A cheat’s guide to wine-pairing

The wine and food are two parts of a larger experience throughout a meal. There should be an equilibrium between the two so that one does not dominate the palate. A rule of thumb: hearty foods match hearty wines – a Cabernet Sauvignon with grilled lamb chops, for example – while delicate foods prefer delicate wines.

Before you cook your meal, consider its core elements. Sauce and seasoning can often serve as guides to pairing. For instance, the flavours of a chicken curry will match a soft red, while a fresh white will go well with a more citrus-forward dish.

While cooking or shopping, take the time to think about how best to match your meal to a wine’s aroma. Use fruit, herbs and spices that echo or accentuate the tasting notes you’ll often find listed on bottle’s label.

As a general rule, wine should have higher acidity than the food so that it can cleanse and refresh a diner’s palate with each sip. The more acidic the meal, the drier the wine you pair with it. If your preference doesn’t include dry wines, you can also judge a wine’s pairing potential by how sweet it is. As long as the wine is slightly sweeter than the food you’re serving, you’re likely to have a good match. Any less sweet and it might taste bitter in contrast. For example, pair a fruity Pinotage with an earthy beef stew or mushroom dish.

Generally, estimating for three glasses of wine per person should keep your guests happy. Usually, there are four glasses of wine in a bottle. Do some quick sums from to find the right amount, and always buy more than you need (and make sure everyone goes home in an Uber).

Don’t dismiss a friend’s offer to bring a bottle and don’t be afraid to give them suggestions for what will work with the meal you’ve planned. Even if they don’t find the perfect pairing, you’re likely to find that anything’s better than running out of wine when your table’s still full.