweet wines match the deep intensity of chocolate.

Quick Wine Cheat Sheet

If you're short on time, this is a good starting point:

• Light Whites (Sauvignon Blanc, Pinot Grigio) → Best with seafood, salads, light pasta dishes.
• Rich Whites (Chardonnay, Viognier) → Perfect for creamy sauces, roast chicken, lobster.
• Light Reds (Pinot Noir, Gamay) → Great for poultry, salmon, mushroom dishes.
• Bold Reds (Cabernet Sauvignon, Malbec) → Ideal for steak, BBQ, aged cheese.
• Sweet Wines (Riesling, Moscato) → Pairs well with spicy foods and fruit-based desserts.
• Sparkling Wines (Champagne, Prosecco) → A go-to for appetisers, sushi, and even fried foods

A Final Thought

The best wine pairing is ultimately the one you enjoy. While guidelines can be helpful, they’re not set in stone, and part of the fun is discovering what works for your own taste. Try different combinations, see what you like, and don’t be afraid to break the rules.