Red Wine Pairing: The Basics
Whether you work in the food service industry or not, appreciating the basics of red wine pairing is extremely helpful. Of course, if you’re a sommelier, then you can feel free to laugh at my hopefully acceptable write-up!
To dispel any myths and concerns, you don’t have to memorize an entire wine textbook to be able to make decent recommendations on your pairings. In fact, you can follow some basic steps and get it fairly right most of the time. Let’s dive in and get a feel for pairing red wine. Cheers!
Why Pair Wine?
Pairing wine with food isn’t just some tradition, but rather appreciating wine can enhance flavor and create balance. The right wine can elevate a dish by highlighting its best qualities, cutting through richness, or complementing subtle flavors that might otherwise be lost. Just like a great playlist sets the mood for a night out, the right wine pairing changes an ordinary meal into a memorable experience. Whether you’re serving guests or choosing for yourself, good pairings make both the food and the wine taste better than they would on their own.
Pairing Basics: Big Flavors
Big flavors like steak, lamb, or BBQ ribs pair beautifully with full-bodied reds such as Cabernet Sauvignon, Syrah/Shiraz, and Malbec. These wines have the structure and intensity to stand up to rich, savory dishes without getting lost in the mix. Let’s take a closer look at each of these powerhouse reds to understand where they come from, what makes them special, and why they shine alongside hearty meals.
Cabernet Sauvignon
Cabernet Sauvignon is often considered the king of red wines, originating from the Bordeaux region of France but now grown all over the world. From Napa Valley, to Chile, and even Australia. Known for its bold tannins, deep color, and flavors of blackcurrant, cedar, and spice, Cabernet is a natural partner for rich, fatty cuts of meat like ribeye or lamb chops. Its firm structure cuts through fat beautifully, while its intensity matches the depth of grilled and roasted dishes.
Syrah / Shiraz
Syrah (called Shiraz in Australia) traces its roots to France’s Rhône Valley, where it produces wines with a peppery, smoke-like character layered over dark fruit flavors. In warmer climates like Australia, Shiraz tends to be more fruit-forward and jammy, while French Syrahs lean more savory and earthy. Either way, this is a wine that loves bold, spice-rubbed meats, BBQ, and game. Think smoked brisket, short ribs, or anything with a charred crust — Syrah holds its own with a flourish.
Malbec
Originally a blending grape in Bordeaux, Malbec found its true home in Argentina, where it thrives in the high-altitude vineyards of Mendoza. Malbec wines are lush, smooth, and bursting with plum and blackberry flavors, often with a hint of cocoa or violets. With softer tannins than Cabernet but plenty of body, Malbec is a fantastic match for grilled meats, empanadas, BBQ ribs, or anything kissed by fire. It’s a crowd-pleaser that pairs comfort with depth.
Ugh Wait – How are Malbec and Syrah Different?
Both Malbec and Syrah love fire, char, and rich meats but they express themselves differently. Malbec is typically plush, fruity, and smooth, with generous plum, blackberry, and subtle cocoa notes. It’s like a velvet blanket over a grilled steak, and who doesn’t want to wrap themselves in a velvet blanket? Like the author of this blog post (and app Just the Tips), the wine is comforting, supple, and easy to love. The tannins are usually softer than Cabernet, making it very approachable even for casual wine drinkers.
Syrah/Shiraz, on the other hand, tends to be spicier, more savory, and more structured. French Syrahs bring pepper, smoke, and sometimes olive tapenade–like notes, while Australian Shiraz dials up the fruit and body. Either way, Syrah has a bit more “edge”, more pepper, more grip, and often more complexity in the finish.
So in summary, Syrah/Shiraz = bolder spice, peppery kick, stands up beautifully to smoky, charred, or spice-rubbed dishes. Malbec = plush fruit, smooth tannins, crowd-pleasing with BBQ or grilled meats.
Pairing Basics: Medium Body
When dishes call for a lighter touch think roast chicken, salmon, tomato-based pastas, or herby pork, medium-bodied reds come to the rescue to strike the perfect balance. Wines like Pinot Noir, Sangiovese, Merlot, and Chianti bring bright fruit, moderate tannins, and food-friendly acidity that make them incredibly versatile at the table. Let’s explore each one more closely.
Pinot Noir
Pinot Noir is the elegant minimalist of the red wine world. Originating in France’s Burgundy region, it’s notoriously tricky to grow but rewards with silky textures, vibrant red fruit (cherry, raspberry, cranberry), and earthy undertones. Pinot is lighter in body but high in acidity, making it a natural fit for roast poultry, pork tenderloin, salmon, mushroom dishes, and anything with subtle, layered flavors. It won’t overpower delicate food which is the key thing to remember!
Sangiovese
The backbone of many Italian wines, Sangiovese is bright, savory, and wonderfully food-centric. With medium tannins and lively acidity, it often shows notes of cherry, dried herbs, and a hint of rustic earth. Its structure loves tomato-based sauces, making it a classic partner for pasta, pizza, and grilled vegetables. Think of Sangiovese as the ultimate weeknight pasta companion. It’s balanced, versatile, and refreshingly honest.
Merlot
I still laugh about when I was bartending at a fancy yacht club and someone kept saying MerLOT to me (pronounced exactly as it’s written). They let the joke run a while before telling me later they were kidding. Whew.
Merlot (pronounced mer-lo) is the smooth talker: approachable, supple, and fruit-forward. Originating in Bordeaux, it’s now grown worldwide and often features plush plum, black cherry, and subtle chocolate or spice. It sits comfortably in the middle of the red wine spectrum. It’s softer than Cabernet but with enough body to handle roast meats, burgers, meatloaf, and mushroom dishes. If Cabernet feels too intense for a dish, Merlot often steps in as the friendly, flexible option.
Chianti
Chianti is a region in Tuscany, and the wines labeled “Chianti” are primarily made from Sangiovese grapes! Classic Chiantis are lively, aromatic, and built for food. They exhibit bright cherry flavors, savory herbs, and firm acidity. Pair Chianti with pasta Bolognese, margherita pizza, roasted eggplant, or grilled chicken, and you’ll understand why Italians rarely eat without wine. Compared to a pure Sangiovese, Chianti often carries a bit more rustic charm and can be a touch firmer depending on the producer.
Pairing Basics: Light Reds
Light-bodied red wines are all about freshness, brightness, and lift. They tend to have lower tannins, higher acidity, and vibrant fruit, making them incredibly versatile at the table. These are the wines you can chill slightly, pour generously, and pair with everything from salads to roasted chicken to charcuterie boards. Let’s look at a few standouts.
Gamay / Beaujolais
Gamay is the grape behind Beaujolais, a region just south of Burgundy in France. Are you noticing a trend that almost everything I’m mentioning is from France. Merci Charlemagne and the Franks! Anyway, this wine is light, juicy, and full of red fruit like strawberry, cherry, and raspberry, Gamay wines often have a subtle floral or earthy note and a gentle sprightliness that makes them dangerously drinkable. Beaujolais pairs beautifully with roast chicken, charcuterie, pâté, mushrooms, and even Thanksgiving dinner. Its high acidity and low tannins let it play nicely with both light and rich dishes, and a slight chill makes it shine.
Pinot Noir
Wait, didn’t we do this one already? Not all Pinot Noir is created equal. While some are lush and silky, many cool-climate Pinots (from Burgundy, Oregon, or New Zealand, for example) are delicate, bright, and lightly structured. These styles love dishes like duck breast, salmon, lentils, roast vegetables, or anything with subtle, earthy flavors. Serve them slightly chilled to highlight their vibrant acidity.
Frappato
A lesser-known gem from Sicily, Frappato delivers delicate red berry flavors, floral aromatics, and a lightly herbal edge. It’s light-bodied, fresh, and aromatic, almost Pinot Noir–like but with a Mediterranean twist. Frappato is fantastic with grilled fish, caponata, antipasti, or herb-driven vegetarian dishes. It’s a great pick when you want a red that won’t overpower, especially in warmer weather.
OK So What the #$%! Does Structured Mean?
When people talk about a wine being structured (or having “good structure”), they usually mean it has a noticeable balance of these elements:
- Tannins: the drying, grippy feeling (mostly in red wines) that gives shape and firmness.
- Acidity: the freshness or brightness that keeps the wine lively, not flat.
- Alcohol: contributes warmth and weight.
- Body: the overall mouthfeel or “heft” of the wine.
So…A well-structured wine feels firm, balanced, and layered, not just fruity juice. For example, a Syrah often has solid tannins, good acidity, and spice.
CHEAT SHEET
Ok if that was “too long, didn’t read” but you made it down here, then here is a summary for you:
| Wine | Pairing |
| Cabernet Sauvignon | Ribeye steak, lamb chops, aged cheddar |
| Syrah / Shiraz | BBQ ribs, spice-rubbed brisket, grilled lamb |
| Malbec | Burgers, grilled meats, empanadas |
| Pinot Noir | Roast chicken, salmon, mushroom dishes |
| Sangiovese | Pasta with tomato sauce, pizza, grilled vegetables |
| Merlot | Meatloaf, burgers, roast pork, mushroom dishes |
| Chianti | Bolognese, margherita pizza, roasted eggplant |
| Beaujolais | Charcuterie, roast chicken, Thanksgiving dinner |
| Frappato | Grilled fish, antipasti, herby vegetarian dishes |
| Lighter Pinot Noir | Duck breast, lentils, roasted root vegetables |
| Zweigelt | Sausages, schnitzel, roasted vegetables |
| Trousseau | Charcuterie, grilled trout, mushroom dishes |
| Poulsard | Cheese boards, light salads, picnic fare |
| Cinsault | Mezze platters, tomato-based dishes, grilled chicken |
| Schiava | Cured meats, Alpine cheeses, light pasta dishes |
Wrapping Up
In conclusion, mastering the very basics of red wine pairings can help you to avoid picking wine that wouldn’t pair as well, and on the contrary find something suitable to enhance your dining experience, or those of your guests. It can obviously get quite complicated, however if you at least appreciate the times to use a Malbec vs. a Pinot Noir, you’ll be satisfied. That being said, I don’t think it makes a huge impact by any stretch if you just drink what you have. I’ve had plenty of Cabs with my salad, or Chianti with steak, and oh well. It’s still alcohol, right?!
Hope you enjoyed, and have a fantastic day.