Great pairings aren't about rules for their own sake — they're about making both the food and the wine taste better. The good news: you only need a handful of principles to get it right almost every time.
Light dishes like salads, white fish and fresh cheeses shine with lighter wines such as Sauvignon Blanc, Pinot Grigio or a dry rosé. Rich, hearty dishes like braised beef, lamb or creamy pasta need a wine with enough body to stand up to them — think Cabernet Sauvignon, Syrah or an oaked Chardonnay.
Serve whites and rosés chilled (7–10 °C / 45–50 °F) and reds slightly below room temperature (15–18 °C / 60–65 °F). Pour a small taste with the first bite and adjust — a squeeze of lemon or pinch of salt on the plate can bring a pairing into balance.
Ready to put it into practice? Start with the most food-friendly red there is: shop Pinot Noir, or explore our full red wine collection.
