Wine and Food Pairing Guide: The Sommelier's Principles

Great wine and food pairing is not magic. It follows clear principles that, once understood, allow you to make confident choices in any situation.

The three approaches

1. Harmony — pair similar flavors and intensities. A delicate white wine with delicate white fish. A powerful red with intensely flavored red meat.

2. Contrast — pair opposites that balance each other. A sweet wine with a salty or bitter food (Sauternes with Roquefort). An acidic wine with fatty food (Champagne with fried chicken).

3. Regional pairing — trust centuries of local food and wine culture. What grows together, goes together. Vino Nobile with Chianina beef. Barolo with truffle pasta. Champagne with oysters.

The key variables

In the wine:

• Tannins: high tannins pair best with protein and fat (tannins bind to proteins)
• Acidity: high acidity cuts through fat and richness
• Sweetness: sweet wines pair with sweet or salty-rich foods
• Body/alcohol: match intensity — a light wine disappears next to a powerful dish

In the food:

• Fat: needs acidity or tannins to balance
• Salt: enhances fruit and softens tannins in wine
• Sweetness: needs a wine sweeter than the dish, or the wine tastes bitter
• Umami: pairs well with full-bodied reds with good fruit

Classic Italian pairings

• Vino Nobile di Montepulciano + bistecca chianina ✓
• Brunello di Montalcino + cinghiale in umido ✓
• Barolo + tajarin al tartufo bianco ✓
• Verdicchio + brodetto di pesce dell'Adriatico ✓
• Moscato d'Asti + panettone o torta della nonna ✓
• Amarone + brasato al vino rosso ✓