The Wine Guide: 010 - Pairings 101

We want everyone regardless of background or certification to feel closer to wine by subscribing weekly. Wine is fun, but it can be overwhelming. We’re here to make it more approachable one week at at time. To start, let’s think through one of the best ways to learn about wine this week. Food pairings!

You know that moment when you're at dinner in town, looking at their wine list, and the server asks what you'd like to drink? Your brain goes blank. You panic. You order a glass of whatever the person at the next table is having.

We've all been there. Wine pairing feels like this secret language that everyone else learned in some fancy class you never took. The truth? It's not that complicated. And once you get the basics down, you'll never be intimidated by a wine menu again.

Forget Everything You’ve Heard

First, let's kill the biggest stickler: that rigid "red with meat, white with fish" rule. It's boring!

The real secret isn't about the protein, it's about how that protein is prepared.

Our Guide

1. Match Weights, Not Colors

Think of wine and food like dance partners. You want them to complement each other, not one overpowering the other.

Light + Light: Grilled fish with lemon → Sauvignon Blanc or light Pinot Noir
Heavy + Heavy: BBQ → Bold Cabernet or Syrah

The easiest hack? Look at the color of your sauce. Light, clear sauces call for lighter wines. Dark, rich sauces can handle bigger wines.

2. Acid Cuts Through Fat

This is your secret weapon at places where everything has some richness to it.

Crispy pork belly? You need acid to cut through that fat. Something bright and citrusy, or even Champagne will make both the food and wine taste better.

Buttery lobster roll? Same principle. A crisp white wine with good acidity acts like a squeeze of lemon on your food.

3. Tannin Loves Fat (But Hates Acid)

Tannins are what make your mouth feel dry after sipping a big Cabernet. They're also why that same Cabernet tastes incredible with a ribeye.

The fat in marbled meat softens those tannins, making the wine taste smoother. But pair that same tannic wine with something acidic (like tomatoes), and it'll taste harsher.

4. Spice Needs Sweetness

Austin loves heat. When you're dealing with spice, sweetness is your friend.

Riesling with Thai food is genius. The residual sugar tames the heat while the wine's acidity keeps things fresh.

5. Bubbles Fix Everything

When in doubt, order Champagne. Seriously.

The bubbles and acidity cut through richness, the effervescence cleanses your palate, and the complexity complements most flavors. It's why Champagne works with everything from fried chicken to sushi.

The Truth

After all these rules and guidelines, here's the truth: the best pairing is the one you enjoy.

But understanding these basics means you'll never be stuck ordering blindly again. You'll know what to pair with your burger or curry.

Most importantly, you'll start to trust your own palate instead of relying on what other people tell you to drink.

Your Homework

This weekend, try one pairing that breaks the "rules":

• Order red wine with fish (try Pinot Noir with salmon)

• Pair white wine with beef (something light and citrusy with carne asada tacos)

• Drink rosé with something unexpected (like BBQ, the acidity cuts through the fat beautifully)

Take notes. See what works. Build your own preferences.

Because at the end of the day, wine is supposed to be fun. And the best pairing advice anyone can give you is simple: drink what makes you happy, with people you enjoy, and don't overthink it.

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