Wine Pairing Chart: What Goes With What
Sometimes you do not want the theory, you want the answer. This chart matches the most popular wines to the foods they flatter most, with the reasoning compressed into five simple rules underneath. Bookmark it and pour with confidence.
The wine pairing chart
Find your wine, then reach for the foods beside it. Or work backward from the dish using the food guides linked below.
| Wine | Pairs best with |
|---|---|
| Cabernet Sauvignon | Steak, lamb, ribeye, aged hard cheese, braised beef |
| Pinot Noir | Salmon, duck, roast chicken, mushrooms, pork, turkey |
| Merlot | Roast pork, burgers, hard cheese, tomato dishes |
| Syrah / Shiraz | Grilled meats, lamb, barbecue, peppered steak, game |
| Zinfandel | Pulled pork, barbecue, burgers, pizza, mole |
| Chianti / Sangiovese | Lasagna, pizza, pasta with red sauce, tomato dishes |
| Malbec | Steak, grilled red meat, empanadas, burgers |
| Chardonnay (oaked) | Lobster, scallops, creamy pasta, roast chicken |
| Sauvignon Blanc | Goat cheese, salads, shellfish, herbs, fish tacos |
| Riesling (off-dry) | Spicy food, Thai, Chinese, pork, ham, Mexican |
| Pinot Grigio | Light fish, salads, antipasti, fried calamari |
| Albarino | Shrimp, crab, oysters, ceviche, grilled fish |
| Dry Rose | Charcuterie, salmon, Mediterranean food, picnic fare |
| Champagne / Sparkling | Oysters, fried chicken, sushi, brie, almost anything |
| Port | Blue cheese, chocolate, dessert, walnuts |
The five rules behind the chart
Every pairing on the chart comes down to a handful of mechanics on the tongue. Learn these and you can pair anything without a chart at all.
1. Acidity cuts richness. A high-acid wine slices through fat, cream, and fried food and refreshes the palate, which is why crisp whites and sparkling are so food-friendly. 2. Tannin loves protein and fat. The tannin in bold reds binds to the protein in red meat, tasting smoother against a steak and harsh against lean fish. 3. Match the weight. Light dishes want light wines, rich dishes want rich wines, so neither overpowers the other. 4. Match the sweetness. The wine should be at least as sweet as the food, or it tastes thin and sour, which is why dessert needs a sweet wine. 5. Tame the heat. Alcohol amplifies chile heat, so spicy food wants a low-alcohol, off-dry wine, not a big red.
Pair by the dish instead
Looking for a specific plate? We have deep guides for the most-asked pairings, including steak, salmon, chicken, pasta, pizza, lamb, pork, duck, cheese, and more. For the full theory, read the complete pairing guide.
Not on the chart?
Tell the pairing tool what is on the plate and get three bottles to look for, with the reason each one works.
Open the wine pairing toolWine pairing, answered
What is the basic rule of wine pairing?
Match the weight of the wine to the weight of the food, and use acidity to cut richness. Bold reds suit red meat, light reds suit poultry and salmon, crisp whites suit fish and salads, off-dry whites suit spicy food, and sparkling suits fried or salty dishes.
What wine goes with red meat?
Bold, tannic reds like Cabernet Sauvignon, Malbec, and Syrah. The tannin binds to the protein and fat in red meat, making the wine taste smoother and the meat less heavy.
What wine goes with fish?
Crisp, unoaked whites with high acidity such as Sauvignon Blanc, Albarino, or Pinot Grigio. The richer the fish, the fuller the wine can be, up to an oaked Chardonnay for lobster.
What wine goes with spicy food?
An off-dry Riesling or Gewurztraminer. A touch of sweetness and low alcohol cool the chile heat, while high-alcohol, tannic reds make spicy food taste hotter.
Does red wine go with chicken?
Light, low-tannin reds like Pinot Noir pair well with chicken, especially roasted or grilled. For most preparations, though, a white such as Chardonnay or Sauvignon Blanc is the classic choice.