Wine & Food Pairing Guide

There can be no relationship more complementary than that of wine and cuisine. Indeed, the mutual amplification of flavours and textures one experiences in a perfect pairing of the two is enough to trigger a life-long pursuit. If not an all-out obsession.

It’s ever more intriguing when discovering and exploring those wine-producing regions where viniculture has naturally evolved in tandem with its local produce and culinary traditions.

At Mr.Wheeler Wine, we're quite content in our obsession with wine and food pairing, and are therefore always keen to advise our customers on what’s worthy of their discovery and exploration – discovery and exploration we support with this handy wine-and-food-pairing guide.

Shellfish & Seafood

Fish

Curry/Spice & Sushi

Grilled/Roasted Red Meats

Charcuterie & Cured Meats

Chicken & Turkey

Pasta/Sauces

Fowl & Game

Cheeses

Desserts

Shellfish & Seafood

The beauty here is in the simplicity of serving. For rarely will you be dealing with sauces. Instead, just the sheer delicacy and purity of maritime flavours that call for fresh, crisp, light-bodied whites with the zip of bright, vibrant acidity.

Mr.Wheeler spoils you for choice: Loire sauvignon blanc – Sancerre, Pouilly-Fumé, Sauvignon de Touraine, Bordeaux blanc (see our full sauvignon blanc range also), as well as the region’s indispensable Muscadet-Sur-Lie and chenin blanc. Then, Champagne, English sparkling, Spanish albariño, Bordeaux blanc – utterly gorgeous with oysters, all.

And with richer shellfish/crustacea like scallops, crab, langoustine, lobster, calamari. But here, you can also put on a bit of body weight to meet that richness – especially if you do add a cream/garlic sauce or spice: Chablis, Mâcon, Provençal rosé, picpoul de pinet, riesling from Alsace, Austrian grüner veltliner, Grillo (Sicily), Gavi di Gavi…

Classic varietal expressions all, and ones to give New Worlders every reason for exploring our South African, Argentinian (Mendoza), and Kiwi equivalents.

Try any of the above combinations and here is harmony.

Fish

Not far off the seafood criterion is wine-pairing with more delicate, flakier fish like hake, bream, sea bass, sardines, and cod. Baked, steamed or grilled, such relative lightness of flesh needs to be met with whites of similar weight and delicacy. Chablis, Loire sauvignon blanc, picpoul de pinet, and albariño are superb, as are Italian whites Grillo, Fiano, Soave, Gavi.

However, when it’s fish & chips, high acidity is paramount for cutting through that deep-fried oiliness and cleaning up the palate. This calls for the full ‘Shellfish & Seafood’ repertoire as featured above – where champagne or English sparkling is a particular treat.

For naturally oily, meatier fish such as salmon, mackerel and tuna, it’s best to up the wine weight while keeping a good level of acidity to face this inherent oiliness (especially in smoked salmon). First up, cool-climate chardonnay, where that adjective guarantees a vibrant level of acidity. So, Chablis, and for even more body and depth, Premier Cru Chablis. The more powerful style and acidity in Alsatian riesling is also a good call.

Better still, here’s where red-drinkers can lightly chill a bottle of beaujolais, Loire cabernet franc, or Provençal rosé for delicious success: although red-grape-based, the relative lightness of body, fruitiness and good acidity proves an unexpectedly harmonious match.

*A word of caution, however: the combination of strong tannins with oily fish causes an unpleasant, slightly metallic sensation on the palate, so big reds are to be avoided at all costs.

Curry/Spice & Sushi

Which wines can take the heat?

Curry

Not always an easy partnership: the intensity of some spices can overwhelm – especially chilli heat. Here, spiciness is best contrasted/offset with off-dryness, or exotic, unctuous fruitiness. Both play the same role of cushioning your palate and absorbing what fiery assaults a madras or vindaloo may pose.

Go for gewurztraminer from Alsace. Although for some a ‘Marmite’ wine (warranting either love or hate), its exotic rosy, spicy, Turkish delight, tangerine and lychee aromas and flavours – as well as its oily texture – has everything it takes to meet the heat.

Then there’s a demi-sec Vouvray (chenin blanc), Alsatian riesling, or a floral, peachy, honey-fruited viognier/viognier-marsanne-roussanne blend from the Languedoc and southern Rhône. Other Alsatian options besides gewurztraminer are also ideal – pinot blanc, pinot gris and riesling; and the spice-friendly versatility of Austrian grüner veltliner makes it go-to stuff, too.

Reds? Not so much. Intense spice can render reds astringent and bitter, the only solution being low-tannin, super fruity options such as beaujolais, young pinot noir or a fruity grenache. Even still, you can always do better than pairing red wine with curry.

If you'd like to explore a far more detailed breakdown of wine pairing with curry/Asian spice, check out this dedicated blog.

Sushi

Although raw fish in its element is easily pleased with light, crisp and fresh whites (Muscadet, albariño, Bordeaux blanc, Chablis, etc.), the trio of strong flavourings typical to sushi proper – pickled ginger, wasabi and soy – throws a spanner in. Here, many agree that Austrian grüner veltliner, through its sheer versatility, is the best for the job. Otherwise, a decent rosé does it well, as does the fruity, weightiness of pinot gris - where albariño is also welcome. But, keeping with the oily-fish advice above, no big reds here, please!

Grilled/Roasted Red Meats

Reds, reds, reds… then some whites.

Beef

A no-brainer if ever there were one. Whether grilled steaks, roast of, burgers, braised or stewed, generous, full-bodied red wine is for beef and vice versa. So, without further ado: good red Bordeaux (Left Bank, Right Bank – any bank), malbec or cabernet from Mendoza, cabernet sauvignon full stop, Rhône reds, Languedoc reds, Rioja, syrah/shiraz.

Lamb

No red meat highlights a red wine’s food-pairing credentials quite like lamb. Sitting flavour-wise somewhere between beef and game, lamb also brings fattier content to the table – and as any cook knows, fat equals flavour. Pair it with a red that has enough acidity and tannin to cut through that richness, and suddenly, heaven is on that table. Tannin and fat fancy each other, and on your palate, the affection is deepened. Acidity, meanwhile, keeps everything fresh and balanced. Have some more no-brainers: Rhône reds, Italian reds, syrah/shiraz, Rioja, red Bordeaux, Languedoc reds, cabernet sauvignon, pinot noir, grenache…

If you’d like to know more about wine pairing with roast lamb specifically, check out this dedicated blog.

Pork

As with lamb, pork’s tendency to fattiness means it also loves Italian reds because Italian reds are intrinsically high in acidity, often with robust tannic structure. When roasted or grilled with garlic and rosemary, for example, it’s hard to beat a Tuscan sangiovese (Toscana, Chianti, Brunello di Montalcino etc) alongside.

Or, indeed a Barolo or Barbaresco, whose nebbiolo varietal is especially known for its naturally high levels of acidity and tannin. If you want to go French, go to the south. Here the herbaceous, ‘garrigue’ element of grenache-based reds from Languedoc make them a wonderful complement.

But it’s not all red. Pork happens to feature heavily in Alsatian cuisine (in local sausage recipes especially), paired with which aromatic, acidic whites from Alsace – riesling, pinot blanc/gris, gewurztraminer – approach the divine. Alternatively, an ample-bodied chardonnay from Mâcon or Mendoza will stand up fine.

Charcuterie & Cured Meats

A particularly wonderful – wonderfully simple – category for pairing. And because oiliness /fattiness is once again in the fore, you’ll know by now what is required. Correct – good acidity. And because cured pork such as Parma, Serrano and Bayon ham has inherent sweetness, you want exuberant fruitiness to meet this while also providing delicious contrast with what is inherently salty, too. First stop – beaujolais.

Here, youthful, red and black cherry-fruitiness, zippy, mouth-watering acidity, a certain earthiness and minerality all conspire to make the gamay grape an ideal partner. This also goes absolutely when paired with saucisson sec and all manner of dried sausage. Lighter, Burgundian pinot noir and Loire cabernet franc are perfect alternatives, and don’t be afraid to gently chill any of the above before pouring.

Then, if it’s Italy you’re after, go for Valpolicella, dolcetto and nebbiolo, and for whites, pull corks from Alsatian rieslings and Austrian grüner veltliners. All good.

Chicken & Turkey

Chicken

Wonderfully versatile with wine. And although the reigning, white-meat-white-wine rule-of-thumb has most people confined to doing just that, in fact, chicken can be just as delectable with the right red wine. Especially roast/rotisserie chicken. Not just supreme with a ripe chardonnay – be it South African, Argentine or an opulent Mâcon-Villages – but positively singing when fruity, merlot-led, Right Bank red Bordeaux is put alongside. Or 100% merlot, full stop.

And when that chicken recipe gets herbaceous – especially via tarragon – viognier and viognier-led blends from the South of France are beautifully put. Pinot gris and Alsace riesling, too.

Should you involve gravy, however, its weight, flavour and richness favour reds. And not just red Bordeaux. Beaujolais, Valpolicella, pinot noir and a fruity Chianti hit the spot well.

Turkey

Owing to its darker, weightier, fattier flesh flavour and texture, turkey especially needs a wine with body and weight. Especially when the gravy comes out as it so routinely does. For whites, viognier/viognier-based blends fit this bill, as will a gewurztraminer or pinot gris from Alsace.

But it’s a bill best fit by fruity reds. Simple. Put any of the above with roast turkey and the job’s a good ‘un.

Pasta/Sauces

Sauce dictates wine. That is, when choosing wine for a pasta recipe, be guided by what sauce is involved. The simplest pasta dish may equate to a mere olive oil-and-garlic coating, perhaps with grilled vegetables thrown in. Here, keep it light and fresh, where it’s probably best that you also keep it Italian – where Gavi, Soave, and Grillo are great.

Rich tomato and/or bolognese sauces need red. But a red with acidity high enough to meet the natural levels in tomatoes. Sangiovese and nebbiolo are ideal, and where there’s minced beef, pork or sausage, barbera and negroamaro meet this extra richness quite deliciously.

For cream sauces – whether with pasta or otherwise – acidity is paramount. Your wine must have bags of it for cutting through cream’s texture, regardless of what flavours your sauce comprises. This is where you can wander away from Italy for ripe but racy chardonnay and, when mustard and/or wild herbs are added for intensity, Rhône whites are always up for the job.

Fowl & Game

More often than not, these are wine considerations throughout the autumnal and winter months, when deeper, richer flavours and the heartier recipes that generate them call for certain reds and whites accordingly.

Feathers

Working from lighter to darker meats, this will likely mean quail, pheasant, partridge, and guinea fowl, for which your first-up choice should be red Burgundy and/or Beaujolais. Here, youthful, exuberant, cherry-fruited, subtly earthy reds and their bright acidities work beautifully with the slight gamey flavours and fat, especially when garlic, bacon rashers and dried herbs get in on the action.

For the darker, richer, more powerful flavours in duck, wood pigeon and goose, start with a riper, heavier pinot noir (Gevrey-Chambertin, California) then get heavier – Right Bank Bordeaux or even a more richly styled Cabernet Franc from Mendoza – but always with good acidity to cut through oiliness and fat. Here, Barbera and Amarone are also great, as are sangiovese-led Tuscan reds.

Fur

Venison will be your most immediate option here. And, knowing how seriously rich and pungent this meat is, one should think in terms of lamb. But venison is not nearly so versatile. Therefore, start with Rhône reds – Northern syrahs, ripe Côtes-du-Rhône, Châteauneuf-du-Pape – then pile it on from there: full-bodied, red Bordeaux (Pauillac, Margaux, Saint-Emilion and Pomerol especially), Mendoza malbec and cabernet sauvignon, Stellenbosch cabernet and shiraz, or a big, ripe Rioja.

Thinks similarly for wild boar, whereas rabbit’s more delicate flesh calls for what you’d pair with richer fowl. And when it's stewed, do what you’d do with a rich sauce, i.e. ensure good acidity. When you need go no further than Tuscan or Northern Italian reds.

Cheeses

Because the world of cheese is likely as vast as the world of wine, any attempt to thoroughly merge the two would far exceed the space allotted here. Instead, let’s separate that first world into four basic categories and join up which styles in the second correspond best.

Soft, Creamy

Although a good rule-of-thumb for most, if not all, cheeses is to make white wine your default position, for classic soft, runny sorts – Camembert, Brie, Epoisses, Chaource et al. – you can make this pinot noir and beaujolais. Loire cabernet franc and Italian nebbiolo, too. Arguably more so when these light reds are lightly chilled. Their bright, youthful, spicy cherry fruit resonates beautifully with the creamy sweetness and earthiness in such cheeses.

By the way of whites, more oily-bodied options from Alsace and Rhône similarly pair well, where a Mâcon, Premier Cru Chablis or Côte Chalonnaise are just as happy.

Goats

Fewer cheese and wine pairings can be so hand-in-glove, so utterly classic, as goats cheese and sauvignon blanc. Loire sauvignon, more specifically. A good Sancerre, Pouilly-Fumé or Touraine sauvignon with Chavignol is to die for. That’s not to say that a quality Kiwi version or Bordeaux blanc won’t do a superb job, but is to say that a fresh, crisp, racy Loire or South African chenin blanc will do so, too.

If red is demanded, keep it cool, fruity and fresh, where once again beaujolais and Loire cabernet franc fit the bill.

Blue

Here’s where the ‘contrast’ principle of food and wine pairing realises its full potential: that saltiness loves sweet. Which is why off-dry and desert wines work so well with Stilton, for example. You may not suspect it at first, but taste them once and all will be clear. This means off-dry Vouvray, Sauternes/Barsac, Rutherglen muscat (Australia), and, of course, Port.

What you’ll also notice in all wines is that they all have a good level of acidity to cut through the creaminess and cleanse the palate. Then repeat.

Hard

Since you’ll encounter far stronger, tangier flavours in say, a mature cheddar, you can pull out the stops, here. Right-Bank bordeaux is a great place to start, as is Port, where powerful, red and dark fruit flavours do well to harmonise with the power of hard, aged cheeses.

Which includes Parmasan, of course. Which, when not grated over pasta, is utterly exquisite on its own, with a red Italian drop alongside – where barbera, dolcetto and Tuscan sangiovese heighten the exquisiteness.

For creamier hard cheeses such as Gouda or Emmental, lighten the red-wine weight with a beaujolais, Loire cabernet franc or pinot noir. Hard or soft, that sweet creaminess always loves exuberant, youthful cherry fruit.

If you’d like to learn more detail about the ‘physics’ involved in this rather obsessive topic, check out our blog solely dedicated to wine and cheese pairing.

Desserts

Fruit

In their rawest form, fruit desserts are more about natural sweetness and acidity than anything else. Ripe, summer strawberries, raspberries, peaches and plums in a fruit salad (with or without fresh cream) therefore require a corresponding simplicity. And since your palate perceives youthful fruitiness in a wine as sweetness, here’s where you’ll want to maximise that fruitiness. All the better when it’s ‘demi-sec’. Prosecco, champagne/demi-sec champagne, English sparkling, fruity Provençal rosé, an off-dry Vouvray, Alsatian gewurztraminer or German riesling all go along effortlessly.

Baked/Caramelised Fruit Tarts

The sweet, caramelised fruit flavours that are intrinsic to baked tarts are some of the easiest, most joyful wine pairings to make – especially when they include nuts. They’re where the layered, honeyed, apricot, tangerine, marmalade flavours that naturally occur in sweet white wines – Sauternes being the best known – particularly resonate. This includes sweet riesling, chenin blanc, and sémillon wines made in a similar way, i.e. with botrytised berries in which this noble rot has caused the grapes’ flavours and sugars to concentrate and intensify.

Dried Fruit & Nut Desserts

Christmas pudding, mince pies – anything with sultanas, figs, dates, almonds, walnuts, hazelnuts – love sweet wines as above, but especially when those wines have an added nutty nuance to them. It’s a delicious correspondence. Here, sweet sherry, Madeira or Marsala are wonderful – where Rutherglen muscat from Australia is just magnificent.

Chocolate

Tough one. Such that it should almost be avoided. That’s because chocolate coats the palate, thus hermetically sealing your taste buds from detecting anything in the wine that is also there – save its acidity. Which can leave a bitter taste, also. So, don’t waste a decent sweet wine here. Go for big, fruity Ports, sweet sherries and king-sized reds such as a Californian zinfandel or Australian cabernet sauvignon or shiraz.

Wine & Food Pairing at Mr.Wheeler

As you can see from the great many links provided throughout our guide, Mr.Wheeler offers fantastic options for all your pairing requirements – and just as many for you to experiment with.

Whether you fancy those time-tested, all-time classic matches that guarantee swooning taste buds, or instead are looking to try something new via the pairing tips you’ve just picked up, here, your best options await. Where you’ll also earn reward points for putting towards your next Mr.Wheeler purchase.

Better still, sign up for our newsletter for special deals on best-sellers and new additions, and of course, more food pairing suggestions.

-- David Adamick, Mr.Wheeler Wine