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Wine Pairing

The current thinking of both food and wine experts is that the most basic element of pairing wine with food is understanding the balance between the “weight” of the food and the “body” of the wine. For example, heavy bodied, robust wines like Cabernet Sauvignon would overwhelm a delicate white fish dinner, while light bodied wines like Sauvignon Blanc would be similarly overwhelmed by a hearty meat stew. Below are two lists that match food with wines and wine with foods. Hopefully these listings will help you find complementary wines for your food and improve your overall wine drinking experience.

And, if you don’t find the specific food in the list that your trying to pair wine with…remember you can usually serve a Beaujolais, Champagne, Pinot Noir, or Riesling with most foods and it will work for most people most of the time.

Pairing wine with your food

Pairing food with your wine