Wine Pairing Tips You Can Use Tonight

Stuck wondering which wine goes with your dinner? You don’t need a sommelier – just a few basic ideas. Pick a wine that balances the main flavors of your food and you’ll impress anyone at the table.

Match Weight, Not Just Flavor

Think of wine and food as partners in a dance. Light dishes like salads or grilled fish pair best with light wines such as Sauvignon Blanc or Pinot Grigio. Heavier meals – think steak or creamy pasta – need a fuller body, so reach for a Cabernet Sauvignon or a buttery Chardonnay. The key is to keep the weight of the wine and the dish in the same range.

Balance Sweetness and Acidity

Spicy foods love a touch of sweetness. A slightly off‑dry Riesling or a fruity Zinfandel can calm heat without drowning the flavor. On the flip side, high‑acid wines like Chianti cut through rich, fatty sauces, making each bite feel fresh. Use acidity like a palate cleanser – it lifts the food and keeps the meal from feeling heavy.

Don’t forget the classic rule: match the intensity. A delicate herb‑driven chicken dish can be overpowered by a bold Syrah. Keep the wine’s personality in line with the dish’s character, and everything feels harmonious.

When you’re unsure, go neutral. Sparkling wine or a crisp rosé works with a wide range of foods – from appetizers to desserts. Their bubbles and bright acidity are forgiving, making them a safe bet for mixed plates.

Cheese lovers, here’s a quick cheat sheet: soft cheeses (brie, camembert) love buttery whites like Chardonnay; sharp cheeses (aged cheddar, gouda) shine with reds that have moderate tannins, such as Merlot. Blue cheeses are a match made in heaven with sweet wines like Port or Sauternes.

Red meat? Try a wine with firm tannins to cut through protein – think Cabernet, Malbec, or even a bold Tempranillo. The tannins act like a gentle scrub, clearing the palate after each bite.

Fish and seafood? Skip the heavy reds. A bright, citrusy white – think Albariño or a light Pinot Noir for richer fish like salmon – lets the natural flavors shine without masking them.

For desserts, look for wines that are as sweet or sweeter than the dish. A late‑harvest Riesling pairs nicely with fruit tarts, while a rich, amber wine like Tokaji pairs with chocolate or caramel desserts.

Finally, trust your taste buds. If you like the combo, it works. Pairing isn’t a strict science; it’s about enjoyment. Grab a glass, try a bite, and adjust as you go. The more you experiment, the better you’ll get at reading flavors and finding that perfect match.