Recipes & Pairings

Tart, medium-bodied Italian reds such as Montepulciano d'Abruzzo and Chianti suit spaghetti with tomato sauce, meatballs or bolognese. Spaghetti with clams or garlic and oil takes a young, unoaked Italian white.

Dry Lambrusco Grasparossa, Barbera and Nero d'Avola are the classic wines for meat lasagna, because their acidity matches the tomato and their fruit stands up to ragù and cheese. For vegetable lasagna, pour a crisp white such as Soave or dry Riesling.

Dry mineral whites such as Chablis or Albariño, light Pinot Noir and dry rosé are the classic wines for sushi. Pick whites for shellfish and white fish, Pinot Noir for tuna.

Syrah, Grenache blends from the Rhône and Pinot Noir are the classic wines for lamb, and Cabernet Sauvignon suits roast lamb cooked past pink. Lamb is rich but more delicate than beef, so a medium-bodied red with good acidity fits most dishes.

Pinot Noir, Beaujolais and Riesling are the classic wines for pork chops. Pick a light red for a plain seared or grilled chop and Riesling when the chop comes with apples, a sweet glaze or chili.

Dry red wine is the match for steak: Cabernet Sauvignon, Syrah, Nebbiolo and Montepulciano are the classic picks. Fatty cuts such as ribeye take firm, tannic reds, and lean cuts such as filet take lighter reds with more acidity.

Pinot Noir served cool, dry rosé and Chardonnay with a little oak are the classic wines for salmon. Pick a wine with bright acidity and low tannin, then match it to the sauce.

Orange wine, earthy light- to medium-bodied reds and sparkling wine are the classic matches for Korean food. Keep tannin and alcohol modest, since both make chili heat feel stronger.

Lambrusco, Barbera and dry rosé suit most pizza, because their acid matches tomato sauce and cuts through melted cheese. For toppings, pour Nebbiolo with mushroom and Chardonnay with white pizza.