Introduction to Wine and Food Pairing

Key Concepts in Wine and Food Pairing

There are a few main elements to keep in mind as you start to come up with food and wine combinations.

Acidity

• What it is: A wine’s acidity is what makes it refreshing and keeps you reaching for another sip after every bite.
  
  
• The pairing rule: Your wine should have more acidity than the dish. If not, even the most flavor-packed wines will become muted and taste watered-down.

Body

• What it is: Body is a wine’s perceived lightness or heaviness, and generally corresponds to the percentage of alcohol, with lower-alcohol wines having less body and higher-alcohol wines having more.
  
  
• The pairing rule: You’ll want to match the body of the wine with the weight of the dish.
  
  
• For example, pair big reds like Cabernet or Malbec with hearty dishes, while delicate whites and lighter reds like Pinot Noir or Gamay (of Beaujolais fame) shine with lighter fare, vegetables and even fish. Pairing a lighter wine with a heavier dish (or vice versa) means that the dish (or the wine) will dominate, and the other will shrink, so the two will not complement each other successfully.

A Deeper Dive on Wine Body and Structure

There are many different factors that go into determining the body of the wine. One element that’s often brought up is the tannin level. Tannins are natural compounds found in grape skins (and pips/seeds) that can be extracted during the winemaking process and remain present in the finished wine. While too much tannin can lead to astringent flavors and harsh textures, tannins can also provide a sense of grip or structure in the wine.

Higher alcohol levels can also affect the perception of body on the palate, since alcohol impacts the viscosity and texture of the wine. For example, Viognier is a white wine that has an oily texture and fuller body because of its naturally higher alcohol levels.

Based on these elements, the body of the wine is largely determined by the grape varieties’ natural qualities. Remembering that the wine’s body should match the dish’s heaviness, here are a few ideas to get you started.

• Pair light-bodied white wines (like Sauvignon Blanc) with goat cheese, fresh salads and grilled shrimp.
  
  
• Pair fuller-bodied white wines (like Viognier) with lobster, roasted chicken and creamy pasta.
  
  
• Pair light-bodied red wines (like Pinot Noir) with grilled salmon, roast duck and mushroom dishes.
  
  
• Pair medium-bodied red wines (like Grenache) with herb-roasted pork or grilled eggplant.
  
  
• Pair full-bodied red wines (like Cabernet Sauvignon) with steak, lamb and aged cheeses.

Types of Wine and Food Pairings

As you start trying different wines with the flavors of your dishes, it can be helpful to remember that there are a few different ways of pairing wine and food: Congruent, Complementary and Bridge pairings.

Complementary Pairings

Sometimes surprising yet complementary pairings bring together contrasting flavors that enhance and balance each other.

Why they work: The contrast highlights different aspects of both the food and wine, creating a more dynamic and well-rounded tasting experience. A well-executed complementary pairing allows acidity to “cut through” fat, sweetness to balance spice or fruitiness to contrast saltiness.

But be careful. Complementary pairings can be glorious when they play off each other, but they can also clash. Now, here are some complementary pairings we love:

• Sauvignon Blanc (zesty and acidic) with Goat Cheese Salad: The bright acidity of Sauvignon Blanc “cuts through” the richness of the goat cheese, while its citrus and herbal notes enhance the freshness of the greens and vinaigrette.
  
  
• Late-Harvest Riesling (sweet and fruity) with Spicy Thai Curry: The sweetness of a late-harvested Riesling balances the heat of Thai curry, while its high levels of acidity keep the pairing refreshing instead of cloying.
  
  
• Champagne (effervescent with citrusy, bready notes) with Fried Chicken: The crisp bubbles and high acidity of Champagne “cuts through” the richness of fried chicken, cleansing the palate and enhancing the dish’s crunchy texture.
  

Wine Pairing Principles and Rules

1. Acid Loves Acid
   
   Wines that are high in acidity pair best with acidic foods. Without enough acidity, the wine can taste flat or dull. Acidic wines refresh the palate, making them ideal for tangy, citrusy dishes.
   Example: Sauvignon Blanc with lemony seafood pasta.
   
   
2. Tannins Tame Fat
   
   Wines high in tannin pair well with rich, fatty foods because the tannins “cut through” the fat, while cleansing the palate and enhancing the wine’s structure. Without enough fat, tannic wines can often taste astringent or harsh.
   Example: Cabernet Sauvignon with a marbled ribeye steak.
   
   
3. Sweet Balances Heat
   
   Slightly sweeter wines help to mellow the heat in spicy dishes. The residual sugar soothes the burn from chili peppers, while fruit-forward flavors enhance the dish’s complexity.
   Example: Off-dry Gewürztraminer with Spicy Szechuan Noodles.
   
   
4. Salt Loves Bubbles
   
   Salty foods pair beautifully with sparkling wines. The crisp acidity and effervescence of bubbles cleanses the palate, while the contrast between saltiness and fruitiness enhances both elements.
   Example: Champagne with truffle fries.
   
   
5. What Grows Together, Goes Together.
   
   You don’t have to stray far from the wine region to find the best pairings. After all, winemakers have been crafting their wines to complement their region’s local cuisine for centuries.
   Example: Picpoul de Pinet is grown on France’s Mediterranean coast near the fishing port of Séte. The zippy, lemony white is a perfect partner for the fresh oysters that arrive at port daily.

Practical Wine Pairing Examples by Food Type

Looking for some practical guidelines on what to pair with some of the more common foods? Check out the quick reference guide below:

Holiday Dishes

• Zinfandel with Roast Beef & Cranberry Sauce: The jammy fruitiness of Zinfandel complements the tart cranberry sauce, while its spice and medium tannins balance the richness of the beef.
  
  
• Off-Dry Riesling with Honey-Glazed Ham: The wine’s slight sweetness enhances the caramelized glaze, while its acidity “cuts through” the saltiness of the ham for a refreshing balance.
  
  
• Pinot Noir with Herb-Roasted Turkey: Pinot Noir’s bright acidity and red fruit notes complement the turkey’s mild flavor, while its earthy undertones enhance classic herb seasonings like rosemary and sage.
  
  

Appetizers

• Albariño with Shrimp Ceviche: The white’s zesty citrus notes and crisp acidity enhance the fresh, tangy flavors of the ceviche while keeping the pairing light and refreshing.
  
  
• Prosecco with Prosciutto-Wrapped Melon: The bubbles and bright fruitiness of Prosecco contrast the salty, savory prosciutto while complementing the melon’s sweetness.
  
  
• Vermentino with Bruschetta:  The fresh white offers mineral notes and aromatic herbs that harmonize well with the Mediterranean flavors of bruschetta.
  
  

American Favorites

• Malbec with Cheeseburger: Argentina’s classic red wine offers bold dark fruit flavors, smoky undertones and velvety tannins, which enhance the richness of the beef and cheese while complementing grilled or charred elements.
  
  
• Viognier with Mac & Cheese: The wine’s rich, velvety texture and stone fruit flavors enhance the creamy, buttery cheese sauce, while its subtle floral notes add depth to the pairing.
  
  
• Cabernet Franc with Pepperoni Pizza: The high acidity and bright red fruit flavors of Cabernet Franc balance the salty, spicy kick of the pepperoni while complementing the tangy tomato sauce.

Common Wine Pairing Mistakes to Avoid

There’s nothing worse than opening one of your favorite wines and having it fall flat or clash with your first bites of food. Avoid these seven deadly sins of wine and food pairings and you’ll keep your combinations tasty.

1. Your dish had more acidity than the wine
   
   No matter how delicious and fresh a wine is, it will taste flabby when paired with a dish with high acidity. That’s why red wines and even some white wines have a hard time matching zesty dishes with a lot of freshness and citrus.
   Example: Most Viogniers will appear heavy and tasteless when paired with ceviche.
   
   
2. You mixed tannins with spice.
   
   Wines that are high in tannins intensify spicy foods, making them taste even hotter and bitter. Go for a slightly sweet or low-tannin wine instead.
   Example: Nebbiolo with spicy Szechuan beef.
   
   
3. You paired a dry wine with a sweet dish
   
   A dry wine will taste bitter and sour compared to a sweet dessert. The wine should always be at least as sweet as the dish.
   Example: Sauvignon Blanc with a sweet apple pie.
   
   
4. You let the umami flavors get out of hand
   
   Umami-rich foods (like mushrooms or soy sauce) can make some wines taste harsh or metallic. Balance them with wines that have high acidity and fruitiness.
   Example: Aglianico and Miso soup.
   
   
5. You forgot about the flavors of the sauce
   
   It’s easy to say that a bold rich red goes well with red meat. That can be a totally different story if the dish is marinated or topped with a sweet or spicy sauce. Ideally, the wine has the complexity of flavor to match or complement both and enhance the entire meal.
   Example: Light, earthy Pinot Noirs with baby-back ribs.
   
   
6. You didn’t consider the texture combinations
   
   Wines with high acidity or bubbles can “cut through” rich, creamy foods, while full-bodied wines work best with hearty dishes. Matching or contrasting textures enhances the pairing experience. Sometimes, it does neither and the pairing falls flat.
   Example: Nebbiolo with a heavy, cream-based pasta.
   
   
7. You paired a heavy wine with a delicate dish
   
   A full-bodied wine can easily overpower a light dish, masking its flavors. Instead, match the intensity of the wine with the intensity of the food.
   Example: Cabernet Sauvignon with a delicate poached fish.

Tips for Experimenting and Finding Pairings You Love

Don’t let these common mistakes stop you from experimenting. After all, wine is all about exploring and enjoying new things. The same holds true for pairing. There is no “right” or “wrong” when it comes to personal taste. So, go on, experiment and find the pairing combinations that please your palate most, using these tips as a guide.

Start With Simple Comparisons.

• What it means: Compare two wines with the same dish to understand how flavors interact.
• Example: Taste a Chardonnay and a Sauvignon Blanc with a roast chicken. Notice which pairing you prefer and why.

Try Similar, Swap Different.

• What it means: Start with a pairing you enjoy, then change either the wine or the dish.
• Example: If you like Pinot Noir with mushroom risotto, swap to a Merlot to see if a little more body and riper fruit flavors make it better or worse (or just different!).