Red Wine Food Pairings – Expert Tips For Red Wine | Melanie May

Red wine food pairings guide – delicious matches to bring out the best in your bottle.

Last year, I found myself at a candlelit wine barrel table in a rustic wine cellar in Madrid, Spain. The wine was flowing, the food was incredible, and I had one of those ‘moreish’ moments where the wine and the dish just clicked. It wasn’t a fancy pairing, either. It was just a juicy Rioja with some perfectly grilled lamb. But it was magic.

And that’s the thing with red wine and food pairings: they don’t have to be complicated or intimidating. You just need to know what works and why. So, in this guide, I’m sharing everything I’ve learned about pairing red wine with food, including what flavours to look for, what styles work with what dishes, and my go-to red wine recommendations for everything from steak to spicy stew.

These tips work with any brand or bottle, so grab your corkscrew and let’s get pairing. Oh, but before we move on, why should you listen to me? Well, I hold a WSET Level 2 and 3 Award in Wines and absolutely adore red wine. So let me show you that there’s red wine for everyone and every occasion.

Red Wine Pairing Basics – Easy Tips to Match Like a Pro

Pairing red wine with food doesn’t have to be fancy or fussy. Honestly, it’s more common sense than wine science once you know the basics.

Start with matching weight. Light wines go best with lighter dishes (like Pinot Noir with salmon), while bold, full-bodied reds need food that can stand up to them (think Malbec and steak). If your wine overpowers your food or vice versa, it just won’t sing.

Next, tame those tannins. Tannins are what give red wine that grippy, drying feeling in your mouth. They love fat and protein. So, pair tannic wines like Cabernet Sauvignon or Syrah with rich foods like beef, lamb or cheese. The fat softens the tannins and makes the wine taste smoother.

And finally, play with flavours. Match the wine’s fruit, spice, or earthy notes with similar flavours in your food. A peppery Shiraz loves a spicy sausage. A fruity Grenache works wonders with pomegranate-glazed lamb. You can also contrast, like pairing a juicy red with salty blue cheese. Either way, when the flavours balance, everything tastes better.

Light-Bodied Red Wine Food Pairing

e.g.

Pinot Noir
Gamay (Beaujolais)
Zweigelt
Schiava

These reds are lighter in colour, lower in tannins, and often served slightly chilled. They’re bright, juicy, and usually packed with red berry flavours.

What to eat: These wines love earthy, savoury flavours. Think mushroom risotto, roast chicken, lentil stew, herby pasta, and salmon. Yes, red wine with salmon. It works when it’s light and fruity.

Try:

Pinot Noir with grilled mushrooms or duck breast
Gamay with charcuterie and soft cheeses
Zweigelt with lentil shepherd’s pie
Schiava with chicken Caesar salad

Medium-Bodied Red Wine Food Pairing

e.g.

Merlot
Chianti (Sangiovese)
Tempranillo (Rioja)
Cabernet Franc

These wines have more structure and spice but are still food-friendly and versatile. They have medium tannins, juicy fruit, and often a touch of oak.

What to eat: Tomato-based dishes, grilled meats, pizza, pasta bolognese, roasted vegetables, and mildly spiced foods.

Try:

Chianti with spaghetti and meatballs
Tempranillo with roast lamb or manchego
Merlot with grilled pork chops and root veg
Cabernet Franc with lentil curry or falafel wraps

Full-Bodied Red Wine Food Pairing

e.g.

Cabernet Sauvignon
Malbec
Syrah/Shiraz
Zinfandel

These reds are bold, tannic, and rich. They usually have dark fruit flavours, spice, and a good dose of power. They are best served with food that can stand up to them.

What to eat: Steaks, burgers, ribs, strong cheeses, mushroom Wellington, grilled eggplant, and BBQ anything. They’re also great with dark chocolate and black pepper.

Try:

Malbec with BBQ ribs or sausages
Shiraz with grilled aubergine and spiced lamb
Cabernet Sauvignon with ribeye steak or aged cheddar
Zinfandel with sticky pork belly or spiced duck

Chilled Red Wine Food Pairing

e.g.

Lambrusco
Frappato
Barbera
Sparkling Shiraz

Some reds really shine when served slightly chilled. These tend to be fruity, lower in tannin, and perfect for warm-weather sipping.

What to eat: Tapas, charcuterie, burrata, grilled veg, tomato tarts, and picnic fare.

Try:

Lambrusco with pizza or prosciutto
Frappato with roasted red pepper and feta salad
Barbera with tomato bruschetta or baked ziti
Sparkling Shiraz with grilled sausages and coleslaw

Spicy & Sweet Red Wine Food Pairing

e.g.

Grenache
Nero d’Avola
Primitivo
Dolcetto

These wines are often fruit-forward and juicy, with a little sweetness and not too much tannin. They are great with spicy food or dishes with a touch of sweetness.

What to eat: Chilli, tacos, Korean BBQ, glazed duck, hoisin pork, teriyaki tofu, and anything with a little heat.

Try:

Grenache with lamb koftas and pomegranate
Primitivo with sticky glazed ribs
Nero d’Avola with aubergine parmigiana
Dolcetto with sweet potato curry

Irish Supermarket Red Wines I Love

You don’t need to spend a fortune to get a delicious bottle of red. There are some excellent supermarket finds here in Ireland.

e.g.

What to eat:

Pinot Noir (Aldi): Perfect with duck breast, mushroom risotto or a grilled veggie tart
Chianti Riserva (Tesco): Great with spaghetti bolognese, pizza, roast lamb or tomato-based pastas
Cabernet Sauvignon (SuperValu): Pair with steak, mature cheddar, beef stew or dark chocolate

These bottles are easy to find, budget-friendly, and consistently good quality. They are ideal for pairing with weekday dinners or casual get-togethers.

Final Sip

Pairing red wine with food doesn’t have to be fancy or fussy. Once you understand the basics like matching weight, balancing tannins, and playing with flavours it becomes easy (and fun) to pair like a pro.