This is a no bullshit, non-generic guide with our favourite wine tips — the ones that actually make a difference. Enjoy!
- Champagne goes with everything!
From fried chicken to sushi, crisps to oysters and even steak — Champagne or English sparkling has the acidity and bubbles to lift any dish! And it makes everything feel like a celebration! - Riesling is a curry’s best friend.
Slightly off-dry German Riesling is perfect with chicken tikka masala or a Thai green curry. It handles heat and doesn’t clash like tannic reds do. The little touch of sweetness handles the spice, and the zippy acidity keeps things fresh. It just works. - Chilli heat + fruity reds = flavour bomb.
Juicy, fruit-forward reds — like young Portuguese blends — can make chilli heat sing! The combo is sweet, spicy, and fruity; and it makes your wine taste like a liquid nectar! Just skip warming spices like cinnamon and cloves. Bonus: alcohol helps calm the burn, just like fat or milk. Think Sichuan food and a juicy red? Yes, please! - Smoked salmon or fish doesn’t have to mean white wine.
We usually reach out for Champagne or Chablis, but a light, chilled red like Pinot Noir can be brilliant. Just avoid tannic wines — they clash with the oiliness. - Oily fish + white wine isn’t always right.
Rich fish like mackerel, sardines, or tuna can make some whites taste metallic —especially oaky or very lean ones. Try a light red (Gamay or Jura Pinot) or a nutty orange wine instead. - Mustard makes red wine better. Who knew?
It might sound odd, but mustard does some magic. Its acidity and spice boost salivation, softening that dry, mouth-coating feel you get from reds with grip —like young Bordeaux, Syrah, or Cabernet Franc. Next time you’re having mustard-glazed pork or sausages – go bold. Honestly, one of the best wine-and-food tricks out there! - Local wine – local food.
One of the oldest rules in food and wine pairing: wines and dishes from the same place tend to just work. Think Provence rosé and bouillabaisse, or Chianti with ragu. Easy win. - Oaked wines + bitter greens = no thanks.
Rocket, kale, burnt broccoli—pair them with oaked Chardonnay or Cabernet and it’ll taste like aspirin! Pick something fresh and bright instead. - Fat loves acid.
Rich, fatty dishes — like roast pork, creamy pasta, or anything buttery—need a wine with some bite. High-acid whites (like Riesling or Albariño) or crisp reds (like Barbera) cut through the richness and keep everything in balance. It’s like squeezing lemon on fried food — it just makes everything better! - Sweet wine + salt = magic.
Ever had blue cheese with Port? Same idea with salted almonds and sweet sherry. Salt softens the sweetness and makes the flavours pop. Pro tip: salt improves almost any wine. Not a great bottle? Get the crisps out and save the day! - Match or contrast — both work.
You can match a wine to your food (buttery fish, buttery Chardonnay), or go the opposite route (spicy dish, sweet wine). Both approaches work! - Lambrusco deserves redemption.
Dry, real Lambrusco (not the cheap sweet stuff) is amazing with pizza, salami, or anything you’d eat at a loud Italian family dinner, and it’s lower in alcohol too! - Chill (some of) your reds!
A lot of red wines hate the cold, but there’s one type that actually gets better after a short chill: Cru Beaujolais (especially Fleurie or Morgon). Light, juicy, with just enough grip to handle a bit of charcuterie or roast chicken leftovers. Pop it in the fridge for 20 minutes and it’s your weeknight saviour. - A bit of chill can fix bad reds (and whites!)
Red wine too boozy or flabby? Stick it in the fridge for 20–30 minutes. Works wonders, especially for Grenache or New World Pinot. - Keep the wine sweeter than the dessert.
It’s the number one rule for pudding pairings: your wine should always be sweeter than what’s on the plate. Otherwise, the wine will taste thin or sour. Reciotto with chocolate cake — yes! Brut Champagne with chocolate cake — no!
Bonus content #1 – a little wine pairing game to try at home
Grab a glass of wine (whatever you’ve got) and a plate with a few bits: salt, sugar, lemon juice, some rocket leaves, and a pinch of MSG.
Take a sip of wine, taste one of the foods, then sip the wine again. You’ll start to see how each flavour changes what’s in your glass — and how your mouth makes sense of it all. Have some water, rinse and repeat. Nerdy, but brilliant.
Bonus Content #2 – best takeaway wine pairings or what to drink with a takeaway when you can’t be bothered to cook
Because food-wine matching isn’t just for dinner parties!
Fish & Chips
Champagne or English Sparkling!
Pizza
Lambrusco (real, dry one — not sweet stuff!)
Chinese
Gewürztraminer or Sparkling Rosé
Thai food
Pinot Gris
Mapo tofu
Juicy red or Pinot Noir
Tuna sashimi + soy
Zweigelt
Kebab
Southern Rhône red (because that’s how we pair our 2am Broad Street snack…)
Cajun Five Guys chips
Beaujolais
Smoked mackerel
Manzanilla Sherry
Saag paneer
Dry Furmint
