Food and Wine

5 Rules of Food and Wine Pairing

Ever had a maple bar doughnut with a black coffee? If no, then you need to. The sweet and fat of the doughnut perfectly complements bitter hot coffee. You will never want to add milk and sugar again. The same applies to creating perfect wine and food pairing. Wine and food pairing is simple, you just need to understand fundamental foundation tastes for various wines out there.

Here is a simple guide to help you do that.

Look for balance

Consider the richness of both the food and the wine. The wine and dish should be equal partners. For example, Cabernet Sauvignon complements well with grilled lamb chops, light Soave is a perfect partner of subtly flavoured poached fish.  Light foods are best paired with delicate wines, while heavier foods call for fuller wines.

Match textures

When planning a pairing think about the texture of a wine and dish. Tannins work with textured foods, while smooth and silky work together. For instance, a tannic Syrah wine will overwhelm a smooth cheese but complement well with lamb. If you don’t know exactly what tannin is, it’s that bitter finish at the end of a sip.

Sparkling wines are a killer for salty and spicy food

When having food with bold flavours, a sparkling wine will just have the right amount of sweetness to refresh your palate. Some of the best pairings are Champagne with French fries and Cava with curry.

Keep acids away from tannins

A squeeze of citrus will make a tannic Cab taste more bitter, if you are pairing red wine with a fish dish, ensure it has a creamy or earthy flavour.


A wine pairing can elevate a meal, but that doesn’t mean a wrong match will destroy it. Wine is about celebrating food and enjoying new palatable experiences. The only way to learn what you like is through experimentation.

The above-mentioned rules will help you in pairing the right food with the right wine.