Choosing a wine to go with dinner doesn't have to be complicated.
You don't need to memorise hundreds of food and wine pairing rules or know every grape variety in the world. The simplest approach is to think about the weight, flavour and intensity of both the food and the wine.
A delicate fish dish usually works better with a fresh, lighter wine. A rich steak can handle something with more body and structure.
But there are plenty of exceptions — and that's where the fun begins.
Here's our guide to some of the most popular foods and the wines that work best with them.
Seafood
Seafood is generally a natural match for fresh, high-acid white wines.
Oysters
Try:
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Sparkling wine
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Sauvignon Blanc
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Riesling
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Chablis-style Chardonnay
The freshness and acidity of these wines complement the natural salinity of oysters beautifully.
Prawns
Prawns work brilliantly with aromatic whites and sparkling wine.
Try: Riesling, Sauvignon Blanc, Pinot Gris or Chardonnay.
For spicy prawns, an off-dry Riesling can be particularly good.
Salmon
Salmon has more richness than many white fish, so it can handle wines with a little more texture.
Try: Chardonnay, Pinot Noir or sparkling wine.
Yes — red wine with salmon can absolutely work.
Fish & Chips
Keep it fresh and simple.
Try: Sauvignon Blanc, Pinot Gris, Riesling or sparkling wine.
A crisp, cold white cuts through the richness of the fried batter beautifully.
Chicken
Chicken is one of the easiest meats to pair with wine because the cooking method and sauce make a huge difference.
Roast Chicken
Try: Chardonnay, Pinot Noir or a lighter Shiraz.
A roast chicken with crispy skin and herbs is particularly good with a textured Chardonnay.
Chicken in a Creamy Sauce
Try: Chardonnay.
The richness and texture of Chardonnay work beautifully with creamy sauces.
Spicy Chicken
Try: Riesling, Gewürztraminer or Pinot Gris.
Aromatic wines with good acidity can help balance heat and spice.
Steak
When steak is on the menu, it's time to reach for something with structure.
Best choices:
Cabernet Sauvignon
Structured, dry and full-bodied.
Shiraz
Rich, generous and powerful.
Cabernet-Shiraz blends
A classic Australian combination.
For a heavily grilled or barbecued steak, a bold Shiraz is hard to beat.
For a beautifully cooked premium steak, a fine Cabernet can be an excellent match.
Lamb
Lamb loves medium to full-bodied reds.
Try:
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Shiraz
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Cabernet Sauvignon
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Grenache
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Tempranillo
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Pinot Noir
For slow-roasted lamb, try a richer red.
For grilled lamb with herbs, Grenache or Pinot Noir can be excellent.
Pork
Pork is incredibly versatile.
Roast pork: Chardonnay or Pinot Noir
BBQ pork: Shiraz or Grenache
Crispy pork belly: Riesling or sparkling wine
The key is to consider the sauce and preparation rather than simply the meat.
Duck
Duck is rich, but it also has delicate flavours.
Pinot Noir is the classic choice.
The bright acidity and red-fruit character of Pinot Noir can cut through the richness of duck beautifully.
For Asian-style duck dishes, try Riesling or a lighter Pinot Noir.
Pasta
The sauce is more important than the pasta itself.
Tomato-Based Pasta
Try:
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Sangiovese
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Grenache
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Pinot Noir
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Shiraz
The acidity of the tomato works particularly well with wines that have good natural acidity.
Creamy Pasta
Chardonnay is a natural match.
The wine's texture works beautifully with cream-based sauces.
Beef Ragu
Try a medium to full-bodied red such as Shiraz, Cabernet or Sangiovese.
Pizza
Pizza is one of the easiest foods to pair with wine.
Margherita
Try Sangiovese, Pinot Noir or Chianti-style wines.
Pepperoni
Try Shiraz or Sangiovese.
Prosciutto & Rocket
Try Pinot Noir or sparkling wine.
Four Cheese
Try Chardonnay or a fresh, acidic red.
And yes, wine with pizza is absolutely acceptable.
Spicy Asian Food
Spicy food can be difficult for big, high-alcohol reds.
Instead, reach for wines with freshness and aromatic character.
Great choices include:
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Riesling
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Gewürztraminer
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Pinot Gris
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Sparkling wine
A slightly sweeter Riesling can be particularly effective with very spicy dishes.
Indian Food
Indian cuisine contains a huge range of spices, flavours and textures, so there isn't one perfect wine.
But aromatic whites are often a great place to start.
Try: Riesling, Gewürztraminer or Pinot Gris.
For tandoori meats and richer dishes, a medium-bodied Shiraz or Grenache can also work beautifully.
Thai Food
Thai food combines sweet, sour, salty and spicy flavours.
Riesling is one of the safest choices.
Its acidity and aromatic fruit work brilliantly with dishes such as Thai green curry, pad Thai and spicy salads.
Mexican Food
Mexican food can handle a surprisingly wide range of wines.
For tacos, try Grenache, Tempranillo or lighter Shiraz.
For spicy seafood, try Riesling or Sauvignon Blanc.
For richer dishes, a juicy red with moderate tannins often works best.
Cheese
Wine and cheese are a classic combination.
Soft Cheese
Brie and Camembert work beautifully with Chardonnay, sparkling wine and Pinot Noir.
Hard Cheese
Try Cabernet Sauvignon, Shiraz or aged Chardonnay.
Blue Cheese
Sweet wines are the classic match.
Try a dessert wine, fortified wine or a sweeter Riesling.
The contrast between salty cheese and sweet wine can be fantastic.
Chocolate & Dessert
Desserts generally need a wine that is at least as sweet as the dessert itself.
For chocolate desserts, try:
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Fortified wines
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Muscat
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Tawny Port-style wines
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Sweet red wines
For fruit desserts, late-harvest Riesling and other sweet aromatic wines can be excellent.
The Three Golden Rules of Wine Pairing
If you forget everything else, remember these:
1. Match the weight
Light food generally works with lighter wines.
Rich food generally works with fuller wines.
2. Acidity is your friend
Acidic wines can cut through rich, fatty foods and keep a meal feeling fresh.
3. Don't take the rules too seriously
The perfect pairing is the one you enjoy.
If you love Cabernet with salmon, go for it.
If you prefer Chardonnay with steak, there's no wine police coming to your door.
The Best Pairing Is the One You Enjoy
Wine pairing is about enhancing the meal, not creating a set of rules you have to follow.
Start with the food, think about its richness and flavour, choose a wine with enough freshness and structure, and then trust your own taste.
And if you're still unsure, ask your local wine shop.
At Purvis Cellars, we're always happy to help match a bottle to your dinner — whether you're cooking a simple midweek meal or planning something special.
Great food deserves great wine. And sometimes finding the right combination is half the fun.