Classic Pairings
| Wine | Pairs With |
|---|
| Cabernet Sauvignon | Red meat, lamb, hard cheeses, dark chocolate |
| Pinot Noir | Salmon, duck, mushrooms, roasted chicken |
| Chardonnay | Lobster, creamy pasta, roasted poultry |
| Sauvignon Blanc | Goat cheese, salads, seafood, citrus dishes |
| Riesling | Spicy food (Thai, Indian), pork, apple desserts |
| Champagne/Sparkling | Fried food, oysters, salty snacks — bubbles cut through fat and salt |
Pairing Principles
| Principle | Rule |
|---|
| Match weight | Light dishes → light wines. Heavy dishes → bold wines. |
| Match intensity | Delicate fish doesn't compete with bold Cabernet |
| Complement or contrast | Acidic wine + fatty food (Sauv Blanc + salmon) or sweet wine + salty food (Riesling + spicy) |
Serving Temperatures
| Wine Type | Temperature |
|---|
| Sparkling | 40-45°F (4-7°C) — well chilled |
| Light whites / rosé | 45-50°F (7-10°C) |
| Full whites | 50-55°F (10-13°C) |
| Light reds (Pinot) | 55-60°F (13-16°C) — slightly chilled |
| Full reds (Cab) | 60-65°F (16-18°C) — "room temperature" is actually too warm |
Pro Tip: When in doubt, serve reds slightly chilled and whites not ice-cold. Most people serve reds too warm and whites too cold. A red at 65°F shows its complexity; a white at 50°F reveals aromatics that disappear when it's frosty.