Pairing Wine with Food: A Subtle Art of Harmony

Pairing a wine with a dish is a subtle exercise that requires a fine understanding of flavors, textures, and aromas. Food and wine pairing is also an art form. For wine professionals or passionate enthusiasts, the goal is to enhance the sensory experience of the taster by creating a perfect harmony between food and wine.

So, which dish pairs with which wine? There are a few basic rules to follow to avoid mismatches.
In this article, we’ll decode the rules of this culinary alchemy.

Understanding Flavor Interactions and Balance

First and foremost, it’s essential to consider the interactions between the flavors of the wine and the dish. The primary flavors—acidity, sweetness, bitterness, saltiness, and spiciness—react differently when they come together. For instance, a sweet dish can amplify the acidity of a dry wine, while a salty preparation will soften its tannins.

The golden rule? Identify the dominant flavor of the dish and find either an echo or a counterpoint in the wine. For example, a creamy sauced fish dish pairs beautifully with a crisp white wine, while a braised red meat dish calls for a robust and structured red.

Three Core Principles of Food and Wine Pairing 

1. Resonance Pairings

These pairings are based on similarity between the wine and the dish. They involve matching intensities and similar characteristics: a light dish will be elevated by a delicate wine, while a rich and bold dish requires a structured, powerful wine.

For example, a Gewurztraminer showcases its subtleties with a fruity dessert or exotic cuisine with soft aromas, such as a tart made with shortcrust pastry filled with custard and topped with mango, lychee, or pineapple. You can also match textures and aromas: sweetness with sweetness, fat with fat, salt with salt, dry with dry.
However, this rule should be used with care to avoid overwhelming the palate.

2. Contrast Pairings

Here, opposites attract to create unexpected and daring balance. A blue cheese like Roquefort can be transcended by the velvety sweetness of a Sauternes. Similarly, a fatty dish can be refreshed by a wine with marked acidity.

3. Terroir Pairings

Each region has its own culinary and viticultural heritage. Pairing a dish and wine from the same geographical area is often a winning strategy. Try, for instance, a Munster cheese with an Alsace Riesling or a cassoulet with a robust red from Languedoc.

Flavor-Dominant Pairings

Salty Dishes and Wine

To soften salty flavors, choose wines rich in alcohol or with smooth tannins, like a Merlot or a supple Pinot Noir. Merlot pairs excellently with duck breast and cherry sauce.
As a general rule, avoid tannic wines with very salty dishes, as salt enhances the perception of the wine’s body.

Spicy Dishes and Wine

Spicy aromas amplify the bitterness or acidity of a wine. Opt for an aromatic white or a young red with low tannins. For highly spiced dishes, such as Asian cuisine, it’s often best to avoid wine altogether. Instead, consider a beer or even tea as a pairing.

Bitter Dishes and Wine

Bitterness is a complex flavor to match. Lean towards full-bodied whites or supple reds to create a delicate balance. Pairing a Pinot Noir with a risotto of green asparagus and parmesan is a treat for the taste buds.

Acidic Dishes and Wine

A vibrant acidity in wine will complement the acidity of the dish while bringing a harmonious structure. Choose a crisp Muscadet or Sauvignon Blanc. These wines can pair wonderfully with a citrusy ceviche of white fish.

Sweet Dishes and Wine

Sugar reduces the perception of a wine’s body, sweetness, and fruitiness. It is therefore advisable to pair sweet dishes with sweet or dessert wines. Late-harvest wines or other sweet wines are excellent choices. A Sauternes paired with a lamb tagine with prunes and almonds creates a refined harmony.

Discover where wine aromas come from.

Food and Wine Pairings by Season

Just as our cravings change with the seasons, so do the best food and wine pairings.

Autumn Wines

Warm, comforting dishes call for enveloping wines. A beef bourguignon pairs perfectly with a Burgundy Pinot Noir, while a pumpkin soup matches with a dry, structured white like a Sancerre.

Winter Wines

For rich and hearty dishes like tartiflette, choose a full-bodied but balanced white wine, such as a Crozes-Hermitage. Pot-au-feu, with its complex aromatic profile, pairs magnificently with a Côte-Rôtie or Gigondas.

Spring Wines

Asparagus, a seasonal icon, finds a natural companion in a Loire Sauvignon Blanc. Meanwhile, a veal sauté with spring vegetables pairs beautifully with a fruity, youthful red like a Beaujolais.

Summer Wines

For barbecue-grilled meats, go for a robust red like a Saint-Chinian. Shellfish and seafood shine alongside a chilled Chablis or Champagne.

Intensity Rules for Wine Service Throughout a Meal

During a meal, wines should increase in intensity as the courses progress. Start with fresh, light wines for appetizers, moving to more complex wines for main courses. Save sweet or dessert wines for the finale, where they reveal their full depth.

Mastering Food and Wine Pairing: A Blend of Science and Creativity

Mastering the art of food and wine pairing combines science, creativity, and personal intuition. By following basic principles and approaching the task with curiosity and boldness, both professionals and enthusiasts can craft surprising gustatory experiences.

At WiSP Campus, WSET courses allow you to perfect this skill. Through a rigorous methodology and hands-on workshops, WSET courses—from Level 1 to Diploma—explore the world of food and wine pairings in depth.