WINE PAIRING MADE EASY: 6 RULES YOU’LL ACTUALLY REMEMBER

Wine pairing doesn’t need a textbook, a sommelier badge, or a French accent. At its heart, it’s about balance, enjoyment, and a few simple ideas that work again and again. If you remember nothing else, remember these six — they’ll carry you through most meals with confidence.

1. Match Intensity

Light dishes love light wines. Delicate flavours get overwhelmed by heavy, powerful wines, while bold dishes need structure and weight to keep up. Think grilled fish with a crisp white, or slow-cooked lamb with something deeper and richer.

2. Pair with the Sauce, Not the Protein

This is the rule that changes everything. Chicken can pair with white or red depending on whether it’s creamy, spicy, herby, or grilled. The dominant flavour on the plate — the sauce, marinade, or seasoning — should guide your wine choice.

3. Acid Loves Fat

Rich, fatty foods need freshness to cut through them. Wines with good acidity cleanse the palate and keep things feeling lively. This is why crisp whites, sparkling wines, and vibrant styles are so food-friendly.

4. Sweetness Must Win

When pairing wine with dessert, the wine should always be sweeter than the dish. If it isn’t, the wine can taste thin or sour. A touch of sweetness in the glass brings everything back into balance.

5. Tannins Need Protein

Those drying tannins in red wine soften beautifully when paired with protein. This is why structured reds feel smoother and more generous alongside steak, lamb, or rich mushroom dishes.

6. When in Doubt, Go Regional

One of the easiest cheats in wine pairing: choose food and wine from the same place. These combinations evolved together for a reason and tend to work effortlessly.

A Final Thought

The most important rule? Drink what you enjoy. Wine pairing is meant to enhance a meal, not overshadow it. Confidence, curiosity, and a willingness to explore will take you further than memorising rules ever will.

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