Wine & Food Pairing Basics

Wine pairing doesn't need to be complicated. A few simple guidelines will cover 90% of situations.

Match weight to weight. Light foods (salads, seafood, chicken) pair with lighter wines (Sauvignon Blanc, Pinot Noir, Rosé). Heavy foods (steak, braised meats, rich pasta) pair with fuller wines (Cabernet Sauvignon, Zinfandel).

Acid loves acid. Wines with bright acidity (Sauvignon Blanc, Pinot Grigio) are magic with citrusy, tangy, or acidic foods. Think lemon-dressed salads, tomato sauces, and ceviche.

Bubbles go with everything. Sparkling wine is the most versatile food wine. Champagne with fried chicken is a classic for a reason — the bubbles cut through richness beautifully.

When in doubt, go regional. Italian food with Italian wine, French food with French wine. Wines and cuisines that evolved together tend to work together. For California wines, think grilled meats, fresh produce, and Mediterranean flavors.

The real rule: drink what you like. Pairing guidelines are helpful, but the best wine is the one you enjoy. Don't let anyone tell you otherwise.