K & L Wines Comprehensive Food, and Taste to Wine Pairing Guide

🍷 Food & Wine Pairing Guide

A Practical Guide to Matching Wine with Flavours & Foods

Choosing the right wine doesn’t need to be complicated. The key is understanding how primary tastes and food types interact with wine structure — acidity, sweetness, tannin, body and alcohol.

Use the guide below to help you confidently pair wines from the K & L Wines range with everyday meals, dinner parties and special occasions.

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🍽 PART 1: PRIMARY TASTES & HOW TO PAIR THEM WITH WINE

🍬 Sweet

Sweet foods can make dry wines taste thin or bitter.

Best approach:
Choose a wine that is at least as sweet as the dish.

Typical Foods Wine Style to Choose Why It Works
Desserts, honey glazes, sweet sauces Off-dry or sweet white wines Maintains balance and flavour
Sweet & spicy dishes Off-dry aromatic whites Sweetness softens spice

🍋 Sour / Acidic

Acidic food dulls wines with low acidity.

Best approach:
Match acidity with acidity.

Typical Foods Wine Style to Choose Why It Works
Lemon-based dishes, vinaigrettes Sauvignon Blanc, crisp whites Keeps wine tasting fresh
Tomato sauces Bright, fruit-driven reds Balances sharpness

🧂 Salty

Salt enhances fruit and softens bitterness in wine.

Best approach:
Lean into freshness or bubbles.

Typical Foods Wine Style to Choose Why It Works
Cured meats, olives Dry whites, sparkling wine Salt boosts fruit flavour
Fried foods Sparkling wine Cleanses the palate

🍄 Umami (Savoury)

Umami can make tannic wines taste metallic.

Best approach:
Avoid heavy tannin, favour elegance.

Typical Foods Wine Style to Choose Why It Works
Mushrooms, soy sauce, broths Pinot Noir, Chenin Blanc Soft structure complements savoury depth
Roasted vegetables Lightly oaked whites Texture matches richness

🌶 Chilli / Heat

Alcohol increases the perception of heat.

Best approach:
Lower alcohol, fruit-forward wines.

Typical Foods Wine Style to Choose Why It Works
Spicy Asian or Mexican food Off-dry whites, rosé Cools the palate
Spiced rubs Fruity reds Fruit absorbs spice

🧈 Fatty / Rich

Fat coats the palate and needs refreshing contrast.

Best approach:
High acidity or structured wines.

Typical Foods Wine Style to Choose Why It Works
Creamy sauces Chardonnay Balances richness
Pork belly, duck Structured reds Tannin cuts through fat

🌿 Bitter

Bitter foods amplify bitterness in wine.

Best approach:
Choose low-tannin, fruit-forward wines.

Typical Foods Wine Style to Choose Why It Works
Kale, radicchio Sauvignon Blanc, Gamay-style reds Avoids harshness
Charred vegetables Syrah-style reds Echoes smoky notes

🍷 PART 2: WINE PAIRING BY MAJOR FOOD GROUPS

(Excluding Cheese)

🥩 Red Meat

Dish Type Wine Style Why It Works
Steak, roast beef Cabernet Sauvignon, blends Tannins bind with protein
Lamb Syrah, Rhône-style reds Herbal and pepper notes align
Slow-cooked meats Mature reds Matches depth and richness

🍗 Poultry

Dish Type Wine Style Why It Works
Roast chicken Chardonnay Classic balance
Duck Pinot Noir Acidity cuts fat
Turkey Chenin Blanc or light reds Keeps the pairing fresh

🐟 Fish & Seafood

Dish Type Wine Style Why It Works
White fish Sauvignon Blanc Clean and crisp
Oily fish Chardonnay, Pinot Noir Matches texture
Shellfish Crisp aromatic whites Enhances sweetness

🍝 Pasta & Rice

Dish Type Wine Style Why It Works
Tomato-based sauces Sangiovese-style reds Acid-friendly
Cream-based sauces Chardonnay Texture harmony
Mushroom risotto Pinot Noir Gentle tannins

🌱 Vegetarian & Vegan

Dish Type Wine Style Why It Works
Roasted vegetables Grenache, Chenin Blanc Matches caramelisation
Lentils & pulses Pinot Noir Earthy balance
Green vegetables Sauvignon Blanc Herbaceous match

🍔 Casual Dining & Street Food

Dish Type Wine Style Why It Works
Burgers Juicy red blends Handles fat & salt
Pizza Italian-style reds Tomato friendly
Fried food Sparkling wine Ultimate palate cleanser

🌍 Global & Spiced Cuisines

Cuisine Wine Style Why It Works
Indian Off-dry whites Calms spice
Thai Aromatic whites Citrus & sweetness
Middle Eastern Grenache-based reds Warm spice harmony

✅ Simple Pairing Rules to Remember

  • Sweet food needs sweeter wine

  • Fat loves acidity

  • Heat dislikes alcohol

  • Umami dislikes heavy tannin

  • Salt makes wine taste fruitier

  • Match intensity, not colour