Food and wine pairing: A practical guide for restaurateurs

Food and wine pairing is one of the elements that transforms a simple meal into a genuine customer experience. For a restaurateur, offering the right pairings not only enhances their cuisine but also increases the average check value through wine sales. However, it is still necessary to build a wine list that is coherent, legible, and tailored to its clientele. 

In this guide, discover the main principles of food and wine pairings, the mistakes to avoid, and best practices for building a relevant and profitable offering.

Why have food and wine pairings become essential in the restaurant industry? 

Today, customers are looking for more than just a bottle 'to accompany the dish'. They want to live an experience, discover winemakers, understand what they are tasting, and be guided in their choices. 

For restaurateurs, working on food and wine pairings allows them to: 

• enhance the culinary work; 

• differentiate their establishment; 

• facilitate recommendations in the dining room; 

• boost wine-by-the-glass sales; 

• improve customer experience and loyalty. 

A well-conceived wine list thus becomes a true sales and marketing tool. 

To delve deeper into creating a coherent wine list, consult our article:

How to Build a Restaurant Wine List?

The Main Principles of Food and Wine Pairings 

Contrary to popular belief, there are no rigid rules. The main objective remains the balance between the dish and the wine. 

Seeking intensity balance 

A light wine will be overwhelmed by a very powerful dish. Conversely, a wine that is too tannic or too alcoholic can overpower delicate cuisine. 

Some simple examples: 

• a delicate fish will appreciate a crisp and mineral white; 

• a slow-cooked meat will accommodate more structure and tannins; 

• a very sweet dessert requires a wine that also possesses a certain sweetness. 

Crafting Complementary Pairings 

Some pairings work because the aromas echo each other: 

• buttery notes and oaked Chardonnay; 

• Mediterranean cuisine and Southern reds; 

• citrus and crisp whites. 

Playing on Contrasts 

Other pairings rely on opposition: 

• a lively wine to balance a rich dish; 

• bubbles to provide freshness; 

• a dry white with spicy dishes. 

Essential Pairings by Dish Type 

Starters and Light Dishes 

Cold starters, mixed salads, ceviches, or grilled vegetables generally pair well with: 

• dry and taut whites; 

• fresh rosés; 

• sparkling wines. 

These wines help maintain freshness throughout the meal. 

Fish and seafood 

Iodized products often call for wines with good acidity: 

• Muscadet; 

• Chablis; 

• Sauvignon Blanc; 

• certain dry Chenin Blancs. 

For richer fish or fish in sauce, more full-bodied whites can be considered. 

Red Meats and Stews 

Red meats generally pair well with structured wines: 

• Syrah; 

• Cabernet Sauvignon; 

• Malbec; 

• Rhône blends. 

Stews also provide an opportunity to open more mature wines. 

World Cuisine and Spicy Dishes 

The challenge often lies in managing chili and spices. Overly tannic wines can intensify the sensation of heat. 

The best pairings often include: 

• aromatic white wines; 

• certain light red wines; 

• wines with minimal oak influence. 

Desserts 

The wine should be at least as sweet as the dessert to prevent bitterness. 

Classic pairings always work: 

• chocolate and naturally sweet wines; 

• fruit tarts and moelleux wines; 

• lightly sweetened desserts and sparkling wines. 

Great Food and Wine Pairings by Region 

Regional pairings remain essential benchmarks in the restaurant industry. Local specialties have often historically evolved alongside regional wines, creating natural and balanced associations. This is also an excellent way to tell a story in the dining room and highlight your wine selection. 

Burgundy: Beef Bourguignon and Pinot Noir 

Burgundian stews find a perfect balance with elegant and structured Pinot Noir-based reds. Their freshness complements the richness of the sauce without overwhelming the dish. 

Discover them in our selection of Burgundy wines.

Rhône Valley: Rib of Beef and Syrah 

Rhône red wines, particularly those based on Syrah, perfectly accompany grilled meats thanks to their structure, spicy notes, and aromatic power. 

Discover our Rhône Valley wines.

Loire: Fresh Goat Cheese and Sauvignon Blanc 

Pairings of goat cheese and Loire Sauvignon Blanc are classic combinations in French gastronomy. The wine's tension and citrus notes provide freshness and balance. 

Explore our selection of Loire wines.

Alsace: Sauerkraut and Riesling 

The vibrancy and minerality of Riesling effectively balance rich dishes such as sauerkraut, as well as smoked and savory cuisines. 

Discover our Alsace wines.

Provence: Bouillabaisse and Provence Rosé 

Fresh and delicate Provence rosés are ideal accompaniments for Mediterranean cuisine and fish-based dishes. 

Discover our collection of Provence wines.

South-West: Cassoulet and Malbec 

The hearty dishes of the South-West require wines with substance and pronounced tannins. Malbec offers excellent structure to complement these traditional recipes. 

Browse our selection of South-West wines. 

Jura: Aged Comté and Vin Jaune 

The pairing of Comté cheese with Jura wines, particularly Vin Jaune, has become iconic due to their shared aromatic intensity and remarkable length on the palate. 

Discover Jura wines.

How to Build a Coherent Wine List 

A well-designed wine list doesn't aim to offer countless references, but rather a clear selection tailored to the restaurant's cuisine. 

Some best practices: 

• limit duplicates; 

• offer wines at various price points; 

• develop wine-by-the-glass pairings; 

• incorporate more unique wines to encourage discovery; 

• train front-of-house teams to facilitate recommendations. 

The objective is to make wine accessible and easy for the customer to understand. 

Leveraging winemaker wines to create a genuine experience 

Consumers are increasingly attuned to product origin, production methods, and the human stories behind the bottles. 

Working with wines from independent winemakers allows you to: 

• tell a story; 

• offer exclusive selections; 

• strengthen the restaurant's identity; 

• foster a deeper emotional connection during wine service. 

At Les Grappes, we support hospitality professionals with a selection of wines sourced directly from estates, curated specifically for the restaurant industry and food and wine pairings.

How to Build a Wine List Designed for Pairings 

A good wine list isn't about an extensive number of references. Above all, it must be legible and practical for front-of-house operations. 

Here are some best practices: 

Structure the Wine List According to Your Cuisine 

Your selection should reflect your culinary identity: 

For example, a menu focused on sharing and small plates will require more digestible and versatile wines. 

On this topic, you may refer to: 

Prioritizing Wine by the Glass 

Wine by the glass facilitates food and wine pairings and encourages discovery. 

It is also an excellent driver of profitability when properly implemented. 

To delve deeper: 

Training front-of-house teams 

Even the finest wine list loses its value if the team cannot present it effectively. 

Servers must be able to: 

Common mistakes to avoid 

Aiming to impress rather than guide 

A wine list that is too technical or filled with complex references can overwhelm customers. The goal remains to simplify the selection process ! 

Neglecting overall coherence 

Wines that are excellent individually may lack coherence when presented together. 

The wine list should offer: 

Overlooking regulatory constraints 

Your wine list must comply with certain legal obligations regarding: 

To learn more: 

You may also consult: