Some cuisines feel like they were made for wine (pizza and Sangiovese, we’re looking at you). While the saying “what grows together goes together” often holds true, sometimes the best matches are unexpected.
We’ve done the delicious work for you, so you can confidently pair any cuisine with the perfect bottle.
NB: Before exploring specific cuisines, first understand the fundamental pairing principles that apply across culinary traditions.
THAI & VIETNAMESE
Lime juice, chilli, and aromatic ingredients dominate these vibrant cuisines. An off-dry Riesling is a fantastic match, with gentle sweetness that tames the heat while complementing bold flavours. Alternatively, try Pinot Gris, Gewürztraminer, or a light Pinot Noir for equally harmonious pairings.
INDIAN
Indian food’s complex spice blends pair beautifully with the clove and white pepper notes in Grenache. For a white wine option, richer Pinot Gris or Pinot Blanc can balance the heat and highlight the layers of flavour in dishes like curry or biryani.
CHINESE
Packed with bold flavours, Chinese cuisine pairs well with a versatile Pinot Noir, especially with poultry or beef dishes like Black Bean Beef. For whites, Grüner Veltliner or Vermentino offer enough freshness and acidity to balance rich sauces.
MEDITERRANEAN
With fresh and salty elements, Mediterranean dishes often shine with wines like Albariño, Vermentino, or Chenin Blanc. For meat-based dishes, medium-bodied reds like Mourvèdre or Barbera provide just the right balance.
JAPANESE
Purity and simplicity are the hallmarks of Japanese cuisine, making unoaked Chardonnay (like Chablis), dry Riesling, or light sparkling wines perfect choices. Their elegance complements dishes like sushi, sashimi, or tempura beautifully.
AMERICAN
The smoky, charred flavours of barbecue or burgers pair brilliantly with Nero d’Avola, a Sicilian wine with soft textures and bright fruit. Dolcetto and medium-bodied Syrah are also excellent, but for heavier meats, Malbec is the ultimate companion.
SEAFOOD
Pairing seafood depends on preparation. Rich dishes like lobster call for fuller whites like Chardonnay or Fiano. Lighter, fresher options like sashimi work wonderfully with Albariño, Riesling, or Semillon.
MIDDLE EASTERN
Spiced dishes without heat pair well with medium-bodied reds like Grenache or Tempranillo. For white wine lovers, Viognier or Vermentino complement the flavours of mezze platters and grilled meats.
DESSERTS
The world of dessert wine is vast. Pair Moscato with fruit-based desserts, port or Pedro Ximénez sherry with chocolate, and classic sweet wines with creamy pastries or puddings.
ITALIAN
Tomato-based sauces are best with the acidity and bright red fruit of Sangiovese, which also pairs beautifully with parmigiana or cacciatore. For pizza, this match is unbeatable.
MEXICAN
Flavourful Mexican dishes thrive with the zippy acidity of Chenin Blanc or Sauvignon Blanc. For reds, look to the freshness of Barbera or Gamay. These wines handle spice and bold ingredients without overpowering the dish.
SOUTH AMERICA
This diverse cuisine offers plenty of pairing opportunities. Shiraz, Cabernet Franc, or a lighter Malbec work beautifully with meaty or spicy dishes. For whites, fresh options like Pinot Grigio or Albariño are excellent choices.
With these pairings, you’re ready to match any cuisine with confidence. Pour a glass, serve up your favourite dish, and enjoy the perfect harmony of food and wine!
HUNGRY FOR MORE?
For creative alternatives to traditional pairings, explore Lauren Ead's unconventional wine and food pairings that put the cat amongst the pairing pigeons.
Also don't miss our wine regions guides, including France, Italy, USA, Germany, South Africa, Australia, guides.