Wine & Food Pairing Finder

Bold red wines with firm tannins are the classic choice for steak. Napa Valley Cabernet Sauvignon, Barossa Shiraz, and Argentine Malbec all work beautifully. The tannins bind with the proteins in the meat, softening the wine while the rich fruit flavours complement the char and fat of a well-grilled steak.

Salmon is one of the most versatile fish for wine pairing because of its higher fat content and rich flavour. Oregon Pinot Noir is a standout choice, as its light tannins and red-berry fruit complement the oily flesh. Oaked Chardonnay and dry rose are also excellent options that match the weight of the fish.

The best wine for pasta depends on the sauce, not the noodle itself. Tomato-based sauces call for high-acid Italian reds like Chianti Classico or Barbera. Cream-based dishes like Carbonara pair well with crisp whites such as Vermentino or Frascati. Mushroom-based pastas shine alongside Pinot Noir or Nebbiolo.

Absolutely. The old rule of white wine with fish has many exceptions. Lighter reds like Pinot Noir pair beautifully with salmon and tuna. The key is to match the weight and preparation of the fish: grilled, meaty fish can handle light to medium reds, while delicate white fish is best with whites or very light reds served slightly chilled.

Off-dry wines with lower alcohol are your best bet for spicy dishes. Residual sugar tames the heat on your palate, while high acidity refreshes between bites. German Riesling (Kabinett or Spatlese), Gewurztraminer, and even a slightly sweet sparkling wine like Moscato d'Asti are all excellent with Thai, Indian, and Szechuan cuisine.

Dark chocolate pairs best with fortified or sweet red wines that share its intensity. Banyuls, a fortified Grenache from southern France, is often called the ultimate chocolate wine. Recioto della Valpolicella and Maury are also excellent. The key principle is that the wine should be at least as sweet as the dessert, or the wine will taste thin and bitter.