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Wine pairing finder

Type what you’re eating, or pick the bottle you already have.

Meat
Poultry
Seafood
Italian & takeout
Vegetarian
Spicy & Asian
Cheese
Dessert
Snacks

Pick a dish above (or switch to “I’m drinking…”) and your pairings appear here.

Our pairing finder covers 42 dishes and 32 wines. Every recommendation comes from the same few principles sommeliers use, so you’ll learn why a wine works, not just what to buy.

The 5 rules behind every pairing

  1. Match weight. Light dishes (white fish, salad) want light wines; rich dishes (steak, braises) want full ones.
  2. Acid loves acid. Tomato sauce and vinaigrette need high-acid wines like Sangiovese or Sauvignon Blanc.
  3. Fat softens tannin. That’s why Cabernet and steak work.
  4. Spice hates alcohol and tannin. Choose off-dry, low-alcohol wines like Riesling for spicy food.
  5. Dessert wine must be sweeter than dessert. Otherwise the wine tastes sour.

Not sure? Pick one of these

Pinot Noir, dry rosé and Champagne are the three most food-flexible wines on earth.

Frequently asked questions

What is the most versatile food wine?

Pinot Noir for red, dry Riesling or Sauvignon Blanc for white, and sparkling wine, all have high acidity and modest tannin.

Does the sauce matter more than the meat?

Often, yes. Chicken in cream sauce wants Chardonnay; chicken in tomato sauce wants an Italian red.