🍷 Wine Pairing 101: What Every Chef Should Know
🍇The Plate Isn’t Complete Without the Glass
As chefs, we obsess over balance — acidity, texture, fat, heat, umami — all in the name of harmony on the plate. But the real magic happens when that harmony extends to the glass. Wine isn’t just a beverage. It’s an ingredient. It lifts flavors, cuts through richness, and adds a whole new layer of complexity to your dish. Read below for an ultimate-yet simple food and wine pairing guide.
Whether you’re working the line, building a tasting menu, or just trying to not roll your eyes when someone asks, “What wine goes with this?”, this guide has your back.
Let’s demystify the basics of food and wine pairing — chef-style.
🧠 Basic Pairing Principles
🍽️ 1. Match Intensity
Big, bold dishes need wines that can hold their own. Delicate plates need wines that whisper.
- 🥩 Grilled ribeye? Think bold Cabernet or Syrah.
- 🐟 Poached cod? Go for Pinot Grigio or Chablis.
🌡️ 2. Balance Acid with Acid
A dish with high acidity (think lemon, vinegar, tomatoes) needs a wine with equal acidity or more — or the wine will taste flat.
- 🧴 Tomato-based pasta = Sangiovese
- 🍋 Ceviche = Albariño or Sauvignon Blanc
🧈 3. Cut Fat with Tannin or Acid
Rich, fatty dishes crave contrast. High-tannin reds or bright whites cleanse the palate beautifully.
- 🧀 Triple-cream brie = Brut Champagne
- 🍖 Duck confit = Pinot Noir
🍭 4. Sweet Loves Heat
Spicy dishes sing with a touch of sweetness. A semi-dry wine calms the burn and brings out nuance.
- 🌶️ Thai curry = Off-dry Riesling
- 🌮 Spicy tacos = Rosé with some residual sugar
🍫 5. Don’t Clash Flavors
Avoid pairing wines with components that fight the food: bitter with bitter, tannin with fish oils, or overly sweet with salty.
🍷 Chef’s Cheat Sheet: Quick Pairing Hits
| Dish Type | Go-To Wine |
|---|---|
| Grilled Steak | Cabernet Sauvignon, Syrah |
| Roast Chicken | Chardonnay, Pinot Noir |
| Shellfish | Muscadet, Chablis |
| Creamy Pasta | Chardonnay, Soave |
| Tomato-Based | Sangiovese, Barbera |
| Spicy Asian Dishes | Off-dry Riesling, Gewürztraminer |
| Game Meats | Shiraz, Amarone |
| Chocolate Desserts | Ruby Port, Zinfandel |
🧂 Pro Tips from the Line
- 🕯️ Wine temperature matters as much as dish temperature. Too cold or too warm kills balance.
- 🧪 Try bites with sips. Your palate will tell you more than any chart ever could.
- 🍾 Sparkling wine pairs with almost everything — especially fried food.
- 💥 Don’t overthink it. Sometimes, a clean house red and good food is the perfect match.
🍽️ Final Thoughts from the Line
Wine pairing shouldn’t feel like a quiz. It’s instinct + experience. You don’t need to memorize every varietal or recite French terroirs — you just need to understand how flavor, weight, and acidity play together.
In the end, the best wine pairing is the one that makes the food better and the guest happier. So trust your palate, experiment often, and serve it with confidence.
Now get back on the pass — service waits for no one. 🫡
