When it comes to wine and food pairing, we usually focus on the combinations that work. But knowing what food and wine pairings to avoid can be just as important. In this blog, we’ll walk you through 10 common pairings to steer clear of and alternatives to try instead.
Wine pairing can be an adventure, but there are a few combinations that aren’t worth the trouble.
Pinot Noir and Vinegar-Heavy Dishes
Pinot Noir is known for its delicate balance of fruit and earthiness. Unfortunately, that balance can be thrown off by dishes with too much vinegar, like pickled vegetables or a sharp vinaigrette. The acidity of the vinegar tends to overpower the subtle flavors in Pinot Noir, leaving both the dish and the wine tasting off.
Example: A tangy balsamic-glazed salad can make your Pinot Noir taste flat and dull.
What to try instead: Pair that same dish with a crisp Sauvignon Blanc or a light Grüner Veltliner. These wines have enough acidity to stand up to vinegar without being overwhelmed.
Cabernet Sauvignon and Fish
Cabernet Sauvignon is bold, full-bodied, and tannic. While that works great with a juicy steak, it’s not a good match for delicate fish. The tannins can create a metallic taste when paired with the subtle flavors of seafood, particularly white fish.
Example: Grilled halibut paired with a Cab can leave an unpleasant, briny aftertaste.
What to try instead: Opt for a white wine like a buttery Chardonnay or a light Pinot Grigio to complement the fish’s mild flavor.
Champagne and Chocolate Cake
While Champagne and dessert might seem like a festive match, chocolate cake isn’t the best choice. The dryness and acidity of Champagne don’t mesh well with the richness and sweetness of the cake, leaving the wine tasting too sharp and the cake overly heavy.
Example: A decadent chocolate cake paired with Champagne can result in a clash of textures and flavors.
What to try instead: Swap out the bubbly for a sweet red dessert wine like Port or a rich Pedro Ximénez Sherry, which will complement the sweetness of the chocolate.
Caviar and Heavy Red Wines
Caviar is delicate, salty, and luxurious. A big, bold red wine will overpower its subtle briny flavors. The combination leaves you unable to enjoy either the wine or the caviar fully.
Example: Pairing Beluga caviar with a rich Merlot can mask the intricate flavors of the caviar.
What to try instead: Go for a crisp, clean Champagne or a light Muscadet. These wines highlight the brininess of caviar without overshadowing it.
High-Alcohol Wines and Spicy Food
Spicy dishes already bring heat, and pairing them with a high-alcohol wine will only make things more intense. The alcohol amplifies the spice, making it feel overwhelming rather than balanced.
Example: A fiery Indian curry with a 15% ABV Zinfandel will leave your taste buds burning.
What to try instead: Stick with low-alcohol wines like an off-dry Riesling or a sparkling Lambrusco, which can soothe the spice and create a more harmonious pairing.
Oaked Chardonnay and Spicy Asian Cuisine
Oaked Chardonnay, with its creamy, buttery texture, doesn’t complement the vibrant, fiery flavors of spicy Asian cuisine. Instead, the oakiness and richness of the wine can make the dish feel heavy, masking its delicate spices.
Example: A food and wine pairing of Spicy Szechuan chicken with an oaky Chardonnay can leave your palate feeling off balance.
What to try instead: Pair spicy Asian dishes with a zesty Gewürztraminer or a light Riesling, which can handle the heat without being overpowering.
Merlot and Green Vegetables
Green vegetables like asparagus, artichokes, and Brussels sprouts have an inherent bitterness that doesn’t mix well with Merlot’s soft tannins and fruity profile. The pairing can make the wine taste metallic or strangely sour.
Example: Roasted asparagus with a glass of Merlot might leave both tasting awkward and unpleasant.
What to try instead: A crisp Sauvignon Blanc or a Verdejo complements green veggies by cutting through the bitterness with a refreshing acidity.
Sauvignon Blanc and Creamy Pasta Dishes
Sauvignon Blanc is zesty, citrusy, and high in acidity, which can clash with rich, creamy pasta dishes. The sharpness of the wine often cuts through the dish in an unpleasant way, making the pasta feel heavy and the wine overly acidic.
Example: Fettuccine Alfredo with Sauvignon Blanc feels disjointed on the palate, as the wine struggles to complement the creaminess of the pasta.
What to try instead: Choose a richer white wine, like a lightly oaked Chardonnay or a Viognier, to mirror the creamy texture of the dish.
Syrah and Delicate White Fish
Syrah is robust, spicy, and full-bodied, which can easily overwhelm the flavors of delicate white fish like sole or cod. The pairing leaves the fish tasting bland, while the wine’s spiciness dominates the meal.
Example: Grilled sole with a spicy Syrah creates a mismatch, with the wine overpowering the dish.
What to try instead: Pair delicate fish with a crisp white wine like Albariño or a light Chablis, which will enhance the fish’s flavor rather than overshadow it.
Rosé and Hearty Steak
Rosé is refreshing and light, which makes it a poor match for a hearty steak. The beefy, savory flavors of the steak will overpower the rosé, making the wine taste too thin and insignificant next to the meat.
Example: A thick ribeye with a glass of rosé can feel underwhelming, as the wine lacks the body to stand up to the richness of the steak.
What to try instead: For a steak, opt for a bold red like Cabernet Sauvignon or Malbec, which has the tannic structure to complement the meat’s flavor.
General Wine Pairing Tips for a “Chef’s Kiss” Match
Balance Intensity
Match the weight and intensity of the food with the wine. Light dishes pair better with lighter wines, while rich, hearty dishes need a bold wine to stand up to their flavors.
Acidity is Key
Foods with high acidity, like tomato-based dishes or those with vinegar, are best paired with high-acid wines like Sauvignon Blanc or Chianti. Low-acid wines may taste flat in comparison.
Consider Sweetness
Sweet dishes call for sweet wines. If your wine is less sweet than the dish, it can end up tasting bitter.
Match the Flavors
Try to find wines that mirror or complement the flavors in your dish. For example, earthy wines like Pinot Noir work well with mushroom-based dishes, while citrusy wines like Riesling pair nicely with seafood.
While guidelines are helpful, everyone’s palate is different. Don’t be afraid to experiment and find pairings that work for your taste preferences. Avoiding these mismatches will help ensure a more enjoyable experience, and with a little practice, you’ll feel more confident in finding that perfect wine pairing!
