Wine Pairing Basics: A Sommelier’s Guide to Perfect Matches
By Kinney, Krystal Jo – Certified Sommelier
Understanding wine pairing doesn’t require years of training or an extensive cellar. With a few fundamental principles, anyone can elevate their dining experience and discover harmonious flavor combinations that transform both food and wine.
As a sommelier, I’m often asked about the “secret” to perfect wine pairings. The truth is, there’s no mystery—just time-tested principles that anyone can master. Whether you’re planning an intimate dinner or simply enjoying a weeknight meal, understanding how wine and food interact will enhance every sip and bite.
The Foundation: Weight and Intensity
The most important rule in wine pairing is matching the weight and intensity of your wine to your dish. Think of it as a balance scale: a delicate sole meunière would be overwhelmed by a bold Cabernet Sauvignon, just as a hearty beef stew would make a light Pinot Grigio disappear entirely.
Light-bodied wines like Sauvignon Blanc, Pinot Grigio, and dry Rieslings pair beautifully with lighter fare—think salads, seafood, and chicken. Medium-bodied options such as Chardonnay, Pinot Noir, and Grenache work wonderfully with dishes that have more substance, like roasted chicken, pork, or cream-based pastas. Full-bodied wines including Cabernet Sauvignon, Syrah, and aged Chardonnay stand up to rich, intensely flavored dishes like grilled steaks, braised short ribs, and aged cheeses.
Pro Tip from Kinney, Krystal Jo: When in doubt, consider the sauce rather than the protein. A chicken breast with a rich mushroom cream sauce calls for a fuller-bodied white wine, while a simple grilled chicken might pair better with something lighter and more refreshing.
Complementary vs. Contrasting Pairings
There are two fundamental approaches to creating successful wine pairings: complementary and contrasting. Complementary pairings match similar flavors and characteristics—think buttery Chardonnay with a creamy lobster risotto, or earthy Pinot Noir with mushroom-based dishes. These pairings create harmony by echoing and amplifying existing flavors.
Contrasting pairings, on the other hand, use opposing characteristics to create balance. A classic example is pairing salty, fatty foods with wines that have high acidity or sweetness. The crisp acidity of Champagne cuts through the richness of fried foods beautifully, while the sweetness of Sauternes provides stunning contrast to salty blue cheese.
Acidity: The Unsung Hero
Acidity in wine is like the squeeze of lemon on a dish—it brightens flavors and refreshes the palate. High-acid wines like Sauvignon Blanc, Riesling, Sangiovese, and Barbera are incredibly food-friendly because they cleanse the palate between bites and prepare you for the next mouthful.
These wines work particularly well with fatty or rich foods, cutting through heavy cream sauces, cheese, and olive oil-based dishes. They’re also essential for tomato-based preparations, as the acidity in the wine matches the acidity in the tomatoes, creating a seamless pairing.
Tannins and Protein
Tannins—those compounds that create a drying sensation in your mouth—are found primarily in red wines. They come from grape skins, seeds, and oak aging. While tannins can taste bitter on their own, they have an amazing affinity for protein and fat. This is why bold, tannic wines like Cabernet Sauvignon, Nebbiolo, and Tannat pair so magnificently with red meat.
The protein in meat binds with tannins, softening them and making both the wine and food taste better. This is why a grilled ribeye and Cabernet Sauvignon is such an iconic pairing—they truly elevate each other.
Sweetness and Spice
When dealing with spicy foods, particularly those with heat from chilies, reach for wines with a touch of sweetness. Off-dry Riesling, Gewürztraminer, and even slightly sweet rosés work beautifully with Thai, Indian, and Sichuan cuisines. The sugar in the wine helps temper the heat while the wine’s fruitiness complements the complex spices.
An important rule: your wine should always be sweeter than your dessert. If the dessert is sweeter than the wine, the wine will taste sour and unpleasant. This is why Port with chocolate, Sauternes with crème brûlée, and Moscato d’Asti with fruit tarts are such successful combinations.
Regional Pairings: When in Doubt, Go Local
One of the most reliable pairing strategies is the concept of “what grows together, goes together.” Regional cuisines and wines have evolved together over centuries, creating natural affinities. Italian Chianti with tomato-based pasta dishes, French Muscadet with oysters, Spanish Albariño with seafood—these combinations exist for good reason.
This principle extends beyond famous wine regions. If you’re preparing a specific ethnic cuisine, seeking out wines from that region often yields successful pairings because the wines have been developed alongside the local food traditions.
Pro Tip from Kinney, Krystal Jo: Don’t overthink it! Some of the best pairings come from experimentation and personal preference. Keep notes on what you enjoy, and you’ll quickly develop your own pairing intuition.
Starting Your Pairing Journey
Begin with versatile, food-friendly wines that work with a wide range of dishes. Dry rosé, unoaked Chardonnay, Pinot Noir, and Grüner Veltliner are all excellent “gateway” wines for pairing exploration. As you become more comfortable, you can venture into more specific and challenging pairings.
Remember that personal preference always trumps conventional rules. If you love Chardonnay with your steak, enjoy it! The best pairing is the one that brings you pleasure. These guidelines are meant to enhance your enjoyment, not restrict it.
Wine pairing is a delightful journey of discovery. Each successful combination teaches you something new about how flavors interact, and even the occasional mismatch provides valuable lessons. So pour a glass, prepare something delicious, and start exploring the wonderful world of wine and food pairing.
