Top 6 Wine and Food Pairing Guidelines
Pairing food and wine is not a cut and dry process, nor should it be difficult. There are lots of food and wine pairing possibilities that will help you enhance both the wine and the food. Follow our top pairing tips below and take your palate to a new level of nirvana!
Pair a similar weight, texture and intensity of both wine and food so neither overpowers the other. A heavier, richer dish will typically pair well with a fuller-bodied, robust wine and a lighter dish will similarly pair well with a lighter-bodied wine. In contrast, if you drink Shiraz with your sushi dinner the wine will overpower the food, just as an Italian Pinot Grigio will get lost if paired with a spicy sausage and penne pasta dish.
Pairing wine and food that have opposing taste components can complement each other quite well. For example:
Sweet & Spicy Wine Pairings: The residual sugar in a sweeter wine has the power to tone down the intensity of spicy foods and vice versa.
- German Riesling + Spicy Thai
- Gewürztraminer + Indian Cuisine
- Prosecco + Spicy Tuna Rolls
Sweet & Salty Wine Pairings: Saltiness in food will decrease the sweetness in the wine and provide a perfect compliment.
- Sauternes + Foie Gras
- Port + Roquefort or Stilton
- Lambrusco + Charcuterie
Sour (Acidic) & Savory Wine Pairings: A wine’s acidity will cut through a cream-based or rich dish and help cleanse the palate.
- Chardonnay + Seared Scallops with Creamy Grits
- Champagne + Brie
Mirror Wine & Food Flavors
Pairing wine and food with similar flavor components will also make your palate sing! For example, a wine with prominent smoky, meaty notes will pair well with complimentary food flavors. Keep in mind that maintaining a similar weight between the food and wine is still important.
- Pinot Noir + Mushroom Risotto
- Zinfandel + Spicy BBQ Ribs
- Picpoul de Pinet + Mahi Mahi with Lemon Wine Sauce
Aren’t We Sweet Together
A dish containing some sweetness will pair well with a wine that reflects the level of sweetness. You’ll want your wine’s sweetness to be equal to or more than the dish. Sweet wines are also a natural match for post-dinner dessert decadence.
- Riesling + Apple-glazed Roast Pork
- Ruby Port + Chocolate Cream Pie
- Ice Wine + Apple Cobbler or Fresh Fruit
- Moscato d’Asti + Peach Shortcake
Consider the Sauce
Don’t limit yourself to the belief that “white goes with fish” and “red goes with meat”. Consider a sauce’s flavor and body, as it can have an impact on your selection.
- Pinot Noir + Salmon with Mushroom Cream Sauce
- Zinfandel + BBQ Pork Ribs
- Chianti + Pasta with Tomato-Based Sauce
Acidity Brightens the Day
Acidity, a critical component in wine’s structure, acts as flavor enhancer and causes salivation. It also helps cleanse the palate after a rich bite of food.
- Chablis + Oysters
- Rioja + Tapas
- Bordeaux Blanc + Grilled Shrimp and Pea Risotto
- Barbera d'Alba + Margherita Pizza
Mastering Food and Wine Pairings: SIP Virtual Wine Tasting with Sommelier/Author/Educator John P. Laloganes and Chef Wook Kang
Want to take your pairing knowledge to the next level? For a detailed, analytical approach to this process we highly recommend The Essentials of Wine with Food Pairing Techniques by Sommelier, Author and Educator, John P. Laloganes.