Wine pairing finder
Pick what you are cooking and see what a sommelier would actually pour with it — the classic match, plus one bottle worth taking a chance on.
Pairing explorer
Choose a dish to see what a sommelier would pour with it.
Firm tannin binds to the fat and marbling, softening the wine and cleaning the palate between bites.
Similar structure but with black pepper and cured-meat notes that echo a hard sear on the crust.
How these pairings are chosen
Every match here comes from four measurable qualities rather than a rule of thumb. Weight should be comparable between the wine and the dish. Acidity cuts fat and salt, and must meet or exceed the acidity of the food. Tannin binds to protein and fat, but amplifies chili heat. Sweetness in the wine must equal or exceed sweetness in the dish.
Pair to the sauce, not the protein. Chicken in a lemon-caper sauce and chicken in a cream sauce are two different problems, because the sauce carries the fat, acid, and salt that the wine has to balance.
The full reasoning, including the pairings people get wrong most often, is in our sommelier pairing guide.
Cooking something not on this list?
Bring your menu to a certified sommelier. They will build the pairings with you and explain the reasoning, so you can do it yourself next time.
Book a sommelier