FOOD & WINE PAIRING
Food and Wine Pairing Guide
BOTTOM LINE
Match the wine's weight to the food, then pair the sauce or strongest flavor. Bold reds for rich red meat, crisp whites for fish and lemony dishes, Italian reds for tomato sauce, fuller whites for cream and butter, and off-dry whites for spicy food.
Quick food and wine pairing chart
| Food | Classic wines |
|---|---|
| Steak | Cabernet Sauvignon, Malbec |
| Burgers | Zinfandel, Malbec |
| Lamb | Rioja, Syrah |
| Pork | Pinot Noir, off-dry Riesling |
| Roast chicken | Chardonnay, Pinot Noir |
| Turkey | Pinot Noir, Beaujolais |
| Salmon | Pinot Noir, Chardonnay |
| White fish | Sauvignon Blanc, Albariño |
| Oysters | Muscadet, Chablis, Champagne |
| Tomato pasta and pizza | Chianti, Barbera |
| Cream sauces | Chardonnay |
| Spicy food | Off-dry Riesling |
| Cheese board | Sparkling wine, crisp whites |
Five rules that cover most dinners
Match the weight
Light food with lighter wine, rich food with fuller wine.
Pair the sauce
Tomato, cream, butter or chili usually matters more than the meat.
Acid with acid
Tomatoes and lemon need a wine at least as tart as the food.
Tannin with fat
Firm reds soften with steak and lamb, but taste harsh with fish.
Sweet with heat
Spicy or sweet dishes want lower alcohol and a touch of sweetness.
Meat & Poultry
Steak, burgers, pork, lamb, chicken and duck.
What Wine Goes With Steak?
For most steaks, pick a bold red: Cabernet Sauvignon, Malbec, Syrah or a Bordeaux-style blend. Richer, fattier cuts like ribeye can handle the boldest reds. Leaner, tender cuts like filet do better with something softer, such as Merlot or Pinot Noir.
What Wine Goes With Burgers?
Pick a juicy, fruit-forward red with moderate tannin: Zinfandel, Malbec, Syrah/Shiraz or a Grenache blend. They match the char and fat without fighting ketchup, pickles or cheese. For turkey, chicken or veggie burgers, a dry rosé is the easy choice.
What Wine Goes With Pork?
Pork is mild, so the cooking method and sauce matter more than the meat. Roast pork, chops and tenderloin pair well with Pinot Noir, dry Riesling or a medium-bodied Chardonnay. Sweet or fruity sauces call for an off-dry Riesling or Chenin Blanc. Smoky pulled pork and ribs want a fruity red like Zinfandel or Grenache.
What Wine Goes With Lamb?
Lamb's rich, slightly gamey flavor suits savory reds with good structure. Rioja (Tempranillo), Bordeaux-style blends, Cabernet Sauvignon, Syrah and Rhône blends are the classics. Herb-crusted rack or roast leg suits Rioja or Bordeaux; slow-braised or spiced lamb suits Syrah or Grenache.
What Wine Goes With Chicken?
Chicken takes on the flavor of its sauce, so pair the sauce. Roast chicken is happiest with Chardonnay or Pinot Noir. Lemon and herbs suit Sauvignon Blanc. Creamy sauces suit a rounder, oaked Chardonnay. Fried chicken loves sparkling wine. Barbecue chicken suits Zinfandel or rosé.
What Wine Goes With Duck?
Pinot Noir is the classic duck wine: its acidity cuts the fat and its cherry fruit suits the rich meat. With cherry or orange sauces it's even better. For duck confit or very rich preparations, try Syrah, Malbec or a Rhône blend. For Peking duck with hoisin, Pinot Noir or an off-dry Riesling.
What Wine Goes With BBQ Ribs and Wings?
Pair barbecue by its sauce and its heat. Sweet, smoky, tomato-based sauces on ribs want ripe, fruity reds with moderate tannin, such as Zinfandel, Shiraz, Grenache or Malbec. Vinegar and mustard sauces want brighter wines like Beaujolais or a dry rosé. Hot wings want low alcohol and a little sweetness: off-dry Riesling or a fruity rosé. For a mixed crowd, chilled rosé or sparkling covers the most ground.
What Wine Goes With Fried Chicken?
Sparkling wine is the best match for fried chicken: its bubbles and high acidity cut through the crisp, salty, fatty coating. Champagne, Cava, Crémant and dry Prosecco all work. For still wine, choose a crisp, unoaked white such as Chablis or Sauvignon Blanc. For spicy styles like Nashville hot or Korean fried chicken, an off-dry Riesling handles the heat. If you want red, keep it light and chilled: Beaujolais or Pinot Noir.
Fish & Seafood
From white fish and salmon to oysters and lobster.
What Wine Goes With Salmon?
Salmon is one of the few fish that pairs well with red wine: Pinot Noir is the classic choice. If it's in a butter or cream sauce, pick Chardonnay. With lemon, dill or herbs, pick Sauvignon Blanc. A dry rosé works with almost any salmon dish.
What Wine Goes With Lobster?
Lobster with drawn butter is the textbook Chardonnay pairing: a rich, lightly oaked Chardonnay or a white Burgundy matches the butter and sweet meat. Champagne is the celebratory alternative. For plain steamed lobster, choose a leaner Chablis; for spicy or Asian-style lobster, an off-dry Riesling.
What Wine Goes With Fish?
Match the wine's weight to the fish. Delicate fish such as sole, flounder or tilapia suits crisp, light whites: Sauvignon Blanc, Albariño or Pinot Grigio. Meatier fish such as halibut, cod or sea bass suits a fuller Chardonnay, especially with butter sauce. Fried fish loves sparkling wine. For salmon, see our salmon guide.
What Wine Goes With Sushi?
Choose crisp, dry, unoaked wines. Dry sparkling wine is the most versatile choice for a mixed sushi platter. Dry Riesling, Grüner Veltliner and Sauvignon Blanc also work. For fatty tuna or salmon, a light Pinot Noir or dry rosé works. Avoid heavy, oaky or tannic wines.
What Wine Goes With Shrimp?
Shrimp is sweet and light, so crisp whites lead: Sauvignon Blanc, Albariño, Pinot Grigio or Vermentino. Garlic-butter scampi can take a medium-bodied Chardonnay. Grilled shrimp suits dry rosé, shrimp cocktail suits dry sparkling wine, and spicy Cajun or Thai shrimp suits an off-dry Riesling.
What Wine Goes With Oysters?
Raw oysters want bone-dry, high-acid, unoaked whites with a mineral, saline edge. The classics are Muscadet, Chablis, Champagne (Brut or Extra Brut) and Sancerre. For fried oysters, choose sparkling wine. For baked oysters with butter or cheese, a richer Chardonnay works.
What Wine Goes With Scallops?
Seared scallops are sweet and buttery, so a lightly oaked Chardonnay or white Burgundy is the classic match. Champagne and Chenin Blanc also shine. With citrus or ceviche, choose Sauvignon Blanc. Bacon-wrapped scallops can even take a light Pinot Noir.
Pasta, Pizza & Italian
Pair the sauce: tomato, cream, cheese or pesto.
What Wine Goes With Pizza?
Tomato sauce is acidic, so pick a red with matching freshness: Chianti or another Sangiovese is the classic choice. For pepperoni and sausage, a fruity Zinfandel or Barbera works great. For white or veggie pizzas, go with Pinot Grigio or a dry rosé.
What Wine Goes With Lasagna?
Classic meat-and-tomato lasagna wants an Italian red with bright acidity: Chianti Classico (Sangiovese), Barbera or Montepulciano d'Abruzzo. The acidity matches the tomato, and moderate tannin handles the meat and cheese. For white or vegetable lasagna, try Chardonnay or a dry rosé.
What Wine Goes With Chicken Parmesan?
Chicken parmesan is really about tomato sauce and melted cheese, so choose a medium-bodied Italian red with good acidity: Chianti (Sangiovese), Montepulciano d'Abruzzo, Barbera or Nero d'Avola. If you prefer white, pick a crisp one with body, like Vermentino or an unoaked Chardonnay.
What Wine Goes With Pasta?
Pair the sauce, not the pasta. Tomato and meat sauces (spaghetti, Bolognese, ragù) suit Italian reds like Chianti, Barbera and Montepulciano. Cream sauces suit Chardonnay. Pesto suits Vermentino or Sauvignon Blanc. Seafood and olive-oil pastas suit Pinot Grigio or Verdicchio.
What Wine Goes With Carbonara?
Carbonara is rich (egg, cheese) and salty (guanciale or pancetta), so you need acidity. Crisp Italian whites like Verdicchio, Frascati (from the Rome area, where carbonara comes from) or Soave are ideal. If you want red, choose a light, low-tannin one, such as Pinot Noir.
What Wine Goes With Alfredo?
Creamy Alfredo sauce suits a white with body: a medium-to-full Chardonnay is the classic choice. If you want something lighter to cut the richness, choose Soave, Pinot Grigio or a dry sparkling wine. With mushrooms, a light Pinot Noir works.
Wine Pairing by Sauce: Match the Wine to the Sauce, Not the Meat
The sauce usually has more flavor than the meat or pasta under it, so pair to the sauce. Lemon, wine and butter sauces want crisp whites like Sauvignon Blanc or Pinot Grigio. Cream and cheese sauces want a rounder white like Chardonnay. Tomato sauces want high-acid reds like Sangiovese or Barbera. Mushroom and red-wine reductions want Pinot Noir or Merlot. Sweet, smoky barbecue sauce wants a fruity red like Zinfandel. Spicy sauces want an off-dry Riesling or a low-alcohol, fruity wine.
Global & Spicy
Tacos, Chinese, Indian, paella and spicy food.
What Wine Goes With Tacos?
Tacos want fresh, fruity wines, not heavy ones. Go red with Malbec or Zinfandel for beef, rosé or a light red for chicken and pork, and crisp Sauvignon Blanc or Albariño for fish. If they're spicy, an off-dry Riesling cools the heat.
What Wine Goes With Spicy Food?
With spicy food, choose a wine that's lower in alcohol and a little sweet or very fruity. Off-dry Riesling is the safest pick, and Gewürztraminer and dry rosé also work well. Avoid big, high-alcohol reds — they make the heat feel hotter.
What Wine Goes With Chinese Food?
Chinese meals mix sweet, salty, sour and spicy, often all at once, so choose flexible wines. Off-dry Riesling and Gewürztraminer handle sweet-and-sour, spice and soy. Sparkling wine is great with dumplings and fried dishes. For roast duck, char siu pork or beef dishes, choose Pinot Noir.
What Wine Goes With Indian Food?
Indian food is aromatic and often creamy or spicy. Off-dry Riesling and Gewürztraminer are the most reliable whites; their fruit and aroma match the spices and soften heat. Dry rosé is a great all-rounder. For reds, choose juicy, low-tannin styles like Grenache or Beaujolais rather than heavy Cabernet.
What Wine Goes With Paella?
Drink Spanish. Seafood paella suits Albariño, Verdejo or a dry Spanish rosé (rosado). Valencian paella with chicken and rabbit, or paella with chorizo, suits Garnacha or a young Tempranillo (Rioja Crianza). Cava is a festive choice for any version.
Holidays, Occasions & Cheese
Turkey, ham and the cheese board.
What Wine Goes With Turkey?
Turkey is mild, but a holiday table is full of strong flavors: cranberry, stuffing, sweet potatoes, gravy. Choose versatile, fruity wines with good acidity and soft tannin. Pinot Noir and Beaujolais (Gamay) are the classic reds; Zinfandel suits a smoky or deep-fried bird. For white, choose Chardonnay or Riesling; sparkling wine works with everything.
What Wine Goes With Ham?
Glazed ham is salty and sweet, so pick a wine with fruit, acidity and little tannin. Off-dry Riesling is the top white, and dry rosé works for most guests. Pinot Noir and Beaujolais are the best reds. A smoky ham can take Zinfandel. Avoid heavily tannic reds.
Wine and Cheese Pairing: What Goes With What?
White wines pair with more cheeses than red wines do. For a mixed board, choose a dry sparkling wine or a crisp white. Classic matches: fresh goat cheese with Sauvignon Blanc, brie with Champagne or Chardonnay, aged cheddar with Cabernet, Parmigiano with Chianti, Manchego with Tempranillo, and blue cheese with Port or Sauternes.
Best Wines for Thanksgiving Dinner: Turkey, Sides & Dessert Pairings
For a Thanksgiving table, buy three styles: a light red (Pinot Noir or Gamay/Beaujolais) for the turkey, a versatile white (Chardonnay, Chenin Blanc or off-dry Riesling) for gravy, stuffing and sweet sides, and a dry sparkling brut that works with almost everything. If you only buy one wine, make it the sparkling brut. For pie, pour a dessert wine that is sweeter than the dessert, such as late-harvest Riesling with pumpkin pie or tawny Port with pecan pie.
Christmas Dinner Wine Pairing: Ham, Prime Rib and the Sides
Choose the wine for the centerpiece, then keep a flexible bottle for the sides. Glazed ham wants fruit and acidity with little tannin: off-dry Riesling, dry rosé, Pinot Noir or Beaujolais. Prime rib and beef tenderloin want structured reds: Cabernet Sauvignon, Bordeaux blends, Syrah or Rioja. Roast goose or duck suits Pinot Noir. Start with sparkling wine and finish with Port or a sweet wine if dessert is rich.
Start With the Wine
You have the bottle — what should you cook?
What Food Goes With Cabernet Sauvignon?
Cabernet Sauvignon is full-bodied with firm tannin, so it needs rich, savory food with fat and protein. Steak (especially ribeye), lamb, burgers, braised short ribs, aged cheddar and mushroom dishes are the classics. Avoid delicate fish, very spicy dishes and sweet desserts.
What Food Goes With Pinot Noir?
Pinot Noir is light-to-medium bodied with bright acidity, red fruit and low tannin, which makes it one of the most food-friendly reds. Classic matches: salmon, duck, mushroom dishes, roast chicken, turkey, pork tenderloin and Gruyère. It can be overpowered by heavy barbecue or very spicy food.
What Wine Should I Open Tonight? How to Choose From the Bottles You Have
Pick the bottle that fits tonight's food, then the one that's ready to drink. Light, fresh wines (most whites, rosé, everyday reds) are usually best young, so open those first; save bottles that are meant to age. If you have several good options, choose the one whose style matches the meal using the sauce and cooking method as your guide. Keeping a simple list of what you own makes this a ten-second decision.
Common questions
- What is the basic rule of food and wine pairing?
- Match the weight and intensity of the wine to the food, then pair the sauce or strongest flavor rather than just the meat.
- Is white wine only for fish and red only for meat?
- No. Pinot Noir works with salmon, Chardonnay with pork and roast chicken, and sparkling wine with almost anything fried or salty.
- What wine goes with almost any food?
- Dry sparkling wine, dry rosé and Pinot Noir are the most flexible choices for mixed meals.
Choosing glasses too? Browse the free Wine Glass Finder. More wine questions are in the Wine Guide.
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