These tried-and-true wine and food combinations were practically made for each other.
Steak and Cabernet Sauvignon
Why they’re the perfect pair: Cabernet Sauvignon is high in tannin — the substance that leaves a chalky sensation on your teeth and dyes your mouth dark after drinking. The fat in a steak stands up to tannins and softens their impact, and the meat’s bold flavor matches the big, fruity flavor of the wine.
Similar combinations to try: Red meat and red wine are a classic combination. Grilled steak would be delicious with an American red Zinfandel, or a tannic or soft Merlot, while a pan-fried steak pairs well with a fruitier red like an Australian Shiraz, or a California, Oregon, or Washington Merlot.
Oysters and Muscadet
Why they’re a perfect pair: Muscadet, which is made in western France and along the Atlantic coast, heightens the oysters’ fresh flavor with its acidity.
Similar pairings to try: Mussels, clams, oysters, and white fish like trout or skate are also delicious with lightly oaked Chardonnay or Sauvignon Blanc.
Spaghetti and Meatballs and Chianti
Why they’re a perfect pair: Chianti has a bold, fruity flavor with enough acidity to stand up to the tomatoes and meat.
Similar pairings to try: Spanish Rioja also pairs well with tomato-based sauces. Parmesan cheese goes well with Chianti.
Spicy Indian Takeout and Riesling
Why they’re a perfect pair: Slightly sweet, low-alcohol wines like German, Australian, or New York Rieslings give the palate some relief from a spicy meal. A highly alcoholic wine would make you feel the burn.
Similar pairings: Spicy Asian food or highly spiced Mexican dishes like enchiladas also pair well with Riesling. A dry Gewurztraminer also pairs well with heart-pumping cuisines like Thai or Indian.
Salmon and Pinot Noir
Why they’re a perfect pair: While fish typically pairs better with white wine, salmon’s flavor will stand up to the bold but not too tannic flavor of Pinot Noir. Consider regional pairings — salmon harvested in the Pacific Northwest pairs well with the Pinots from that area.
Similar pairings to try: Pinot Noir also pairs well with other fatty fish like tuna, especially when they are served rare or raw.
Stilton and Port
Why they’re a perfect pair: The contrast! The salty cheese and the sweet wine contrast beautifully, but both are aged long enough to develop a similar earthy, tawny flavor.
Similar pairings to try: Serve sweet wines like port, sherry, and Madeira with salty and/or strong cheeses such as Roquefort, Stilton, and other blue or pungent cheeses.
Lamb and Bordeaux
Why they’re a perfect pair: Because of the gamey flavor, lamb shines with a wine that has a rich, bold personality to stand up to it. Bordeaux is bold and fruity, and the fatty richness of the meat helps absorb some of the wine’s tannins.
Similar pairings: Choose aromatic wines with bold flavors and maybe even some smokiness to pair with lamb or other game, such as venison.
