If you’ve been to France, you’ll know that where there’s wine, there’s food. There’s an understanding that wine is best enjoyed with food, and when paired correctly they enhance and elevate the dining experience. As it turns out, the French aren’t wrong.

To most casual wine drinkers, there’s something almost mystical about pairing food and wine; so much so, that many people think it’s a job best left to chefs and sommeliers. The truth is that matching the right wines with various dishes is based on a few simple principles.

White Wine Pairings

White wines shine when paired with fish, chicken, other light meats, green vegetables, and fruit. Some whites also work when paired with certain cheeses served as an hors d'oeuvre or dessert.

The following tips feature a few pairing ideas that you can use as a starting point.

Chardonnay

One of the most popular white wines in the world, Chardonnay is versatile and varied. The flavors and bouquet depend on several factors.  A wine produced in Chablis, France, will be quite different from one made on California’s Central Coast AVA, but the light and woody taste will still be prevalent.

Perfect pairings for Chardonnay include:

●        Cheese & Nuts: Gouda, Havarti, Stilton, almonds, and pistachios

●        Meat & Fish: Lightly spiced chicken, pork, veal, hake, halibut, shrimp and lobster

●        Fruit & Vegetables: Sweet onion, pineapple, mango, potato, squash, and horseradish

●        Herbs & Spices: Basil, cardamom, sesame, tarragon, and turmeric

●        Desserts: Vanilla or caramel puddings such as crème brûlée and crème caramel

Chenin Blanc

Sometimes known as Pineau de la Loire, Chenin Blanc can be dry, sweet, or sparkling, making it an incredibly versatile white wine. Greengage and honey are some of the flavor notes most commonly associated with this wine.

Chenin Blanc is a wonderful wine to pair with:

●        Cheese & Nuts: White cheddar, salted pistachios, and peanuts

●        Meat & Fish: Chicken pasta, veal, or prawn risotto

●        Fruit & Vegetables: Potatoes and apricots

●        Herbs & Spices: Cream and herb sauces made with tarragon or sage

●        Desserts: Crème brûlée or rich, pungent cheeses

Sauvignon Blanc

Sauvignon Blanc is dry, crisp, and refreshing, so it’s no surprise that it is another of the world’s most popular white wines. The best examples of this wine come from the Loire Valley and Bordeaux in France, and South Africa, Chile, New Zealand, and California.

Pair a bottle of Sauvignon Blanc with:

●        Cheese & Nuts: Chevin cheese, hazelnuts, and almonds

●        Meat & Fish: roast chicken, sole and lobster

●        Fruit & Vegetables: Asparagus, broccoli, and leeks

●        Herbs & Spices: Cilantro and creamy leek and mushroom sauce

●        Desserts: Lemon meringue pie

Viognier

Peach, pear, and violets are some of the notes you’ll find in Viognier, a full-bodied white wine that pairs well with spicy foods.

Other amazing pairings are:

●        Cheese & Nuts: Flavorful French cheeses, walnuts, and pecans

●        Meat & Fish: Sushi, sashimi, and spicy Thai foods

●        Fruit & Vegetables: Onion, apples, or oranges

●        Herbs & Spices: Wasabi and chili pepper, garlic, cumin, and cloves

●        Desserts: Spiced apple cake

Riesling

Riesling is similar to Viognier. You can pair it in much the same way. However, your pairings can be adjusted depending on the sweetness of the bottle, as Riesling is generally sweet, but can also be quite dry.

Other great pairings are:

●        Cheese & Nuts: Blue cheese, feta, parmesan, and candied almonds

●        Meat & Fish: Duck, trout, and sea bass

●        Fruit & Vegetables: Apricots, pears, ginger, and rosemary

●        Herbs & Spices: BBQ, pepper, chili, or spicy sauces

●        Desserts: Havarti and candied walnuts

Red Wine Pairings

The bold flavors of red wine make it best suited for savory rather than sweet dishes. Here are ideas to inspire you.

Cabernet Sauvignon

One of the most popular red wines, the fruity Cabernet Sauvignon is a fine choice for heavier meals.

Pairing a bottle with any of these options will always be a treat:

●        Cheese & Nuts: Cheddar, gorgonzola, and walnuts

●        Meat & Fish: Hearty beef dishes with strongly flavored meats such as venison, or grilled ahi tuna

●        Fruit & Vegetables: Tomato and broccoli

●        Herbs & Spices: Juniper, lavender, oregano, rosemary, and thyme

●        Desserts: Bittersweet chocolate

Merlot

Merlot is one of the red wines that pair wonderfully with savory and with sweet flavors.

It’s a well-rounded wine that pairs well with heavier or lighter dishes including ingredients such as:

●        Cheese & Nuts: Pecorino, parmesan, and chestnuts

●        Meat & Fish: Grilled meat or steak, tuna, and pasta sauces such as Bolognese

●        Fruit & Vegetables: Caramelized onions, tomatoes, berries, and plums

●        Herbs & Spices: Mint and cumin

●        Desserts: Soufflé, chocolate mousse, or truffles

Pinot Noir

Light and versatile, the fruitier Pinot Noir makes a wonderful match with poultry and pasta, while its more tannic counterparts are sublime when served with richer red meats and cheeses.

Try these pairings for a well-matched meal:

●        Cheese & Nuts: goat’s milk cheese and walnuts

●        Meat & Fish: Chicken served with a red sauce, lamb, sausage and filet mignon, and salmon or tuna

●        Fruit & Vegetables: Mushrooms and truffles, figs, strawberries, and dried fruits

●        Herbs & Spices: Rosemary star anise, garlic, and sage

●        Desserts: White chocolate Panna Cotta

Syrah

The bold and peppery flavors of Syrah demand to be paired with boldly flavored foods.

A bottle of this wine perfectly complements:

●        Cheese & Nuts: Blue cheese, mature cheddar, and hazelnuts

●        Meat & Fish: Venison and roast pork shoulder, salmon, or crab

●        Fruit & Vegetables: Heavy red sauces, stewed tomatoes, beets, and currants

●        Herbs & Spices: Oregano and sage

●        Desserts: Tiramisu or Black Forest cake

The Basics Of Pairing

The most basic rule of pairing food and wine is to match red with red and white with white. While there are exceptions to this rule, it’s generally a safe guideline to follow.  You can’t go wrong pairing a good quality red wine with red meat and red sauces, and white wine with white meat, fish and seafood, white sauces, fruit, and desserts.

Other basics that can guide your choices when deciding on pairings include paring fatty foods with acidic wines, and spicy food with wine that’s low in alcohol. You can also pair acidic food with acidic wine and earthy foods with earthy wines. But be careful not to pair bitter foods with bitter wines, the idea is to complement flavors not to make them overwhelming.

The ideas in this article are not exhaustive, but they offer you a good foundation for experimenting with pairings of your own.