What is the best food to eat with wine? A Comprehensive Pairing Guide

December 17, 2025 •

4 min read

According to wine experts, matching the weight and flavor intensity of the wine to the food is the most fundamental rule for success. Whether it's a casual dinner or a special occasion, knowing what is the best food to eat with wine will elevate the entire meal.

Quick Summary

Discover the fundamental principles of pairing wine with food, from matching intensity and balancing flavors to considering regional classics. This guide explores perfect combinations for different dishes, meats, cheeses, and more, ensuring a harmonious culinary experience.

Key Points

Match Intensity: Pair light-bodied wines like Pinot Grigio with light foods such as grilled fish, and full-bodied wines like Cabernet Sauvignon with rich dishes like steak.
Balance Flavors: Decide whether to create a complementary pairing (matching similar flavors) or a contrasting one (using opposing flavors to balance).
Consider Acidity: Use high-acid wines like Sauvignon Blanc to cut through fatty or creamy dishes, cleansing the palate with every sip.
Tame Spice with Sweetness: Pair spicy dishes from cuisines like Thai or Mexican with a sweeter wine, such as Riesling or Gewürztraminer, to balance the heat.
Pair Wine with the Sauce: When a dish has a prominent sauce, pair the wine with the sauce rather than the protein to achieve a more harmonious combination.
Regional Pairing: Trust the age-old wisdom of pairing regional wines with the local cuisine they were developed alongside, like Italian wine with Italian food.
Trust Your Palate: Ultimately, your personal preference is the best guide. Use rules as suggestions and feel free to experiment to find what you enjoy.

The Core Principles of Food and Wine Pairing

At its heart, the art of pairing wine and food is about creating balance and harmony, ensuring one element doesn't overpower the other. The key is to understand the core components of both the food and the wine and how they interact.

Matching by Intensity and Weight

One of the most straightforward rules is to match the wine's 'weight' or body with the food's richness. A delicate, light-bodied Pinot Grigio will be lost next to a rich beef stew, while a full-bodied Cabernet Sauvignon would completely overwhelm a delicate fish dish.

Light-bodied wines (e.g., Sauvignon Blanc, Pinot Grigio) pair best with lighter, more delicate foods like salads, grilled fish, and chicken in light sauces.
Full-bodied wines (e.g., Cabernet Sauvignon, Syrah) stand up to rich, hearty dishes such as grilled steak, braised meats, and stews.

Balancing Flavors: Complementary vs. Contrasting

Pairing strategies can be either complementary (matching similar flavor profiles) or contrasting (using opposing flavors to create balance).

Complementary Pairing: A buttery, creamy Chardonnay pairs beautifully with lobster in a butter sauce, where the similar rich notes amplify each other. A fruit-forward Merlot pairs well with a rich beef dish, where the wine's fruitiness complements the meat's savory notes.
Contrasting Pairing: The high acidity in a sparkling wine like Champagne cuts through and cleanses the palate from the fat of a salty, fried appetizer, creating a refreshing effect. The sweetness of a Riesling effectively tames the heat of spicy Thai or Mexican food.

Pairing Different Food Types with Wine

The Classic: Red Wine and Red Meat

Red wines contain tannins, which soften protein and fat in red meat, making them an iconic pairing.

Grilled Steak + Cabernet Sauvignon: The bold tannins in a Cabernet Sauvignon are perfectly balanced by the richness of a grilled steak.
Lamb + Syrah/Shiraz: A peppery Syrah or Shiraz with its dark fruit flavors complements the gaminess of roasted lamb.
Leaner Cuts (Pork/Duck) + Pinot Noir: A lighter, earthy Pinot Noir pairs wonderfully with leaner, richer-flavored poultry like duck or pork.

White Wine and Lighter Fare

White wines, known for their acidity, are the natural partner for poultry and seafood.

Roasted Chicken + Chardonnay: A medium-bodied Chardonnay with its buttery, often oaked notes, pairs well with roasted chicken.
Fish + Sauvignon Blanc: The crisp, high acidity of Sauvignon Blanc is an ideal match for light, flaky fish like tilapia or cod.
Fatty Fish (Salmon) + Pinot Noir or Chardonnay: Fatty fish like salmon is versatile. A lighter red Pinot Noir won't overpower it, while a creamy Chardonnay is a congruent pairing.

The Versatility of Cheese and Rosé

Cheese is a classic wine accompaniment, and finding the right match depends on the cheese's texture and age. Rosé is a versatile wine that can bridge the gap between red and white.

Soft/Creamy Cheeses (Brie, Goat Cheese) + Dry Rosé or Sauvignon Blanc: The acidity of a dry rosé or Sauvignon Blanc cuts through the richness of creamy cheese.
Hard/Aged Cheeses (Cheddar, Parmesan) + Cabernet Sauvignon or Aged White: The tannins and robustness of a bold red or aged white stand up to the complex flavors of hard, aged cheeses.

Sweet Endings: Desserts and Wine

Matching the wine's sweetness to the dessert is crucial; the wine should always be sweeter than the food.

Chocolate Cake + Ruby Port: A fruity Ruby Port with its berry notes is a fantastic match for rich chocolate desserts.
Fruit Tarts + Moscato d'Asti: A sweet, fruity Moscato d'Asti complements fruit-based desserts without overpowering them.

Wine and Food Pairing Comparison Table


Food Type	Wine Pairing(s)	Why it Works
Grilled Steak	Cabernet Sauvignon, Malbec	Bold tannins soften the meat's fat.
Roasted Chicken	Chardonnay, Pinot Noir	Medium body matches the poultry's intensity.
Salmon	Pinot Noir, Chardonnay	Light reds or creamy whites complement the fish's richness.
Spicy Thai Curry	Riesling, Gewürztraminer	Sweetness and fruitiness balance the heat.
Soft Cheese	Sauvignon Blanc, Rosé	Acidity cuts through the creamy texture.
Hard Cheese	Cabernet Sauvignon, Aged White	Robust wine stands up to the intense flavor.
Dark Chocolate	Zinfandel, Ruby Port	Sweetness counters the bitterness.

Conclusion: Personal Preference is Key

While these guidelines provide a strong foundation, the ultimate rule of wine pairing is to trust your own palate. Don't be afraid to experiment with different combinations to discover what you enjoy most. Many of the most celebrated pairings started as experiments. By understanding the basics of matching intensity, balancing flavors, and considering regional traditions, you can confidently explore new combinations and find what is the best food to eat with wine for your personal taste, leading to an even more enjoyable culinary journey.

For more insights into classic and unexpected pairings, consult the experts at Wine Folly.

Frequently Asked Questions

While it's generally recommended to pair white wine with fish, you can successfully pair lighter-bodied red wines, like Pinot Noir, with fattier fish such as salmon or tuna. The key is to avoid tannic red wines that can create an unpleasant metallic taste.

The best wine for cheese depends on the cheese type. For creamy, soft cheeses like brie, a sparkling wine or crisp Sauvignon Blanc works well. For hard, aged cheeses like cheddar or Parmesan, a robust red like Cabernet Sauvignon is an excellent choice.

To pair wine with spicy food, opt for a wine with a slight sweetness, such as a Riesling or Moscato. The sweetness helps balance and cool the heat, while avoiding high-alcohol, high-tannin wines that can amplify the spiciness.

Yes, a dessert wine should always be sweeter than the dessert itself. If the food is sweeter than the wine, the wine will taste bland and overly acidic. For example, pair a rich chocolate dessert with a fruity Ruby Port or a fruit tart with a sweet Moscato.

Rosé is an incredibly versatile wine. With the acidity of a white and the fruitiness of a red, it pairs well with a wide range of foods, including cheese, grilled chicken, seafood, and even spicy dishes.

It is often better to match the wine with the sauce rather than the primary protein. The sauce's flavor profile—be it creamy, acidic, or spicy—can have a more significant impact on how the wine tastes with the dish.

Some timeless classic pairings include Cabernet Sauvignon with grilled steak, Sauvignon Blanc with goat cheese, and Chardonnay with roasted chicken. These pairings work because they masterfully balance flavor and intensity.