Pairing Food and Wine Like a Pro

While the classic food and wine pairing rule of white wine for seafood, red for steak still holds true, thoughtful pairings can dramatically elevate both the experience of eating and drinking. Food and wine pairing may seem overwhelming at first, however, it can really be simplified into understand how the key flavor components of salty, acidic, sweet, umami, oily and spicy can change how a wine tastes.

Salt: Lowers Bitterness, Heightens Fruitiness

Salt is one of the most reliable tools for making wine taste better. It smooths out rough edges, particularly those from high acidity or gritty tannins, and brings out the fruit character. 

Try it: Sip a high-acid white like Sauvignon Blanc, then eat a salty potato chip, and sip again. Suddenly the wine feels rounder, juicier, more friendly.

This is why salty foods pair so well with wines that might otherwise feel too sharp or lean. Think oysters with Chablis, prosciutto with Lambrusco, or Parmigiano with Chianti. Salt tames the edge and lifts the fruit.

Acid: Lowers Perceived Acidity, Boosts Brightness

Acidic foods, like tomatoes, citrus, and pickled vegetables, actually make wine taste less acidic. That may sound counterintuitive, but it works. The acidity in the food recalibrates the palate so the wine feels rounder and more balanced. As a bonus, it also enhances fruit notes, making the wine seem fresher and more vibrant.

This effect works best with high-acid wines, white or red. Albariño with ceviche, Pinot Noir with tomato-based pasta, or Sancerre with goat cheese all shine because the food's acidity smooths the wine’s edges and brightens its core.

Sweetness: Lowers Fruitiness, Raises Bitterness

Pairing wine with sweet food can pose a challenge because sweetness lowers the fruitiness of a wine and brings out its bitterness. A piece of chocolate or a frosted cupcake makes that Cabernet suddenly feel sharp, bitter, and oddly flat. 

To avoid this clash, flip the script: choose a wine that’s sweeter than the dessert. Think Moscato with fruit tarts, Tokaji with cheesecake, or Ruby Port with dark chocolate. The wine’s sweetness stands up to the food and keeps its balance intact.

Umami: Lowers Sweetness, Raises Tannin Perception

Umami, the savoriness found in things like soy sauce, mushrooms, aged cheese, or seared meats, can make wines taste more astringent and less fruity. In particular, it emphasizes tannins — the part of the wine that leaves the cheeks, tongue, and lips feeling dry — and acidity while stripping away sweetness and roundness. That elegant red suddenly turns dry and harsh.

This doesn’t mean wine can’t be paired with umami-heavy dishes though, but you will want to choose softer, lower-tannin wines. Pinot Noir, Grenache, or aged whites can handle umami better than young, tannic reds. And again, adding a touch of salt helps restore harmony.

Fat: Lowers Acidity Perception, Heightens Smoothness

Rich, fatty foods coat the palate, which softens acidity and tannins in wine. This can make a high-acid wine feel smoother or a high-tannin red seem silkier. It’s why Cabernet Sauvignon works with ribeye, or why Champagne sings with triple-cream cheese.

Aim for contrast when pairing food. Rich food needs a wine with enough structure to cut through it. Sparkling wine, high-acid whites like Chablis or Riesling, or firm reds with grip all cleanse the palate and keep things lively.

Spice (Heat): Raises Alcohol Perception, Lowers Balance

Spicy food and wine are a risky match. Capsaicin (the compound that gives chili its heat) makes high-alcohol or high-tannin wines feel more aggressive. That smooth Shiraz? Suddenly a burn. That young Bordeaux? Now it’s all sharp edges.

The trick is to go low-alcohol, fruity, and off-dry. Riesling, chilled Gamay, or even a gentle rosé keep their cool. The slight sweetness in the wine helps temper the spice, while the fruit softens the fire.

How To Try It Out

Want to see this in action? Pick a wine — white or red — and try it with a few bites of different things: a lemon wedge, a salted cracker, a bit of chocolate, a piece of cheese. Sip between bites and notice what changes. The wine stays the same, but how it feels will shift dramatically. That’s the core of pairing.