RED WINE PAIRINGS

Pairing Red Wine with Food (Yes… Even Dessert!)

When it comes to pairing red wine with food, most people automatically think of steak dinners or hearty pasta dishes—but red wine has a wonderfully wide range that can complement everything from bold meats to chocolatey desserts. With just a few simple tips, you can turn any meal (or sweet treat!) into a red-wine-friendly experience.

Red Wine Pairings with Wonderful Cheeses

You want to pick a firm and bold cheese –i.e. Parmesan – Cheddar – Manchego –

Smoked Gouda – Asiago – Pecorino Toscano – Halloumi

Using a Medium and Full Bodied Reds – i.e. Medium- Merlot – Zinfandel – Barbera, to

Full Bodied – Cabernet Sauvignon – Syrah – Malbec – Petit Sirah

To name a few.

Classic Pairings: Reds & Savory Dishes

Let’s start with the basics. Cabernet Sauvignon, with its firm tannins and dark fruit flavors, pairs beautifully with rich, fatty dishes. Think ribeye steaks, lamb chops, or even a gourmet burger. The fat in the food softens the tannins while the wine elevates the flavors on the plate.

Merlot is a bit more laid-back. Smooth, plush, and fruit-forward, it works well with roasted chicken, pork tenderloin, herb-buttered potatoes, and grilled vegetables. It’s a great “crowd-pleaser” red when you’re not quite sure what everyone is serving.

If you enjoy something a bit earthy and aromatic, Pinot Noir is your go-to. Its lighter body and bright acidity pair beautifully with dishes like roasted salmon, mushroom risotto, roasted turkey, and charcuterie. It’s one of the most versatile red wines you can bring to the table.

Unexpected Pairings: Reds & Spicy or Comfort Foods

Believe it or not, red wine can hold its own with spicy dishes. A juicy Zinfandel with barbecue ribs, chili, or spicy sausage can be magical. The wine’s bold fruit and peppery finish help balance heat and smoke.

Comfort food more your style? Try Malbec with pizza, lasagna, or a cozy beef stew. Its richness enhances cheesy, tomato-based dishes beautifully.

Red Wine with Dessert? Absolutely.

Many people shy away from pairing red wine with dessert, but the right match can be heavenly. The key is to pair sweetness with sweetness—your wine should be as sweet or sweeter than your dessert.

For chocolate desserts, especially dark chocolate, reach for a Port, late-harvest Zinfandel, or even a Cabernet Sauvignon with a touch of residual sugar. The dark berry notes and hint of spice make chocolate taste even richer.

If berries are in the spotlight—like a berry tart or cherry cobbler—try Pinot Noir or Lambrusco (a lightly sparkling red that feels like dessert in a glass). Their fruit-driven flavors blend beautifully with berry-based sweets.

For something creamy, like cheesecake or vanilla panna cotta, pair with a soft, sweet Brachetto d’Acqui. It adds a fresh, floral lift without overpowering the dessert.

Red wine doesn’t have to be limited to savory dinners. With a little curiosity and creativity, you can enjoy it throughout your meal—from the appetizer to the final bite of dessert. Cheers to discovering your own favorite pairings! ?