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Wine pairing chart: how to pair wine with food

By Rate This Wine editors · Updated · How we rate

Pairing wine with food comes down to a few simple rules: match weight, match intensity, and balance fat, acid, salt and spice. Use the chart below for the 42 dishes people ask about most, or try our wine pairing tool for anything else.

The 6 rules of wine and food pairing

  1. Match weight. Light food, light wine (white fish + Sauvignon Blanc); rich food, fuller wine (steak + Cabernet).
  2. Fat loves tannin and acid. Fatty red meat softens tannic reds; acidic wines cut through cream and butter.
  3. Acid needs acid. Tomato sauce and vinaigrettes need high-acid wines like Sangiovese or Sauvignon Blanc.
  4. Spice wants sweetness and low alcohol. Off-dry Riesling cools heat; high-alcohol reds make spice burn.
  5. Salt loves bubbles. Fried and salty food is magic with Champagne, Cava or Prosecco.
  6. Dessert wine should be sweeter than dessert, or the wine tastes sour.

When in doubt, match the sauce, not the protein, and remember that dry rosé and sparkling wine go with almost everything.

Wine pairing chart

Food Best wine Also great
Steak Cabernet Sauvignon Malbec, Syrah / Shiraz
Prime rib Red Bordeaux blend Cabernet Sauvignon, Nebbiolo (Barolo)
Burgers Zinfandel Malbec, Syrah / Shiraz
BBQ ribs Zinfandel Syrah / Shiraz, Petite Sirah
Lamb Tempranillo (Rioja) Red Bordeaux blend, Syrah / Shiraz
Pork Pinot Noir Riesling, Chenin Blanc
Ham Riesling Pinot Noir, Gamay (Beaujolais)
Beef stew & braises Syrah / Shiraz Cabernet Sauvignon, Nebbiolo (Barolo)
Roast chicken Chardonnay Pinot Noir, Gamay (Beaujolais)
Thanksgiving turkey Pinot Noir Gamay (Beaujolais), Riesling
Fried chicken Champagne Cava, Grüner Veltliner
Duck Pinot Noir Red Bordeaux blend, Nebbiolo (Barolo)
Salmon Pinot Noir Rosé, Chardonnay
White fish (cod, halibut, sole) Sauvignon Blanc Albariño, Chardonnay
Shrimp Albariño Sauvignon Blanc, Rosé
Oysters Champagne Albariño, Chardonnay
Lobster Chardonnay Champagne, Viognier
Sushi Riesling Champagne, Grüner Veltliner
Crab & crab cakes Chardonnay Albariño, Champagne
Pizza Sangiovese (Chianti) Barbera, Zinfandel
Spaghetti & meat sauce Sangiovese (Chianti) Barbera, Merlot
Fettuccine Alfredo & creamy pasta Chardonnay Pinot Grigio / Pinot Gris, Chenin Blanc
Lasagna Sangiovese (Chianti) Barbera, Merlot
Mushroom risotto Pinot Noir Nebbiolo (Barolo), Chardonnay
Mac and cheese Chardonnay Champagne, Sauvignon Blanc
Tacos & Mexican food Rosé Malbec, Albariño
Indian curry Riesling Gewürztraminer, Viognier
Thai food Riesling Sauvignon Blanc, Gewürztraminer
Chinese food Riesling Pinot Noir, Chenin Blanc
Spicy food Riesling Gewürztraminer, Moscato
Grilled vegetables Sauvignon Blanc Rosé, Cabernet Franc
Salad Sauvignon Blanc Grüner Veltliner, Rosé
Cheese board Champagne Gamay (Beaujolais), Port
Charcuterie Gamay (Beaujolais) Prosecco, Rosé
Brie & soft cheese Champagne Chardonnay, Pinot Noir
Goat cheese Sauvignon Blanc Grüner Veltliner, Cabernet Franc
Blue cheese Port Sauternes & dessert whites, Riesling
Aged Cheddar & Parmesan Cabernet Sauvignon Nebbiolo (Barolo), Tempranillo (Rioja)
Chocolate Port Zinfandel, Sauternes & dessert whites
Cheesecake Sauternes & dessert whites Moscato, Riesling
Fruit pies & tarts Moscato Sauternes & dessert whites, Port
Popcorn (movie night) Champagne Chardonnay, Gamay (Beaujolais)

Red or white?

Red with red meat and white with fish is a decent starting point, but not a law. Pinot Noir with salmon is a classic, and rich roast chicken works with Chardonnay or a light red. See red vs white wine.

Frequently asked questions

What is the easiest wine to pair with food?

Dry rosé, Pinot Noir and sparkling wine are the most food-friendly: they have bright acidity and gentle tannins.

What wine goes with everything?

Champagne and other dry sparkling wines pair with salty, fried, creamy and seafood dishes; Pinot Noir covers most meats and earthy dishes.

Should I pair wine with the protein or the sauce?

Usually the sauce. Chicken in a red wine sauce wants red; chicken in cream sauce wants a rich white.

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