Pairing wine with food can be as simple or as intricate as you want it to be. A basic rule of thumb? A simple wine works with a simple dish, while more complex wines interact with complex dishes in ways that can elevate (or overpower) the experience. Here’s a breakdown of key wine and food pairing principles that will help you make smarter (and tastier) choices.
It’s not about the protein—it’s about flavour interactions
You’ve probably heard the classic rule: red wine with red meat, white wine with fish. While this works in many cases, it’s less about the protein and more about the interactions between wine and flavour components.
For example, fish is high in umami, which can enhance the perception of bitterness in tannins. That’s why a bold, tannic Cabernet Sauvignon isn’t ideal with a delicate fish dish—it will make the wine taste even more bitter. Instead, pairing fish with a crisp, high-acid white wine like Sauvignon Blanc or Chablis balances the umami and enhances freshness.
Classic pairings: acidity is your best friend
High-acid wines are some of the best food-friendly wines because they can cut through richness, enhance umami, and bring balance to a dish. Here are some tried-and-true combinations:
- High acid + umami: Champagne and oysters. The high acidity and minerality of Champagne balance the briny, umami-rich flavour of oysters, creating a perfect match.
- High acid + fat: Champagne and KFC. The crisp acidity and bubbles cleanse the palate, cutting through the richness of the fried chicken.
How spice changes the game
Spicy food presents a unique challenge for wine pairing. Tannins and spice don’t mix well—tannins come from the skins of red grapes and from oak ageing, and they intensify spice, making the dish taste even hotter.
That’s why the best wines for spicy dishes tend to be:
- Unoaked, high-acid whites – Think Riesling, Sauvignon Blanc, or Pinot Gris. These wines keep the focus on freshness and don’t clash with spice.
- Slightly sweet wines – A wine with a touch of sweetness, like an off-dry Gewürztraminer, can balance out the heat. Chilli can reduce the perception of fruitiness and sweetness, so a wine with natural sweetness helps counterbalance the spice.
Sweet wines, sweet dishes, unless you're adding salt
A golden rule is pairing sweet wines with dessert: the wine should be as sweet, if not sweeter, than the dish itself. This is because a sweet dessert, reduces our perception of how sweet the wine is. Otherwise, you need to balance it with something salty, like blue cheese.
- Sauternes with crème brûlée – The rich, honeyed notes of Sauternes enhance the caramelised sugar and creamy custard.
- Moscato with fruit tarts – The floral, sweet profile of Moscato complements fresh fruit without overwhelming it.
Final thoughts: taste, test, and enjoy
Pairing wine with food is an art, but it’s also about personal preference. The best way to find your favourite combinations? Experiment! Try classic pairings, play with acidity, and don’t be afraid to break the rules. After all, wine is meant to be enjoyed—so find what works for your palate and savour the experience.
