Wine Pairing Basics: What to Drink with What You’re Eating

Wine pairing doesn’t need to be complicated. Sommeliers love to make it sound like rocket science, but most great pairings come down to a few simple principles that anyone can learn.

The One Rule That Covers 80% of Pairings

Match the weight of the wine to the weight of the food. Light food (salads, fish, chicken) pairs with lighter wines (Pinot Grigio, Sauvignon Blanc, Rosé). Heavy food (steak, lamb, rich pasta) pairs with heavier wines (Cabernet Sauvignon, Malbec, Syrah). Get the weight right and you’re most of the way there.

Red Wine Pairings

Cabernet Sauvignon is the go-to for grilled steaks, burgers, and lamb. Its tannins cut through the fat and create a balanced bite. Pinot Noir works beautifully with roasted chicken, salmon, and mushroom dishes — it’s lighter than Cabernet but has enough complexity to stand up to savory food. Malbec pairs wonderfully with BBQ and smoked meats, making it a natural choice in the South.

White Wine Pairings

Sauvignon Blanc is your best friend for anything with herbs, citrus, or green vegetables. Think fish tacos, goat cheese salad, or shrimp. Chardonnay (especially oaked Chardonnay) works with richer dishes like lobster, cream-based pasta, or roasted pork. And if you’re eating spicy food, reach for a slightly sweet Riesling — the sweetness balances the heat.

The Bubbles Wildcard

Sparkling wine (Champagne, Prosecco, Cava) pairs with almost everything. The acidity and bubbles cleanse your palate between bites. Fried chicken and Champagne is one of the best pairings in existence, and we’ll stand by that.

Need Help Picking?

Stop by Island Point on Brainerd Road. With 670+ wines on the shelf, we can find the perfect bottle for whatever you’re cooking tonight. Tell us what’s for dinner and we’ll send you home with the right wine at the right price.