Wine and food pairing doesn’t have to be scary or complicated. The truth is, there are no strict rules -- only guidelines to help you discover what tastes good to you.
Start simple. Lighter wines with lighter dishes. Bold reds with rich, meaty meals. Acidic wines cut through fatty foods like a tiny flavor sword. And a sweet Riesling? That can feel like a fire extinguisher for your tongue when spicy food tries to torch your taste buds.
But here’s the thing: you’re allowed to mess up. In fact, sometimes those “mistakes” are how you find your favorite pairings.
If it tastes good to you, you’re doing it right.
The keys are sip, taste, and adjust. Think of it this way: wine pairing isn’t about being perfect. It’s about playing around and seeing what lights you up.
A wedge of goat cheese with five different wines may not be efficient, but it’s the best kind of science experiment. No lab coat required -- just a curious palate and maybe a backup cracker.
And if you find it helpful, check out my Noble Grape refrigerator magnet, which offers pairing suggestions for the 18 wines that are the backbone of the wine industry.
So don’t be afraid. Pair what you have, sip what you love, and toast to your own taste. Because honestly, the most important pairing is wine and good company.
For more laughs, spills, and sips, check out the full video playlist Food & Wine Pairing Tips on YouTube.