Classic Wine & Food Pairings
| Dish | Wine Type | Examples | Why It Works |
|---|---|---|---|
| Steak | Full-Bodied Red | Cabernet, Malbec | Tannins cut fat |
| Salmon | Medium Red or Rosé | Pinot Noir, Provence Rosé | Balances richness |
| Chicken | Light Red or White | Pinot Grigio, Chardonnay | Versatile |
| Spicy Thai | Off-Dry White | Riesling, Gewürztraminer | Cools heat |
| Chocolate | Sweet Red | Port, Banyuls | Matches sweetness |
The Ultimate Wine Pairing Calculator: Perfect Match Every Time
Great food deserves great wine. Our Wine Pairing Calculator removes the guesswork with science-backed matches based on body, acidity, tannin, and flavor intensity. From steak to sushi, get the ideal red, white, rosé, or sparkling.
Wine Pairing Principles
Three rules from sommeliers:
- Match Weight: Light dish → light wine
- Contrast or Complement: Acid with acid, sweet with sweet
- Cut Fat: Tannins or acidity cleanse palate
How to Use the Wine Pairing Calculator
- Select Dish: Auto-suggests wine style
- Enter Guests: Calculates bottles needed
- Get Results: Wine type, examples, serving temp, glass
Example: 4 guests, beef → 1 bottle Cabernet Sauvignon, serve 60–65°F.
Red Wine Pairings
- Cabernet Sauvignon: Steak, lamb, aged cheese
- Pinot Noir: Salmon, duck, mushroom risotto
- Merlot: Pork, pasta with meat sauce
- Syrah/Shiraz: BBQ, smoked meats
White Wine Pairings
- Chardonnay (oaked): Lobster, creamy pasta
- Sauvignon Blanc: Goat cheese, seafood, herbs
- Pinot Grigio: Light fish, salads
- Riesling (off-dry): Spicy Asian, pork
Rosé & Sparkling
- Provence Rosé: Salmon, charcuterie, summer dishes
- Champagne Brut: Oysters, fried food, celebration
- Prosecco: Brunch, light appetizers
Cheese & Wine
| Cheese | Wine | Why |
|---|---|---|
| Brie/Camembert | Champagne | Cuts creaminess |
| Cheddar | Cabernet | Matches intensity |
| Goat | Sauvignon Blanc | Acid match |
| Blue | Port | Sweet vs salty |
Dessert Wines
- Port: Chocolate, blue cheese
- Moscato d’Asti: Fruit tarts, light sweets
- Sauternes: Foie gras, crème brûlée
Serving Temperature
- Full Reds: 60–68°F (16–20°C)
- Light Reds: 55–60°F (13–16°C)
- Whites/Rosé: 45–55°F (7–13°C)
- Sparkling: 40–50°F (4–10°C)
Glassware Guide
- Bordeaux glass: Cabernet, Merlot
- Burgundy glass: Pinot Noir, Chardonnay
- Flute: Sparkling
- Universal: All-purpose
Common Mistakes
- Serving red too warm (room temp ≠ 72°F)
- Pairing big red with delicate fish
- Over-chilling whites (mutes flavor)
- Ignoring sauce (pair with sauce, not protein)
Non-Alcoholic Alternatives
- Beef: Sparkling grape juice, black tea
- Fish: Sparkling water with lemon
- Spicy: Mango lassi, ginger beer
Regional Classics
- Italy: Chianti with pasta, Prosecco with antipasti
- France: Bordeaux with steak, Sancerre with goat cheese
- Spain: Rioja with lamb, Albariño with seafood
Pro Tips
- Decant young reds 30–60 min
- Taste wine first, then food
- Offer 2 wines: red + white
- Buy 1 extra bottle (better safe)
Pair with Other Tools
Planning a party? Use our Meal Portion Calculator. Need cocktails? Try Cocktail Ratio Mixer.
Conclusion
Elevate any meal with the right wine. Use our Wine Pairing Calculator to impress guests and enhance flavors. Explore more in our Cooking Calculators section.