Wine Spectator School

 
FOOD AND WINE PAIRING

The main rules for food and wine pairing are:

• Match the weight of the wine to the weight of the food
• Compare flavors
• Contrast flavors
• Tame tannins with fat, but avoid very salty preparations
• Cut fat with crisp acidity or firm tannins

 
Versatile food wines such as Riesling, Sauvignon Blanc, Pinot Gris, Pinot Noir and Beaujolais have:

• Moderate to high acidity
• Light to medium body
• Low to moderate alcohol

 
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Additional Tastings

Some classic pairings to try include:

• Muscadet or Chablis with oysters
• A crisp Chardonnay with a lighter, flaky fish or roasted chicken
• Pinot Noir with game dishes or mushroom sauces
• Any Northern Italian red with meat stews
• Cabernet Sauvignon with steak

 
Additional Readings and Videos