Guide
Wine & food pairings
The right wine transforms a meal. The wrong one ruins both. Here are the rules worth knowing — and the reasoning behind them.
The one rule
Match weight to weight, acid to acid, sweetness to sweetness.
A delicate Mosel Riesling disappears with a ribeye; a tannic Barolo crushes a sole meunière. Think in terms of structure and intensity, not just flavor.
Steak & red meat
Pair with
Avoid
Delicate or acidic whites — they'll taste thin and astringent against beef fat.
Big, tannic reds cut through fat and protein. The tannins literally react with meat proteins, softening in the process — that's the biochemistry behind the classic pairing.
Roast chicken & poultry
Pair with
Avoid
Very tannic reds — they'll overwhelm delicate chicken flavors.
Poultry is the wine pairing chameleon. Heavier preparations (cream sauce, roasting) call for richer whites; lighter (lemon herb) for crisp whites or delicate reds.
Salmon & oily fish
Pair with
Avoid
Heavy oaked Chardonnay can fight with the fish; very tannic reds taste metallic.
The richness of salmon stands up to light reds. Pinot Noir's acidity cuts through the oil while the earthy notes harmonize with the fish. Unoaked Chardonnay is the safe bet.
Pasta & tomato-based sauces
Pair with
Avoid
Low-acid, soft reds will taste flabby against tomato's brightness.
Tomato is acidic — match it with high-acid Italian reds that were born for the table. Sangiovese's cherry-acid profile locks in beautifully with tomato.
Spicy Asian cuisine
Pair with
Avoid
High-alcohol or tannic reds — the alcohol fans the flames.
Heat amplifies tannin and alcohol — avoid big reds. Off-dry whites tame the capsaicin while their residual sugar creates a pleasing contrast. Bubbles also help.
Shellfish & oysters
Pair with
Avoid
Oaky whites smother delicate shellfish; tannin clashes with iodine.
Crisp, mineral whites echo the briny saltiness of the sea. Chablis with oysters is one of the world's great food-and-wine moments: chalk soil in the glass meeting chalk-filtered oyster beds on the plate.
Hard aged cheeses
Pair with
Avoid
Fresh, light whites — they disappear against the intensity of aged cheese.
Complex, aged cheeses can handle complex, aged wines. The crystalline texture of aged Parmigiano or Comté pairs beautifully with the tannin and dried-fruit notes of Barolo.
Dark chocolate & dessert
Pair with
Avoid
Dry table wines — even full-bodied ones taste thin and sour with dessert.
The wine must be sweeter than the dessert, or the wine will taste bitter and astringent. For very dark chocolate (85%), Port or Banyuls have the sugar and the fruit intensity to match.
Log your pairings
Remember what worked
Found a pairing that stopped the table? Add the bottle to your Cuvée cellar and write it down.
Start tracking