Food & Wine Matching (Without the Rules)

It’s fair to say that we at House of Wine enjoy a good glass of wine more than most. But to really get the best out ofwine, there’s nothing better than pairing it with good food — and, ideally, good company too.

Food and wine matching doesn’t need to be intimidating, and it certainly doesn’t need rigid rules. Below are a few simple principles we use every day, along with some favourite match-ups, to help youget more enjoyment from what’s in your glass.

1. Drink wine you like with food you like

‍This might sound obvious, but it’s often overlooked. Too many people force themselves into a “classic pairing” even if they don’t actually enjoy the wine.

A beautifully cooked steak is often paired with a big Malbec — but if you’re not a red wine drinker, why suffer? A well-rounded, fuller-bodied Chardonnay can work brilliantly with steak. If you’re going white with red meat, just keep sauces and seasoning simpler and avoid anything too rich or overpowering.

The best match is always the one you enjoymost.

2. Decide what’s taking centre stage

Think about what the focus of the evening is. If you’re cooking (or eating outfor) great food, choose wines that complement rather than compete.

Highly complex dishes paired with very complex wines can cancel each other out — you end up losing the nuance of both. Sometimes a simpler, well-balanced wine will elevate a dish far better than something too powerful.

On the flip side, if you’ve got a special bottle you’ve been saving, give it space to shine. Choose a dish that supports the wine, not one that dominates it.

3. When in doubt, think regionally

‍One of the easiest rules of thumb is to match food with wines from the same part of the world.

Tapas with Rioja is a natural fit. Italian wines almost always work beautifully with Italian food. Argentine Malbec with grilled meats makes sense for a reason — these pairings evolved together overtime.

You don’t need to overthink it.

4. Balance really is everything

Great food and wine matching is about balance.

Creamy sauces love acidity — a New Zealand Sauvignon Blanc will cut through richness and refresh the palate. Spicy dishes tend to work better with wines that are lower in alcohol and tannin, as high alcohol can intensify heat.

Wines with a touch of sweetness, such as Riesling or Gewürztraminer, can be brilliant with spice. Even a well-made rosécan work surprisingly well where you might not expect it.

5. Wine doesn’t have to stop at pudding

Traditionally, dessert wines or Port finish a meal — and they still have their place. But there are no rules.

A bold red can be the perfect way to round off the evening, especially with good conversation and no intention of going anywhere quickly. And if cheese is involved, wine is hard to beat.

Goat’s cheese loves crisp, aromatic whites,while harder cheeses such as Cheddar are fantastic with richer, fuller-bodied styles.

How we support our customers

Food and wine matching doesn’t have to be a guessing game. One of the things we’re most passionate about at House of Wine is helping our customers feel confident talking about wine.

We support our accounts with tailored stafftraining, bespoke wine menus and non-generic descriptions that actually makesense to guests. Whether it’s building a list that works with your food,creating pairing suggestions for your menu, or running relaxed, practical training sessions for your team, our aim is to make wine approachable, enjoyable and commercially effective — not intimidating.

6. Experiment — that’s half the fun

The best way to learn what works for you is simply to try different combinations. Swap styles, try unexpected pairings, and see what clicks.

Wine should be enjoyable, not academic. One of the things we love most about it is that the more you drink, the more you learn.

And that’s no bad thing at all.