I recently attended a wine and food pairing event at The 83 Winery. The main thing this class really brought home is that one of the best things about wine is how it can transform a meal. The right pairing not only brings out the best in your dish but also enhances the wine’s flavors. Over the years, I’ve learned a thing or two about what works well together—sometimes through research, but more often through trial and error. Although the old adage of white wine with white meat and red wine with red meat often works, it is a bit simplistic.
Here’s my guide to pairing wine with food, complete with tips to help you feel like a pro the next time you’re uncorking a bottle.
1. Chardonnay: Your Kitchen Workhorse
Chardonnay’s rich, buttery notes make it a versatile choice for a range of dishes.
- Pairs Well With:
- Creamy dishes like fettuccine Alfredo or risotto. (Think butter and cream—they love Chardonnay!)
- Grilled or roasted chicken with herbs.
- Seafood like lobster, crab, or scallops.
- Mild, creamy cheeses like Brie or Havarti.
Pro Tip: Opt for an oaked Chardonnay if your dish has richer flavors, but go for unoaked versions when you’re keeping it light and fresh.
2. Sauvignon Blanc: The Salad Lover
This is the wine for crisp, green, and tangy flavors. Sauvignon Blanc’s zippy acidity and herbal notes make it perfect for lighter fare.
- Pairs Well With:
- Salads dressed in vinaigrettes (balsamic or citrus-based are ideal).
- Goat cheese—a match made in heaven!
- Seafood like shrimp, oysters, or sushi.
- Light, veggie-forward dishes like asparagus or zucchini.
Pro Tip: If you’re serving anything with fresh herbs—think dill, parsley, or cilantro—Sauvignon Blanc will amplify those flavors beautifully.
3. Pinot Grigio: Your Summertime Buddy
Light, crisp, and fruity, Pinot Grigio is an easy-drinking wine that works best with delicate flavors.
- Pairs Well With:
- Mild white fish like tilapia or sole.
- Fresh summer salads with fruits like peaches or strawberries.
- Simple pasta dishes with olive oil, garlic, or lemon.
- Fresh mozzarella or burrata.
Pro Tip: Serve it chilled on a hot day for maximum refreshment. It’s a crowd-pleaser at outdoor gatherings.
4. Riesling: Sweet Meets Spicy
Don’t let Riesling’s sweetness fool you—it’s a powerhouse when paired with the right foods. The balance of sweetness and acidity makes it perfect for spicy or tangy dishes.
- Pairs Well With:
- Spicy Asian dishes like Thai curry or Szechuan chicken.
- Pork or duck glazed with fruit sauces like apricot or cherry.
- Tangy cheeses like feta or blue cheese.
- Desserts like apple pie or peach cobbler.
Pro Tip: Go for a dry Riesling if you prefer something less sweet but still aromatic.
5. Pinot Noir: The Gentle Red
Pinot Noir is like that friend who gets along with everyone. Its medium body and red fruit flavors make it incredibly food-friendly.
- Pairs Well With:
- Grilled salmon or tuna.
- Roasted chicken or duck (anything with a crispy skin is divine).
- Earthy dishes like mushroom risotto or truffle pasta.
- Nutty, semi-hard cheeses like Gruyère.
Pro Tip: Pinot Noir shines when slightly chilled. Pop it in the fridge for 20 minutes before serving.
6. Merlot: Smooth and Easygoing
Merlot’s soft tannins and plummy flavors make it a great choice when you want a red wine that doesn’t overpower your food.
- Pairs Well With:
- Herb-crusted lamb or pork chops.
- Tomato-based pasta dishes like Bolognese.
- Soft, creamy cheeses like Camembert or Monterey Jack.
- Dark chocolate desserts (trust me on this one).
Pro Tip: Merlot is often overlooked, but it’s a solid all-rounder. Try it with your favorite comfort foods.
7. Cabernet Sauvignon: The Steakhouse Classic
When you’re eating something hearty, Cabernet Sauvignon is your best friend. Its bold tannins and dark fruit flavors can stand up to rich dishes.
- Pairs Well With:
- Grilled or roasted red meats like steak or lamb.
- Beef stew, braised short ribs, or pot roast.
- Aged, hard cheeses like Cheddar or Gouda.
- Rich, bittersweet chocolate.
Pro Tip: If the wine feels too bold, let it breathe for 30 minutes. Decanting can soften the tannins.
8. Zinfandel: The BBQ Hero
Zinfandel’s jammy fruit flavors and spicy kick make it the perfect match for bold, smoky, and spicy foods. Zinfandel has been my favorite wine ever since I discovered it when I moved to northern California!
- Pairs Well With:
- BBQ ribs, pulled pork, or brisket.
- Spicy sausages or chorizo.
- Meat-lovers’ pizza.
- Dark chocolate with chili or cinnamon.
Pro Tip: Zinfandel pairs wonderfully with anything slathered in BBQ sauce. Just make sure the sauce isn’t too sweet.
9. Rosé: Not Just for Summer
Rosé is incredibly versatile and not just for warm weather. Its refreshing qualities pair beautifully with a range of dishes.
- Pairs Well With:
- Grilled shrimp or salmon.
- Pasta salads or light pasta dishes.
- Fresh berries, fruit tarts, or sorbets.
- Caprese salad or other tomato-based dishes.
Pro Tip: Dry rosés are more food-friendly than sweeter ones. Look for a Provence-style Rosé for the best pairings.
10. Sparkling Wine: The Celebration in a Glass
Sparkling wines, from Champagne to Prosecco, bring a festive touch to any meal. But they’re more than just party drinks—they’re surprisingly versatile with food.
- Pairs Well With:
- Fried foods like tempura, fried chicken, or potato chips (yes, really!).
- Light appetizers like smoked salmon or prosciutto.
- Creamy desserts like cheesecake or mousse.
- Brie or triple-cream cheeses.
Pro Tip: The bubbles cleanse your palate, making sparkling wine an excellent choice for multi-course meals or rich, greasy dishes.
Thanksgiving Dinner Wine and Food Pairing Class
The Thanksgiving dinner wine and food pairing class I recently attended at The 83 Winery was so enjoyable. The presenter, Doug F, is a wealth of knowledge and had lots of stories to tell.
We sampled two whites, a Riesling and an Italian varietal that I had not heard of, before we started the food pairing with a Chardonnay and a Pinot Noir. It was quite striking the difference drinking the wine alone and pairing it with food made.
Final Thoughts on Pairing Wine with Food
When in doubt, remember this simple rule: Pair wine with food that matches its weight and intensity. Light wines go with lighter dishes, and bold wines go with heavier meals. And don’t be afraid to experiment—your palate is the ultimate guide!
Here’s a handy little chart I came away from the pairing class with:
Which wine and food pairing are you excited to try first? Let me know in the comments—I’d love to hear your favorites!
