How to pair food with wine: 7 helpful tips!

Greetings fellow wine drinkers!


Today I bring to you some helpful tips on pairing wine with food. Some of this may seem obvious but there's no doubt that pairing the two together can be something of an art.


*Tips are courtesy of Ray Isle whose suggestions were featured in my wine class lecture.

#1: Dry rosés pair nicely with hors d’oeuvres such as anchovies and raw veggies

#2: Choose an unoaked white wine (like Sauvignon Blanc or unoaked Chardonnay) with any type of food you can squeeze a lemon or lime on

#3 Low alcohol wines go best with spicy foods such as a German Riesling or Gewürztraminer

#4 Rich red meats complement tannic red wines such as Cabernet Sauvignon and Syrah

#5 When serving lighter meets, pair the wine with the meat sauce instead of the meat itself.

#6 Earthy foods should be enjoyed with earthy (herbaceous) wines

#7 For desserts, make sure the wine is lighter and less sweet than the food but this is debatable and dependent on the type of dessert.