The Art & Science of Perfect Pairings.
Wine and food pairing is one of the most celebrated and misunderstood arts in the culinary world. It’s where science meets instinct, and where a great meal becomes unforgettable. If you’ve ever panicked while choosing a wine for a dinner party with mismatched dishes, you’re not alone. I’ve been there—grilled lamb on one plate, Thai curry on another, someone asking for Chardonnay, and someone else who’s allergic to sulfites.
In my journey through the Court of Master Sommeliers (CMS), Wine & Spirit Education Trust (WSET), and the Society of Wine Educators (SWE), I found each program offers gems of pairing wisdom, yet no single one gives you the full toolbox. That’s why I’ve stitched together the best parts of all three—and then some—to help you master the magic of pairing food and wine like a seasoned pro (without needing a diploma or a decanter shaped like a swan).
First, the Science
At its core, food and wine pairing is all about balance, contrast, and harmony. Think of it like composing a song—each flavor, texture, and temperature is an instrument, and your goal is a well-orchestrated experience.
Let’s break down the key components that matter when pairing wine with food:
Acidity
Wines with high acidity (like Sauvignon Blanc, Riesling, Champagne, or Chianti) can cut through richness, refresh the palate, and balance fat.
✔ Perfect with: Goat cheese, fried chicken, oysters, butter sauces, vinaigrettes.
SOMM&SOMM Tip (WSET): Acid balances acid. A tomato-based dish needs a wine with matching acidity—or the wine will taste flat.
Sweetness
Sweetness in wine can tame heat and offset spice, but it can also clash with salty or bitter foods.
✔ Perfect with: Spicy Thai, Indian curries, blue cheese, or desserts that are less sweet than the wine.
SOMM&SOMM Insight (CMS): Always ensure the wine is sweeter than the dish when pairing with dessert. Otherwise, the wine will taste bitter or sour.
Tannin
Tannin is the astringent compound from grape skins and oak that creates a drying sensation. It loves fat and protein.
✔ Perfect with: Steak, duck, hard cheeses, anything umami-rich.
SOMM&SOMM Wisdom (SWE): Tannin clashes with spicy or acidic foods. Avoid pairing big reds with vinegary dressings or chili heat.
Alcohol
Higher alcohol amplifies heat. Use with caution when spicy food is involved.
✔ Perfect with: Hearty fare (e.g., barbecue, roasted meats), not ideal for hot peppers or wasabi.
SOMM&SOMM Caution (CMS): Beware the “burn”—pairing a 15% ABV Shiraz with Sichuan noodles can be a one-way ticket to regret.
Body
The weight or texture of the wine should match the weight of the food.
✔ Light with light, bold with bold.
SOMM&SOMM Rule of Thumb (WSET): Pinot Noir with salmon = yes, please. Cabernet Sauvignon with sole meunière = culinary crime.
The Challenge: One Table, Many Dishes, Many People
The biggest headache isn’t foie gras vs. Muscat or sushi vs. Sancerre—it’s what do I serve when everyone’s eating something different?
The Solution: Go for Versatile Wines.
These crowd-pleasers have enough acidity, fruit, and balance to play well with a wide range of foods.
- Sparkling Wine (Champagne, Cava, Crémant): High acid, low tannin, bubbles = perfect with everything from fried chicken to sushi to triple cream cheese.
- Riesling (Off-dry): Sweetness + acid = curry whisperer, pork tenderloin’s best friend, amazing with tacos al pastor.
- Pinot Noir: Low tannin, high acid, earthy red fruit = mushrooms, roast poultry, salmon, lentils.
- Rosé (dry): Works with charcuterie, grilled veggies, seafood, and awkward potluck moments.
What Is Umami—and Why Does It Matter?
Umami is the “fifth taste”—a savory, meaty richness found in aged cheese, mushrooms, soy sauce, tomatoes, cured meats, seaweed, etc. It enhances bitterness and astringency in wine while dulling fruit and sweetness.
Pairing Tip: Wines with high tannin or oak clash with umami-rich foods.
✔ Good Matches: Pinot Noir, Beaujolais, Grüner Veltliner, dry Riesling, aged Champagne.
✘ Avoid: Young, heavily oaked Cabernet or Syrah.
Example: That truffle risotto screams for a mature Barolo or Burgundy—not a new world Shiraz.
What About Spicy Food?
Heat changes everything. Chili compounds (capsaicin) magnify tannin, oak, and alcohol. That’s a recipe for a fiery disaster.
Top Tips for Pairing with Heat:
- Low alcohol, off-dry white wines = best friends
✔ Riesling (Kabinett), Gewürztraminer, Chenin Blanc, Lambrusco. - Chillable, fruity reds: Gamay, Zweigelt, chilled Grenache.
- Sparkling wines: Carbonation + touch of sugar = magic with spicy fried chicken.
Avoid: High alcohol, high tannin, heavily oaked wines.
And Fried Food?
Fried food is fatty, crispy, salty, and usually hot. You need a wine that can cut through the oil and refresh the palate.
✔ Best Pairings:
- Champagne / Sparkling wines (yes, again) – the bubbles cleanse the palate.
- Dry Riesling – zingy, bright, and citrusy.
- Albariño or Vermentino – light-bodied, slightly saline, perfect with fish ‘n chips.
- Lambrusco (dry or off-dry) – excellent with fried chicken or tempura.
Real-World Pairing Shortcuts
Here are a few real-world hacks and examples I use all the time with guests, family, and friends:
Pizza Night
- Red Sauce + Cheese Pizza: Chianti, Barbera, or Dolcetto.
- White Pizza with Garlic + Mushrooms: Pinot Grigio or aged Chardonnay.
- Meat Lovers: Zinfandel or Syrah.
Sushi or Sashimi
- Dry Riesling, Grüner Veltliner, or Ginjo Sake.
- Toro or richer rolls? Try Champagne or even a soft Chablis.
Burgers
- Beef + Cheddar: Merlot, Zinfandel, or Malbec.
- Mushroom Swiss: Pinot Noir or Syrah.
- Spicy Jalapeño Burger: Off-dry Riesling or chilled Lambrusco.
Final Thoughts from a Sommelier’s Mindset
If you remember nothing else, remember this:
When in doubt, match the intensity and aim for balance. Then serve what you love.
Gregory Dean, SOMM&SOMM
Every formal wine education program agrees on the why of pairing. They just disagree on how to describe it. Whether it’s CMS’s “structure-based pairing,” WSET’s “systematic approach,” or SWE’s “practical consumer translation,” the goal is the same: Elevate the experience.
My Golden Rules
- Match acid with acid.
- Sweet food needs sweeter wine.
- Tannin loves fat and protein.
- Spice needs sweetness, not strength.
- Sparkling wine goes with almost everything (and makes people happy).
🥂 A Toast to You, Brave Pairing Adventurer
“May your reds never clash, your whites always refresh,
Your pairings delight, and your guests say ‘Oh YES!’
To the spicy, the fried, the funky, the bold—
May your wine pairings always be gold.”
Cheers! 🍷
Choosing Your Wine Education Path: Which Program Fits You Best?
Court of Master Sommeliers (CMS):
Best for: Hospitality pros, service-minded sommeliers, and those working the floor.
Why it shines: Strong focus on deductive blind tasting, food & wine pairing in real-time, and tableside service. Great for restaurant wine directors and those who thrive in high-pressure, fast-paced environments.
Wine & Spirit Education Trust (WSET):
Best for: Academics, structured learners, and wine marketers or importers.
Why it shines: Methodical, globally recognized framework focused on theory, tasting technique, and global wine business. Ideal if you love organized study, exams, and a deep dive into theory over service.
Society of Wine Educators (SWE):
Best for: Educators, writers, and wine communicators.
Why it shines: Emphasis on teaching, knowledge sharing, and approachable education. Great for those leading classes, writing content, or creating wine programs with a consumer-first mindset.
💡Quick Tip: If you’re torn—start with WSET for the theory, add CMS if you’re service-focused, and consider SWE if you want to teach or create content.
Still unsure? Think about where you want to use your knowledge—and let your glass (and goals) guide you! 🥂
SOMM&SOMM 
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