How to Pair Wine with Food – the Basics

Wine, Wine for Beginners

February 6, 2020

With thousands of wine varietals and endless food dishes, pairing wine and food can become complicated and overwhelming when you get down to the science of it all. But you have to start somewhere! This post I’m sharing with you the very basics of wine pairing. Here are some helpful rules and tips to follow when picking out what wine you would like to enjoy with your food!

A few simple rules to follow:

  1. The most basic rule to remember: white wine with white meat, red wine with red meat
  2. The wine should be the same intensity as the food (ex. white wine = light intensity, pair with light intensity food = fish or white meat)
  3. Know the main components of wine
    1. Red Wine = bitterness
    2. White, Sparkling or Rose = Acid
    3. Sweet Wine = sweetness
  4. Pair your wine with the dominant flavor of the dish, which is usually the sauce.

Below is a basic list of pairing the most common wines in order from lightest to heaviest.

Sparkling ~ champagne, Cava, Prosecco

  • Pair with light and salty foods
  • White fish, eggs, fruit
  • Cheese: brie, beaufort, colby


Dry White ~ Pinot Grigio, Sauvignon Blanc

  • Pair with light, tangy, high acidity foods
  • White meat or fish, oysters, salad with vinegar/lemon,
  • Cheese: goat, gouda, asiago, gruyere


Rich White ~ Chardonnay, Viognier, Roussanne

  • Pair with more fatty and creamy foods
  • Bolder white fish or meat, creamy sauce, pasta
  • Cheese: asiago, havarti

Sweet White ~ Riesling, Moscato, Gewurztraminer

  • Pair with spicy and / or sweet foods
  • Spicy food and fruity / light dessert
  • Cheese: brie, colby, blue, gouda

Light Red ~ Pinot Noir, Gamay

  • Pair with light and earthy foods
  • Light white or red meats, truffles
  • Cheese: gouda, feta, swiss

Medium Red ~ Cabernet Sauvignon, Bordeaux, Merlot

  • Pair with rich and savory foods
  • Red meat, potatoes, dark chocolate
  • Cheese: gorgonzola, blue, camembert

Bold Red ~ Syrah, Malbec, Zinfandel

  • Pair with bold and fatty foods
  • Lamb, dark chocolate
  • Cheese: cheddar, blue, feta, sheep


Dessert Wine ~ Sherry, Port

  • Pair with rich and sweet foods
  • White chocolate, desserts

Also, there are a few types of wines that can kind of go with anything. These wines are very flexible with pairing, so have fun with your combinations!

  • Red “go with anything” wines: Pinot noir, italian reds such a Chianti
  • White “go with anything” wines: Riesling, Albarino, Gruner, unoaked Chardonnay

Once you’ve tried out and become familiar with these basics, try to be adventurous in your dishes you create and the wine you select! As long as you remember the basic rules, you are sure to discover some amazing combos. Remember, there are no right or wrong pairings, it is all up to your personal preference. Happy Sipping!

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