Food & Wine

There are 6 basic profiles to work with when thinking about pairing food and wine.



Acidity in wine pairs well with fattier and sweeter foods.



Fatty foods need either an acidic or high alcohol wine, otherwise the wine will taste flabby.



Bittet (aka tannic) wine can be balanced with a sweet food or softened a bit by providing a slight chill.



Salty shouldn't compete with acidity in wine. Use sparingly as necessary to keep sharpness in the meal.



Sweet food/wine benefits from a little acidity.



Alcohol can be used to cut through fatty foods or balance a sweet tooth.

Handsome Man Referring to Wine Graphic

Food & Wine pairing 101

Wine Pairing Icon

Acid + Acid

If the wine has less acidity than the food, the wine will taste flat.

Sweet + Salty

Sweetness noticeably reduces any strong salty tastes in food while oftentimes creating a sweet/salty synergy experience (think maple bacon or salted caramels).

Bitter + Fat

This is the premise of the classic 'red wine with steak' pairing - the tannin (aka bitterness) of the red wine is balanced with the fattiness of the meat and each elevate the other.

Acid + Fat

A tart, higher acid wine will always provide cut and add an interesting range of flavors to a richer, fattier dish. Think Sancerre with shellfish or a glass of bubbles with cheesecake.

Regional Pairing

A regional pairing of local foods and wines can oftentimes be the most authentic and synergistic of matches. Think chilled Muscadet served alongside a bowl of local mussels steamed in wine with fresh herbs, shallots and a bit of local butter. The classic Italian marriage that exemplifies such a pairing would be a Piemontese Ragu Bolognese served over Pappardelle with a glass of local Nebbiolo-based Barolo or Barbaresco.

Source: Wine Folly