Foolproof Food and Wine Pairing Tips

Over the years, I’ve had a lot of wine. And I’ve had a lot of wine with food. Here are some of my favorite, no-brainer, foolproof basics for deciding which wine to pair with which foods. I hope you’ll find these tried-and-true methods helpful in creating consistently perfect pairings.

  1. The wine should be more acidic than the food.
  2. The wine should be sweeter than the food.
  3. The wine should have the same flavor intensity as the food.
  4. Red wines pair best with bold flavored meats (e.g. red meat).
  5. White wines pair best with light-intensity meats (e.g. fish or chicken).
  6. Bitter wines (e.g. red wines) are best balanced with fat.
  7. It is better to match the wine with the sauce than with the meat.
  8. More often than not, White, Sparkling and Rosé wines create contrasting pairings.
  9. More often than not, Red wines will create congruent pairings.
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