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Wine and Food Pairing

As we know, wine is great, but pair it with the right foods and you can create a sensory experience like no other.
Most wines pair relatively well with most foods but there are some parings that are not to be missed, and some that should be avoided!. Have a look at the guide that our wine expert Lauren Denyer has created for inspiration and don’t be afraid to put your own twist on these pairings!.

THE BASICS

WINE & CHEESE

WINE & MEAT

WINE & SEAFOOD

WINE & VEGETABLES

Wine & food

There is a science to pairing wine with food and when understood, even at a basic level, this can open a whole world of sensory enjoyment. Here we show you how to pair wines with the key food categories, including the main pairing concepts for each category.

We will also point you towards the best red, white and sparkling wines to try with each, and our recommended classic food and wine pairings.

SALT

The salt helps to bring out the fruity flavours of the wine, softens acidity, gives a richer body to the wine and in reds can soften the tannins.

SWEET

Only pair sweet food with wine that is as sweet or sweeter than the food.

SPICY

Sweeter wines help counteract spicy foods. Wines with higher levels of alcohol can add to the heat of the chili pepper.

FLAVOUR INTENSITY

The flavour intensity of the wine and food should match so they don’t overpower each other.

ACIDITY

Acidic foods (lemon or vinegar dressings, tomatoes) also bring out fruit flavours, they can make the wine seem a little bit sweet and remove any bitterness.

OIL & FAT

Most people find the combination of acidic wines with fatty or oily foods to be very satisfying/refreshing. It can also counterbalance high-tannin wines.

UMAMI

Is a savoury taste found in eggs, mushroom and Asian cuisine. It usually makes the wine taste bitter, however Sherries wines work as they have umami tastes too.

FISH

Tannin in wine clashes with fish oils. That is why red wines don’t typically pair well with seafood.

BITTER

Bitter foods tend not to pair well with bitter wines, such as dry red wines.

Wine & Cheese

Cheese and wine is the classic pairing and there is a reason for this. Most wines have good levels of acidity, this cuts through the fat of the cheese and in turn, the saltiness of the cheese highlights all the great things in the wine.

However, there are so many different and wines and different cheeses, which means there are hundreds of fabulous pairing possibilities. Here are a few:

HARD MATURE CHEESE
(Aged Cheddar, Gouda, Comté, Manchego)

The intense saltiness and nutty flavours work well with most wines. The salt combats high tannins and nutty flavours work especially well with aged white wines. So big tannic reds or old complex whites are perfect pairings.

AGED WHITES, BIG TANNIC REDS

GOAT’S CHEESE
(Crottins de Chavignol, Garrotxa)

Light, acidic wines are fantastic with tangy goats’ cheeses. The citrus flavours are very complimentary and the creaminess of the cheeses lifts the fruit in the wines, think wines such as Sauvignon Blanc or Verdejo.

LIGHT AND ACIDIC WHITES

SHORT-AGED HARD CHEESE
(Young Comté and Manchego)

Youthful white and red wines work extremely well here, particularly with high acidity, such as a youthful Chardonnay white wine or reds made with Pinot Noir or even Mencia or Gamay.

YOUTHFUL WHITES AND REDS

BLUE CHEESE
(Stilton, Roquefort, Gorgonzola)

BLUE CHEESE
(Stilton, Roquefort, Gorgonzola)

These are strong cheeses which shine with the right wines. Big complex red wines can compete with the flavour profiles of these cheeses but when you start experimenting with sweet wines you are taken to a new pairing dimension!

MEDIUM to FULL BODIED REDS, SHERRY

SOFT CHEESE
(Camembert, Brie, Tunworth, Chaource)

These are rich creamy cheeses which can pair well with rich, buttery creamy wines. Oaked Chardonnay or white Riojas can be delightful pairings. For something a bit different try an aged Cava.

FULL BODIED WHITES, MATURE SPARKLING

MELTED CHEESE
(Raclette, Fondu)

Fun, slightly aromatic whites work so well with melted cheeses. Chenin Blanc or a Spanish blend with Malvasia or Moscatel. Another fun atypical pairing is a Fino or Manzanilla Sherry.

AROMATIC WHITES, SHERRY

HARD MATURE CHEESE
(Aged Cheddar, Gouda, Comté, Manchego)

The intense saltiness and nutty flavours work well with most wines. The salt combats high tannins and nutty flavours work especially well with aged white wines. So big tannic reds or old complex whites are perfect pairings.

AGED WHITES, BIG TANNIC REDS

GOAT’S CHEESE

(Crottins de Chavignol, Garrotxa)
Light, acidic wines are fantastic with tangy goats’ cheeses. The citrus flavours are very complimentary and the creaminess of the cheeses lifts the fruit in the wines, think wines such as Sauvignon Blanc or Verdejo.

LIGHT AND ACIDIC WHITES

SHORT-AGED HARD CHEESE

(Young Comté and Manchego)
Youthful white and red wines work extremely well here, particularly with high acidity, such as a youthful Chardonnay white wine or reds made with Pinot Noir or even Mencia or Gamay.

YOUTHFUL WHITES AND REDS

BLUE CHEESE
(Stilton, Roquefort, Gorgonzola)

These are strong cheeses which shine with the right wines. Big complex red wines can compete with the flavour profiles of these cheeses but when you start experimenting with sweet wines you are taken to a new pairing dimension!

MEDIUM to FULL BODIED REDS, SHERRY

SOFT CHEESE
(Camembert, Brie, Tunworth, Chaource)

These are rich creamy cheeses which can pair well with rich, buttery creamy wines. Oaked Chardonnay or white Riojas can be delightful pairings. For something a bit different try an aged Cava.

FULL BODIED WHITES, MATURE SPARKLING

MELTED CHEESE
(Raclette, Fondu)

Fun, slightly aromatic whites work so well with melted cheeses. Chenin Blanc or a Spanish blend with Malvasia or Moscatel. Another fun atypical pairing is a Fino or Manzanilla Sherry.

AROMATIC WHITES, SHERRY

Wine & meat

Most meat has some fat so wines with good levels of acidity work best. The range of different meats means there are many food and meat pairing choices.

CHICKEN & TURKEY

The most delicate meat, a wine pairing with this works best with a delicate wine, a light white wine, with some gentle oak if preferred or a young fruity red such as Pinot Noir or a Gamay wine.

MEDIUM to FULL BODIED WHITES, LIGHT to MEDIUM BODIED REDS, SPARKLING

DUCK, GOOSE, GAME

These are intense meats so need big wines. For something off-piste try an Amontillado or Oloroso Sherry or a big red such as a Syrah.

LIGHT to MEDIUM BODIED REDS, SHERRY

PORK

This fatty meat works well with wines with intense apple notes such as Chenin Blanc or you could go for an acidic Italian wine such as one made from Nebbiolo or Sangiovese.

LIGHT to MEDIUM BODIED REDS, ACIDIC and FRUITY WHITES

LAMB, BEEF

With so much flavour you need to bring out the big wines here. An oaked red such as a Rioja Reserva or a Primitivo would truly tantalise the tastebuds!

MEDIUM to FULL BODIED REDS

CHICKEN & TURKEY

The most delicate meat, a wine pairing with this works best with a delicate wine, a light white wine, with some gentle oak if preferred or a young fruity red such as Pinot Noir or a Gamay wine.

MEDIUM TO FULL BODIED WHITES, LIGHT TO MEDIUM BODIED REDS, SPARKLING

DUCK, GOOSE, GAME

These are intense meats so need big wines. For something off-piste try an Amontillado or Oloroso Sherry or a big red such as a Syrah.

LIGHT TO MEDIUM BODIED REDS, SHERRY

PORK

This fatty meat works well with wines with intense apple notes such as Chenin Blanc or you could go for an acidic Italian wine such as one made from Nebbiolo or Sangiovese.

 

LIGHT TO MEDIUM BODIED REDS, ACIDIC AND FRUITY WHITES

LAMB, BEEF

With so much flavour you need to bring out the big wines here. An oaked red such as a Rioja Reserva or a Primitivo would truly tantalise the tastebuds!

 

MEDIUM TO FULL BODIED REDS

Wine & SEAFOOD

We usually think white wine when we think of seafood, but that doesn’t have to be the case.

MEATY FISH

These fish will almost have a steak-like feel to them, firm and sturdy enough to hit the grill.
For meaty fish like monkfish, tuna steaks, swordfish and mackerel a medium-bodied red wine, Pinot Noir or Gamay, works very well.

MEDIUM BODIED REDS

SHELLFISH

Most seafood is salty which makes it great for pairing with wine. Prawns and oysters work well with wines with citrus flavours such as most Italian whites, Sauvignon Blanc, Pinot Grigio or Spanish Verdejo and Albariño. Dry, crisp sparkling wine also pair perfectly well.

LIGHT to MEDIUM BODIED WHITES

OCTOPYS & OTHERS

Spanish law dictates that Octopus needs to be paired with Albariño and any seafood and tomato-based dishes work extremely well with Gamay. Smoked fish and oaked wines also pair fantastically well.

ALBARINO, LIGHT BODIED REDS

MEATY FISH

These fish will almost have a steak-like feel to them, firm and sturdy enough to hit the grill.
For meaty fish like monkfish, tuna steaks, swordfish and mackerel a medium-bodied red wine, Pinot Noir or Gamay, works very well.

 

MEDIUM BODIED REDS

SHELLFISH

Most seafood is salty which makes it great for pairing with wine. Prawns and oysters work well with wines with citrus flavours such as most Italian whites, Sauvignon Blanc, Pinot Grigio or Spanish Verdejo and Albariño. Dry, crisp sparkling wine also pair perfectly well.

 

LIGHT TO MEDIUM BODIED WHITES

OCTOPYS & OTHERS

Spanish law dictates that Octopus needs to be paired with Albariño and any seafood and tomato-based dishes work extremely well with Gamay. Smoked fish and oaked wines also pair fantastically well.

 

ALBARINO, LIGHT BODIED REDS

Wine & VEGETABLES

When you have a vegan or vegetarian dish, focus on pairing with the most prominent flavors. For example, if you have spaghetti with a tomato sauce, focus on the acidic tomato flavors. If you have a vegan bowl with veggies, tofu, and a cashew-based sauce, focus on the nutty creaminess of the cashew sauces.

RAW VEGETABLES

Raw or light, fresh vegetables tend to work well with crisp white wines with a nice level of acidity – try pairing carrots, celery, cucumber, green beans, or steamed tender broccoli with varieties like Sauvignon Blanc, Semillon, Cabernet France, or even fresh, citrus-led sparkling wines. 

CRISP WHITES, CITRUS-LED SPARKLING

SAVOURY VEGETABLES

For richer whites like Chardonnay, white Pinot Noir and wines with oak, try mushrooms, lentils, sweet potatoes and other vegetables with earthy notes. These will also pair nicely with sweeter, lighter reds – Beaujolais wines, and Gamay or Pinot Noir grapes and rosés.

RICHER WHITES, LIGHTER REDS , ROSE

ROASTED VEGETABLES

Roasting, grilling, and braising vegetables have the potential to stand up to bigger, bolder red varieties without being overpowered. Much Mediterranean red wines are designed to be consumed with hearty food. Opt for bolder reds, that have medium tannins and a fruity character, but with complexity: Primitivo, Shiraz-Cabernet, Tempranillo, or Garnacha.

MEDIUM to FULL BODIED REDS

VEGETABLE WITH SAUCES

Sauces can change an entire dish’s characteristics.
Is your sauce rich or cream-based? Consider a complementary rich Chardonnay, or a contrastingly crisp Pinot Gris.
Does your sauce pack a spicy punch? Reach for an off-dry (semi-sweet) Moscatel.
What if your sauce is herbaceous, like a pesto? Try a rosé or a Sauvignon Blanc.

RAW VEGETABLES

Raw or light, fresh vegetables tend to work well with crisp white wines with a nice level of acidity – try pairing carrots, celery, cucumber, green beans, or steamed tender broccoli with varieties like Sauvignon Blanc, Semillon, Cabernet France, or even fresh, citrus-led sparkling wines.

 

CRISP WHITES, CITRUS-LED SPARKLING

SAVOURY VEGETABLES

For richer whites like Chardonnay, white Pinot Noir and wines with oak, try mushrooms, lentils, sweet potatoes and other vegetables with earthy notes. These will also pair nicely with sweeter, lighter reds – Beaujolais wines, and Gamay or Pinot Noir grapes and rosés.

 

RICHER WHITES, LIGHTER REDS , ROSE

ROASTED VEGETABLES

Roasting, grilling, and braising vegetables have the potential to stand up to bigger, bolder red varieties without being overpowered. Much Mediterranean red wines are designed to be consumed with hearty food. Opt for bolder reds, that have medium tannins and a fruity character, but with complexity: Primitivo, Shiraz-Cabernet, Tempranillo, or Garnacha.

 

MEDIUM TO FULL BODIED REDS

VEGETABLE WITH SAUCES

Sauces can change an entire dish’s characteristics.
Is your sauce rich or cream-based? Consider a complementary rich Chardonnay, or a contrastingly crisp Pinot Gris.
Does your sauce pack a spicy punch? Reach for an off-dry (semi-sweet) Moscatel.
What if your sauce is herbaceous, like a pesto? Try a rosé or a Sauvignon Blanc.