Wine cheers the sad, revives the old, inspires the young, makes weariness forget his toil” – Lord Byron

The first rule to remember about pairing food with wine is to forget the rules!


  • Food is meant to be a wonderful experience – variety, frequency
  • The first taste is the best taste
  • Wine should complement the food, not overpower or be masked by it

Wine should provide the perfect balance with the food with which it is paired


Wine is a personal experience.  Each individual experiences different flavors in the same wine.  There is no “correct” convention to pairing wine with food.  If you like it, it is “correct.”

Wines fall into major categories.  Each grape type and blend falls within a spectrum of flavors.  These flavors can be categorized as “light” and “heavy,” and thus provide some structure to pairing wine with food.


Some purists may not agree, but as far as wine pairings go there are some great ideas of pairing such as chicken with Sauvignon Blanc, Cabernet Sauvignon with Beef Stew and Pinot Noir with Lamb, however the simple answer is… whatever you think tastes good, does!

  • Drink to enjoy yourself (but don’t overdo it)
  • There is no need to spend a mint for a good wine
  • When you find a wine you love, buy a lot of it – you will probably never find  it again
  • You may send a wine back only if it has gone bad
  • Attempt to describe characteristics of every wine you try

There is a great site called Match my Wine, which will help guide you through thousands of pairing options if you are ever stuck.  I use it often!