6 Examples of Perfect Wine-Food Pairing

Since the dawn of time, humans have long known that food is not only life-sustaining but also delicious. And somewhere along the line, mankind decided to see what would happen if they paired fermented grape juice with their favorite meals. Lo and behold.

A good rule of thumb is that more full-bodied red wines pair well with fuller flavored foods, while lighter wines pair better with lighter foods. Having a salad? There’s a wine for that. Chilling with a spicy curry? There’s a wine that goes great with that, too.

1. White wine pairs especially well with fish. Sauvignon Blancs and Pinot Grigios match well with the delicate flavors of fish and can make even the most average plate of salmon shine.

2. Nothing like a good Sunday roast with some British beef on your plate. But what goes in your glass? A classic Sunday roast beef pairs exceedingly well with heavier types of wines like Cabernet, Merlot and Pinot Noir. And if you’re enjoying a steak, always remember that steaks pair best with red wine. The leaner the cut, the lighter the wine.

3. Believe it or not, many Californian red wines match perfectly with hamburgers. Northern California’s famous Napa Valley is where the majority of California’s wine comes from, but an increasing number of great tasting wines are coming out of Southern California. Try a Syrah or a Zinfandel to bring the most out of a salty-sweet burger treat!

4. A spicy curry can benefit hugely from a white wine, particularly a dry or sweet variety to cut through the heat. But if you’re going with lamb try a full bodied young red wine to round out the bottom end of the palette. It’s also worth noting that Thai curries go great with Chardonnay.

5. Everyone loves chicken, but not all wines pair well with our fine feathered friends. Chicken can go great with a lighter red wine like a Pinot Noir. Duck and other richer-tasting birds match up best with heavier red wines. In that case, try a Merlot or Burgundy.

6. Sparkling white wines like champagne, prosecco, and cava pair with cheese, carbs, light fish (think salmon, not lobster) and green vegetables. For roasted veggies, try a light red like a Gamay or a rich white wine like a Chardonnay.

We can’t leave out dessert: at the end of the meal to you’re going to want to match the sweetness of the dessert with sweet, heavy reds like a port or a sherry.