The Best Wine and Food Pairings: A Practical Guide from Our Chelsea Store

Wine and food pairing is one of the most enjoyable — and most misunderstood — aspects of wine culture. There are those who treat it as a complex science governed by rigid rules, and those who dismiss it entirely with the maxim "drink what you like." The truth, as always, lies somewhere between these extremes.

At Blanco & Gomez, we believe that good pairing is fundamentally about balance: matching the weight, acidity, sweetness, and flavour intensity of the wine to the same qualities in the food. When these elements align, both the wine and the food taste better than they would alone. When they clash, both suffer.

This guide covers the principles, the classic combinations, and some of our favourite unexpected pairings.

The fundamental principles

Match weight to weight. A delicate sole meunière will be overwhelmed by a full-bodied Napa Cabernet; a rich beef bourguignon will flatten a light Muscadet. As a general rule, light dishes pair with light wines and rich dishes with fuller-bodied wines.

Acidity cuts richness. High-acid wines — Champagne, Chablis, Riesling, Barbera — work beautifully with rich, fatty dishes because the acidity cuts through the fat and refreshes the palate. This is why Champagne with fried food is one of the greatest pairings in existence.

Sweet wine with sweet food. Dessert wines should always be at least as sweet as the dessert they accompany — if the wine is drier than the food, it will taste tart and unpleasant. Sauternes with crème brûlée, Pedro Ximénez poured over vanilla ice cream, Moscato d'Asti with fresh fruit — these are combinations where the sweetness balance is perfect.

Tannin and protein. Tannic red wines — Barolo, young Bordeaux, Cabernet Sauvignon — pair well with protein-rich foods because the tannins bind to the proteins in meat and are softened as a result. A very tannic wine without food can feel harsh and aggressive; the same wine with a rare steak is transformed.

Regional pairings often work. Italian wine with Italian food. Rioja with Spanish cuisine. Alsatian Riesling with choucroute garnie. There is wisdom accumulated over centuries in these regional combinations — the wine and the food have evolved together.

Classic pairings that always work

Champagne and oysters — one of the world's perfect combinations. The briny, mineral quality of fresh oysters and the crisp, high-acid character of good Champagne are made for each other.

Sancerre and goat's cheese — Loire Sauvignon Blanc and fresh chèvre is a pairing of almost mathematical perfection. Both have a similar herbaceous, mineral character; together they amplify each other's best qualities.

Barolo and white truffle — Piedmont's king of wines with Piedmont's greatest culinary treasure. The earthy, complex character of aged Barolo and the extraordinary aromatic intensity of fresh white truffle create a combination of almost surreal depth.

Sauternes and foie gras — the sweetness and richness of both are perfectly matched, with Sauternes's acidity preventing the combination from becoming cloying.

Vintage Port and Stilton — the classic English combination. The sweetness and fruit of Port and the salty, pungent intensity of aged Stilton create a contrast that is one of the great pleasures of the winter table.

Burgundy and roast chicken — perhaps the most versatile of all pairings. Both red and white Burgundy work beautifully with roast chicken; the wine's elegance and the dish's simplicity are perfectly suited.

Riesling and spicy food — the off-dry sweetness and high acidity of German or Alsatian Riesling makes it the ideal partner for spicy Asian cuisine, Thai food, and Indian dishes where most red wines struggle.

Pairings that surprise

Champagne and fried chicken — the acidity and bubbles cut through the richness of the batter and fat magnificently. One of the wine world's most fashionable pairings for good reason.

Fino Sherry and jamón ibérico — the saline, nutty character of cold, dry Fino and the complex, sweet fat of great Iberian ham is one of the most satisfying food and wine experiences in the world, and one of the least expensive.

Aged Champagne and mushroom risotto — a mature, complex Champagne with the earthy, umami depth of a mushroom risotto creates an extraordinary autumnal combination.

Gewurztraminer and Munster cheese — Alsatian Gewurztraminer and the intensely pungent Munster cheese from the same region are a classic regional pairing that surprises those who first encounter it with its power and completeness.

Moscato d'Asti and fresh strawberries — the light, delicately sweet, low-alcohol sparkle of Moscato d'Asti with fresh strawberries and cream is one of summer's simplest and most delicious pleasures.

What to avoid

Artichokes and wine — artichokes contain a compound called cynarin that makes everything taste sweet, including dry wine, making it seem thin and unpleasant. If artichokes are on the menu, choose a wine with some residual sweetness or simply accept a compromise.

Very spicy food and tannic red wine — the tannins in red wine amplify the perception of heat in spicy dishes, making both more aggressive. Choose lower-tannin reds, off-dry whites, or sparkling wine instead.

Vinaigrette and wine — highly acidic dressings make wine taste flat. If your salad has a sharp dressing, either choose a very high-acid wine or drink water with the salad course.

Chocolate and red wine — contrary to popular belief, most dry red wines are poor partners for chocolate. The exception is very ripe, sweet styles — Port, Banyuls, or Recioto della Valpolicella — which match the sweetness of chocolate rather than clashing with it.

Our team at Blanco & Gomez is always happy to advise on specific pairings for a dinner or occasion. Visit us at 410 King's Road, Chelsea, or browse our full collection at bgwm.co.uk.