Pairing wine with food

The art of the perfect combination

Food 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 fundamental principles

1. Match the weight

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 |

2. Acidity and fat

Acidity cuts through fat — one of the most important rules:

• Creamy sauces → acidity-driven white wine
• Fatty meat → wine with good acidity or tannin
• Deep-fried food → sparkling wine (the bubbles cleanse the palate)

"Champagne is the best companion to crisps — the acidity and carbonation are perfect for the fat."

3. Balance sweetness

The wine should be at least as sweet as the food:

• Dessert is sweeter than the wine? The wine tastes sour
• Wine is sweeter than the dessert? Perfect harmony

4. Think regional

What grows together goes together:

• Italian food → Italian wine
• Alsatian cuisine → Riesling, Gewürztraminer
• Spanish tapas → Rioja, Sherry

Classic combinations

These pairings have stood the test of time over centuries:

White wine classics

| 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 |

Red wine classics

| 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 |

Challenging guests

Some ingredients are challenging for wine:

Artichokes

Make wine taste sweet. Solution: acidity-driven wines or sherry.

Asparagus

Accentuates bitterness. Solution: Silvaner, Pinot Gris, Muscat.

Chilli/heat

Spiciness amplifies alcohol and tannin. Solution: slightly sweet wines (Riesling Kabinett), low alcohol.

Vinegar dressings

Acidity vs. acidity does not work. Solution: neutral-wet accompaniments or simply water.

Chocolate

Bitter + tannin = very bitter. Solution: Port, Banyuls, Maury (sweet and high in alcohol).

Creative combinations

Go ahead and break the rules!

Red wine with fish:

• Salmon + Pinot Noir (works brilliantly!)
• Tuna + light red wine

Sweet wine with savoury food:

• Sauternes + foie gras (world class!)
• Sweet Riesling + blue cheese

Sparkling wine throughout:

• Champagne from starter to dessert

Planning the menu

How to structure a wine-accompanied menu:

1. Aperitif: Champagne, Crémant, Prosecco
2. Starter: Light white wine
3. Fish course: Fuller-bodied white wine
4. Main course: Red wine (intensity matched to the dish)
5. Cheese: Full-bodied red or sweet wine
6. Dessert: Sweet wine, sparkling wine

Ground rule: From light to heavy, from dry to sweet.

Quick tips for everyday life

No time for complex deliberation?

• Pizza/pasta: Italian red (Chianti, Montepulciano)
• Asian food: Riesling (dry or off-dry)
• BBQ: Full-bodied red (Malbec, Zinfandel)
• Seafood: Fresh white (Muscadet, Picpoul)
• Salad: Rosé or light white wine
• Burger: Merlot, Côtes du Rhône

The most important tip

"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!

Conclusion

With these basics you are well equipped:

1. Match the weight — light with light, heavy with heavy
2. Use acidity — it cuts through fat
3. Think regional — what grows together goes together
4. Be bold — the best discoveries happen when you experiment