This is the wine pairing chart that belongs on your fridge. Over 30 popular foods, each matched with the wine that brings out its best. No fluff, no complicated theory -- just food, wine, and the reason it works.
A quick disclaimer before we begin: every pairing chart is a simplification. A "steak" can be a filet mignon with bearnaise or a Korean-style bulgogi -- and those need completely different wines. A chart gives you the right starting direction, but for precision pairing that accounts for sauces, preparation, sides, and your personal taste, that is exactly what SommelierX was built for.
With that said, here is the chart. Save it, print it, reference it tonight.
| Food | Best Wine | Why It Works |
|---|---|---|
| Ribeye Steak | Cabernet Sauvignon (Napa) | Fat marbling needs high tannin to cut through; bold fruit matches charred meat |
| Filet Mignon | Pinot Noir (Burgundy) | Lean cut needs elegant wine; high tannin would overwhelm the delicate meat |
| Lamb Rack | Bordeaux blend (Saint-Julien) | Lamb's gamey richness needs structured wine with herbal undertones |
| Lamb Tagine | Grenache (Chateauneuf-du-Pape) | Spiced, slow-cooked lamb pairs with warm, spicy, fruit-forward red |
| Burger | Zinfandel or Malbec | Juicy, bold wine matches casual, rich, umami-heavy beef |
| Beef Stew | Syrah (Northern Rhone) | Smoky, peppery wine complements slow-cooked, savory, earthy flavors |
| Food | Best Wine | Why It Works |
|---|---|---|
| Roast Chicken | Oaked Chardonnay (Burgundy) | The buttery richness of the wine mirrors the chicken's crispy skin and juicy meat |
| Chicken Tikka Masala | Off-dry Gewurztraminer | Touch of sweetness cools the spice; aromatic wine matches the complex spice blend |
| Turkey (roasted) | Pinot Noir or dry Rose | Lean poultry needs lighter wine; Pinot's acidity handles cranberry sauce |
| Duck Confit | Cahors (Malbec) or Madiran | Rich, fatty duck needs tannic, full-bodied wine to cut through the rendered fat |
| Peking Duck | Pinot Noir (Oregon) or Riesling | Crispy skin + hoisin sweetness needs bright acid and red fruit |
| Food | Best Wine | Why It Works |
|---|---|---|
| Grilled Salmon | Pinot Noir (Burgundy) or dry Rose | Salmon's richness handles light reds; Pinot's acidity matches the fish's oils |
| White Fish (sole, cod) | Muscadet or Chablis | Delicate fish needs delicate wine; mineral acidity enhances without overpowering |
| Shrimp / Prawns | Albarino or Vermentino | Saline, citrusy whites mirror the ocean character of shellfish |
| Lobster (butter) | White Burgundy (Meursault) | Rich, oaked Chardonnay matches the butter's richness and lobster's sweet flesh |
| Oysters | Chablis or Champagne | Briny oysters + mineral acidity + bubbles = the ultimate palate refresher |
| Tuna (seared) | Pinot Noir or light Grenache | Meaty tuna is the one fish that genuinely works with light red wine |
| Food | Best Wine | Why It Works |
|---|---|---|
| Tomato Sauce | Sangiovese (Chianti) | High-acid wine matches high-acid sauce; cherry fruit complements tomato |
| Carbonara | Oaked Chardonnay or Verdicchio | Creamy egg-cheese sauce needs rich white with enough body |
| Pesto | Vermentino or Sauvignon Blanc | Herbal wine mirrors herbal sauce; green notes harmonize |
| Bolognese | Montepulciano d'Abruzzo | Meaty sauce needs medium-full red with acidity for the tomato |
For the complete breakdown of every pasta sauce, read our pasta pairing guide.
| Food | Best Wine | Why It Works |
|---|---|---|
| Sushi / Sashimi | Champagne or dry Riesling | Clean, mineral wine respects raw fish's delicacy; acid handles soy and wasabi |
| Thai Green Curry | Off-dry Riesling (Kabinett) | Touch of sweetness absorbs chili heat; acidity matches lime and lemongrass |
| Stir-fry (soy-based) | Gruner Veltliner or Chenin Blanc | Umami in soy needs crisp, slightly off-dry wine with good acidity |
| Korean BBQ | Gamay (Beaujolais) or Pinot Noir | Grilled meat with spicy condiments needs light, fruity red with low tannin |
| Butter Chicken | Off-dry Gewurztraminer | Aromatic, slightly sweet wine complements the complex spice blend and cream |
| Food | Best Wine | Why It Works |
|---|---|---|
| Brie / Camembert | Champagne or Chardonnay | Bubbly acidity cuts through bloomy rind's creaminess; a revelation |
| Aged Cheddar / Gouda | Cabernet Sauvignon or Tempranillo | Hard cheese's intense flavor and protein match tannic, structured reds |
| Blue Cheese (Stilton, Roquefort) | Port or Sauternes | Salt + sweetness is the most powerful pairing combination in food and wine |
| Goat Cheese | Sancerre (Sauvignon Blanc) | Regional classic: Loire cheese with Loire wine. Acid cuts tang. |
| Parmesan / Pecorino | Sangiovese or Barbera | Italian cheese with Italian wine; umami + acid = natural partners |
| Food | Best Wine | Why It Works |
|---|---|---|
| Dark Chocolate | Ruby Port or Banyuls | Sweet, fruity fortified wine matches chocolate's bitterness and richness |
| Fruit Tart | Sauternes or Muscat de Beaumes-de-Venise | Wine's sweetness matches fruit's sweetness; apricot notes harmonize |
| Apple Pie / Strudel | Late Harvest Riesling or Ice Wine | Apple in the wine mirrors apple in the dessert; acidity prevents cloying |
| Creme Brulee | Tokaji Aszu or Sauternes | Caramel + custard needs honeyed, botrytis-affected wine with massive complexity |
| Tiramisu | Vin Santo or Marsala | Coffee-and-mascarpone dessert matched with nutty, oxidative Italian wine |
This chart covers the basics well, but real cooking is not basic. Consider a chicken breast: this chart says Chardonnay. But what about chicken with:
Same protein, four completely different wines. A chart cannot account for sauces, preparation methods, side dishes, and seasoning. SommelierX can. Our algorithm evaluates 17 dimensions of both your dish and each potential wine to calculate the precise match -- not just the category, but the specific wine style and even the ideal body weight and acidity level.
This chart gives you the starting point. SommelierX gives you the perfect match -- accounting for every ingredient, sauce, and preparation method in your dish.
Try SommelierX FreeDry rose is the closest thing to a universal pairing wine. It has enough acidity for fish, enough body for chicken, enough fruit for casual food, and enough versatility for most cuisines. If you are hosting a dinner party with multiple courses and want one wine that works with everything, a quality Provence rose is your safest bet.
It depends entirely on the topping. Margherita (tomato + mozzarella) pairs with Sangiovese or Barbera -- high-acid Italian reds that match the tomato. Pepperoni adds fat and spice, which calls for a Montepulciano d'Abruzzo. Quattro formaggi (four cheese) needs an acidic white like Vermentino to cut through the richness. See our complete pizza pairing guide.
Absolutely. A classic burger pairs brilliantly with Zinfandel or Malbec. Fried chicken is amazing with Champagne (bubbles cut the grease). Fish and chips works with a crisp Sauvignon Blanc. The casualness of the food does not limit the quality of the pairing.
Charts show the technically optimal pairing, but personal preference matters. If you dislike Cabernet Sauvignon, do not force it with your steak -- try a Malbec or a Syrah instead. They share similar flavor profiles (full body, dark fruit, structure) and will work nearly as well. The best wine with any food is the wine you enjoy drinking.
Deepen your pairing knowledge with our guides on wine flavor profiles, tannins, and the sweetness scale.
More for wine businesses: View all B2B articles