Good food and good wine are delightful on their own, but together they create a truly memorable experience. The key to wine and food pairing is balance: flavors shouldn’t compete, they should complement each other. There are guidelines, but the best way is to experiment. Here are some tried-and-true classics and a few surprising combinations to make your dinner exciting.

Classic Pairings

Beef Steak & Full-Bodied Red Wine

A juicy steak naturally calls for a spicy, tannic red wine. The tannins balance the fat in the meat, while the spice highlights the grilled flavors. A Shiraz with its peppery, bold notes or a robust Cabernet Sauvignon is a perfect match.

Match the Wine with your steak

💡 Fun fact: Tannins in red wine don’t just enhance flavor—they also help digest the fats in meat. Many people feel that a glass of red wine makes steak feel “lighter.”

Fish & White Wine

Light, fresh white wines beautifully complement the sweet, delicate flavor of fish. A Sauvignon Blanc or Albariño with citrusy, mineral freshness pairs wonderfully with grilled sea bass or salmon.

Match the Wine with your seafood

💡 Fun fact: Red wine is rarely recommended with fish because tannins can bring out metallic flavors in the flesh, which many find unpleasant.

Bold but Successful Pairings

Pizza & Medium-Bodied Red Wine

The acidity of the tomato sauce and the creaminess of the cheese call for a wine that’s not too heavy but still has character. A lighter Merlot or a fruity Kékfrankos pairs beautifully with classic Margherita or salami pizza. Kékfrankos is particularly good because its fresh acidity balances the tomato base perfectly.

Match the Wine to your pizza

Asian Spicy Noodles & Wine

Here’s where the real fun begins: spicy, sweet-sour flavors can be paired in two ways. If the dish is light, with lots of vegetables and citrusy spices, an aromatic, slightly sweet Riesling or a fragrant blend balances the flavors nicely.

But if the noodles are richer, meaty, and more intense—think beef with soy sauce—a spicy, medium-bodied red wine (e.g., Shiraz or Kékfrankos) works perfectly. The wine’s spice complements the bold flavors of Asian cuisine.

Match the Wine to your spicy/asian food

💡 Fun fact: Extremely spicy dishes can easily overpower the taste of wine. Choosing aromatic wines with a hint of sweetness helps them retain their character alongside the spices.

Crispy Chicken Wings & Sauvignon Blanc

For breaded, crispy chicken wings, many might instinctively reach for beer, but a crisp, acidic Sauvignon Blanc is surprisingly perfect. Its freshness cleanses the palate after the spicy sauce, and its citrus notes highlight the crispiness of the breading.

Match the Wine to your poultry dish

💡 Fun fact: Strongly spiced, salty foods can amplify the perception of alcohol in wine, which is why a lower-alcohol, fresh white wine is a smart choice here.

What to Avoid

Although wine pairs beautifully with many dishes, there are a few exceptions where water or beer might be better:

❌ Raw onions and garlic: Their intense, raw flavors completely overpower the wine’s aromas.

❌ Extremely spicy dishes: Capsaicin can not only suppress the wine’s flavor but also enhance the perception of alcohol.

❌ Highly vinegary foods: The acidity can dominate, making almost any wine taste “flat.”

There are no strict rules: the essence of wine and food pairing is balance. Explore the Match the Wine shop’s DISH categories to discover how the same dish transforms with the right wine.