The art of food pairing: fundamental rules, classic combinations and creative ideas for perfect wine and food harmony.
By Johannes Quernheim · Wine Influencer & Content CreatorDecember 1, 2024Updated on June 26, 202610 min readFood pairing is not a science with rigid rules — it is an art that should be enjoyable. With a few basic principles you can easily find harmonious combinations.
The intensity of wine and food should correspond:
| Food | Wine |
|---|---|
| Light starters, salads | Light white wine, rosé |
| Fish, poultry | Full-bodied white, light red |
| Pasta with cream sauce | Full-bodied white wine |
| Grilled meat | Full-bodied red wine |
| Game dishes, braises | Powerful red wine |
Acidity cuts through fat — one of the most important rules:
"Champagne is the best companion to crisps — the acidity and carbonation are perfect for the fat."
The wine should be at least as sweet as the food:
What grows together goes together:
These pairings have stood the test of time over centuries:
| Food | Wine | Why? |
|---|---|---|
| Oysters | Chablis, Muscadet | Minerality meets the sea |
| Goat's cheese | Sancerre | Loire classic |
| Asparagus | Silvaner, Pinot Gris | Subtle aromas |
| Sushi | Riesling (dry) | Acidity, gentle sweetness |
| Lobster | White Burgundy | Opulence meets opulence |
| Food | Wine | Why? |
|---|---|---|
| Entrecôte | Bordeaux | Tannin loves protein |
| Lamb | Rioja, Barossa Shiraz | Herbs and spice |
| Duck | Pinot Noir | Elegance meets elegance |
| Pasta Bolognese | Chianti | Italy meets Italy |
| Wild boar stew | Barolo, Brunello | Power meets power |
Some ingredients are challenging for wine:
Make wine taste sweet. Solution: acidity-driven wines or sherry.
Accentuates bitterness. Solution: Silvaner, Pinot Gris, Muscat.
Spiciness amplifies alcohol and tannin. Solution: slightly sweet wines (Riesling Kabinett), low alcohol.
Acidity vs. acidity does not work. Solution: neutral-wet accompaniments or simply water.
Bitter + tannin = very bitter. Solution: Port, Banyuls, Maury (sweet and high in alcohol).
Go ahead and break the rules!
Red wine with fish:
Sweet wine with savoury food:
Sparkling wine throughout:
How to structure a wine-accompanied menu:
Ground rule: From light to heavy, from dry to sweet.
No time for complex deliberation?
"The best wine with food is the one you enjoy."
Food pairing should bring joy, not stress. Experiment, try new things, and if a "wrong" combination tastes good to you — then it is right for you!
Already know what's on the table? Find the right wine at a glance below.
Meat & grill:
Fish & seafood:
Vegetarian & vegetables:
Cheese & savoury:
Pasta & Italian:
International & sweets:
The other way round — what pairs with which wine?
With these basics you are well equipped:
The most important principles are: match the weight (light dishes with light wine, full-bodied with full-bodied), use acidity because it cuts through fat, choose wine at least as sweet as the dessert, and think regionally along the lines of "what grows together goes together".
With entrecôte, a Bordeaux is the classic pairing, its tannins love the protein. Lamb harmonizes with Rioja or Barossa Shiraz because of herbs and spice, duck with Pinot Noir, and wild boar goulash with Barolo or Brunello.
With oysters, mineral white wines such as Chablis or Muscadet pair well; with sushi, a dry Riesling; with lobster, a white Burgundy. For seafood in general, a fresh white wine such as Muscadet or Picpoul is suitable.
Heat intensifies alcohol and tannin, so slightly sweet, low-alcohol wines such as a Riesling Kabinett work well. For Asian cuisine in general, a dry or off-dry Riesling is recommended.
With pizza and pasta, an Italian red wine such as Chianti or Montepulciano pairs well; with burgers, a Merlot or Côtes du Rhône; and with BBQ, a powerful red wine such as Malbec or Zinfandel.
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