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.

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.
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.
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.
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.
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.
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.
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!).