The 5 mistakes to avoid when pairing wine with food

Pairing wine with food isn’t rocket science… but avoiding certain missteps can make all the difference between a harmonious meal and a clash of flavors. Here are the five most common mistakes—and how to dodge them.

1. Believing the “red with meat, white with fish” rule is absolute

Yes, a bold red and a steak often make a great match. But some grilled fish can handle a light red (hello, Pinot Noir!), and some white meats actually shine with a crisp, minerally Chardonnay. The real rule? Pair based on intensity and structure, not color.

✅ Do this: Adapt the wine to the flavors of the dish, not just the main ingredient.

• Creamy poultry dish? A rich white like Meursault.
• Spicy fish? A light and fruity red like Gamay.

2. Ignoring acidity in the equation

Acidity is the backbone of great food and wine pairings. A dish with high acidity (like tomato salad, ceviche, lemon-based sauces) needs a wine with equal freshness—otherwise, the wine will taste flat and lifeless.

❌ Common mistake: Pairing a low-acid, round white wine with a citrusy dish. The acidity in the food will overwhelm the wine, making it dull and lifeless.

✅ Do this: When in doubt, go for a wine with zippy acidity.

• Bright, citrusy dishes? Try a Sauvignon Blanc or a dry Riesling.

3. Serving a wine that’s too powerful for a delicate dish (or vice versa)

A Gigondas with goat cheese salad? That’s like sending a bulldozer to demolish a cottage—too intense. On the flip side, a Muscadet with a leg of lamb? That’s like sending a feather to break a brick wall—too weak.

❌ Common mistake: Choosing a heavy wine for a delicate dish, or a light wine for a rich dish.

✅ Do this: Balance power with power.

• Light dish? Choose a delicate wine—Chablis for grilled fish.
• Rich dish? Go bold—Pauillac or Madiran for a ribeye steak.

4. Forgetting about sauces and spices

One of the biggest mistakes is pairing wine with only the protein while ignoring the sauce. But a butter sauce is wildly different from a spicy tomato sauce—and a chicken curry has nothing to do with herb-roasted chicken.

❌ Common mistake: Pairing wine based on the main ingredient, rather than the overall seasoning.

✅ Do this: Think about the sauce!

• Spicy dishes? Aromatic whites like Gewürztraminer or Viognier.
• Tomato-based sauces? A red with good acidity, like Chianti or Barbera.

5. Ignoring sweetness in desserts (and killing your wine in the process)

The ultimate mistake? Serving a dry wine with a sweet dessert. The sugar in the dessert will make the wine taste unnaturally bitter—a total disaster.

❌ Common mistake: Trying a Brut Champagne with strawberry tart or a dry red wine with dark chocolate.

✅ Do this: Always choose a wine that’s at least as sweet as (or sweeter than) the dessert.

• Fruity desserts? Sauternes.
• Dark chocolate? Maury or Banyuls.
• Need bubbles? Demi-sec Champagne, not Brut.

The Bottom Line: Harmony Above All

Pairing wine and food isn’t about being a wine snob, it’s about creating balance. Respect intensity, consider acidity, sauces, and sweetness, and don’t be afraid to experiment.

At the end of the day, drink what you love—just don’t start a flavor war. 🍷✨