Wine pairings
What wine goes with…?
Quick, reliable answers for the meals you actually make. Pick a dish and get the best bottles to pour — plus the one to avoid.
Steak
Reach for a bold, tannic red — Cabernet Sauvignon, Malbec, or a Northern Rhône Syrah. The tannins cut through the fat and the dark-fruit flavors stand up to a seared, juicy steak.
See pairings →Salmon
Salmon is the fish that loves a light red. Pinot Noir is the classic match, but an unoaked Chardonnay or a dry rosé works beautifully too — especially with grilled or roasted salmon.
See pairings →Pizza
Pizza wants a high-acid red. A Chianti (Sangiovese) or Barbera mirrors the tomato sauce and cuts the cheese — the same reason Italian reds taste so right with Italian food.
See pairings →Chicken
Chicken is a blank canvas, so pair to the preparation. Roast chicken loves Chardonnay or a light Pinot Noir; fried chicken loves sparkling wine; spicy chicken wants an off-dry Riesling.
See pairings →Pasta
Pair the sauce, not the pasta. Tomato-based sauces want a high-acid red like Sangiovese; creamy sauces want a fuller white like Chardonnay; pesto loves a crisp Vermentino.
See pairings →Cheese
The old rule is backwards: white and sweet wines pair with more cheeses than reds do. Crisp whites suit soft and fresh cheeses, while sweet wines are the magic match for salty blues.
See pairings →Spicy food
A little sweetness tames chili heat, so reach for an off-dry Riesling or Gewürztraminer. Serve it well chilled, and keep alcohol and tannin low — both amplify spice.
See pairings →Chocolate
The wine has to be sweeter than the chocolate, or it’ll taste sour. Fortified and sweet reds like Port or Banyuls are the classic, can’t-miss matches — especially with dark chocolate.
See pairings →