Food & Drink Pairing
A good pairing makes both the food and the drink taste better. You don't need to memorise rules — a few principles about weight, acidity, sweetness and spice will get you right almost every time.
Wine with meat, fish & cheese
A practical guide to pairing wine with food: the core principles, which wines go with beef, lamb, pork, chicken, fish, seafood, pasta, spicy food, vegetarian dishes, cheese and dessert.
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Beer and snacks
How to pair beer with food: the three Cs of beer pairing, the best beer styles for pizza, burgers, wings, curry, seafood, cheese, desserts and bar snacks.
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Holiday pairings
Festive drink pairings for holiday meals: what to serve with Thanksgiving turkey, Christmas ham and roast beef, New Year's Eve appetizers, Easter lamb, barbecues and holiday desserts.
Read guide →The four principles of pairing
- Match weight: light food with light drinks, rich food with fuller drinks.
- Acidity loves fat and salt: crisp wines and bubbly cut through fried and creamy food.
- The drink should be as sweet as the dessert — or sweeter. Otherwise it tastes sour.
- Spice and alcohol fight: with chilli heat choose lower-alcohol, slightly sweet or fruity drinks.
Try our Wine Pairing Tool to get a suggestion for your exact dish.
Frequently asked questions
Does red wine always go with meat and white with fish?
It is a useful starting point, not a law. Light reds like Pinot Noir can be excellent with salmon or tuna, and rich whites like oaked Chardonnay work with pork and chicken. Sauce and cooking method matter as much as the protein.
What wine goes with almost everything?
Dry sparkling wine (Champagne, Cava, Crémant) and dry rosé are the most food-friendly styles. Among reds, Pinot Noir and Gamay are the safest all-rounders.