Pizza
Match the sauce's acidity first; let the topping fine-tune body.
See the pairing →Pasta
Pair the sauce, not the pasta shape: acidity for tomato, body for cream.
See the pairing →Steak
Fat and protein tame tannin - the richer the cut, the bolder the red.
See the pairing →Lamb
Gamey, herbal richness wants earthy, structured old-world reds.
See the pairing →Salmon
Acidity cuts salmon's oil; keep tannin low - it's the metallic-taste culprit.
See the pairing →Chicken
Chicken is neutral - pair the sauce and the cooking method instead.
See the pairing →Turkey
A crowded plate wants a versatile, fruity, low-tannin diplomat - not a tannic bully.
See the pairing →Cheese
Match intensity; acidity or sweetness cuts the fat. White beats red more often than you'd think.
See the pairing →Sushi
High acid, zero tannin, no oak. Bubbles or off-dry whites for soy and spice.
See the pairing →Spicy food
Sweetness + low alcohol cool the burn; tannin + high alcohol make it worse.
See the pairing →Chocolate
The wine must be at least as sweet as the chocolate - and match its intensity.
See the pairing →Seafood
Crisp, dry, oak-free, tannin-free - richness of the dish sets how full the white can go.
See the pairing →Not sure where to start?
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