Matching wine with food the simple way

Wine and food pairing is often presented as a rigid set of rules: red with meat, white with fish, dessert wine with pudding. In reality, the best pairings come from understanding a few simple ideas—and trusting your own palate. You don’t need to memorise charts or feel nervous opening a bottle. Here’s what actually works.

Think in terms of weight, not colour

One of the most useful shifts you can make is to stop thinking about red vs white and start thinking about weight. A light dish pairs best with a light wine; a rich, heavy dish needs something with more presence.

A delicate grilled fish will be overwhelmed by a powerful, oaky wine. A slow-cooked beef stew will flatten a crisp, delicate white. Match intensity, and you’re already most of the way there.

Acidity is your best friend

If there’s one “rule” worth remembering, it’s this: acid loves food.

High-acid wines cut through fat, refresh the palate, and make rich dishes feel lighter. This is why wines with bright acidity work so well with creamy sauces, cheese, and oily foods. If a dish feels rich or heavy, reach for something fresh and lively rather than something soft and flabby.

When in doubt, choose a wine that makes your mouth water—it’s almost always food-friendly.

Sauce matters more than the main ingredient

This is where most classic rules fall apart. Chicken can be light and lemony, or rich and creamy. Fish can be grilled simply, or served in a buttery sauce. What matters most is how the dish is prepared, not the protein itself.

A tomato-based sauce will want a wine with good acidity. Creamy or buttery sauces often pair well with wines that have some weight and texture. Spicy dishes usually benefit from lower alcohol and a touch of fruitiness.

Focus on the sauce and seasoning first, and you’ll make better choices every time.

Tannins and protein: a useful shortcut

Tannins—the drying sensation found mostly in red wines—soften in the presence of protein and fat. That’s why structured reds work so well with red meat and rich, savoury dishes.

If a wine tastes a bit harsh on its own, try it with food. Suddenly it often feels smoother, rounder, and more balanced.

Match flavours, or create contrast

There are two approaches that both work beautifully:

• Matching flavours: earthy wines with earthy dishes, citrusy wines with fresh, zesty food.

• Creating contrast: a crisp wine with fried food, or a slightly sweet wine with spicy heat.

Neither approach is “better”—it’s simply about what kind of experience you want.

Trust your taste

The most important pairing rule is the simplest one: drink what you enjoy. If you love a particular wine, you’re far more likely to enjoy it with food too.

Use these ideas as guides, not laws. Experiment, take mental notes, and don’t be afraid to break tradition. The best wine and food pairing is the one that makes your meal more enjoyable—and makes you want another sip.