How to pair wine like a pro

By understanding the basics and exploring new wine pairings, you can transform a simple meal into a culinary masterpiece.

When done right, wine pairing can take your dining experience to a whole new level, transforming a simple meal into something quite special. Understanding the basics of wine pairing is easier than you might think, and our easy-to-follow guide to mastering this age-old culinary artform is the perfect place to start.

Understanding the basics

Wine pairing hinges on the balance between the food and the wine. The goal is to create harmony, where neither the wine nor the food overpowers the other. The key principles include matching the intensity of the food and wine, considering the wine's acidity, sweetness, tannins, and body, and complementing or contrasting flavours and textures.

Classic pairings

Red meat and red wine
Why it works: Red meats like steak and lamb have bold, rich flavours and high fat content, which complement the tannins and body of red wines.
Suggested pairings: Cabernet Sauvignon, Merlot, and Malbec are excellent choices, as their robust flavours enhance the savoury richness of the meat.

White meat and white wine
Why it works: Chicken and turkey have milder flavours that pair well with the lightness and acidity of white wines.
Suggested pairings: Chardonnay, Sauvignon Blanc, and Pinot Grigio offer refreshing acidity and subtle flavours that complement white meats.

Seafood and white or sparkling wine
Why it works: The delicate flavours of seafood are best paired with wines that have high acidity and minerality, enhancing the freshness of the dish.
Suggested pairings: Try a crisp Sauvignon Blanc, a mineral-driven Chablis, or a Champagne for a luxurious touch.

Pasta and Italian reds or whites
Why it works: The sauce dictates the wine. Tomato-based sauces pair well with acidic reds, while creamy sauces go with rich whites.
Suggested pairings: Sangiovese and Chianti for tomato sauces; Pinot Grigio and Chardonnay for cream-based sauces.

Cheese, charcuterie and rosé
Why it works: Rosé pairs beautifully with a range of cheeses and charcuterie meats thanks to its bright, fruity flavours and acidity.
Suggested pairings: A dry rosé works especially well with mild or slightly sweet cheeses, while a sweeter rosé balances out the saltiness of feta and sharpness of a cheddar.

Unconventional pairings

Spicy foods and sweet wines
Why it works: Sweet wines balance the heat of spicy dishes, providing a soothing contrast.
Suggested Pairings: Riesling and Moscato are ideal for spicy Asian or Mexican cuisines.

Vegetarian dishes and versatile wines
Why it works: The diverse flavours of vegetarian dishes require adaptable wines.
Suggested pairings: A light Pinot Noir for earthy mushroom dishes or a zesty Sauvignon Blanc for fresh salads.

Dessert pairings

Chocolate and red wine
Why it works: The rich, complex flavours of chocolate pair well with the deep, fruity notes of red wine.
Suggested pairings: Port, Zinfandel, and Shiraz are excellent choices.

Fruit-based desserts and sweet wines
Why it works: Sweet wines with good acidity complement the natural sweetness and tartness of fruit desserts.
Suggested pairings: Sauternes, Riesling, and Moscato.

Expert tips

Experiment: Don’t be afraid to try new combinations. Personal preference plays a significant role in wine pairing.

Regional pairings: Wines and foods from the same region often pair well together due to their shared characteristics.

Balance: Aim for balance in flavours, acidity, and body. A well-paired wine can elevate a dish, creating a memorable dining experience.