Food and Wine Pairing Guide: The Art of the Perfect Match

In gastronomy, food and wine pairing is an art that transforms a simple meal into a complete sensory experience. We know that choosing the right wine enhances the flavours of your favourite dishes and turns any occasion into a special moment. 

We want to help you find the perfect match for every meal, elevating every mouthful to a new dimension of enjoyment.

Basic principles of food and wine pairing

Perfect food pairing is not an exact science, but some principles can guide you to achieve harmonious combinations:

Balance of intensities

Neither the wine nor the food must dominate the palate. A light wine complements light dishes such as salads or white fish, while a robust wine accompanies more intense dishes such as red meats or spicy stews.

Harmony and contrast

You can choose to harmonise similar flavours, such as a fruity wine with a fruity dessert, or create surprising contrasts, such as an acidic wine that balances the fat of a creamy cheese.

Modern flexibility

Although traditional rules exist, food pairing is also a matter of personal taste. Dare to experiment and find combinations that suit your own palate.

Pairing according to the flavour profile of the food

Acidic foods

Dishes with high acidity, such as ceviches or salads with vinaigrette, require equally acidic wines to maintain balance, such as a Sauvignon Blanc or an Albariño. A less acidic wine may seem dull by comparison.

Sweet foods

Sweet dishes need wines that are as sweet or sweeter than the dish itself, such as a Muscatel or a Sauternes. If the wine is less sweet than the food, it can be harsh on the palate.

Bitter foods

Bitter foods, such as endive or broccoli, can intensify the perception of bitterness in tannic wines. It is preferable to opt for fresh white wines or light red wines with little presence of tannins.

Savoury foods

Salt enhances the perception of sweetness in the wine and softens the tannins. For this reason, savoury dishes such as Iberian ham or anchovies go well with sparkling wines such as Cava or sweet wines such as sherry.

Fatty foods

Dishes rich in fat, such as duck confit or brie cheese, need wines with good acidity or marked tannins to ‘cleanse’ the palate, such as an acidic Pinot Noir or a structured Cabernet Sauvignon.

• Oily fish: Salmon or tuna go well with oak-aged white wines, such as an aged Godello, or even with soft, slightly tannic reds such as a young Garnacha.

Cheese

• Blue cheese: Sweet wines such as Pedro Ximénez or Sauternes create an exquisite contrast that balances the saltiness and intensity of the cheese.
• Cured cheeses: A robust red wine, such as an aged Tempranillo, brings out the deep flavour of cheeses such as cured Manchego.

Vegetarian and vegan dishes

Dishes with a fresh vegetable base, such as salads or tomato carpaccio, go well with light whites or dry rosés. Preparations with mushrooms, legumes or marinated tofu call for softer reds such as a Mencía or a young Syrah.

Desserts and chocolates

Sweet and fortified wines, such as Moscatel, Port or Cream Sherry, are the ideal match for desserts with a sweet tooth. Dark chocolate goes perfectly with tannic and powerful wines such as a Cabernet Sauvignon or a Ruby Port wine.

Pairing by type of wine

White wine

• Young: Their citrus and fresh notes make them perfect for seafood, ceviches and salads.
• Barrel-aged: Their greater complexity and body make them ideal for white meats, oily fish and pasta with creamy sauces.

Red wine

• Light: Go well with pasta dishes, pizzas, and grilled white meats.
• Full-bodied: Choose these for red meats, game and spicy dishes that can withstand the intensity of the wine.

Sparkling wines and rosés

Sparkling wines, such as Cava or Champagne, are extremely versatile, accompanying everything from aperitifs to desserts. 

Rosés, on the other hand, are ideal for summer meals and Mediterranean dishes.

Fortified and sweet wines

These wines, like sherry or port, enhance the experience of desserts and strong cheeses, bringing depth and complexity to the end of the meal.

Practical tips and common mistakes

• Avoid clashes of flavours: A tannic wine with a very acidic dish can be unpleasant and astringent. Likewise, a wine that is too smooth can be lost in a spicy dish.
• Experiment: There are no ‘wrong’ combinations if they suit your palate. Dare to step outside traditional combinations and discover new harmonies.
• Consider the context: The type of occasion and the company also influence the pairing. A formal dinner may call for classic and refined pairings, while an informal meal invites creativity and surprise.

Pairing is an invitation to explore and enjoy. At Vinissimus, we want every bottle you choose to be the perfect complement to your meals and celebrations. Don't be afraid to experiment, because the best pairing is the one that suits your taste. Discover our selection of wines and find your perfect match!

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