Food and wine pairing: start with the sauce and cooking

Fish, poultry and delicate dishes

For a light dish, look for a wine that will not overwhelm it. A fresh, dry white is one starting point for grilled fish or a lemon dressing. A fuller white may suit a creamy sauce. These are suggestions to adapt to the recipe and your taste, not universal rules.

Meat, vegetables and sauces

Grilled meat, a slow-cooked stew and roasted vegetables have different textures. Tomato, spice, mushrooms or caramelisation can matter more than the main ingredient. Include these details in your request. Say if you prefer light reds: the pairing should suit you too.

Cheese and dessert

Name the type of cheese and how mature it is. White wine can be an option; red is not compulsory. With dessert, describe the fruit, chocolate and sweetness. The Comité Champagne distinguishes styles for different foods: one sparkling wine will not work identically with every dessert.

What wine goes with pizza?

Start with the toppings. For tomato and mozzarella, a fruity red with gentle tannins or a rosé are options to compare; tomato does not automatically call for a powerful red. With a creamy or very cheesy pizza, reconsider texture and freshness. Mention chilli if the toppings are hot.

What wine goes with raclette or a cheese board?

Do not treat every cheese as the same dish. For raclette, mention melted cheese, potatoes and any cured meat: a fresh dry white is a starting point. For a cheese board, identify the dominant cheeses. If you prefer red, ask for a supple option instead of a heavily tannic wine.

What Champagne goes with dessert?

For a sweet dessert, the Comité Champagne suggests looking at more highly dosed styles such as sec or demi-sec. “Sec” on Champagne therefore differs from asking for a still white without sweetness. Specify fruit, chocolate and sweetness level: Champagne is not a universal match for every dessert.

A better question for fish, chicken or a barbecue

“What wine goes with fish?” leaves many gaps. Try: “Grilled fish with lemon sauce; I prefer a fresh dry white, with a €15 shop budget.” For chicken, specify roast or cream sauce. For a barbecue, name the meat, vegetables, marinade and sauce: the cooking method alone is not enough.

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