Food pairing
How to Pair Red Wine with Food: A Practical Guide
Learn the basic rules for pairing red wine with food: tannin, acidity and body, with practical examples for meat, pasta and cheese.
By LeandroPublished on
Pairing red wine with food comes down to three things: tannin, acidity and body.
Quick rules
| Dish | Wine style | Why |
|---|---|---|
| Grilled red meat | Full-bodied, tannic (Cabernet Sauvignon) | Fat softens tannin |
| Tomato-based pasta | High acidity (Sangiovese) | Acidity matches the tomato |
| Aged hard cheese | Structured red (Nebbiolo) | Intensity meets intensity |
Our pick
Chianti Classico DOCG 2021
Region: Tuscany, Italy
Tasting notes
- Red cherry
- Violet
- Fresh acidity
- Fine tannins
| Pros | Cons |
|---|---|
| Pros: Great with tomato-based dishes | Cons: Too light for heavy grilled meat |
| Pros: Excellent value | Cons: Short finish |
| Pros: Ready to drink now |
Key takeaways
- Match the weight of the wine to the weight of the dish.
- Acidic food needs a wine with at least as much acidity.
- Avoid very tannic reds with fish: the combination can taste metallic.
FAQ
Can I pair red wine with fish?
Yes, as long as the red is light and low in tannin, like Pinot Noir. Very tannic reds can taste metallic with fish.
Which red wine goes best with pizza?
A red with high acidity, such as Sangiovese or Barbera, matches the acidity of the tomato sauce.