Food and Wine Pairing: The Complete 2025 Guide

The Fundamental Principle: Balance

The main thing to remember is this: it's all about balance.

The balance of flavours, body, and alcohol is key. Think of wine as a sauce. You probably wouldn't drizzle a rich, meaty gravy over a fillet of lemon sole, because the boldness of the sauce would overpower the delicacy of the fish.

Similarly, a delicate herby white wine sauce would be lost on a thick piece of steak, because the richness of the fat and seared meat would overpower those subtle flavours.

Wine and food need to balance each other out, with neither overwhelming the other. This doesn't mean doing opposite pairings—rather, pair equal flavours to create harmony. Think a bold red wine with a hearty plate of lamb or a light-bodied white wine with grilled fish for a delectable, delicate experience.

Beyond the Basics: What Really Matters

It's About Cooking Method, Not Just the Ingredient

Think of chicken for a start. There's a world of difference between chicken in a creamy mushroom sauce, a coq au vin, and a Thai green chicken curry.

I'd match the creaminess of the mushroom sauce with a smooth dry white like Chenin Blanc or an unoaked Chardonnay, a coq au vin with a similar wine to the one used to cook it (traditionally red Burgundy), and a Thai curry with an aromatic white wine like Pinot Gris or Riesling.

The same applies to ingredients like salmon and pasta - it's all about the sauce, not the pasta shape or whether the salmon is wild or farmed.

Light Dish or Intensely Flavoured?

This is more useful than asking "is it fish or meat?"

Fish can be quite robustly cooked—in a fish stew or barbecued, for example. Meat dishes, like steak tartare, can be quite light. So it's more a question of pairing light-bodied wines with raw or lightly cooked dishes and full-bodied wines with more intensely flavoured ones like roast or grilled food.

So you can (and should) pair a seared tuna steak with a red. Similarly, "meaty" fish like swordfish or monkfish, or stronger "fishy" fish like halibut or turbot pair beautifully with Pinot Noir, Burgundy, or Merlot.

What Else is on the Plate?

An ingredient rarely appears on its own. As well as the sauce, there are also vegetables and sides to consider. A strongly flavoured side such as roasted peppers or red cabbage can affect your pairing.

Also, many meals consist of several different courses at the same time—tapas, meze, dim sum. What are you to drink with them?

Regional Pairings: What Grows Together Goes Together

There's a saying in wine circles: "if it grows together, it goes together." It's a romantic idea—the notion that wines made in a particular region will go spectacularly well with ingredients grown in, or dishes unique to, the same place.

Greek food is lovely with Greek wine (try a glass of Assyrtiko with Greek salad!). Italian tomato-based sauces shine when paired with tangy red wines like Chianti or Sangiovese. Rioja with lamb. Grüner Veltliner with schnitzel. Burgundy or Pinot Noir with duck.

While this rule certainly isn't a bad place to start, it doesn't help much when pairing with foods from non-traditional winemaking countries.

The good news is that whether you're experimenting with Korean kimchi, Lebanese mezze, Vietnamese cuisine, or Peruvian ceviche, the basic rules of balancing flavours remain the same. Have fun experimenting.

Complementary vs Contrasting Pairings

In 2025, understanding these two approaches is fundamental to confident pairing.

Complementary (Congruent) Pairings

These play with similar elements—scents and flavours—in both the wine and food to create harmony.

Think of a peppery steak paired with a Syrah that has black pepper notes. Or pork ribs in plum sauce with a rich Merlot showing plummy characteristics. A buttery Chardonnay always works beautifully with butter-seared seafood.

A cream sauce, which is mostly sweet and fat, creates a harmonious pairing with a creamy Chardonnay that has lower acidity. Both elements share similar characteristics, creating a sense of completeness.

Contrasting Pairings

These use opposing flavours to create balance through contrast.

That same cream sauce can also create a lovely contrast with wine that has pronounced acidity, such as Sauvignon Blanc. The crisp acidity cuts through the richness, refreshing your palate between bites.

The secret behind most contrasting pairings is acidity—wine has plenty of it, and acidity cuts through fat brilliantly. This is why tart wines always pair well with fatty foods.

The Six Tastes That Matter

We now know there are over 20 different tastes that we can identify in food—from the basic, including sweet, sour and fat, to the extreme, including spicy, umami and electric.

Fortunately, you only need to focus on six tastes when pairing food and wine: Salt, Acid, Sweet, Bitter, Fat, and Spice.

Salt

Salty foods can really impact the taste profile of a wine. As a result, the best pairings for salty foods include sparkling wines and acidic wines.

Acidic wines serve as a great contrasting pairing and will balance the flavours within a dish. Salt also tends to soften tannins and acidity, making wines taste smoother and fruitier.

Best pairings: Champagne and sparkling wines, Sauvignon Blanc, Albariño, dry Riesling

Acid

Acidity is common in both food and wine, making harmonious and contrasting pairings possible. Acidity adds freshness to both wine and food.

When creating a pairing, the acidity of the wine should be at least equal to the food, or the wine will taste bland and flabby. So the rule of thumb is for your wine to be more acidic than your food.

Salad dressings are very high in acidity, so when pairing salads it's important to base the pairing on the dressing, not the salad contents itself. Don't make vinaigrettes too vinegar-heavy—add a dollop of mayo, some minced herbs, or a pinch of honey to make them more wine-friendly.

Best pairings: Sauvignon Blanc, Grüner Veltliner, Chianti, Barbera

Fat

Fat is one of the few flavour profiles that cannot be found in wine. As a result, when pairing fatty foods with wine the key is to create contrasting pairings.

One key aspect in wine that pairs well with fatty foods are tannins. The bitterness created by tannins has the ability to soften the fat within meat and enhance flavours. High-acid wines also cut through fat beautifully, cleansing your palate.

A Cabernet-based wine is a great suggestion. The fruit and berry flavours complement the smoky flavours within meat, whilst the tannins bind to proteins and fats.

Best pairings: Cabernet Sauvignon, Syrah, Nebbiolo, high-acid whites like Chablis

Bitter

With bitter food there is one key rule to follow: avoid harmonious pairings. Pairing bitter foods with bitter (tannic) wine will only enhance the bitterness in both, making it an unpleasant experience.

One suggestion is to try more contrasting pairings such as acidic wines, off-dry Riesling, and fruity Zinfandels.

Best pairings: Off-dry Riesling, Zinfandel, fruity rosé, Beaujolais

Sweet

The level of sweetness is key when pairing wine with desserts and other sweet food items. The wine has to taste sweeter than the dessert, or the wine will be overwhelmed and ultimately stripped of its flavour.

Sweet food can also enhance the bitterness in wine, making the taste unpleasant. So avoid pairing sweet foods with wines high in tannins.

Best pairings: Port, Sauternes, late-harvest Riesling, Moscato d'Asti, sweet Sherry

Spice

Spicy foods can be complex but they allow for both harmonious and contrasting pairings. The main factor to consider is the ability of spicy food to increase the taste of bitterness and acidity and decrease the body and sweetness of a wine.

Let's free ourselves of the idea that the only solution to pairing wine with spicy food is an off-dry Riesling. Sugar and spice works best if there's some sweetness in the dish as well, but some people want a dry wine with their Thai food.

The tannins in red wine can turn bitter in the presence of spicy chilli. Instead, reach for warm-climate rosé, which has body and ripe fruit that feels playful rather than combative.

Best pairings: Off-dry Riesling (classic choice), Gewürztraminer, Provence rosé, Chenin Blanc

A Quick Word About Umami

Umami is a relatively new concept in the UK, although Kikunae Ikeda first proposed its existence in Japan in 1908. It's traditionally been associated with the intensely flavoured broths and sauces of the Far East (and literally translates as "pleasant savoury taste" in Japanese).

But if you've ever enjoyed the salty, almost meaty depth of Marmite on toast or the intense savouriness of a slow-braised stew, you'll know the taste.

The problem is that whilst umami flavours are addictive to us, they make less harmonious friends with tannic wines, ramping up harsh, bitter, and acidic elements and taking away round, fruity flavours.

The solution? Keep your red wines mouthwateringly juicy rather than brashly structured. Pinot Noir, Gamay, and lighter Merlot work beautifully. For whites, try aged Champagne or sake.

Understanding Wine Components

To pair confidently, you need to understand the basic intensity and characteristics of different wine styles.

Wine Body and Intensity

• Sauvignon Blanc: Light-bodied with higher acidity
• Chardonnay: More body, usually lower acidity (especially oaked versions)
• Pinot Noir: Lighter-bodied for a red wine, moderate tannins
• Cabernet Sauvignon: Full-bodied with high tannins

The golden rule: match the weight of the wine with the weight of the food. Light-bodied wines pair well with light dishes like salads or steamed fish. Fuller-bodied wines stand up to heavier fare - think cream-based pasta or beef stew.

Core Pairing Guidelines

These are the fundamental principles that guide successful pairings:

1. The wine should have more acid than the food
2. The wine should be sweeter than the food
3. The wine should have the same flavour intensity as the food
4. Red wines pair best with strongly flavoured, fatty meats
5. White wines pair best with lighter meats and fish
6. Bitter (tannic) wines create a nice balance with fat and protein
7. It's better to match the wine with the sauce than with the meat
8. White, sparkling, and rosé wines usually create contrasting pairings
9. Red wines usually create harmonious pairings
10. When in doubt, pair wines and foods from the same region

Pairing by Wine Style

Try these suggestions to match with your favourite wine styles.

Fuller-Bodied Red Wines

Wines: Cabernet Sauvignon, Shiraz, Malbec, Amarone

Food matches: Their robust structure makes these an ideal partner for hard cheeses and fattier cuts of meat. Grilled steaks, braised beef, aged cheddar, roast lamb with garlic and rosemary.

Medium-Bodied Red Wines

Wines: Merlot & blends, Tempranillo, Sangiovese, Côtes du Rhône

Food matches: To match the moderate-density tannins, go for slow-cooked or rustic-style dishes like pasta with meat sauce, Mediterranean fare, tapas, pizza, roasted chicken, pork tenderloin.

Lighter-Bodied Red Wines

Wines: Pinot Noir, Grenache, Gamay (Beaujolais), Schiava

Food matches: With the finer styles, go for gamey, earthy foods like duck or mushroom dishes. Styles with higher acidity can take richer, spicier dishes. Also brilliant chilled (a 2025 trend) with charcuterie.

Rosé

Wines: Dry Provence-style, off-dry styles

Food matches: For drier styles, go for salads, charcuterie, and antipasto. For off-dry styles, try spicy food or fruit-based dishes. Rosé is wonderfully versatile—perfect for multi-course meals.

Fuller-Bodied White Wines

Wines: Chardonnay, Chablis, Viognier, White Burgundy

Food matches: A richer texture makes these fuller varieties a great match for poultry, pork, rich seafood like lobster or scallops, cream or cheese-based pastas.

Lighter-Bodied and Aromatic White Wines

Wines: Sauvignon Blanc & blends, Albariño, Riesling, Gewürztraminer, Grüner Veltliner

Food matches: The high acidity inherent in these varieties makes them ideal for fried food, raw seafood, delicate Asian dishes, goat cheese salads, and simple Mediterranean food.

Champagne, Sparkling, and Prosecco

Wines: Champagne, Cava, Prosecco, English sparkling wine

Food matches: With richer, yeast-aged styles (Champagne, Cava), choose seafood and richer canapés. Lighter styles suit antipasto, fried foods, fresh oysters, and salty snacks. The acidity and bubbles make sparkling wine incredibly versatile.

2025 Pairing Trends

The Rise of Non-Alcoholic Wine Pairings

One of the most significant shifts in 2025 is the inclusion of high-quality non-alcoholic wines in fine dining pairings. The NA wine market grew by over 30% last year, with the wine category alone projected to increase 170% by 2035.

Modern de-alcoholised wines retain flavour complexity that makes them genuinely viable pairing options. This isn't just about designated drivers—it's about inclusive dining experiences where everyone can participate fully.

Chilled Red Wines Are Having a Moment

A wine trend that's gained serious traction in 2025 is chilling red wines—especially lighter reds like Pinot Noir, Gamay, and even Lambrusco.

When chilled, aromas that might be masked by warmth—such as red berries or spice—are enhanced. The acidity and tannins taste less intense, and the wine feels more balanced overall. It puts a modern twist on traditional serving styles and pairs brilliantly with casual summer food.

Sparkling Wines Beyond Champagne

Whilst Champagne remains beloved, 2025 sees increased interest in alternative sparklers—particularly Cava from Spain, English sparkling wine, and premium Lambrusco.

Today's Lambrusco is fresh, vibrant, and incredibly food-friendly—not the syrupy sweet version from decades past. Its slight effervescence and red berry character make it perfect for charcuterie, pizza, and even barbecue.

Inventive Beverage Pairings

MICHELIN Guide inspectors report that 2025 is seeing more inventive beverage pairings pick up momentum—from well-crafted cocktails to alcohol-free concoctions, adding artistry and adventure to fine-dining courses.

This reflects broader shifts toward experimentation and personalisation in dining experiences.

Why Glassware Matters for Pairing

After 10+ years selling Riedel glassware, here's what we know for certain: the glass you use affects not just the wine, but the entire food and wine pairing experience.

How Glassware Enhances Pairing

The proper glass does three critical things:

1. Optimises aroma delivery: The shape concentrates or disperses aromatic compounds, which is crucial because much of what we perceive as "taste" is actually smell. A wine's aromatics need to complement the food's aromas for a successful pairing.

2. Directs wine flow: The rim design delivers wine to specific parts of your tongue, emphasising different taste sensations. This matters enormously when you're trying to balance wine acidity with food richness, or wine tannins with food fat.

3. Maintains proper temperature: A stem prevents hand-warming, keeping wines at their ideal serving temperature. This is critical for pairings—a too-warm white won't cut through fat properly, and a too-cold red will taste harsh and astringent.

Frequently Asked Questions

Do I really need to follow the "red with meat, white with fish" rule?

Not at all. This outdated rule has been thoroughly retired in modern wine pairing. What matters is the preparation method and sauce, not the protein. A seared tuna steak can pair beautifully with Pinot Noir, whilst delicate chicken in cream sauce might be overwhelmed by a heavy red. Think about intensity and balance rather than rigid rules.

What's more important: pairing with the protein or the sauce?

The sauce, almost always. A chicken dish can go from delicate (in lemon butter sauce) to robust (in mushroom cream) to spicy (in curry sauce), requiring completely different wine pairings. The sauce determines the dish's dominant flavour profile, so match your wine to that.

How do I pair wine with spicy food?

You have several options. Off-dry wines (Riesling, Gewürztraminer) provide sweetness that tames heat. Fruity rosés from warm climates offer body without tannic bitterness. Avoid high-tannin reds, as they turn bitter with spice. High-acid whites also work well, cleansing your palate between bites.

Can I pair red wine with fish?

Absolutely, depending on the fish and preparation. Light-bodied, low-tannin reds like Pinot Noir pair beautifully with meaty fish (tuna, salmon, swordfish) or fish in red wine sauce. Avoid tannic reds with delicate white fish—they'll clash. But grilled salmon with Pinot Noir? Magnificent.

What wines work with multiple courses or tapas-style dining?

Look for wines with high acidity and moderate intensity that won't overwhelm varied flavours. Grüner Veltliner, Provence rosé, Champagne, Beaujolais, and Pinot Noir are all brilliantly versatile. They refresh the palate and adapt to different dishes rather than dominating them.

Should wine always be more acidic than the food?

Generally, yes. If your food is more acidic than your wine, the wine will taste flat and bland. This is especially important with salads and dishes with vinegar-based sauces. Make your vinaigrettes less aggressive (add honey or mayo), and choose high-acid wines like Sauvignon Blanc or Albariño.

What's the deal with "what grows together goes together"?

Regional pairings work because local foods and wines evolved together over centuries. Italian Sangiovese with tomato-based pasta, Greek Assyrtiko with grilled octopus, Rioja with lamb—these are reliable starting points. However, don't limit yourself. The principle works, but so do many non-traditional pairings.

How do I pair wine with cheese?

Contrary to popular belief, red wine isn't always best with cheese. White wines often work better, especially with softer cheeses. Sauvignon Blanc with goat cheese is classic. Aged Chardonnay with aged cheddar. Sweet wines (Port, Sauternes) with blue cheese. Match intensity: delicate cheese with delicate wine, bold cheese with bold wine.

What about pairing wine with dessert?

The wine must be sweeter than the dessert, or it will taste thin and acidic by comparison. Port with chocolate desserts, Sauternes with fruit tarts, Moscato d'Asti with light cakes, late-harvest Riesling with apple desserts. Avoid pairing dry wines with sweet desserts—it rarely works.

Can I pair wine with umami-rich foods?

Umami presents challenges because it can make tannic wines taste harsh and bitter. Opt for wines with good acidity and lower tannins—Pinot Noir, Gamay, or even sake work beautifully. Aged Champagne also pairs well with umami. Avoid young, tannic reds with dishes heavy in soy sauce, mushrooms, or aged cheese.

What's a complementary pairing versus a contrasting pairing?

Complementary pairings match similar flavours (buttery Chardonnay with butter-poached lobster). Contrasting pairings use opposites (crisp Sauvignon Blanc with creamy pasta—the acidity cuts the richness). Both approaches work beautifully; it depends on whether you want harmony or refreshing contrast.

Do I need different glasses for different pairings?

Whilst not strictly necessary, proper glassware does enhance pairings. The glass affects aroma delivery, temperature maintenance, and wine flow—all crucial for successful pairing. At minimum, have appropriate glasses for reds (larger bowl), whites (smaller bowl), and sparkling wines (flute or tulip). It genuinely makes a difference.

How do I handle pairing with cuisines that don't traditionally use wine?

Apply the same principles: balance intensity, consider the six key tastes (salt, acid, sweet, bitter, fat, spice), and think about complementary versus contrasting approaches. Vietnamese food might pair with aromatic whites, Korean barbecue with fruit-forward reds, Japanese food with sake or delicate whites. Experiment and trust your palate.

What if I'm on a budget—do expensive wines pair better?

Not necessarily. Price doesn't determine pairing success—balance does. A £15 Côtes du Rhône can pair just as successfully with roast lamb as a £50 Châteauneuf-du-Pape. Focus on getting the style and characteristics right rather than the price point. Many excellent pairing wines exist in the £12-25 range.

Should I serve wine at room temperature?

Modern room temperature is usually too warm for red wine, which should be served at 12-18°C—cooler than most homes. White wines at 7-13°C, sparkling at 5-8°C. Proper temperature is crucial for pairing—too warm and wines taste flabby and alcoholic; too cold and you can't taste their characteristics.

What are the biggest pairing mistakes to avoid?

Don't pair tannic red wines with spicy food (bitterness intensifies). Don't serve wine less sweet than your dessert. Don't match delicate wine with intense food or vice versa. Don't ignore the sauce. And most importantly, don't stress—if you enjoy it, it works.

The Most Important Thing

There's a lot to learn about food and wine pairing, but the key is to discover for yourself and not be dictated to.

Choose wines you enjoy and think about the salt, fat, and acidity in your food. Experiment with both complementary and contrasting approaches. Try regional pairings as starting points, then branch out.

The beauty of food and wine pairing in 2025 is that we've moved past rigid rules and pretentious language. We understand the science behind why certain pairings work, but we're also free to be creative and trust our own palates.

Whether you're pairing a £12 Beaujolais with pizza or a £50 Burgundy with duck, the principles remain the same: balance, consideration of the six key tastes, and respect for both the wine and the food.

And when you find that perfect pairing - that moment when the wine elevates the food and the food enhances the wine - you'll know exactly what all the fuss is about. You might even get that added soupçon of smugness I mentioned.

So there you have it. You now know as much as I do!

Cheers to that!