Wine Pairing 101

The Golden Rule: Balance

The goal of wine pairing is to ensure neither the food nor the wine overpowers the other. You want them to dance together, highlighting each other's best notes.

Acid with Acid

If you're eating something acidic (like a salad with vinaigrette), you need a high-acid wine (like Sauvignon Blanc) or the wine will taste flat.

Sweet with Heat

Spicy dishes (like Thai or Indian curry) pair beautifully with off-dry wines like Riesling. The touch of sugar helps cool the palate.

Tannins with Protein

The tannins in bold red wines (like Cabernet Sauvignon) bind to the proteins in red meat, softening the wine and making the meat taste juicier.