Red Wine

• Red wines pair best with meat
• Light red wines pair best with light meat
• Bold red wines pair best with bold meat
• Bolder food: Bolder wine

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White Wine

• White wines pair best with fish and seafood
• White wines pair best with light food
• Acidic white wines pair best with acidic food
• Malolactic white wines pair best with creamy food

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Smart Rules

• The wine should have the same intensity as the food
• The wine should be more acidic than the food
• The wine should be sweeter than the food
• The wine should be paired with the sauce (not the meat)

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Food and Wine Chemistry

If Food Tastes	Solution
Sweet: the wine results dry, bitter and acidic, and less sweet and fruity	Choose a sweeter wine: Moscato d'Asti. Dessert wine.
Umami: the wine results dry and acidic, and less sweet and fruity	Choose a fruity red or a mineral white: Pinot Noir. Riesling.
Salty: the wine results fruity and bodied, less dry and acidic.	Choose an acidic white wine: Champagne. Chardonnay. Sauvignon Blanc.
Acidic: the wine results sweet and fruity, less dry and acidic	Choose a wine with more acidity: Chardonnay. Pinot Noir.
Fatty/Oily: the wine results less acidic	Choose a more acidic wine: Champagne. Pinot Noir.
Spicy (Chili): the wine results hot and alcoholic	Choose an off-dry wine: Pinot Gris. Riesling.
Strong Flavored: the wine can be overwhelmed	Choose a bolder wine: Barolo. Red Bordeaux.

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Fantastic Pairs

Wine	Food
Champagne	Almost Everything
Prosecco	Prosciutto and Melon
Cabernet Sauvignon	Juicy Red Meat
Syrah	Spicy Dishes
Pinot Noir	Mushrooms
Malbec	BBQ. Grilled Meat, Potatoes and Vegetables.
Sangiovese	Tomato based Pizza
Chianti	Tomato based Spaghetti
Oaked Chardonnay	Creamy Fish Dishes
Pinot Grigio	Grilled White Fish
Zinfandel	Chips and Salty Snacks
Tempranillo	Fatty Lamb
Moscato d'Asti	Mexican Food