Science-based core principles — the foundation of every great wine & food pairing. Click a rule for details and the matching self-experiment.
High-acid wine for acid-driven dishes
Wine must always be at least as acidic as the dish — otherwise it tastes flat and broad.
Learn moreTannins bind fat — steak loves Cabernet
High-tannin reds suddenly feel soft and velvety with fatty food. Without fat, they taste furry and harsh.
Learn moreResidual sugar cools chili heat
Never pair high-alcohol or tannic wine with spicy food — the heat explodes. Off-dry wines save the day.
Learn moreSalt makes wine creamier and fruitier
Salt suppresses bitterness and acidity — difficult wines suddenly become approachable. Acid and bubbles become the salt's accomplice.
Learn moreDry wine with dessert? Never.
Dry wines with sweet food suddenly taste sour and thin. Wine must ALWAYS be sweeter than dessert.
Learn moreBridge aromas amplify each other
Umami-rich dishes need wines with structure or age — otherwise wines disappear. Young tannic wines often clash.
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