Wine pairing chart
A quick visual reference for what to drink with the food you're cooking. Find your dish on the left, pick a wine on the right, and read the one-line reason it works.
Food and wine pairing chart
| Food | Wines to pour | Why it works |
|---|---|---|
| Beef & lambSteak, roast lamb, burgers, stew | Cabernet Sauvignon, Malbec, Syrah, Bordeaux blends | Firm tannin cuts through fat and protein, so both taste softer and rounder. |
| Pork & charcuterieRoast pork, ham, sausage, pâté | Pinot Noir, Beaujolais, dry Riesling, Grenache rosé | Bright fruit and acidity balance the salt and gentle sweetness of pork. |
| Chicken & turkeyRoast chicken, schnitzel, turkey dinner | Chardonnay, Pinot Noir, Grenache Blanc | A medium-bodied wine matches the weight of the meat without covering it. |
| White fish & shellfishCod, sole, prawns, oysters, scallops | Sauvignon Blanc, Muscadet, Albariño, Chablis | Crisp acidity and citrus work like a squeeze of lemon on the plate. |
| Oily & grilled fishSalmon, tuna, mackerel, sardines | Dry rosé, Pinot Noir, oaked Chardonnay | A little more body and texture stands up to richer, smokier fish. |
| Tomato pasta & pizzaMarinara, bolognese, margherita | Sangiovese, Chianti, Barbera, Montepulciano | Tomato is high in acid, so the wine needs matching acidity to stay fruity. |
| Creamy pasta & risottoCarbonara, alfredo, mushroom risotto | Chardonnay, Soave, Verdicchio, Pinot Blanc | Rounder whites echo the cream while acidity keeps each bite fresh. |
| Spicy dishesThai curry, Sichuan, vindaloo, chilli | Off-dry Riesling, Gewürztraminer, Moscato, light rosé | A touch of sweetness and low alcohol cool the burn; high alcohol amplifies it. |
| Vegetables & saladsAsparagus, goat cheese salad, herbs | Sauvignon Blanc, Grüner Veltliner, dry rosé | Green, herbal wines mirror the vegetal flavours instead of fighting them. |
| Mushrooms & truffleMushroom tart, truffle pasta, umami dishes | Pinot Noir, Nebbiolo, aged Rioja | Earthy, savoury reds meet umami with the same forest-floor character. |
| Hard & aged cheeseParmesan, aged cheddar, manchego | Cabernet Sauvignon, Tempranillo, tawny Port | Salty, concentrated cheese needs a wine with equal intensity. |
| Soft & blue cheeseBrie, camembert, roquefort, gorgonzola | Champagne, Sauternes, Port, dry Riesling | Bubbles scrub away creaminess; sweetness tames the salty bite of blue. |
| Fried & salty foodFried chicken, tempura, chips, tapas | Champagne, Cava, Prosecco, dry sherry | Bubbles and acidity reset the palate between rich, salty mouthfuls. |
| Chocolate & dessertDark chocolate, tarts, fruit puddings | Ruby Port, Banyuls, Recioto, late-harvest wines | The wine must be sweeter than the dessert, or it will taste thin and sour. |
Serving temperature cheat sheet
Temperature changes a pairing as much as the grape does. Too warm and reds taste alcoholic; too cold and whites lose their aroma.
Sparkling
6–8 °C / 43–46 °F
Light white & rosé
8–10 °C / 46–50 °F
Full-bodied white
10–13 °C / 50–55 °F
Light red
12–15 °C / 54–59 °F
Full-bodied red
16–18 °C / 61–64 °F
Sweet & fortified
8–12 °C / 46–54 °F
Want a pairing for your exact recipe, not just the food group?
Get a pairing for your recipeOr read the full pairing guide for the principles behind the chart.