Wine Pairing for Beginners: What to Drink with What You're Eating

The Simple Rules

Wine pairing sounds intimidating but it runs on a few simple principles. Get these right and you'll nail it 90% of the time.

Red Wine Pairings

Steak and red meat: Cabernet Sauvignon or Malbec. The tannins in these wines cut through the fat and make both the wine and the meat taste better.

Pasta with red sauce: Chianti, Sangiovese, or a medium-bodied Merlot. Italian food with Italian wine is almost always a safe bet.

Burgers: Zinfandel or Shiraz. Bold, fruity wines that can handle the charred, smoky flavours.

Pizza: Honestly, whatever you like. But a good Chianti or even a Pinot Noir works beautifully.

White Wine Pairings

Chicken and poultry: Chardonnay (oaked for roasted chicken, unoaked for lighter dishes) or Sauvignon Blanc.

Fish and seafood: Sauvignon Blanc, Pinot Grigio, or a dry Riesling. Light wines with light proteins.

Thai and Asian food: Off-dry Riesling or Gewürztraminer. The slight sweetness balances the spice and heat.

Salads: Sauvignon Blanc or Pinot Grigio. Crisp, acidic wines match fresh, light foods.

The Cheat Code

Sparkling wine goes with almost everything. Rosé goes with almost everything in the summer. When in doubt, those two will never embarrass you.

Need a Recommendation?

Call us at (825) 450-3030 and tell us what you're eating — we'll suggest a wine that works and deliver it in under 45 minutes.