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Home › Chart guides › Wine and Food Pairing Chart
What each common wine tastes like, how cool to serve it and which foods suit it, from Champagne and Sauvignon Blanc to Pinot Noir, Cabernet Sauvignon and Port, followed by the rules of thumb for matching wine to food.
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What each wine tastes like, how cool to serve it, and what to eat with it.
| Grape or style | Taste | Serve at | Pair with |
|---|---|---|---|
| Champagne / sparkling | Crisp, fine bubbles, citrus, toast | 43-48 F (6-9 C) | Oysters, fried food, salty snacks, sushi |
| Dry rosé | Red berries, melon, crisp and dry | 46-54 F (8-12 C) | Salads, grilled fish, charcuterie, picnics |
| Grape or style | Taste | Serve at | Pair with |
|---|---|---|---|
| Sauvignon Blanc | Zesty, citrus, green apple, grassy | 45-50 F (7-10 C) | Goat cheese, green vegetables, shellfish, herbs |
| Pinot Grigio / Gris | Light, pear, lemon, clean finish | 45-50 F (7-10 C) | Light seafood, salads, light pasta dishes |
| Riesling | Aromatic, high acid, dry to sweet, peach, lime | 45-50 F (7-10 C) | Spicy Thai and Indian dishes, pork, ham |
| Chardonnay (oaked) | Full body, butter, vanilla, ripe apple | 50-55 F (10-13 C) | Roast chicken, lobster, creamy sauces |
| Grape or style | Taste | Serve at | Pair with |
|---|---|---|---|
| Pinot Noir | Light body, cherry, raspberry, earthy | 55-60 F (13-16 C) | Salmon, duck, mushrooms, roast chicken |
| Gamay (Beaujolais) | Light, juicy red fruit, low tannin | 54-57 F (12-14 C) | Charcuterie, roast chicken, cold cuts |
| Sangiovese (Chianti) | Medium body, sour cherry, high acid | 60-65 F (16-18 C) | Tomato sauces, pizza, lasagna |
| Merlot | Medium body, plum, soft tannins | 60-65 F (16-18 C) | Roast pork, meatloaf, mushroom dishes |
| Grape or style | Taste | Serve at | Pair with |
|---|---|---|---|
| Cabernet Sauvignon | Full body, blackcurrant, firm tannins | 60-65 F (16-18 C) | Steak, lamb, burgers, aged cheddar |
| Syrah / Shiraz | Dark fruit, black pepper, smoky | 60-65 F (16-18 C) | Barbecue, grilled meats, stews |
| Malbec | Plum, blackberry, cocoa, smooth | 60-65 F (16-18 C) | Grilled beef, empanadas, chili |
| Tempranillo (Rioja) | Cherry, leather, vanilla from oak | 60-65 F (16-18 C) | Lamb, chorizo, Manchego cheese |
| Grape or style | Taste | Serve at | Pair with |
|---|---|---|---|
| Port | Sweet, rich, dark fruit, fortified | 60-64 F (16-18 C) | Stilton and blue cheese, chocolate, walnuts |
| Sauternes | Sweet, honey, apricot, citrus peel | 46-50 F (8-10 C) | Foie gras, blue cheese, fruit tarts |
| Match weight | Light dishes with light wines, rich dishes with full-bodied wines. |
| Acid loves acid | Tomato, citrus and vinaigrette need a high-acid wine. |
| Tannin loves fat | Firm red wines soften next to fatty meat and hard cheese. |
| Sweet beats sweet | The wine should be at least as sweet as the dessert. |
| Cool the heat | Chilli heat suits off-dry, lower-alcohol whites like Riesling. |
| Grows together, goes together | Regional food usually matches the local wine. |
Too cold mutes flavour; too warm makes wine taste of alcohol. Chill a room-temperature red for 15-20 minutes before serving.
Serving temperatures are typical ranges recommended by wine educators; they are guides, not rules.
Decorative kitchen reference. Please drink responsibly.