Pairing wine with food is easier than it seems. Follow these simple rules:

Balance the Intensity

Pair light wines with light dishes and bold wines with rich, hearty meals.

Complement or Contrast

Match flavors (e.g., buttery Chardonnay with creamy pasta) or create contrast (e.g., sweet Riesling with spicy dishes).

Consider the Sauce

The sauce often determines the pairing more than the protein. A tomato-based sauce loves Sangiovese, while creamy sauces pair well with whites.

Sweet with Sweet

Pair desserts with equally sweet wines like Port or Moscato for a harmonious experience.

Experiment and trust your palate—it’s all part of the fun!