Food & Wine Pairing Guide

Vegetables

The acidity and bright citrus of crisp white wines act as a palate cleanser against bitter notes in raw vegetables. Crisp, high-acid white wines like Sauvignon Blanc, Pinot Grigio, and Grüner Veltliner are natural fits. A Blanc de Blancs Champagne or Cava will lend an appealing texture and brioche notes.

Red Meat

Fats and proteins in red meat neutralize bitterness from full-bodied tannins. The palate of leather, dark fruit, and tobacco leaf of Cabernet Sauvignon or Bordeaux complements iron-rich notes in the meat. Wines like Amarone Riserva and Rioja Reserva add appealing dried fruit to red meat stews or roasts.

Roasted Vegetables

Roasted vegetables exhibit an appealing caramelization and charring. A citrus-driven, racy dry white will enhance the savory notes. Light reds like Pinot Noir, or velvety reds like Valpolicella Classico, have vibrant fruit and acidity that complement the charring without smothering the vegetables in tannins.

Cured Meat

The leathery toughness or savory aging of the meat is enhanced or texturally ameliorated by a high-acid white, like an Alto Adige Pinot Grigio or an extra brut Prosecco. Light to medium-bodied reds like Chianti, Beaujolais, Schiava, or Poulsard complement the salt and fat of cured meats without overpowering. Or try a skin contact (orange) wine that expresses high acidity and tannin.

Soft Cheese

Consider the texture of soft cheese: creamy, thick, and gooey. Wines with high acid, low tannins, or sparkling texture balance the viscous mouthfeel of the cheese: Sauvignon Blanc, Blanc de Blancs, unoaked Chardonnay, or a light-bodied red work best. Consider Tawny Port for pungent cheeses.

Starch

Red sauce is complemented by medium-bodied, acidic reds that express fruity characteristics and minerality. White sauces work with aromatic white wines or unoaked Chardonnay. Risotto dishes pair well with white blends that have salinity or skin contact wines imbued with nutty characteristics. For potato-based dishes, consider Riesling, Chenin Blanc from Vouvray, or Crémant.

Hard Cheese

Hard cheeses express saline and savory characteristics from aging, and they have a brittle texture. Medium to full-bodied reds, off-dry whites like Kabinett Riesling, and sparkling wines all provide structure and complementary palate characteristics for aged, assertive cheeses.

Umami

Natural whites and skin contact wines are excellent pairings here. Lengthier maceration and aging in concrete or amphora provide minerality and savory citrus and dried yellow or orange fruit notes that are enhanced by brine or fishiness. Also consider off-dry whites like Riesling or Gewürztraminer.

Fish

Shellfish drenched in a savory compound butter deserve a round and full white textured by bâtonnage and oaking: Chardonnay, Chenin Blanc, and Viognier. Light and fried fish pair with high-acid whites (think Sauvignon Blanc or Melon de Bourgogne from Muscadet). Richer fish dishes benefit from the tart fruit and acidity of a light red. Caviar deserves Champagne, bien sûr!

Spicy

Focus on low alcohol wine; high-ABV wines amplify heat. Off-dry whites, rosé, or fruit-forward reds soften the experience. Low ABV wines are generally high-altitude grapes that develop more acidity than fruit (yeast convert fruit sugars to alcohol). Consider Schiava, Riesling, Torrontés, or Moscato.

White Meat

Round and textural whites work well to provide orchard fruit and ample acidity to complement the thick texture and herb seasoning. Light and medium-bodied reds work well too — as does Lambrusco or a sparkling Bugey, especially with roasted preparations.

Dessert

The wine should always be sweeter than the dish. Sauternes, Port, Madeira, or a splash of Limoncello-style liqueur enhance the flavor profile of the dessert. If the wine is not sweeter than the dessert, it will taste bitter. Sparkling wines that are off-dry pair well with icing-rich cakes to cut through unctuous texture.