The Best Food and Wine Pairings

We talk a lot about food & wine festivals in our blog but what are the best food & wine pairings? In this post, we share an intro to the basics of matching the best wine to different foods.

A few basics about wine pairings: 

  • Your wine should taste more acidic than the food.
  • Your wine should also be as sweet or sweeter than the food.
  • Your wine should try to match the same flavour intensity as the food.
  • Red or heavy wines go best with bold flavoured meats (i.e. red meat).
  • White wines go best with light meats (i.e. fish or chicken).
  • Bitter wines (i.e. red wines) are best balanced with something fatty.
  • Steamed, sauteed, or poached food work well with light-bodied wines.
  • Grilled, roasted or baked dishes go best with medium to heavy-bodies wines as they’re usually stronger in flavour.
  • High-tannin wines are best suited for meals with high fat content such as meat & cheese platters as those wines will cut through the ‘dry-mouth’ sensation.

Pairing by wine, Best With:

  • Champagne – most Cheeses.
  • Sauvignon Blanc – Chicken, Turkey or Fish.
  • Chardonnay – Veal, Shrimp or Crab.
  • Riesling – Smoked Sausage, Duck or Scallops.
  • Pinot Noir – Lamb, Sausage or Filet Mignon.
  • Merlot – Grilled Meats (beef, ahi tuna) and Steak.
  • Cabernet Sauvignon – Venison, Rib Eye and Beef Stew.
  • Sangiovese Pizza.

Special foods…

  • Spicy – Sparkling wines such as Rose are a good choice. Chill wine beforehand to counteract the heat from curries or other spicy dishes. Go for lower alcohol and higher acidity content. 
  • Desserts – The aim is to pair wine that is sweet or sweeter than the dessert. I.e Moscato with a fruit-based dessert.

What’s your favourite wine and food pairing?