Wine pairing does not need to be complicated. Start by matching the weight and intensity of the wine to the food, then adjust for sauce, spice, acidity, and personal preference.
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Simple Pairing Framework
- Light fish or salads → Sauvignon Blanc, Pinot Grigio, or dry rosé
- Roast chicken → Chardonnay or Pinot Noir
- Steak or lamb → Cabernet Sauvignon, Malbec, or Syrah
- Tomato-based pasta → Sangiovese, Chianti, or medium-bodied red
- Spicy food → Off-dry Riesling or Moscato
Useful Principles
High-acid wines work well with rich or acidic food. Sweetness can calm spice. Tannin works best with protein and fat. Sparkling wine is highly versatile with fried and salty dishes.
When in Doubt
Pinot Noir, dry rosé, and sparkling wine are flexible choices for mixed menus.
Tell us what you are cooking and call (716) 770-1230 for a bottle recommendation.
