Wine School
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