To many of us wine pairing seems shrouded in mystery, with rules and traditions that feel more like hard science than a matter of taste. But is it really that complicated? Truth be told, a lot of the so-called “rules” around pairing wine with food are more flexible than they may appear. What’s most important is creating a balance of flavours and, ultimately, enjoying the experience.
Red Wine Always Goes With Red Meat
At some point or another, we have all been told the “red wine with red meat” rule. It is one of the oldest pairing guidelines, but it’s far from universal. While rich, tannin-heavy reds like cabernet sauvignon and malbec often complement the bold flavours of steak or game, not all red meats demand such heavy wines.
- Lamb: Pairs wonderfully with a light-bodied Pinot Noir or a fuller-bodied white wine like Viognier.
- Pork: Sweet and versatile, it can be complemented by fruit-forward reds like grenache or a crisp rosé.
- Beef stews: Earthy, slow-cooked flavours match well with wines like syrah or even an aged merlot.
It’s all about balancing the weight and flavour of the dish with the wine, rather than sticking to a blanket rule.
White Wine Is the Only Choice for Fish
It’s long been said that fish and white wine go hand in hand, but this pairing rule is more flexible than it might seem. While a crisp sauvignon blanc is a classic choice for delicate white fish like cod or sole, heartier varieties such as salmon or tuna call for something more robust.
- Salmon: Its rich, fatty texture works wonderfully with a light, fruit-forward red such as Pinot Noir, especially if the fish is grilled or roasted.
- Tuna: Often referred to as the “steak of the sea,” tuna pairs well with medium-bodied reds like grenache or Gamay, particularly when prepared with Mediterranean herbs or a smoky finish.
- Tomato-based fish dishes: Opt for a Provençal rosé or a chianti to complement the dish’s savoury acidity.
Sauces, herbs, and preparation methods make all the difference, so thinking beyond just the fish itself opens up a world of pairing options.
Sweet Wines Should Be Reserved for Dessert
We all know that wine comes in both sweet and dry varieties, but sweet wines are often pigeonholed as dessert companions. However, their versatility stretches far beyond the pudding course. A slightly sweet riesling, for example, has vibrant acidity and gentle sweetness that can tame the heat of spicy dishes like Thai green curry or Szechuan stir-fries.
Meanwhile, a chilled Moscato isn’t just for sipping with cake; it pairs brilliantly with salty appetisers like blue cheese or charcuterie, creating an exciting balance of flavours. Port, often reserved for rich desserts, can be a delightful companion to savoury dishes like duck in a fruit glaze or pork with spiced rubs.
Breaking out of the dessert mould reveals how adaptable and exciting sweet wines can truly be.
Expensive Wine Is Always Better for Pairing
Sometimes in life, you get what you pay for, however, when it comes to wine, the idea that an expensive bottle is always the best choice for a meal is a common misconception. While high-end wines can be excellent, they aren’t necessarily a better match for your dish. In fact, some of the most satisfying pairings are created with humble, affordable bottles.
Imagine how a simple sauvignon blanc might elevate a roast chicken dinner far better than a pricey, oaked chardonnay, where the flavours could clash instead of complementing. Similarly, a budget-friendly Shiraz might perfectly match a comforting spaghetti bolognese, while a complex Bordeaux could feel overwhelming.
The joy of pairing comes from finding balance, not from spending more.
You Need to Be an Expert to Pair Wine
The idea that wine pairing requires deep expertise often intimidates people, but it shouldn’t. While understanding concepts like acidity and tannins can help, trusting your own palate is just as important.
If you love a glass of Merlot with cheesy pizza, that’s a perfect pairing for you. Sparkling wine with fried chicken may not be traditional, but it’s a match that highlights how opposites—crisp bubbles and savoury crunch—can work brilliantly together. Experimentation is the key to discovering combinations that are both unexpected and deeply satisfying.
Breaking away from traditional wine pairing myths doesn’t mean throwing out all the rules; it means making them work for you. Balancing flavours and trusting your preferences can lead to discoveries that make every meal memorable.