Avoiding wine pairing mistakes is possible with a little bit of  extra care and food and wine know-how!

How to avoid the most common wine pairing mistakes

How to avoid the most common wine pairing mistakes

When it comes to matching wine with food, it’s crucial to know the basics of complementarity and harmony

You can do this by using the four foundaments of wine and food pairing – harmony, balance, complementarity, and composition. To learn more, read on! This article will teach you how to pair wine with food and discover how to get the most out of your next meal! Once you know the basics, pairing wine with food will become easy!


There is a certain harmony between food and wine. A complementary match balances out imbalances in one, while a contrasting match emphasizes the differences. The best foods to pair with wines are those that are local to your area, like lamb. Lamb goes well with Cabernet Sauvignon. A harmonious pairing is perfect for the main meal. However, some pairings are more complex than others.

Contrast and harmony go hand in hand when pairing wines and foods. A tangy and spicy food, for example, will require a more acidic wine. On the other hand, fatty and rich foods go well with bitter or zesty whites. These two types of wines will temper each other’s richness. Salty or sweet dishes pair well with a wine with high acidity. The contrast of acidity and sweetness is the key to a harmonious pairing.


When pairing food and wine, one must keep in mind that flavors must be well-balanced. Foods with higher acidity will benefit from wines with lower acidity, and low-acid foods will be flat when paired with high-acid wines. The best approach is to match acid-rich foods with low-acid wines.  Once you know what you’re going to serve, you can match food and wine in a proper way.

The primary rule of wine and food pairing is to match acidity. This rule is often overlooked, and most experts don’t even recognize that acid levels have much more to do with mouth balance than sugar, alcohol, and bitterness. The primary reason for pairing food and wine is to improve the taste of each. A well-balanced red wine with some tannin will work wonders with rich, fatty foods. A cool climate pinot grigio will work with a cheese-based dish, too.


The taste of complementary pairings is what draws attention to them. Foods with different flavors are most likely to complement one another. For example, a sweet wine will complement a savory dish, while a bitter red wine will complement a salty dish. In addition, acid and fat pair well together. Spicy foods, such as chicken wings, should be avoided when pairing with complementary wines. Wines with high acidity, such as those found in Pinot Grigio, will make a hot food taste even hotter.

When it comes to food and wine pairings, there are two general types: congruent and complementary. While congruent pairings are simple and straightforward, complementary pairs require a little more thought. The flavours of complementary food and wine have few things in common. In addition, complementary combinations have different tastes that are not necessarily accentuated in each other. The opposite is true for congruent pairings, which require two distinct but complementary flavours.


In order to enjoy wine with food, you have to know its composition and the way it interacts with different foods. Wines vary in their sugar composition, but they are generally between 0 and 10 grams per liter. The sugars found in wine are mostly naturally occurring fruit sugars in roughly equal proportions. However, wine also contains traces of unfermentable sugars, which do not ferment properly and are therefore retained in the wine.

Below are some example of particular wines to pair:


Whether you’re a first-timer or an experienced wine drinker, knowing how to pair Chardonnay with food is important. While you can’t go wrong with just any pairing, there are some key considerations to make when choosing a dish that goes well with this fruity variety. In addition, Chardonnay’s bitter taste may clash with the acidity in your food. For this reason, you should avoid pairing Chardonnay with acidic foods, such as raw or caramelized fruits. You should also avoid serving Chardonnay too cold; you want to warm it up to about 48 degrees before serving.

Typically, Chardonnay goes well with light, creamy dishes. While unoaked Chardonnay is lighter, it will pair well with shellfish or sashimi. Unoaked Chardonnay pairs well with fish, especially white fish. Similarly, shellfish and smoked meats go well with this type of wine. But be sure to enjoy the meal with your companions to get the most out of it.

Medium-bodied reds

If you are looking to know how to pair medium-bodied reds with food, you should be aware that this type of wine comes in many flavors and can compliment many dishes. Here are some examples of foods that pair well with this type of wine. Grilled meat, grilled seafood, and barbecue are just some of the examples that this wine pairs well with. The key to pairing this type of wine with a dish is to remember that the spice level of the food should match the intensity of the wine’s flavor.

Poultry dishes are a great pairing for medium-bodied reds. Cabernet Sauvignon, Fleurie, Beaujolais  all pair well with poultry dishes. Pork chops and roasted pork loin go well with medium-bodied reds. To accompany these meats, try also Pinot Noir. You may want to try a different variety if you have the option. Also, try a Gewurztraminer if you are serving a lamb dish.

Light-intensity meats

If you’re pairing a wine with a light-intensity meat, it is important to match the flavors of the wine with those of the food. Some people find it difficult to decide which type to pair with what, but the right wine will be a perfect match for your dish.

Red meat pairs well with red wines. While red meat is usually paired with heavy red wines, light-intensity meats should be paired with lighter-intensity wines. White wine goes also well with meat that has a light sauce like chicken or with some other type of game. Try to choose a wine that is low in fat, too. And remember to try a variety of wines to find the perfect combination!


There are many different food pairings for Traminer wine. The sweet and creamy nature of this wine makes it a great match for dishes involving mushrooms and muenster cheese. Alternatively, you could try pairing it with fish, such as halibut or trout. It will go well with a variety of seafood dishes and will complement both fatty and soft cheeses. For an elegant dinner, try pairing a Gewurztraminer with a smoked salmon dish.

The flavors and aromas of Traminer wines spread throughout the palate, with notes of spices and fruit. They are considered to be some of the most aromatic wines in the world and are best enjoyed when served lightly chilled. This wine is also considered a superb dessert wine and is especially suited for Asian food. This is because it is low in acidity, which means that it has a shorter shelf life. If you are looking for a wine pairing with Asian food, Traminer is the perfect choice.


Traminette is as easy as pairing a fruity red with a zesty Asian dish. Traminette is a hybrid grape made from a cross between Joannes Seyve and Gewurztraminer. It has medium-bodied flavors with floral and lychee aromas. The wine is typically dry but can also be lightly sweet. Traminette goes well with Asian dishes, and pairs particularly well with seafood.

As a descendant of Gewurztraminer, Traminette has floral and spicy aromas that are typical of the grape. Its flavors are reminiscent of apricot, honey, and lychee. This versatile wine pairs well with spicy foods, Asian-inspired dishes, and strong cheeses. While it can pair well with any type of food, it’s best to drink it young, within two or three years of harvest.

Here is a list o common mistakes you should avoid

  • start with red and then continue with white
  • cabernet with fish
  • a wine with many tannins with a cheese dish especially cheese with a lot of lactose.
  • red wine with a lemon chicken (it would take a sauvignon blanc)
  • think that white wine only goes with fish (a light and cold pinot noir goes perfectly with fish, especially fat)
  • oysters with lemon juice and dry champagne (acid + acid)
  • spicy food with tannic wine (better serve a wine with a tendency to sweet, neutralizes the spicy and spicy. that’s why Rieslings are perfect for sushi bars along with sake
  • wrong to think that all Rieslings are sweet and exclude them from pairing with a good light fish (German wine and its classification are the most complicated thing in the world of wine)
  • heavy dishes and light wines
  • a dessert less sweet than sweet wine (if the wine is less sweet it becomes flabby)
  • for sushi with wasabi, a wine with a high alcohol content should also be avoided
  • tannic wine and fatty fish. Eg; an Italian chardonnay and a trout
  • an American oaky chardonnay and a fish with heavy cream

If you like to read about wines, here is another article you might be interested to

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