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There’s something magical that happens when wine and food come together in perfect harmony. The right pairing doesn’t just complement your meal—it can transform every bite and sip into a memorable experience. But where do you start? This guide simplifies the art (and science) of wine and food pairing for home chefs, foodies, and wine lovers.
By the end of this blog, you'll learn the fundamentals and tips for successful pairings. You’ll also discover classic wine and food combinations and how to confidently create your own matches. Plus, we'll share easy-to-follow charts and guidance from the wine experts at Kendall-Jackson to ensure you always choose the perfect pour.
Understanding the Fundamentals of Wine and Food Pairing
Before we jump into specific pairings, let’s talk about the “why” behind great food and wine combinations. A winning match has either complementary or contrasting elements.
- Complementary Pairings: Match the wine to the dish’s flavors, like a rich Cabernet Sauvignon with a juicy, marbled steak. The boldness of the wine mirrors the sumptuousness of the dish, creating a luxurious experience.
- Contrasting Pairings: Create balance by using opposing qualities—for example, a semi-sweet Riesling with spicy Indian curry. The sweetness tames the heat, creating instant harmony between the wine and the dish.
Key Characteristics of Wine
To create either pairing, it helps to understand several key wine traits:
- Acidity: Wines with high acidity, like Sauvignon Blanc, cleanse your palate and are amazing with rich or fatty dishes like salmon or goat cheese salads.
- Sweetness: Slightly sweet wines, such as Riesling, work beautifully to mellow out salty, spicy, or tangy foods.
- Tannins: Tannins in red wines, like Cabernet Sauvignon or Syrah, balance fatty meats like steak or lamb by cutting through the richness.
- Body: A wine’s weight and texture should match the food’s intensity. Light wines, like Pinot Grigio, pair well with delicate dishes, while full-bodied wines, like Zinfandel, enrich heavier fare.
Food preparation and texture also play a key role. Grilled or roasted foods often work well with smoky, bold reds, while poached or steamed dishes are more suited for lighter whites.
Five Tips for Successful Wine and Food Pairings
Pairing wine and food can feel like an art, but it’s also a fun and flexible science. Here are five expert tips to get you started:
Tip 1: Match intensity. A bold dish, like BBQ ribs, needs a bold wine, like Zinfandel. A light dish, like roast chicken, calls for a lighter wine, like Pinot Noir.
Tip 2: Pair the wine with the sauce, not just the protein. If you’re serving a creamy pasta, go for a full-bodied, creamy Chardonnay. Making pork with a red wine reduction sauce? Try a Merlot, as its velvety plum and berry notes will meld beautifully with the rich, fruity sauce.
Tip 3: Use acidity to your advantage. High-acid wines like Sauvignon Blanc, Riesling, and sparkling wines brighten up rich or creamy foods and cleanse your palate between bites.
Tip 4: Sweet balances heat. Spicy dishes, such as Thai or Indian cuisine, go well with slightly sweet wines like off-dry Riesling or Chenin Blanc.
Tip 5: Trust your taste. While pairing guidelines are helpful, your palate is the final judge. If it tastes good to you, it works!
Ten Classic Wine and Food Pairings
These tried-and-true pairings have stood the test of time. Whether you're hosting or dining solo, these combos are always a good idea:
1. Cabernet Sauvignon & Steak:
This classic duo is often affectionately referred to as a “Cab and a Slab.” The bold tannins in Cabernet cut through the fatty richness of a juicy, marbled steak. Learn more about best wine and steak pairings, including how to match a wine to a specific cut of steak.
2. Pinot Noir & Salmon:
Proof of the saying “What grows together, goes together,” Pinot Noir with salmon is an iconic, Pacific Northwest duo. Pinot’s juicy acidity and earthy undertones balance the fattiness of salmon without overwhelming the fish’s nuanced flavors. Explore other great wine and salmon pairings.
3. Merlot & Braised Lamb:
Merlot’s plush, velvety texture integrates seamlessly with the savory, melt-in-your-mouth texture of slow-cooked lamb. Get inspired.
4. Zinfandel & BBQ Ribs:
Zinfandel’s fruitiness and bold spice hold up beautifully to sticky, smoky BBQ flavors. Pour a glass and try your hand at this delicious, finger-licking tamarind ribs recipe.
5. Sauvignon Blanc & Ceviche:
Sauvignon Blanc’s zesty acidity and citrusy notes mirror the dish's vivid lime flavors while balancing its fresh, tangy profile. Try a glass with this easy-to-assemble ceviche recipe.
6. Riesling & Indian Curry:
Riesling’s slight sweetness and acidity cool down the heat of a curry while lifting the dish’s complex spices.
7. Chenin Blanc & Spicy Thai Food:
An off-dry or slightly sweet Chenin Blanc complements the sweet heat of Thai cuisine. Explore other terrific pairings with Chenin Blanc.
8. Viognier & Grilled Shrimp:
Viognier’s stone fruits, floral hints, and touch of spice enrich the slight, smoky char and subtle sweet flavors of grilled shrimp.
9. Rosé & Fresh Goat Cheese Salad:
Many know about the classic Sauvignon Blanc-goat cheese pairing, but rosé plays an equally impressive supporting role. A crisp, dry rosé complements the tang of goat cheese while its fruity notes play nice with fresh greens.
10. Chardonnay & Lobster:
A creamy and buttery Chardonnay mirrors the richness of lobster, especially with melted butter.
Pairing Wine by Specific Food Types
Matching wine with the right food type can elevate your dining experience by highlighting the best flavors in both. Here’s a handy guide based on popular food categories and the wines that pair beautifully with them:
Cheese (Fresh, Soft, Creamy)
Recommended Wines: Rosé, Sauvignon Blanc, Chardonnay
Rosé’s bright fruitiness complements tangy goat cheese, while Sauvignon Blanc’s crisp acidity brightens fresh cheese flavors. Creamy textures pair wonderfully with buttery Chardonnay. These wines refresh the palate and cut through the richness without overpowering the delicate flavors of soft cheeses, making each bite and sip feel balanced and satisfying.
Hard & Aged Cheese
Recommended Wines: Cabernet Sauvignon, Merlot, Zinfandel
Bold red wines balance the intense flavors and saltiness of aged cheeses, creating a rich and satisfying match. The tannins in these wines soften the saltiness and bring out the complex nutty, earthy notes in cheeses like aged cheddar or gouda. Pairing a robust wine with hard cheese can create a perfect harmony that’s great for entertaining or savoring solo.
Seafood (Light, Fresh)
Recommended Wines: Sauvignon Blanc, Pinot Gris, Sparkling Wine
These high-acid, refreshing wines enhance the delicate, fresh flavors of light seafood dishes like ceviche or shrimp cocktail. Their crispness cuts through any subtle oils and keeps the palate lively. Sparkling wines add a festive touch and cleansing bubbles that make every bite feel vibrant and bright.
Seafood (Rich, Buttery)
Recommended Wines: Chardonnay, Viognier
Full-bodied whites with creamy or floral notes pair perfectly with buttery lobster or grilled shrimp, complementing the richness without overpowering. These wines’ weight and texture mirror the luxurious mouthfeel of rich seafood dishes. The floral and stone fruit hints in Viognier add an extra layer of complexity that elevates grilled or buttery preparations.
Poultry (Roasted or Grilled)
Recommended Wines: Pinot Noir, Chardonnay
Light-bodied Pinot Noir offers a delicate balance to roasted chicken, while creamy Chardonnay complements richer, saucier poultry dishes. The earthy undertones in Pinot Noir pair nicely with herbs and spices commonly used in roasted poultry recipes. Meanwhile, a buttery Chardonnay is a great choice when poultry is served with creamy sauces or mushrooms, enhancing the dish’s savory notes.
Red Meat (Steak, Lamb)
Recommended Wines: Cabernet Sauvignon, Merlot, Syrah
Tannins in these wines cut through the fattiness of steak or lamb, with Syrah adding a spicy complexity that enhances grilled or braised preparations. The bold flavors of these reds stand up well to the richness and robust texture of red meat, making every bite and sip more satisfying. These pairings also help highlight the savory, smoky, or herbal qualities often found in seasoned or marinated meat dishes.
BBQ and Smoked Meats
Recommended Wines: Zinfandel, Syrah, Red Blends
Bold, jammy, and spicy wines hold up to smoky, sweet BBQ flavors, making them a natural partner for ribs, pulled pork, and smoked sausages. These wines’ fruit-forward profiles complement the caramelized, tangy sauces often found in BBQ. Their peppery and smoky notes echo the flavors in smoked meats, creating an exciting, layered tasting experience.
Spicy Food (Thai, Indian, Mexican)
Recommended Wines: Riesling, Chenin Blanc
Slight sweetness in these wines cools the heat and balances the complex spices, making them ideal for spicy ethnic dishes. The acidity in these wines refreshes the palate, helping to tame lingering heat and keep your taste buds ready for the next bite. These aromatic wines also complement the bold flavors and exotic herbs typical of these cuisines without overwhelming the dish.
Vegetables & Salads
Recommended Wines: Sauvignon Blanc, Rosé, Pinot Gris
Herbaceous, crisp wines complement fresh, green flavors in salads and vegetable dishes, enhancing their natural brightness. These wines highlight the vegetal and sometimes slightly bitter notes found in leafy greens, asparagus, or artichokes. The refreshing acidity also lifts vinaigrettes and light dressings, creating a vibrant and clean pairing.
Desserts (Fruit-based)
Recommended Wines: Riesling, Late Harvest Wines
Sweet wines accentuate fruit desserts without overpowering, creating a harmonious and refreshing finish to your meal. Their natural sugars echo the sweetness in desserts like tarts, pies, or fresh fruit salads. Balanced acidity keeps these wines from feeling too heavy, ensuring a delightful and satisfying conclusion to your dining experience.
Wine and Food Pairing Chart
Need a quick cheat sheet? Here’s a handy wine pairing chart to screenshot or print and keep on hand for your next meal or dinner party.
Red Wine and Food Pairing Chart
Cabernet Sauvignon
- Key Characteristics: Bold, structured, tannic, dark fruit, earthy
- Best Food Pairings: Grilled steak, roast beef, aged cheddar
- Why It Works: Tannins cut through rich, fatty meats creating balance
Pinot Noir
- Key Characteristics: Light-bodied, acidic, earthy, fruity
- Best Food Pairings: Roasted chicken, salmon, mushrooms, pork tenderloin
- Why It Works: Acidity and earthiness balance delicate and fatty flavors
Merlot
- Key Characteristics: Soft, round, plush, fruit-forward
- Best Food Pairings: Braised lamb, short ribs, shepherd’s pie, tomato-based pasta
- Why It Works: Velvety texture complements savory, slow-cooked dishes
Zinfandel
- Key Characteristics: Bold, jammy, spicy
- Best Food Pairings: BBQ ribs, pulled pork, blackened chicken, chili con carne
- Why It Works: Spice and fruitiness match smoky, bold flavors
Syrah
- Key Characteristics: Full-bodied, peppery spice, dark fruit, smoky
- Best Food Pairings: Tri-tip steak, Moroccan lamb stew, grilled eggplant
- Why It Works: Spice and smoke complement hearty and savory dishes
Red Blend
- Key Characteristics: Smooth, easy-drinking, multi-grape complexity
- Best Food Pairings: Grilled sausages, pasta Bolognese, charcuterie boards
- Why It Works: Versatile texture and flavor for diverse dishes
White Wine and Food Pairing Chart
Chardonnay
- Key Characteristics: Varies: crisp & mineral to rich & buttery
- Best Food Pairings: Lobster, creamy pasta sauces, roast chicken
- Why It Works: Richness mirrors creamy or buttery dishes perfectly
Sauvignon Blanc
- Key Characteristics: High acidity, zesty, herbaceous, citrus notes
- Best Food Pairings: Ceviche, goat cheese, sushi, asparagus
- Why It Works: Acidity brightens fresh, tangy foods and cuts richness
Riesling
- Key Characteristics: Light-bodied, slight sweetness, high acidity
- Best Food Pairings: Indian curry, spicy dishes, apple tart, pork chops
- Why It Works: Sweetness calms spice; acidity lifts complex flavors
Chenin Blanc
- Key Characteristics: Off-dry, zippy, fruity
- Best Food Pairings: Pad Thai, spicy mango salad, honey-glazed pork
- Why It Works: Sweetness balances heat; acidity refreshes the palate
Viognier
- Key Characteristics: Full-bodied, floral, stone fruit, spicy hints
- Best Food Pairings: Grilled shrimp, Moroccan chicken, butternut squash risotto
- Why It Works: Floral and fruit notes enhance smoky and spiced foods
Pinot Gris
- Key Characteristics: Crisp, refreshing, light-bodied
- Best Food Pairings: Shrimp cocktail, summer salads, soft cheeses
- Why It Works: Light texture complements delicate, fresh dishes
Rosé
- Key Characteristics: Crisp, dry, fruity, fresh
- Best Food Pairings: Fresh goat cheese salad, grilled vegetables, tuna tartare
- Why It Works: Fruitiness and acidity balance tangy and fresh flavors
Sparkling Wine
- Key Characteristics: Bright, bubbly, high acidity
- Best Food Pairings: Fried chicken, sushi, triple cream cheese
- Why It Works: Bubbles cleanse palate; acidity refreshes fatty or rich foods
Wine and Food Pairings to Avoid
Even the best wines can fall flat when matched with the wrong dish. Here are a few pairings to avoid:
- Highly spicy food with high-alcohol wines – the spice’s heat increases the perception of the alcohol’s burn and, conversely, the higher alcohol amplifies the heat of the spice.
- Delicate wines with bold dishes, and bold wines with delicate dishes – the nuances of the delicate partner will be overpowered by the bold one.
- Very sweet desserts with dry wines – the wine will taste sour by comparison.
Level Up Your Wine and Food Pairings with Kendall-Jackson
Great meals and great wines are meant to be savored—when paired together harmoniously, the experience can be unforgettable. At Kendall-Jackson, we craft wines for every palate and every plate. Experience the joy of expertly matched food and wine by exploring our curated collection today.
Skip the stress of grocery shopping, stock up on a fun and diverse selection of wines, and let us bring the perfect pairing to your doorstep.
Frequently Asked Questions
How do I know if a wine will pair well with my dish?
Look for balance. Start by considering the wine’s body, acidity, and flavor profile, then match it with the intensity and preparation of your food. Complement or contrast—it’s up to you!
Can I experiment with wine pairings or stick to the classics?
Experimenting is encouraged! Classic pairings are a great starting point, but your palate is personal. Trust your taste and have fun discovering what you love.
Do red wines always go with red meats?
Not necessarily. While reds often pair well with red meat, lighter reds like Pinot Noir can complement poultry, and white wines like oaked Chardonnay can work with richer meats.
What makes a good wine and food pairing?
Balance, harmony, and enjoyment! A good pairing enhances both the wine and the food, bringing out the best in each element. If it’s a pairing you loved and keep thinking about—even something simple like a crisp Chardonnay with potato chips—then you’ve succeeded!
