Pair Like an Expert, Enjoy Like a Local

Find the perfect match for every bottle — curated to elevate your meals and moments.

How to Use This Pairing Guide

A simple three-step path to choosing the right wine for any dish — clear, intuitive, and crafted to help you pair with confidence.

Step 1 — Choose Your Wine Style Start by selecting the type of wine you’re drawn to — red, white, rosé, sparkling, or something more specific.
Step 2 — Explore Pairing Rules Learn the essential principles behind great pairings: balance intensity, complement flavors, and match structure.
Step 3 — Shop Top Matches Browse curated bottles that pair perfectly with your dish.
Step 1 — Choose Your Wine Style Start by selecting the type of wine you’re drawn to — red, white, rosé, sparkling, or something more specific.
Step 2 — Explore Pairing Rules Learn the essential principles behind great pairings: balance intensity, complement flavors, and match structure.
Step 3 — Shop Top Matches Browse curated bottles that pair perfectly with your dish.
Pairing Guide by Wine Style

Rosé Wines

Rosé sits between red and white in body and structure, offering versatility across a wide range of dishes. These wines generally excel with food that is light yet flavourful.

  • Charcuterie and Light Snacks — cured meats, olives, pâtés; salinity pairs naturally with rosé’s gentle fruit.
  • Grilled Vegetables — peppers, eggplant, courgette, and dishes with light smoke or char.
  • Mediterranean Cuisine — niçoise salad, couscous, mezze; herbal and olive-oil-driven flavours work exceptionally well.
  • Light Pasta and Pizza — dishes with tomato, fresh herbs, or mild cheeses.
  • Seafood — including salmon and tuna; rosé supports slightly richer textures.
  • Mildly Spiced Dishes — Mediterranean or Middle Eastern flavours without excessive heat.
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Pairing Guide by Wine Style

Red Wines

Red wines are defined by tannins, body, and darker fruit profiles. They pair best with dishes that offer sufficient richness, fat, or umami to complement the wine’s structure.

  • Red Meat — steak, lamb, venison; ideal when grilled, roasted, or seared to highlight umami and fat.
  • Slow-Cooked Dishes — braises, stews, short ribs; these textures soften tannins and create cohesion.
  • Hearty Pastas — bolognese, mushroom ragù, truffle-based dishes; deeply savoury flavours align with red wine complexity.
  • Game and Earth-Driven Dishes — duck, wild boar, mushroom preparations, lentils.
  • Aged Hard Cheeses — cheddar, manchego, gouda; protein content naturally binds to tannins.
  • Cured Meats — salami, chorizo, prosciutto; salt and fat moderate structure and enhance fruit.
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Pairing Guide by Wine Style

White Wines

White wines typically offer higher acidity, lighter body, and more delicate aromatics.

  • Light Fish — such as sea bass, cod, tilapia; best with clean, subtle preparations including grilling, poaching, or steaming.
  • Shellfish — shrimp, scallops, crab, and similar seafood; the wine’s acidity enhances natural sweetness and texture.
  • Fresh Salads — including herb-driven greens, citrus dressings, and light vinaigrettes; acidity mirrors the freshness in the dish.
  • Soft Cheeses — brie, camembert, and chèvre, where creaminess benefits from the wine’s cleansing structure.
  • Sushi and Raw Fish — sashimi, nigiri, carpaccio; purity and delicacy align with the wine’s aromatic profile.
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Pairing Guide by Wine Style

Bubbles Wines

Bubbles wines offer high acidity and effervescence, making them some of the most versatile wines for pairing. Their structure refreshes the palate and elevates a variety of textures.

  • Aperitif Foods — light bites served before meals; bubbles prepare the palate.
  • Shellfish and Delicate Seafood — oysters, prawns, crab; acidity and minerality amplify brininess.
  • Fried Foods — fried chicken, calamari, arancini; acidity and carbonation cut through richness.
  • Salty Snacks — crisps, popcorn, savoury pastries; salt enhances sparkling wine aromatics.
  • Brunch Dishes — smoked salmon, quiches, egg-based preparations.
  • Light Desserts — fruit-based pastries and cream desserts with moderate sweetness.
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Pairing Guide by Wine Style

Dessert Wines

Dessert wines require thoughtful pairing. The general rule is that the wine should be at least as sweet as the dish, or sweetness becomes muted.

  • Fruit Desserts — tartlets, compotes, poached fruit; matching natural sweetness and acidity.
  • Chocolate Desserts — particularly dark chocolate; sweetness balances intensity and bitterness.
  • Blue and Strong Cheeses — Roquefort, Stilton, Gorgonzola; classic sweet-savoury contrast.
  • Nut-Based and Caramel Desserts — pecan pie, crème brûlée, and caramelised preparations.
  • Foie Gras and Rich Pâtés — a traditional pairing where sweetness complements richness.
  • Standalone Enjoyment — many dessert wines can be served alone in place of dessert.
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Expert Tips for Confident Pairing

Refined, practical insights to help you enjoy every bottle at its best.

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Serve Temperature

Chilled whites shine with freshness; slightly warm reds open with richness.

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Keep It Simple

Great wines don’t need complicated dishes — honest flavors always win.

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Play With Contrast

Acid cuts richness, tannins love protein, sweetness soothes spice.

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Taste Is Personal

Trust your palate — the perfect pairing is the one you enjoy most.