The Wine Guide

Oaked Chardonnay's weight matches chicken's richness. Sauvignon Blanc's acidity cuts through fatty skin. Pinot Noir complements herb seasonings.

Lemony, floral whites echo citrus notes. Light, zesty character refreshes palate. Acidity balances butter and cream sauces.

Duck's richness demands medium to full-bodied reds. Syrah's blackberry and smoke notes match slow-cooked preparations. Marsanne or Roussanne work in white.

Rich white meat pairs with light reds or fuller whites. Unoaked Chardonnay shows delicate fruit. Pinot Noir from cool climates adds elegance.

Lighter pork dishes pair with lighter wines. Unoaked Chardonnay shows fruit and freshness. Pinot Noir's silkiness complements richness.

Bright acidity cuts through fat in cured meats — this is Jancis Robinson's key rule here. Light Pinot Noir also works. Avoid big oaky reds that clash with saltiness.

Steak's richness and char pair with full-bodied reds. Cabernet's tannins cut through fat. Barolo's complexity matches meat. Malbec's dark fruit and pepper complement herbs.

Slow-cooked meat and root vegetables pair with medium to full-bodied reds. Pinot Noir's earthiness mirrors umami flavors. Good acidity cleanses the palate.

Lamb's gamey, fatty nature pairs with ripe fruit and moderate tannins. Wine's structure cleanses palate. Cabernet Sauvignon matches perfectly with herb preparations.

Game meat's intensity matches full-bodied reds. Syrah's black pepper and smoky notes complement venison. Côte-Rôtie or Hermitage elevate the pairing.

Bold fruit with some sweetness counters smoke. Zinfandel's jammy character mirrors BBQ sauce. Malbec's dark plum stands up to char. Avoid lean, acidic reds — they'll taste harsh.

Acidic tomato sauce pairs with medium-bodied reds. Chianti's acidity balances tomato's sharpness. Tannins break down meat flavors. Fresh, crisp character cleanses the palate.

Rich, buttery sauces pair with fuller whites. Oaked Chardonnay's texture matches cream. Acidity cuts through fat. Mineral notes provide refreshment.

Light, delicate seafood requires crisp whites. High aromatics echo briny flavors. Medium-bodied options prevent overwhelming delicate fish.

Earthiness of mushrooms pairs with earthy reds. Pinot Noir's complexity matches umami flavors. Buttery Chardonnay complements creamy texture. Barbera's acidity refreshes.

Spanish wines pair naturally with Spanish dishes. Albariño's crisp character for seafood paella. Rioja's versatility for various paella types. Rosé works beautifully with both.

Sharp, aged cheddar pairs with bold reds. Cabernet's tannins complement cheese's richness. Both flavors equally matched. Mouth-drying tannins cleanse palate.

Brie's richness needs sharp acidity or delicate reds. Champagne's bubbles and acidity cut through fat. Buttery Chardonnay complements creaminess.

Tangy goat cheese pairs with crisp whites. Sauvignon Blanc's herbaceous character complements tanginess. Light and refreshing character balances creaminess.

Rich, pungent blue cheese pairs with bold reds or sweet wines. Port's richness matches intensity. Moscato d'Asti's sweetness balances sharpness.

Light, creamy mozzarella pairs with crisp whites or light reds. Sauvignon Blanc's acidity cuts through richness. Fresh character echoes cheese's delicacy.

Asparagus needs herbaceous whites only — its vegetal character will make red wines taste metallic. These three are the definitive matches. Avoid oak-heavy wines.

Caramelized roasted vegetables pair with fuller whites. Fruit flavors echo roasted sweetness. Slightly richer wines match concentrated flavors.

Rich, buttery avocado needs crisp whites. Sauvignon Blanc's acidity cuts through richness. Light character prevents overwhelming delicate flavors.

Bitter greens need wines with slight sweetness or fruit-forward character to counterbalance. Avoid high-tannin reds — they amplify bitterness. Off-dry whites are the key.

Off-dry Riesling is the gold standard for spicy food — sweetness cools heat, low alcohol doesn't amplify it. Gewürztraminer's exotic spice echoes the dish. Avoid high-tannin, high-alcohol reds which turn harsh.

Szechuan numbing heat calls for aromatic whites with residual sugar. Low-tannin Grenache can work. Sparkling rosé's bubbles help — carbonation has a cooling effect on chili heat.

Chili heat softened by sweet, low-alcohol wines. Tempranillo's structure handles richer sauces. Spanish wine with Mexican spice — surprisingly perfect.

Umami amplifies tannins — aged wines with savory, earthy notes are the solution. Fino Sherry's oxidative, nutty character is a revelation with mushrooms. White Burgundy also excellent.

Heavy umami from fermented/aged foods demands wines with their own savoury complexity. Amontillado Sherry's depth is exceptional. Avoid young, fruity wines — they'll taste hollow.

Artichokes contain cynarin — a compound that makes everything taste sweeter after eating it, making wine seem flat. These three crisp, dry whites are the only reliable matches. Avoid virtually everything else.

Raw or minimally cooked asparagus is notoriously wine-hostile. These herbaceous, high-acid whites mirror its vegetal character. The green, grassy flavors make red wines taste metallic.

Smoke and richness together are challenging. Champagne's acidity and toasty bubbles are a classic match. Grüner Veltliner's white pepper character cuts through the smokiness beautifully.

Eggs coat the palate in sulphur compounds that clash with tannin and oak. Champagne is the canonical pairing — its acidity and bubbles cut through. Keep wines light and sparkling.

Acidic dishes demand equally acidic wines — the acidity in the food will make a low-acid wine taste flat. Barbera's naturally high acidity is perfectly matched. Match acid with acid.

Bittersweet chocolate pairs with sweet wines. Port's richness matches chocolate depth. Banyuls is the classic French pairing. Rosé Champagne adds lightness.

Coffee flavors pair with slightly sweet wines. Vin Santo's balance complements coffee bitterness. Port's chocolate notes match cocoa. Italian dessert, Italian wine — perfect.

Fruit flavors echo in wine. Rosé Champagne's berries and bubbles enhance lightness. Slightly sweet wines balance tart berries.

Citrus notes in wine echo lemon flavors. Sauvignon Blanc's acidity complements tart profile. Slight sweetness balances lemon's tartness.

Fruit flavors naturally pair. Late Harvest Riesling's sweetness complements baked fruit. Port's warmth and richness match spiced preparations.

Tawny Port's nutty complexity enhances vanilla's subtlety. Richness pairs with creamy texture. Off-dry wines with vanilla notes match dessert perfectly.