10 rules you should always follow for great wine and food pairings


Here we’ll be discussing the cardinal rules you need to follow for matching up wines and foods – from cheesy dishes with a dry rosé to sweet and spicy barbecue sauces and a rich Malbec.


No. 1: Pinot Noir is a great accompaniment with earthy dishes

If you’re using ingredients like truffles and mushrooms then you should definitely pair this will reds like Dolcetto and Pinot Noir, which are light-bodies but full of depth and flavour.


No. 2: Chardonnay works well with fatty fish and in rich sauces

Any silky white wines like Chardonnays from Australia, California or Chile are extremely delicious with fatty fish like salmon or with any seafood treats in a rich, lush sauce.


No. 3: Champagne and salty food is a match made in heaven

You will often find that most dry sparkling wines have a hint of sweetness.  This makes it an extra-refreshing option when paired with salty dishes.


No. 4: Cabernet Sauvignon is fabulous with red meat

The firm tannins found in Bordeaux, and Californian Cabernet’s are a match made in heaven with juicy red meat like steak or lamb.  You will find this wine choice refreshes the palate after each bite.


No. 5: Sauvignon Blanc is the best option for sauces and tart dressings and sauces

Energetic wines like Sauvignon Blanc can easily be overwhelmed with powerful flavours, so tangy foods like scallops work well.


No. 6: Rich, cheesy dishes are fantastic with a dry rosé

Some cheeses work better with white wine and some better with red, however, almost all will pair well with a dry rosé.  This is mainly because the wine has the fruity character of a red and the sharp, acidity of a white.  If you’re on the hunt for an indulgent cheesy dish, nothing beats home-made three cheese macaroni!


No. 7: Light fish dishes go best with Pinot Grigio

Light seafood dishes match well with delicate white wines, such as a Chablis from France or a Pinot Grigio from Italy.


No. 8: Malbec can hold its own against sweet and spicy sauces

Both Shiraz and Malbec are bold and big enough to drink with foods that have been brushed or dipped in spicy and sweet barbecue sauces.  This wine works particularly well with Asian inspired sauces.


No. 9: Zinfandel with mousses and terrines

You can definitely use the words rich and rustic to describe a Zinfandel, which is why this wine works well with rich and rustic dishes such as mousses or pâtés.


No. 10: Rosé Champagne should not be reserved for just hors d’oeuvres

Sparkling wines from California, along with rosé Champagne and cava offer a depth of flavour that pairs well with a wide range of dinner options, including delicious dishes like beetroot risotto.