Wine & Food Pairings Beyond the Basics

We’ve all heard the classics: white wine with fish, red wine with steak. While those rules can work, they barely scratch the surface of what’s possible. Wine is incredibly versatile, and some of the most exciting pairings come from thinking outside the box. Ready to shake things up? Here are some unexpected, but seriously delicious, wine and food pairings to try.

Sparkling Wine with Fried Chicken

Forget Champagne only for caviar. Sparkling wine...whether it’s Champagne, Cava, or Prosecco, pairs brilliantly with crispy fried chicken. Why?

• The bubbles cut through the richness.

• The high acidity balances the salt and fat.

• The contrast makes both the food and the wine shine.

It’s the ultimate high-low pairing: comforting, crunchy fried chicken with a glass of elegance.

Rosé with Sushi

Rosé isn’t just for summer sipping, it’s also a surprisingly great match for sushi.

• Its light fruitiness complements delicate fish flavours.

• The crisp acidity refreshes your palate between bites.

• Dry rosés from Provence especially shine with tuna, salmon, or spicy rolls.

Think of rosé as the bridge between white wine freshness and red wine character, the perfect companion for sushi night.

Pinot Noir with Salmon

Red wine with fish? Absolutely. A light, silky Pinot Noir is an amazing match for salmon.

• Pinot’s gentle tannins don’t overwhelm the fish.

• Its bright cherry and earthy notes enhance the richness of salmon.

• Grilled, roasted, or cedar-planked salmon all pair beautifully.

This combo proves that breaking the “red wine with meat only” rule can lead to magic.

Riesling with Spicy Dishes

Another unexpected pairing: slightly off-dry Riesling with spicy foods like Thai curry or tacos with hot salsa.

• The touch of sweetness cools the heat.

• High acidity keeps the flavours lively.

• Aromatic notes of citrus and peach complement bold spices.

It’s a pairing that makes spicy food more fun (and more manageable).

Syrah with BBQ

Skip the beer, next time you’re grilling ribs or brisket, pour a bold Syrah (Shiraz).

• Smoky, peppery notes mirror charred barbecue flavours.

• Full body stands up to rich sauces.

• Dark fruit adds a juicy counterbalance.

BBQ and Syrah were practically made for each other.

The Final Sip

Great wine and food pairings don’t just follow rules, they surprise you. By experimenting beyond the basics, you’ll discover combos that elevate both the wine and the dish.

So go ahead: pour bubbles with fried chicken, sip rosé with sushi, or try Pinot Noir with salmon. The best pairings are the ones that make you smile with every bite and sip.