Your Quick Start to Food and Wine Pairings
Welcome to Pocket Sommelier’s Quick Start to Food and Wine Pairing Guide. In this food and wine pairing guide, we’re going to take you through the do’s, don’ts, and everything in between. So sit back, grab a glass of your favourite wine, and enjoy the Ultimate Food and Wine Pairing Guide.
We all know that food and wine should be paired together but did you know that if you get the pairing right you can elevate and even change the flavour profile of both the wine and the meal you’re eating?
The golden rule for food and wine pairing
Match the weight and intensity of the food with the wine. What does that really mean though? If the dish is delicate with subtle flavours, opt for a light-bodied wine. If the dish is rich and heavy, pair it with a full-bodied wine. However, that are always exceptions to the rule and in the world of wine pairing, there are many exceptions.
If you haven’t yet explored the Pocket Sommelier wine pairing app, I’d strongly suggest you download it as you can ask it for wine pairings based on almost any dish that comes to mind.
Core food and wine relationships
Below you’ll find some core food and wine pairings that you can time and time fall back on to help you decide on that bottle of wine to pair. Don’t forget the Pocket Sommelier: Wine Pairing app is your trusty wine pairing guide.
Acid & Fat: Wines that have high acidity (think about wines that make your gums dry) like Sauvignon Blanc, Brut Champagne, and English sparkling wine cut through rich, creamy, or oily foods. This helps to cleanse the palate and makes it a very enjoyable experience.
Sweet & Heat: Wines that are off-dry (slightly sweet but not dessert-style wines) like Riesling helps to mellow out the heat of spicy Asian curries.
Tannins & Proteins: Wines that feature bold tannins like Syrah or Cabernet Sauvignon help to grip the fats and proteins in dishes like marbled steak which in turn smooths out the wine’s rough sensations.
What grows together, goes together: Pair regional wines with their regional dishes, like Manchego cheese with Spanish Temranillo
Six Wine Pairing Mistakes to Avoid
Do not ignore the sauce when choosing a bottle: a delicate white fish served in a creamy mushroom sauce needs a rich white or light red, not a crisp Pinot Grigio
Do not serve dry wine with sweet desserts: The food will make the wine taste bitter, sour, and hollow
Do not pair Cabernet Sauvignon with delicate seafood: The heavy tannins create a harsh, metallic aftertaste. Yuck!
Do not pair an oaky Chardonnay with oily, fishy dishes: The heavy oak notes clash with fish oils, creating a swampy flavour
Do not pair high-alcohol wines with fiery, spicy food: The alcohol intensifies the capsaicin burn, scorching your palate. Ouch!
Do not pair acidic foods with low-acid wines: A tart tomato sauce will leave low-acid wine tasting flat and flabby