How to Pair Red Wine: Great Foods with 3 Different Styles of Wine

I'm Vince, your personal sommelier and wine-loving guide. If you've ever stared at a bottle of red wine and wondered, "What should I eat with this?", you're in the right place. In this article, we’ll break down red wine pairing principles and explore three distinct styles of red wine—light-bodied, medium-bodied, and full-bodied—so you can confidently match them with the right foods. 

Why Red Wine Pairing Can Be Tricky

Red wines often have higher alcohol, tannins, and a fuller body compared to white wines, which can make them a little trickier to pair. But don’t worry—when you understand the basics, you’ll find plenty of delicious food and wine combinations that work beautifully together. Here are a few key principles to keep in mind:

• Match the weight of the wine with the weight of the dish – Lighter wines go with lighter foods, and fuller-bodied wines pair well with richer dishes.

• Pair tannins with fat – Tannins (that drying, puckering sensation in red wines) work best with fattier foods, which balance them out.

• Match or contrast flavors – Some wines complement flavors in food (like a peppery Syrah with spiced meat), while others contrast for balance (like a bright, acidic red cutting through a rich dish).

Now, let’s explore three different red wine styles and the best foods to pair with them.

1. Light-Bodied Red Wines

Light-bodied reds are your go-to for versatility. They typically have higher acidity, lower alcohol, and less tannin, making them super food-friendly. The most well-known wine in this category? Pinot Noir.

Examples: Pinot Noir, Gamay (Beaujolais), Frappato, Zweigelt, Lambrusco, Blaufränkisch, Grenache (cool climate)

Best Food Pairings:

• Cheese: Soft cheeses like Brie, nutty cheeses like Gruyère or Comté

• Fish: Fatty, meaty fish like grilled salmon

• White Meats: Roast chicken, pork chops with fruit-based sauces

• Red Meats: Lean cuts like filet mignon or lamb tenderloin

• Vegetables: Mushrooms, roasted root vegetables, caramelized onions

• Other Dishes: Tomato-based curries, dishes with berry reductions, mildly spiced Asian dishes

Pro Tip: Pinot Noir is a Thanksgiving favorite because it pairs well with a variety of dishes on the table!

2. Medium-Bodied Red Wines

Medium-bodied reds have a nice balance of acidity, alcohol, and tannin, making them a bit more structured while still pairing well with many foods.

Examples: Sangiovese (Chianti), Cabernet Franc, Barbera, Rioja, Merlot, Mencía, lighter Zinfandels, Nebbiolo

Best Food Pairings:

• Cheese: Aged cheddar, Gouda, Parmesan, Manchego

• Meat: Grilled or barbecued chicken, sausage, pulled pork, burgers

• Vegetables: Tomato-based pasta and pizza, eggplant Parmesan, bean-based dishes

• Other Dishes: Korean BBQ, Barbacoa tacos, hearty stews

Pro Tip: Tomato-based dishes love wines with good acidity—like Chianti with a classic red sauce pasta.

3. Full-Bodied Red Wines

These wines are big, bold, and rich—but they can also be the hardest to pair since they can overpower delicate dishes. The key? Pair them with equally bold, fatty, and intense foods.

Examples: Cabernet Sauvignon, Malbec, Syrah/Shiraz, Petit Verdot, Tannat, Barolo, Zinfandel

Best Food Pairings:

• Cheese: Hard aged cheeses, smoked cheeses

• Meat: Ribeye steak, venison, boar, duck, lamb, braised beef

• Vegetables: Mushrooms, hearty beans, roasted or grilled root vegetables

• Other Dishes: Rich beef stews, Moroccan lamb, braised short ribs

Pro Tip: A classic Cabernet and ribeye pairing works because the tannins soften against the fat in the steak, creating a smoother mouthfeel.

Final Thoughts

With these pairing principles in mind, you can confidently match red wines with foods that enhance their flavors. Whether you’re sipping on a light Pinot Noir, a medium-bodied Chianti, or a bold Cabernet Sauvignon, there’s a perfect dish waiting to complement your glass.

Be sure to check out V is for Vino’s YouTube Channel.