Food and wine pairings refer to the practice of selecting specific wines to drink with specific dishes in order to enhance the overall dining experience. The idea is that certain wines can bring out the flavors and characteristics of certain foods, while other wines may clash or be overpowered by certain flavors.
There are a few general principles that can be followed when pairing food and wine:
- Match the weight and intensity of the wine with the weight and intensity of the food. For example, a full-bodied red wine might be a good match for a rich and flavorful dish such as steak, while a light and refreshing white wine might be a better match for a light and delicate dish such as seafood.
- Consider the flavors and characteristics of both the food and the wine. Wines with fruity flavors, for example, might pair well with dishes that have sweet or tangy flavors, while wines with earthy or spicy flavors might pair well with dishes that have similar characteristics.
- Think about the overall mood or atmosphere of the meal. A celebratory occasion might call for a more luxurious and expensive wine, while a casual gathering might be better suited for a more affordable and laid-back wine.
Ultimately, the best food and wine pairings are a matter of personal preference, and it can be helpful to experiment and try different combinations to find what works best for you.
Wine comes in many varieties with a match for every meal and taste preference. Spend some time using the food and wine pairing chart below for ideas on how to elevate your meal experience. Want to learn how to choose a dozen bottle wine cellar to assure you will have a wine on hand to complement almost any meal visit Introduction to Wine Selection and Planning Beverages for that Special Occasion.
| Angel food cake | Asti Spumante |
| Barbecue | Your favorite beer (or dry Rosé) |
| Beef brisket | Cabernet/Merlot blend |
| Beef, lamb stew | Meritage (blended) Red |
| Blue cheese | Johannisberg Riesling |
| Burgers and fries | Chilled Beaujolais-Villages |
| Calamari, fried | Pinot Grigio |
| Calves’ liver | Pinot Noir (or chilled Beaujolais) |
| Cassoulet | Gigondas (or Syrah) |
| Catfish | Dry Riesling (or Pinot Blanc) |
| Caviar | Champagne (or iced Vodka) |
| Cheddar cheese | Merlot (or Ruby Port) |
| Chicken, fried | Dry Riesling (or chilled Beaujolais) |
| Chicken, roast (& dark meat). | Pinot Noir (or Côtes-du-Rhone) |
| Chicken breast | Chardonnay (or Sauvignon Blanc) |
| Chicken curry | Alsace Riesling |
| Chicken salad | Pinot Gris (or dry Riesling) |
| Chili | Beer (or Zinfandel) |
| Chinese, Thai | Alsace (or other dry Riesling) |
| Clams, raw | Lager beer (or Muscadet) |
| Clams, cooked | Pinot Grigio |
| Corned beef & cabbage | Stout (or dry Riesling) |
| Crab cakes | Fumé Blanc |
| Crab/lobster | Oak-aged Chardonnay (or White Burgundy) |
| Chocolate, dark | Black Muscat |
| Cornish game hen | Pinot Noir |
| Duck | Pinot Noir (or Merlot) |
| Fish – Bluefish, mackerel | Côte de Brouilly Beaujolais (or Fumé Blanc) |
| Fish – Halibut, black cod, swordfish | Sauvignon Blanc (or Pinot Gris) |
| Fish – Sole, trout, flounder | Pinot Blanc (or dry Riesling) |
| Fish – Salmon, grilled | Oregon Pinot Noir (or Volnay) |
| Fish – Salmon, poached | Sauvignon |
| Fish – Salmon, smoked | Aquavit (or Fumé Blanc) |
| Fish – Tuna, grilled | Merlot |
| Fruitcake | Madeira (or Tawny Port) |
| Goat cheese | Sancerre (or Rhone Red) |
| Grilled sausages | Cru Beaujolais (or Côtes-du-Rhone) |
| Guacamole | Dry Chenin Blanc (or dry Rosé) |
| Hot dogs | Ale (or Riesling) |
| Ham | Chilled Beaujolais (or dry Rosé) |
| Jarlsberg | Riesling (or Grenache) |
| Lasagna | Chianti (or Sangiovese) |
| Meatloaf | Merlot (or Rioja Crianza) |
| Moussaka | Barbera (or Sangiovese) |
| Nachos | Beer (or Sangria) |
| Omelet | Cabernet Franc (or Pinot Blanc) |
| Oysters, raw | Chablis (or Muscadet) |
| Oysters, cooked | Muscadet (or Fumé Blanc) |
| Paella | Rioja Crianza (or Navarra Red) |
| Pasta, meat sauce | Chianti (or Barbera) |
| Seafood, shellfish | Pinot Grigio (or Fumé Blanc) |
| Pesto | Pinot Grigio |
| Paté | Vouvray (or Gewurztraminer) |
| Pizza | Chianti (or beer) |
| Pork loin, chops | Pinot Noir (or Cabernet Franc) |
| Rocquefort cheese | Sauternes, Merlot (or Cabernet Franc) |
| Scallops | Shiraz (or Syrah) |
| Shish kebab | Shiraz (or Syrah) |
| Shrimp | Chardonnay |
| Steak, lamb (grilled or roast) | Cabernet Sauvignon (or Red Zinfandel) |
| Stilton cheese | Port |
| Sushi | Sauvignon Blanc (or sparkling wine) |
| Tuna salad | Dry Riesling (or Pinot Gris) |
| Turkey | Chilled Beaujolais Nouveau (or Zinfandel) |
| Veal | Pinot Noir (or Merlot) |
| Venison | Chateauneuf-du-Pape (or Petite Sirah) |
Learn more about wines and curate your own dozen bottle wine cellar with an Introduction to Wine Selection.