Wine Pairing, the Complete Guide

Match the wine to the weight of the dish, not just its color. Acid cuts fat, tannin loves protein, and bubbles fix almost anything fried.

Dish	Best match	Why it works
Red meat, lamb, hearty stews	Dry red — Cabernet Sauvignon, Malbec, Syrah	Tannin grips protein and fat, softening the wine
Tomato pasta, pizza	Dry red — Chianti, Sangiovese	High acid meets high acid; neither tastes sharp
Cream pasta, roast chicken	White — Chardonnay, Viognier	Body and butter notes mirror the sauce
White fish, shellfish, salads	White — Sauvignon Blanc, Pinot Grigio, Muscadet	Crisp acid lifts delicate flavors
Salmon, tuna, duck	Light red — Pinot Noir	Enough body without overwhelming the fish
Fried food, appetizers, brunch	Sparkling — Cava, Prosecco, Champagne	Bubbles and acid cut grease and refresh the palate
Spicy dishes	Off-dry white — Riesling, Gewürztraminer	A touch of sweetness tames heat

House rule: when in doubt, pour what you like drinking. A pairing that makes you happy beats a "correct" one you do not enjoy.