Wine Pairing Principles

Pairing wine with food isn't just about red with meat, white with fish. It's about balancing weight, acidity, tannins, and flavors to enhance the dining experience.

Match the weight of the wine to the weight of the food. Lighter wines like Pinot Noir go well with delicate dishes, while fuller-bodied wines like Cabernet Sauvignon complement heavier meals.

Acidic wines pair well with fatty and sweet foods. They cut through the richness and cleanse the palate. Try a zesty Sauvignon Blanc with goat cheese or a Riesling with spicy food.

Tannins in red wines like Syrah or Malbec can soften in the presence of protein-rich foods. This interaction makes them excellent partners with steaks and aged cheeses.

Wines with herbal notes can complement dishes with similar flavors. For instance, a Sauvignon Blanc with grassy notes might pair well with herbed chicken.

Sometimes opposites attract. Sweet wines can balance dishes with a bit of heat. Try an off-dry Gewürztraminer with spicy Asian cuisine for a surprising harmony.

Regional food and wines evolved together. Often, the best pairings come from the same region, such as Chianti with Tuscan dishes or Rioja with Spanish tapas.

Champagne is a surprisingly great match for fried chicken due to its high acidity and carbonation, which cut through the grease and complement the savory flavors.