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Choose Similar Flavors
Similar food and wine flavors complement each other.
example: sole of lemon sauce and Sauvignon Blanc both have citrus flavors.
Choose Similar Weight and Texture
Similarly weighted food and wine complement each other. Food and wine can be light, medium or heavy bodied.
example: Lobster and Chardonnay are both medium weight and rich so they complement each other.
Choose the Same Sweetness Level
Wine should be equal to or higher in sugar than the dish
example: Roasted pork with apple glaze pairs beautifully with Riesling.
Salt Needs Crispness
Crisp wines balance salty flavors
example: A crisp Sauvignon Blanc balances salty olives and feta cheese.
Pair with the Sauce
Pair the wine to the sauce served
example: Light citrus sauces pair with Sauvignon Blanc and Chardonnay.
No Sauce? Pair with the Meat
Match wine to meat, fish or poultry when serving without a sauce.
example: Pinot Noir tastes great with duck.
Spicy Foods
Sweeter wines offer relief from spicy foods
example: Riesling pairs well with Asian cuisines
Tannins Need Fat to Balance Out
Tannic wines such as Cabernet Sauvignon cut through the coating that fat leaves in the mouth
example: Cabernet pairs great with steak
