🍷 Wine Pairing Guide
Find the perfect wine for your food, or the perfect food for your wine.
Quick Pairing Matrix
★★★ Classic pairing
★★ Good pairing
★ Acceptable
— Avoid
Wine Pairing Principles
Tannins in red wines (Cabernet, Syrah) bind with proteins and fat, making them ideal with red meat. They clash with delicate fish and spicy food, amplifying bitterness.
Acidity cuts through rich, fatty foods (cream sauces, cheese) and complements acidic dishes like tomato pasta. High-acid wines: Sauvignon Blanc, Pinot Noir, Riesling.
Body should match the dish's weight. Light-bodied Pinot Grigio suits delicate fish; full-bodied Chardonnay handles rich poultry and cream dishes.
Sweetness in wine should match or exceed the sweetness of the food. Dry wines with sweet desserts taste thin and bitter.