Food Pairings

Aperitif

Light, appetite-stimulating drinks and snacks served before a meal. Pair with dry sparkling wines, crisp whites like Pinot Grigio, or dry Sherry.

Appetizer

Small dishes served at the start of a meal, ranging from cold salads to warm bites. Pair with crisp, high-acid whites or light sparkling wines.

Asian Food

Diverse cuisines from East, Southeast, and South Asia including sushi, curries, and stir-fries. Pair with off-dry Riesling, Gewürztraminer, or Pinot Gris.

Baked Potato

Fluffy whole or stuffed baked potatoes, often served with butter, cheese, or sour cream. Pair with creamy Chardonnay, Pinot Blanc, or a light red like Pinot Noir.

Barbecue

Smoky, charred, or slow-cooked meats with bold seasonings and sweet-tangy sauces. Pair with Zinfandel, Malbec, or smoky Syrah to match the robust flavors.

Beans

Hearty legume dishes from cassoulet to refried beans, often rich in earthy flavors. Pair with medium-bodied reds like Grenache, Tempranillo, or Merlot.

Cheese

From fresh chèvre to aged Parmigiano, cheese is wine's oldest companion. The pairing principle: match intensity — soft cheeses with light wines, hard aged cheeses with full-bodied wines.

7 subcategories

Chestnut

Sweet, starchy chestnuts used in savory and sweet dishes from roasted to puréed. Pair with earthy Pinot Noir, Gamay, or an off-dry white like Riesling.

Chicken

Versatile poultry dishes from roasted to braised chicken. Pair with white Burgundy, unoaked Chardonnay, or light reds like Pinot Noir depending on preparation.

Chocolate

Rich, indulgent chocolate desserts from dark to milk chocolate. Pair with Banyuls, Maury, or a late-harvest Zinfandel to complement intense cocoa flavors.

Citric Dessert

Bright, tangy desserts featuring lemon, lime, or grapefruit. Pair with late-harvest Riesling, Moscato d'Asti, or Sauternes for a complementary sweetness.

Codfish

Salted or fresh cod dishes including bacalhau and fish cakes. Pair with crisp Vinho Verde, Albariño, or Portuguese white wines that match the briny character.

Cold Cuts

Sliced cured and cooked meats like salami, ham, and mortadella served cold. Pair with Barbera, Lambrusco, or light Italian reds that cut through the fat.

Cookies

Sweet baked treats from biscotti to shortbread. Pair with Vin Santo, Sauternes, or late-harvest dessert wines for an indulgent combination.

Cream

Rich cream-based dishes including sauces, soups, and desserts. Pair with barrel-fermented Chardonnay or white Burgundy that can match the richness.

Cured Meat

Salt-cured, dried meats including prosciutto, bresaola, and coppa. Pair with Barbera, Sangiovese, or Lambrusco to complement the salty, savory flavors.

Curry Chicken

Fragrant chicken curries with warm spices from mild coconut to fiery chili. Pair with off-dry Gewürztraminer, Riesling, or Viognier to balance the heat and spice.

Dessert

Sweet final-course dishes ranging from light fruit tarts to rich cakes. Pair with wines that match or exceed the sweetness level, such as Sauternes or late-harvest styles.

Desserts

Sweet courses from chocolate to fruit tarts. The cardinal rule: the wine should be sweeter than the dessert, making dessert wines, sparkling, and fortified wines ideal partners.

6 subcategories

Dried Fruits

Concentrated, sweet dried fruits like dates, figs, and raisins used in cooking or served as a snack. Pair with Vin Santo, sweet Sherry, or Muscat.

Eggplant Parmigiana

The classic Italian baked dish of layered eggplant, tomato, and melted cheese. Pair with Sangiovese, Aglianico, or Nero d'Avola for a southern Italian match.

Fish

A broad category of fish dishes from grilled to poached. Pair with crisp, mineral whites like Chablis, Muscadet, or Vermentino depending on preparation.

French Fries

Crispy fried potato sticks, a beloved side dish or snack. Pair with a crisp, sparkling wine like Champagne or Cava, or a light, refreshing white.

Fruit

Fresh fruit from simple fruit salads to elaborate desserts. Pair with Moscato d'Asti, rosé, or light, aromatic whites that complement natural fruit sweetness.

Fruit Dessert

Desserts featuring fresh, cooked, or preserved fruit. Pair with off-dry Riesling, Moscato d'Asti, or late-harvest wines that echo the fruit flavors.

Game Meat

Robust, gamey meats like venison, wild boar, and pheasant. Pair with earthy Pinot Noir, Barolo, or Rhône reds that can match the intense, wild flavors.

Grilled

Foods cooked over direct heat with smoky, charred flavors. Pair with Syrah, Malbec, or Cabernet Sauvignon to complement the bold, caramelized flavors.

Ham

Cured or cooked pork leg dishes from prosciutto to honey-glazed ham. Pair with light reds like Beaujolais, dry rosé, or off-dry whites like Riesling.

Lasagna

Layered pasta with meat sauce, béchamel, and cheese. Pair with Chianti Classico, Sangiovese, or Barbera d'Asti for a classic Italian match.

Lean Fish

Delicate, mild white fish like sole, cod, and sea bass. Pair with Pinot Grigio, Muscadet, or Chablis for their clean minerality and fresh acidity.

Light Stews

Gently braised dishes with vegetables and light broths. Pair with medium-bodied whites or light reds like Pinot Noir and Grenache.

Maturated Cheese

Long-aged hard cheeses like Parmigiano-Reggiano, Aged Gouda, and Pecorino. Pair with Barolo, Amarone, or sweet wines like late-harvest Riesling.

Meat

Red meat, poultry, game, and cured meats. The protein and fat content of meat determines which wines pair best — bold reds for beef, lighter reds or whites for poultry, and earthy wines for game.

10 subcategories

Medium-cured Cheese

Semi-hard cheeses with moderate aging like Manchego, Comté, and aged Cheddar. Pair with Rioja Reserva, white Burgundy, or a structured Chardonnay.

Mild Cheese

Fresh and young cheeses like mozzarella, ricotta, and fresh goat cheese. Pair with crisp whites like Sauvignon Blanc, Pinot Grigio, or Champagne.

Mushrooms

Earthy fungi from button to porcini and truffle. Pair with Pinot Noir, Burgundy, or earthy Sangiovese that mirror the savory, umami qualities.

Paella

The classic Spanish rice dish with seafood, meat, and saffron. Pair with Spanish Albariño, Verdejo, or a light Tempranillo rosado from Valencia.

Pasta

Italian pasta dishes in their many variations. Pair wine based on the sauce: Chianti with tomato, Soave with cream sauces, and Barolo with meat ragù.

Pasta & Grains

Pasta, risotto, pizza, and grain dishes. The sauce matters more than the noodle — tomato sauces call for acidic reds, cream sauces for rich whites, and pesto for crisp whites.

7 subcategories

Rich Fish

Oily, full-flavored fish like salmon, tuna, and mackerel. Pair with Pinot Noir, light reds, or richer whites like barrel-fermented Chardonnay.

Roast

Oven-roasted meats with caramelized, rich flavors. Pair with Cabernet Sauvignon, Rioja Gran Reserva, or Barolo for red meats, and Chardonnay for poultry.

Salad

Fresh, crisp salads with light dressings. Pair with Sauvignon Blanc, Pinot Grigio, or Grüner Veltliner for their refreshing acidity and clean flavors.

Sashimi

Thinly sliced raw fish and seafood in the Japanese tradition. Pair with Chablis, dry Riesling, or sake for their clean minerality and neutral profile.

Seafood

Fish, shellfish, and crustaceans. Seafood's delicate flavors pair with crisp whites and light reds. The key is matching the weight of the wine to the richness of the dish.

8 subcategories

Snack

Light nibbles from nuts to olives and chips. Pair with dry sparkling wine, crisp Albariño, or a light, refreshing white that complements casual eating.

Snacks & Appetizers

Nuts, olives, chips, crackers, and small bites. These casual foods pair beautifully with aperitif-style wines — dry Sherry, Champagne, light whites, and rosé.

5 subcategories

Soufflé

Delicate baked egg dishes that can be savory or sweet. Pair with Champagne or a crisp white for savory versions; late-harvest wines for sweet soufflés.

Spiced Fruit Cake

Dense, aromatic fruit cakes with warm spices and candied fruit. Pair with Tawny Port, sweet Sherry, or a rich, aged dessert wine.

Spicy Food

Dishes with significant chili heat and bold spices. Pair with off-dry Riesling, Gewürztraminer, or Grüner Veltliner to cool the heat and balance spice.

Sushi

Japanese vinegared rice with fish, seafood, or vegetables. Pair with dry sparkling wine, Chablis, or crisp Pinot Grigio for clean, refreshing acidity.

Sweet Dessert

Intensely sweet confections and pastries. Pair with wines that match the sweetness, such as Sauternes, late-harvest Riesling, or Moscato d'Asti.

Tagliatelle

Fresh egg pasta ribbons, traditionally served with Bolognese or truffles. Pair with Sangiovese, Barbera, or earthy Nebbiolo for a northern Italian match.

Tomato Dishes

Tomato-based dishes from pasta to pizza and bruschetta. Pair with high-acid reds like Sangiovese or Barbera that complement the acidity of tomatoes.

Veal

Delicate, tender young beef dishes from scaloppine to osso buco. Pair with Pinot Noir, Soave, or Barolo depending on preparation and sauce.

Vegetables

From raw salads to roasted root vegetables. Vegetable dishes pair with a wide range of wines, with preparation method being the key factor.

6 subcategories

Vegetarian

Plant-based dishes featuring vegetables, grains, and legumes. Pair based on dominant flavors: crisp whites for salads, earthy reds for roasted vegetables.

World Cuisines

Asian, Mexican, Middle Eastern, and other global cuisine traditions. Spice levels and dominant flavors guide wine selection across culinary traditions.

8 subcategories

Yakissoba

Japanese stir-fried noodles with vegetables and savory sauce. Pair with off-dry Riesling, Pinot Gris, or a light red like Gamay for versatile pairing.