Dry Red Wines – Food Pairings

People often wonder which foods might taste best with individual wines, so here are some common pairings. We will use the name of the grape variety and/or the area from which they come rather than naming specific vineyards or bottlers.

Of course this is only a guide, and what you eventually choose will depend on your own particular likes and dislikes in the wine world.

For more detail on the grape varieties mentioned below, go to this article: Dry Red Wines – Grape Varieties



Bordeaux wines are somewhat heavy and tannic with the most popular grape varieties used being Cabernet Sauvignon and Merlot.

These wines pair well with steak, roast beef and venison or indeed, almost any red meat.

If you find Bordeaux a bit too full-bodied, then choose one of the more medium-bodied wines.


Wines from the Rhone are medium-bodied and have less tannins. Favourites include Grenache and Syrah/Shiraz.

These wines go well with ham, bacon and other cured meats, game, stews and dark poultry and duck.


Burgundy wines are lighter and less tannic and can be drunk easily with poultry, duck, oily fish such as salmon, lamb, pork and fungi. In fact, Burgundy wines go with just about anything, as the Gamay grape lends itself to slight chilling and thus is lovely with fish, seafood or salad on a hot summer’s day


Zinfandel makes a powerful, full-bodied wine and therefore goes well with strong flavours such as tomato-based pasta sauces.


Being Italian, Sangiovese makes a great accompaniment to pasta, pizza, and red meat stews and casseroles.


Although the Spanish often drink Sherry with tapas, Tempranillo makes a great drink too with these small plates. In fact the Spanish drink Tempranillo with almost anything and often offer it chilled in the summer. Try it with grilled Mediterranean vegetables or paella.


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