The Pairing Guide

Feeling overwhelmed when it comes to pairing wine with food? Follow our basic guidelines and you can easily pair like a sommelier. Also read more expert advice in our Pair Like A Somm series by Chris Hoel.

Red Wines

Cabernet Sauvignon: full-bodied, medium acidity, medium tannins, common flavor notes of dark fruits.

•    • Beef dishes such as porterhouse steak, braised short ribs, blue cheese burger
•    • Sirloin
•    • Aged cheddar cheese

Pinot Noir: light-bodied, medium to high acidity, medium to low tannins, common flavors notes of cranberry, cherry, spice, and cola.

•    • Herb roasted pork loin
•    • Glazed salmon
•    • Duck with port wine reduction sauce
•    • Cheese such as Gruyere and Brie
•    • Mushrooms

Merlot: medium-bodied, medium acidity, medium tannins, common flavor notes of berries, cherry, and chocolate.

•    • Roasted rack of lamb with an herb coating
•    • Lasagna
•    • Grilled vegetables
•    • Cheeseburgers
•    • Cheese such as Fontina and Gouda

Bordeaux: medium to full-bodied, medium to high acidity, medium to high tannins, common flavor notes of cherry, cassis, and licorice.

•    •Lamb dishes
•    •Pulled pork
•    •Beef burgers with blue cheese, caramelized onions, and bacon
•    •Flank steak with red wine reduction
•    •Cheese such as Camembert, Brie, and Roquefort

Tempranillo: medium-bodied, medium to low acidity, medium to high tannins, common flavor notes of cherry and leather.

•    • Meat or seafood-based paella
•    • Spanish dishes - especially chorizo-based
•    • Ribs with a mild spice rub
•    • Cheese such as Manchego and Roncal

Malbec: medium to full-bodied, medium acidity, medium tannins, common flavor notes of cherry and plum.

•    • Spicy lamb curry
•    • Grilled chicken with barbecue sauce
•    • Duck with a jam glaze (fig/huckleberry)
•    • Pork dishes
•    • Cheese such as Manchego and Bleu cheese

Sangiovese: medium-bodied, high acidity, high tannins, common flavor notes of cherry, plum, strawberry.

•    • Mushroom risotto
•    • Spaghetti and meatballs
•    • Roasted pork
•    • Grilled vegetables
•    • Cheese such as Ricotta, aged Asiago, and Parmesan

White Wines

Sauvignon Blanc: medium-bodied, medium to high acidity, common flavor notes of citrus, apple, and tropical fruit.

•    • Asian dishes such as fish cakes or shrimp
•    • Chicken dishes
•    • Pork dishes
•    • Fresh herbs
•    • Cheese such as sharp Cheddar, Brie, and Goat cheese

Pinot Grigio: medium to full-bodied, medium to high acidity, common flavor notes of citrus and apple.

•    • Pesto-based dishes
•    • Seafood such as cod, clams, oysters, and mussels
•    • Chicken dishes
•    • Cheese such as Gruyere, Ricotta, and Asiago

Chardonnay: full-bodied, medium to high acidity, common flavor notes of citrus, apple, melon, and peach.

•    • Creamy soups
•    • Herb-roasted poultry dishes
•    • Turkey dishes
•    • Seafood such as salmon, lobster, and crab
•    • Cheese such as Fontina and blue cheese

Moscato: light-bodied, medium acidity, common flavor notes of peach, citrus, and apricot.

•    • Pie such as berry and apple
•    • Asian dishes with spice
•    • Mexican dishes with spice
•    • Cheese such as Gorgonzola and Valdeon

Riesling: light-bodied, high acidity, flavor notes of citrus, peaches, and honey.

•    • Spicy Asian dishes
•    • Indian dishes
•    • Lighter proteins and seafood with buttery sauces and earthy vegetables
•    • Cheese such as Gouda, Cotija, and Colby

Rosé

Light to medium-bodied, medium to high acidity, common flavor notes of strawberry, citrus, and peach.

•    • Fruit tarts
•    • Curry dishes
•    • Pasta and rice dishes with seafood
•    • Cheese such as Camembert and Brie

Sparkling

Light to medium-bodied, high acidity, common flavor notes of citrus, apple, flower, and pear.

•    • Seafood such as oysters, shrimp, calamari, and smoked salmon
•    • Deep-fried foods
•    • Asian dishes
•    • Popcorn or potato chips
•    • Cheese such as Manchego and Brie