5 Tips for Pairing Wine with Your Favorite Dishes

I used to think wine pairing was something only snobby sommeliers in fancy restaurants talked about.

You know, the ones who swirl their glass, take a slow sniff, and talk about hints of leather and wet gravel while the rest of us just want to know if it tastes good with dinner.

But after years of trial and error—some brilliant, some disastrous—I’ve learned that pairing wine with food is actually pretty simple. And when you get it right? It’s like magic.

I’m not saying you need to memorize a hundred different wine names or have a temperature-controlled cellar. But knowing a few basic rules can take an average meal and turn it into something unforgettable.

Ever had a perfectly crisp Sauvignon Blanc with fresh oysters? Or a rich, velvety Malbec with a juicy ribeye? It’s the difference between “this is good” and “wow, I never want this meal to end.

1. Match Weight with Weight (or Risk a Flavor Knockout)

Think of wine like a supporting actor in a film—it shouldn’t steal the show, but it also shouldn’t fade into the background.

A delicate dish needs a light wine, and a bold, rich dish needs a wine that can stand up to it.

• Light dishes (salads, seafood, grilled chicken) → Crisp whites like Sauvignon Blanc, Pinot Grigio
• Medium dishes (creamy pasta, roasted meats, grilled fish) → Balanced wines like Chardonnay, Pinot Noir
• Heavy dishes (steaks, braised meats, BBQ, lasagna) → Big reds like Cabernet Sauvignon, Malbec, Syrah

2. Acidity is Your Best Friend (Especially for Rich or Fatty Foods)

Think about how a squeeze of lemon brightens up fried fish or how vinegar in a salad dressing makes everything taste more alive.

The same principle applies to wine.

High-acid wines like Chablis, Champagne, and Sauvignon Blanc pair beautifully with buttery dishes like lobster, fettuccine alfredo, and mac & cheese, preventing them from feeling overwhelmingly rich. The effect is even more noticeable with fried or fatty foods.

A crisp, dry Riesling or a sparkling wine slices through the grease of fried chicken or pork belly, making each bite feel lighter.

Even bold reds with good acidity, like Barbera, work wonders with fatty meats like duck confit or salmon.

If you want a fun, unconventional pairing, try Champagne with French fries—the bubbles and acidity cut through the salt and oil in a way that makes ketchup seem completely unnecessary.

3. Tannins Need Fat (Or Else They’ll Dry Your Mouth Out Like Sandpaper)

Tannins—the bitter, mouth-drying quality in wines like Cabernet Sauvignon or Nebbiolo—need fat and protein to balance them out.

Otherwise, they feel like you just licked a piece of old leather.

• Big reds (Cabernet, Malbec, Syrah) pair well with ribeye, lamb chops, burgers, BBQ
• Lean meats (pork tenderloin, duck, chicken thighs) pair better with Merlot, Zinfandel, Tempranillo

Example: Ever wondered why steak and red wine is such a classic combo? The fat in the meat softens the tannins, and the tannins help cleanse your palate so every bite tastes like the first.

4. Spicy Food + Sweet Wine = A Match Made in Heaven

@eater Which wine pairs well with spicy food? #wineshop #winetasting #spicy #spicyfood #sommelier #somm #TikTokPartner #TikTokTaughtMe ♬ Up and Away [Bydureon] – GHOSTLAND

The thing about spice is that it intensifies alcohol, meaning that a bold, high-alcohol red like Shiraz or Zinfandel will turn up the heat in your mouth until it feels like you’re swallowing flames.

Not exactly ideal. Instead, sweetness is your best friend when eating spicy dishes. A touch of residual sugar in wine cools the heat, balances out the spice, and lets you actually taste the layers of flavor instead of just feeling the burn.

Next time you dig into a bowl of Thai green curry or a plate of fiery Szechuan noodles, skip the beer and reach for an off-dry Riesling or Gewürztraminer instead.

The slight sweetness will soften the spice and bring out the fragrant herbs and aromatics hiding beneath the heat. If Mexican food is on the menu—tacos drenched in salsa, enchiladas smothered in sauce—try a juicy Rosé or a fruit-forward Zinfandel.

These wines complement the smoky spices and chili heat without making you feel like you need a fire extinguisher.

Want proof?

Order a spicy Pad Thai and pair it with a chilled Riesling. With every bite, the citrusy, honeyed notes of the wine will smooth out the heat, making each sip feel like a refreshing breeze after a hot day.

The wrong choice—like a big, bold Shiraz—will do the opposite, turning that heat into an inferno and leaving you wondering why you didn’t just stick to water.

5. When in Doubt, Go Regional

If a wine has been made in a region for centuries, chances are it pairs perfectly with that region’s food. Some foolproof pairings:

• Chianti + Pasta with Red Sauce (They’re both from Tuscany—it just works.)
• Sancerre + Goat Cheese (A French classic.)
• Rioja + Spanish Tapas (Jamón, Manchego, Chorizo—all balanced by Rioja’s smooth, earthy notes.)
• Oregon Pinot Noir + Wild Mushrooms (Earthy flavors meet in perfect harmony.)

Don’t Overthink It (Drink What You Like)

At the end of the day, the best wine pairing is the one you enjoy. If you love bold reds, drink them—even with fish. If you prefer crisp whites, go for it—even with steak. Rules are helpful, but they’re not law.

I once brought a cheap bottle of Sauvignon Blanc to a backyard BBQ where everyone was drinking reds. Instead of swapping, I paired it with grilled shrimp—and it was one of the best food-and-wine moments of my life.

So, what’s your go-to pairing? Got any surprising combos you swear by? Drop them below—I’m always looking for new excuses to open a bottle.