In general, the more intense and tasty a dish is, the stronger a wine should be. To accompany game or lamb, for instance, a full-bodied wine will do. Lighter wines will harmonize with foods of similar intensity, such as white meats, poultry, pasta with tomato or rosée sauces, and fish, such as salmon. Medium-bodied wines are versatile. The more fruity ones will harmonize with pasta and meat sauce, and sausages; others, with a more woody, spicy profile, will bring out the best in grilled beef and semi-strong cheeses.
See other possible pairings with red wine
Explore different styles! If you opt for a strong cheese, go for a full-bodied yet supple wine. With more subtle cheeses, pick a light and refreshing wine.
To each sauce its wine! The more robust the wine, the more the sauce must be intense (like pepper for example).
Reinvent the classic Shepherd’s pie! With a delicate meat like veal, opt for a fruity wine. With a more pronounced and woody-tasting meat such as game, choose a full-bodied wine.
With a vegetable tajine, sip a Fruity and medium-bodied wine with lots of suppleness. With a white-meat option like chicken, choose an Aromatic and supple wine to support all the spices. An Aromatic and robust red will pair well with strong meats like lamb.
With vegetables or raw fish, instead of reaching for a white wine, step off the beaten paths and dare a fruity red wine with silky tannins. With spicy or wild meats, go for a more full-bodied wine with complex aromas.