The Fundamentals of Wine Pairing
"What should I pair with this wine?"
As a sommelier, this is the question I'm asked most often.
In this article, we'll share the fundamental rules of wine and food pairing (mariage).
Once you know the rules, choosing wine becomes much easier.
What Is Mariage?
A Combination Where "1 + 1 = 3"
Mariage is a French word meaning "marriage."
In the wine world, it refers to when wine and food come together to create new deliciousness that neither could achieve alone.
| Combination | Result |
|---|---|
| Good mariage | Both wine and food taste even better |
| Bad mariage | The best qualities of one or both are lost |
The 5 Fundamental Rules
Rule 1: Match the Color
The simplest and most reliable rule.
| Dish | Recommended Wine | Reason |
|---|---|---|
| Red meat (steak, roast beef) | Red wine | Meat fat and tannins harmonize |
| White fish (sashimi, grilled) | White wine | Doesn't overpower delicate flavors |
| Shellfish (shrimp, crab) | White wine, Champagne | Umami and acidity create synergy |
| Chicken (grilled, roasted) | Red or white OK | Choose based on cooking method |
There are exceptions Light red works well with tuna steak; full-bodied white pairs nicely with duck.
Rule 2: Match the Weight
Align the "weight" of the dish with the "body" of the wine.
| Dish Weight | Examples | Recommended Wine |
|---|---|---|
| Light | Salad, white fish carpaccio | Sauvignon Blanc, Chablis |
| Medium | Roasted chicken, pasta | Chardonnay, Pinot Noir |
| Heavy | Steak, braised dishes | Cabernet Sauvignon, Syrah |
How to Identify Body
| Wine Body | Characteristics |
|---|---|
| Light-bodied | Pale color, lower alcohol, smooth mouthfeel |
| Medium-bodied | Well-balanced, pairs with many dishes |
| Full-bodied | Deep color, higher alcohol, robust mouthfeel |
Rule 3: Match the Region
Ingredients and wines from the same land naturally harmonize.
| Cuisine | Recommended Wine |
|---|---|
| Italian (pasta, pizza) | Italian wine (Chianti, Barbaresco) |
| French (bistro fare) | French wine (Burgundy, Bordeaux) |
| Spanish (tapas, paella) | Spanish wine (Rioja, Cava) |
| Japanese (sushi, tempura) | Sake... or surprisingly, Pinot Noir works well |
Why does regional matching work? Because local food cultures and wines have evolved together over long histories.
Rule 4: Match Flavor Elements
Similar flavor elements naturally harmonize.
| Dish Characteristic | Compatible Wine | Example |
|---|---|---|
| Acidic | Wine with acidity | Tomato dishes × Sangiovese |
| Salty | Wine with minerality | Raw oysters × Chablis |
| Fatty | Wine with strong tannins | Marbled beef × Cabernet |
| Spicy | Fruity wine | Curry × Gewürztraminer |
Rule 5: Match by Contrast
Sometimes contrasting elements combine to create new harmony.
| Classic Contrast Pairing | Why It Works |
|---|---|
| Blue cheese × Sweet wine (Sauternes) | Saltiness and sweetness enhance each other |
| Foie gras × Noble rot wine | Richness and sweetness harmonize |
| Spicy dishes × Sweet Riesling | Sweetness tempers the heat |
| Chocolate × Red wine (Banyuls) | Bitter and sweet fusion |
"Universal Wines" for When You're Unsure
Wines That Pair Well with Almost Anything
When in doubt about pairing, these wines rarely disappoint:
| Universal Wine | Characteristics | Pairs With |
|---|---|---|
| Champagne | High acidity and bubbles refresh the palate | Anything from appetizers to mains |
| Rosé wine | Versatility between red and white | Both meat and fish |
| Pinot Noir | Light and delicate | Japanese food, chicken, salmon |
| Unoaked Chardonnay | Clean, doesn't overpower food | All seafood, vegetable dishes |
Sommelier's Secret Champagne is the "go-to savior." It mysteriously harmonizes with any dish.
Avoiding Bad Combinations
Pairings to Avoid
| Bad Pairing | Reason |
|---|---|
| Raw oysters × Tannic red wine | Creates metallic taste |
| Sweet desserts × Dry wine | Wine tastes sour |
| Delicate sashimi × Full-bodied red | Overpowers the fish's delicacy |
| Very spicy food × High-alcohol wine | Amplifies the heat |
Summary: The 5 Fundamental Rules
| Rule | Key Point |
|---|---|
| 1. Match the color | Red dishes with red, white dishes with white |
| 2. Match the weight | Light dishes with light wines |
| 3. Match the region | Same-region pairings work well |
| 4. Match flavor elements | Align acidity, saltiness, fat, etc. |
| 5. Match by contrast | Salt × sweet, spicy × sweet create new harmony |
Finally: The Most Important Thing
These rules are just "guidelines."
There is no absolute right answer in wine and food pairing.
- If you think it's delicious, that's the right answer
- Know the rules, then sometimes break them
- Enjoy the adventure of trying new combinations
That's the secret to enjoying wine freely.
At our restaurant, we suggest the best pairings based on your preferences and dishes.
Even if you don't know what to pair, please feel free to ask our sommelier. Let's discover your perfect combination together.