The pairing guide

Food and wine pairing: which wine to serve with every dish?

A food and wine pairing means choosing a wine whose structure and aromas harmonise with those of the dish: the intensity of one matches the other, the wine's acidity balances richness, its tannins lean on the proteins, its sweetness softens salt. Well chosen, the wine extends the dish and the dish reveals the wine.

This guide brings together our 16 selections by dish, from beef to desserts, each with the wines to favour and the reason the pairing works.

16 dish familiesMeat, fish, cheese, plant-based food, aperitifs and desserts: each family has its own wine selection.
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The pairing table

Which wine with which dish?

The table below sums up, dish by dish, the wine styles that pair best and the reason for each pairing. The dish name leads to our selection.

Food and wine pairing table: the wines to favour for each dish family and an explanation of the pairing.
DishWines to favourWhy it works
Beefrib of beef, entrecôte, beef bourguignonStructured reds: Malbec, Cabernet Sauvignon, Syrah, Nebbiolo The tannins lean on the proteins and fat of the meat, which soften them.
Lambleg, rack, slow-cooked shoulderSpicy reds: Syrah, Grenache, Tempranillo, Pinotage Notes of garrigue and spice echo the garlic and herbs used in the cooking.
White meatroast poultry, veal, porkLight reds (Pinot Noir, Gamay) or full-bodied whites (barrel-aged Chardonnay, Chenin) Delicate meat calls for fine tannins, or a white with some richness.
Gamevenison, wild boar, pheasantCharacterful, mature reds: Nebbiolo, Syrah, Amarone, older vintages The undergrowth and leather notes of a mature wine meet the powerful flavour of the meat.
White fishcod, sole, sea bassDry, lively whites: Sauvignon Blanc, Albariño, dry Chenin, Vermentino The acidity acts like a squeeze of lemon and respects delicate flesh.
Oily fishsalmon, tuna, mackerelRounded whites (Chardonnay, Viognier) or light reds (Pinot Noir) Oily fish needs a wine with breadth; a light, low-tannin red keeps the pairing clean.
Shellfishlobster, langoustines, oystersMineral whites and bubbles: Chablis, Muscadet, dry Riesling, Champagne Freshness and salinity extend the briny taste of seafood.
Sushisushi, sashimi, makiLively whites, sparkling wines, sake A lively wine with little oak goes with vinegared rice and raw fish; sake remains the original pairing.
Hard cheesesComté, Beaufort, aged GoudaCharacterful whites (Chardonnay, Chenin, Savagnin) or supple reds The nutty aromas of a mature cheese meet those of whites aged for a long time.
Soft cheesesCamembert, Brie, ReblochonFruity whites, light reds, sparkling wines The wine's freshness balances the creamy texture.
Blue cheesesRoquefort, blue cheese, GorgonzolaSweet and dessert wines: Sauternes, Tokaji, Port The sweetness answers the salt and power of the blue: the sweet-and-salty pairing par excellence.
Grilled vegetablespeppers, aubergines, courgettesCharacterful rosés, fruity reds, Mediterranean whites The smokiness of the grill calls for ripe fruit and a touch of spice.
Vegetarian dishesrisotto, gratin, pulsesRounded whites or light reds, depending on the sauce Choose the wine according to the main ingredient and the sauce: cream, tomato or mushrooms.
Spicy dishescurry, tagine, Thai foodAromatic whites (Riesling, Gewurztraminer) and fruity, low-tannin reds Fruit and a touch of sweetness tame the heat.
Aperitiftapas, charcuterie, sharing boardsSparkling wines, lively whites, rosés Fresh, light wines open the meal gently.
Dessertsfruit tart, chocolate, cream dessertsSweet and medium-sweet wines, Port, demi-sec sparkling wines The wine should be at least as sweet as the dessert to keep all its fruit.

These are guidelines, to adjust according to the cooking and the sauce: white meat in a cream sauce and white meat in a tomato sauce call for two different wines.

The principles

The five rules of a successful food and wine pairing

No need to know the appellations by heart: five guidelines are enough to find the right pairing for most meals.

  1. Match the intensities

    A delicate dish calls for a light wine, a rich dish for a structured one. This is the rule that matters most: the two should stay on an equal footing.

  2. Play with acidity

    A lively wine balances fat, cream and butter. With a tangy dish, the wine must be at least as fresh as the food.

  3. Look at the sauce

    The sauce often dictates the pairing more than the main ingredient: chicken with vin jaune, with curry or with tomato calls for three different wines.

  4. Pair the terroirs

    A regional dish often finds its best partner in the neighbouring vineyards: fondue and Savoie, osso buco and Piedmont.

  5. Choose harmony or contrast

    You can extend an aroma (mushrooms and a mature Pinot Noir) or create a contrast (Roquefort and a sweet wine). Both work.

Our guides

Food and wine pairings, dish by dish

For a specific dish, our guides detail the pairings in white, red and sparkling, with the cuvées from our cellar that suit it.

Our approach

A good pairing is tasted, not recited

The rules of food and wine pairing point you in a direction, and your palate has the final say. A light Pinot Noir with grilled salmon, a full-bodied white with an aged goat's cheese: some of the finest matches are off the beaten track.

That is the spirit of our selections. Every wine in the catalogue is linked to the dishes that suit it, and these links make up the pages by dish. You will find classics and discoveries from all the wine regions of the world: a Pinotage from South Africa for lamb, a Riesling from the Mosel for spicy food, a Tokaji from Hungary for Roquefort.

Three pairings to try

Lamb and Pinotage. The dark fruit and smoky touch of the South African grape variety answer roast leg of lamb.

Curry and Riesling. A medium-dry Riesling tames the heat and highlights the spices.

Roquefort and Tokaji. The sweetness and acidity of the Hungarian wine answer the salt of the blue.

The Baroudeur du Vin team

Frequently asked questions

Your questions about food and wine pairing

What is a food and wine pairing?

It is the art of matching a wine with a dish so that each brings out the best in the other. You play on intensity, acidity, tannins, sweetness and aromas, either in harmony (flavours that extend each other) or in contrast (flavours that balance each other).

What are the basic rules of food and wine pairing?

Five guidelines are enough: match the intensity of the wine to that of the dish, rely on acidity to balance richness, look at the sauce as much as the main ingredient, pair wines and dishes from the same region, and choose between harmony and contrast. The details are in the selections by dish above.

Which wine to serve with red meat?

A structured red: Malbec, Cabernet Sauvignon, Syrah or Nebbiolo for beef, Syrah or Grenache for lamb, a more mature wine for game. The tannins lean on the proteins in the meat. See our beef, lamb and game selections.

Which wine to serve with fish?

A dry, lively white for white fish (Sauvignon, Albariño, Chenin), a rounder white for oily fish (Chardonnay, Viognier), a mineral white or a Champagne for shellfish. A light red such as Pinot Noir also suits salmon or tuna.

Can you serve red wine with fish?

Yes, as long as you choose a light, low-tannin red, such as a Pinot Noir or a Gamay, served cool. It goes particularly well with oily fish, grilled tuna or salmon, and fish in red wine sauce.

Which wine to serve with cheese?

It depends on the family: a characterful white or a supple red for hard cheeses such as Comté, a fruity white or a light red for soft cheeses such as Brie, a sweet wine for blue cheeses such as Roquefort. Our wine and cheese guide covers each family in detail.

Which wine to serve with dessert?

A wine at least as sweet as the dessert: a medium-sweet or sweet wine for a fruit tart, a Port or a vin doux naturel for chocolate, a demi-sec sparkling wine for light desserts. See the dessert selection.

Which wine to serve with spicy food?

An aromatic white with a touch of sweetness, such as a medium-dry Riesling or a Gewurztraminer, or a fruity, low-tannin red. Fruit and sweetness tame the heat, whereas alcohol and tannins accentuate it.

How are your selections by dish put together?

Every wine in the catalogue is linked to the dishes that suit it. The pages by dish automatically group the wines that carry this recommendation, whatever their country of origin. For a complete menu, write to us: we will suggest a wine for each course.

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