Food and wine pairing basics: weight, acidity, tannin, sweetness and classic matches

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Pairing food and wine is less about memorising rules than about a few simple ideas of balance. If the wine and food meet each other on weight and intensity, and nothing clashes, most pairings will be enjoyable.

Rule one: match the weight

Light dishes go with light wines; rich dishes go with fuller wines.

A green salad or a delicate white fish suits a crisp, light white.
A creamy pasta or roast chicken suits a fuller white or a light red.
A slow-cooked stew or a grilled steak suits a full-bodied red.

Think of the sauce and cooking method as much as the main ingredient: chicken in a lemon sauce and chicken in a red wine sauce want different wines.

Acidity: refreshing and cutting through

Wine should usually be at least as acidic as the food, or the wine tastes flat. Tomato sauces and dishes with lemon or vinegar suit high-acid wines.
Acidic wines cut through fat and salt, which is why crisp whites and sparkling wines are so good with fried food, cheese and rich starters.

Tannin with fat and protein

Tannin feels drying on its own but softens when it meets protein and fat. That is why a tannic red tastes smoother with steak, lamb or hard cheese than it does alone.

Tannic reds can taste harsh and metallic with oily fish.
Very spicy food tends to make tannin and alcohol feel hotter and more bitter.

Sweetness

The wine should be at least as sweet as the food. With a sweet dessert, a dry wine tastes sour and thin; a dessert wine stands up to it.
A touch of sweetness in wine, such as an off-dry Riesling, can soften chilli heat.
Sweet wine with salty food is a classic contrast, as with blue cheese and a sweet wine.

Other things to know

Salt makes wine taste smoother and fruitier, and softens tannin.
Chilli heat makes alcohol feel hotter; lower-alcohol, fruity or off-dry wines tend to work better.
Umami (mushrooms, aged cheese, soy, some fermented foods) can make wines taste more bitter and drying; adding a little salt or acidity to the dish helps.

Complement or contrast

Complement: echo flavours, such as an earthy Pinot Noir with mushrooms, or a buttery Chardonnay with a creamy sauce.
Contrast: balance opposites, such as crisp sparkling wine with fried food, or a sweet wine with salty cheese.

Classic pairings worth trying

Sparkling wine with fried snacks, crisps or fried chicken
Sauvignon Blanc with goat's cheese and green vegetables
Unoaked or lightly oaked Chardonnay with roast chicken or fish in butter
Riesling with lightly spicy food and many Asian dishes
Pinot Noir with duck, salmon or mushrooms
Cabernet Sauvignon or Syrah with grilled red meat
Sangiovese with tomato-based pasta and pizza
Dry rosé with summer salads, grilled vegetables and seafood
Port or other sweet wines with blue cheese

Pairing with Korean food

Korean meals put many flavours on the table at once, so versatile wines work well. Some starting ideas to experiment with: off-dry Riesling or sparkling wine with fried chicken and spicy dishes, and a juicy, low-tannin red such as Pinot Noir or Grenache with barbecue. Very chilli-heavy dishes are easier with lower-alcohol wines.

When in doubt

Choose a wine with good acidity and moderate alcohol; it goes with the widest range of food.
Sparkling wine and dry rosé are flexible choices for mixed dishes.
Above all, drink what you enjoy. A pairing that you like is a good pairing.

As always, enjoy wine in moderation and alongside food and water. What is the best food and wine match you have found, or a pairing that went badly wrong? Share it in the comments, or ask for a suggestion for a dish you are cooking.