Learn the art of pairing
A few simple principles will help you pick wine, beer and alcohol-free drinks that make your food taste even better.
Core principles
Match the weight
Light dishes love light drinks. A delicate sole wants a crisp white or a lager, not a heavy stout or oaked red.
Acidity is your friend
Tart drinks cut through rich, fatty or fried food. Think sparkling wine with fish and chips, or a sour beer with a burger.
Cool down spice
Chilli heat is tamed by lower alcohol, a touch of sweetness and plenty of refreshment. Riesling, pilsner and iced tea all work.
Mirror or contrast
A smoky dish can pair with a smoky drink, or you can contrast it with something bright and fruity. Both roads lead to great pairings.
Wine basics
- •White wines usually pair with fish, poultry, cream sauces and fresh herbs.
- •Red wines shine with red meat, tomato sauces, mushrooms and hard cheeses.
- •Rosé is the middle ground: great with salads, grilled chicken and Mediterranean flavours.
- •Sparkling wine is one of the most versatile styles because of its acidity.
Beer basics
- •Pale lagers and pilsners match fried food, salads and lighter proteins.
- •Wheat beers love citrus, coriander and soft cheeses.
- •IPAs stand up to spice, burgers and anything char-grilled.
- •Stouts and porters pair beautifully with chocolate, stews and smoky barbecue.
Non-alcoholic basics
- •Tonic and bitters can mimic the appetite-whetting effect of an aperitif.
- •Sparkling water with citrus cleanses the palate between bites.
- •High-quality non-alcoholic wines and beers now mirror their alcoholic cousins closely.
- •Herbal or fruit teas can echo the flavours in a dessert without extra sugar.
Wine pairing chart
Prefer a quick lookup? The chart matches common dishes with wine styles and serving temperatures at a glance.
Open the chartReady to put it into practice?
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