🍇 Wine Pairing Recommender

Choose tonight's dish and get a recommended wine style with the reasoning behind it.

Recommended Wine Style

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GUIDE

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The Basic Principles of Wine Pairing

Classic wine pairing follows three principles: ① Match intensity — rich dishes call for full-bodied wines, light dishes call for light wines. ② Use acidity to cut fat — high-acid wines cut through cream and oily sauces. ③ Use sweetness to tame heat — a touch of sweetness in the wine softens the burn of spicy food. Remembering just these three rules avoids most pairing mistakes.

This Is a Starting Point, Not a Strict Rule

There is no single "correct" wine pairing. This tool reflects classic combinations that sommeliers broadly agree on, but personal taste and even style differences within a single grape (Cabernet from one region can have very different acidity/tannin than another) will shift the ideal choice. If unsure, use the recommended style here as a starting point and ask a wine shop staffer for a specific label.

Frequently asked questions

Does red wine only pair with meat?

No. High-acid dishes like tomato-based pasta pair well with high-acid reds such as Chianti. Acidity, tannin, and body matter more than color alone.

What wine goes best with spicy food?

An off-dry, low-tannin white like Riesling or Gewürztraminer softens the heat. High-tannin reds can amplify both the heat and bitterness, so they're usually best avoided.

Is this recommendation always the "correct" answer?

No. It's a general guide based on classic pairing principles — personal taste, vintage, and region can shift what actually tastes best to you.