Red Wine Pairings - Pairing with Wine

Red wine pairing is where most wine lovers start their journey, and for good reason. There is something deeply satisfying about finding the perfect red to complement a meal. But red wine is not a monolith—from light and fruity to bold and tannic, the category contains multitudes.

Understanding Red Wine Weight Classes

Think of red wines like boxers. You would not put a featherweight against a heavyweight, and you should not pit a delicate Pinot Noir against a hearty beef stew. Knowing your wine’s weight class is half the battle.

Light-bodied reds include Pinot Noir, Gamay (Beaujolais), and lighter-styled Grenache. These wines have less tannin, higher acidity, and flavors that lean toward red fruits like cherry and raspberry. They work beautifully with lighter proteins: salmon, duck, pork tenderloin, mushroom dishes.

Medium-bodied reds include Merlot, Sangiovese (Chianti), Tempranillo, and Côtes du Rhône blends. These are your versatile everyday wines that handle everything from pasta with meat sauce to roasted chicken to grilled lamb chops.

Full-bodied reds include Cabernet Sauvignon, Malbec, Syrah, and most Italian powerhouses like Barolo and Brunello. These need substantial food—think grilled ribeye, braised short ribs, or aged hard cheeses.

The 2025 Red Wine Trend: Chilled Reds

Here is something that would have scandalized your parents: sommeliers are putting red wine in the refrigerator. Light-bodied reds like Beaujolais, Lambrusco, and certain Pinot Noirs taste remarkably refreshing when served slightly chilled around 55-60°F.

The cooler temperature tames the tannins and highlights the wine’s acidity and fruit. It is perfect for warm-weather dining, picnics, or when you want red wine but not something heavy. Try a chilled Beaujolais with a charcuterie board this summer—it is a revelation.

Classic Red Wine Pairings That Never Fail

Cabernet Sauvignon with grilled ribeye is the gold standard for a reason. The wine’s firm tannins need fat to soften them, and a well-marbled steak delivers exactly that. The char from the grill echoes the wine’s oak influence.

Pinot Noir with roasted duck works because both share earthy, slightly gamey qualities. The wine’s acidity cuts through the duck’s richness, while its red fruit complements the meat without overwhelming it.

Chianti with tomato-based pasta is regional pairing at its finest. The wine’s high acidity matches the tomatoes, and its savory, herbal notes complement Italian seasonings like oregano and basil.

Malbec with grilled steak is Argentina’s gift to carnivores. The wine’s plush fruit and soft tannins make it approachable, while its smoky undertones mirror the grill’s char.

Red Wine with Non-Traditional Foods

Red wine is not just for meat. Earthy Pinot Noir is spectacular with mushroom risotto. Medium-bodied Barbera handles pizza beautifully—its acidity loves those tomatoes. Even certain seafood works: try Pinot Noir with grilled salmon or a light Beaujolais with tuna niçoise.

The key is matching intensity. A delicate vegetable dish wants a delicate wine. A hearty bean stew can handle something more substantial.

When Red Wine Fails

Some foods simply do not work with red wine. Delicate white fish tastes metallic next to tannic reds. Vinaigrette-dressed salads make red wine taste bitter. Very spicy dishes can amplify alcohol heat to uncomfortable levels.

Know when to reach for white, rosé, or bubbles instead. There is no shame in admitting that your delicious ceviche deserves a crisp Albariño rather than forcing a Cabernet onto the table.