Your Guide to Effortless Food and Drink Pairing
Updated: Apr. 30, 2018Curious about the secrets behind a killer food and drink pairing? Our guide is here to break down the basics.
Pairing food with a drink is a handy skill that absolutely anyone can learn-it’s not as hard as you may think! The same general guidelines apply whether you’re deciding what to enjoy with a glass of wine, a refreshing cocktail, or a non-alcoholic libation like juice, tea, or can of pop. Use this helpful guide to master the art of pairing and you’ll be able to take every meal to the next level.
Acid Brightens Up Your Day
Pro Tip: Acidic drinks are always a good bet. Pair with seafood, salads and heavier food.
Top on your list of considerations when it comes to food and drink pairing is acid. (Think citruses like lemon or lime!) Acid is your best friend, the not-so-secret weapon when you’re tackling pairings. In drinks, whether alcoholic or otherwise, acid refreshes the palate just the way it does when you squeeze some lemon juice on food to brighten up a dish.
Richer fare like pasta with cream sauce or chow mein benefits from high acid drinks, as does salad dressed in a citrus vinaigrette. Seafood like grilled salmon, crab cakes and shrimp cocktails are a few of my personal favorites to pair with a crisp citrus drink.
A citrus-driven cocktail like a mojito, greyhound, or classic daiquiri is an excellent option, or if you’re in the mood for wine, grab a bottle of Italian white. Think pinot grigio, Vermentino, or Verdicchio. A zesty sauvignon blanc would be fantastic as well. Not in the mood for booze? Whip up a fresh batch of lemonade or a fabulous pitcher of punch. You can play around with flavors to complement whatever is on the table.
Alcohol Levels Matter
Pro Tip: Beverages with a high alcohol content can make spicy dishes taste spicier.
If you’re in the mood for something a little more, shall we say, spirituous, you’ll want to make note of the alcohol percentage of your drink. Most of the time this won’t be a problem, but if you’re serving up something with a spicy kick, be sure to avoid beverages that are high in alcohol. A big, full-bodied cabernet sauvignon or Zinfandel is a no-no. Alcohol turns up the heat whenever spice is involved and makes you long for a glass of milk. Instead, have a beer or try something a little sweet, which brings us to…
Sweetness!
Pro Tip: Sweet drinks complement spicy and salty foods.
Whether you’re tucking into a hot stir-fry, fajitas, or spicy barbecue, that touch of sweet will go a long way to tame the heat of your dish. An ice-cold glass of sweet tea, off-dry Riesling or Chenin blanc, lemon drop or a rum and coke-all of these drinks should rank high when you’re chowing down on chilies. Serving up a sweet beverage alongside a salty main is ultra satisfying. Just think of the joys of a milkshake and fries. We recommend this stunning strawberry spritzer with soy glazed pork ribs.
Pro Tip: Keep your drink sweeter than your dessert.
This category is also an absolute must when you’re digging into dessert. Rule of thumb: the contents of your glass should have a higher sugar content than whatever is on the end of your spoon. Try pairing a bubbly Moscato (or sweet non-alcoholic spritzer) with stuffed strawberries. Or serve this light almond fudge cake with a glass of port.
Tannins Tantalize
Pro Tip: Fatty foods-like duck and steak-pair well with tannin-laden drinks.
While tannins are mostly associated with red wines (like cabernet, Nebbiolo, or Sangiovese), believe it or not, you’ll find them in plenty of unexpected places. Breaking it down to basics, tannins are natural compounds that taste slightly bitter and astringent on the tongue. Tea, both cranberry and pomegranate juice, even chocolate, all have tannins. So what about food? The answer is fat; tannins and fat essentially make each other better. A marbled steak or roast duck would be out of this world with a glass of wine or fruit juice with tannins. Cocktail lovers, check out this cranberry pomegranate margarita which is also easy to tweak to make a delightful mocktail. Tea with steak? It can be done! Strong black teas are the way to go.
Other Helpful Tips
- Pairing like with like. If a recipe calls for a specific ingredient, you can incorporate that into the beverages you serve alongside the dish.
- Texture. Bubbles are brilliant with crunchy, fried foods. Seriously. Crack open a bottle of sparkling wine and dig into some fried chicken. You can thank us later.
- Beware bitterness. Avoid pairing bitter with bitter. Trust this: The results aren’t pleasant.
Remember, pairing should never be a chore. It’s a fun opportunity to play around with different flavors, get creative, and even learn a thing or two about your own tastes.
Pork Chops with Parmesan Sauce
Moist and tender chops make a speedy and comforting weeknight meal. They’re dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here’s a new family favorite! Taste of Home Test Kitchen
Salmon with Creamy Dill Sauce
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington
Tortellini Carbonara
Bacon, cream and Parmesan cheese make a classic pasta sauce that's absolutely heavenly. It's a delightful option for company! —Cathy Croyle, Davidsville, Pennsylvania
Apple-Topped Ham Steak
Sweet apples combine nicely with tangy mustard in this dish to create a luscious topping for skillet-fried ham steak. I especially like to serve this to guests in fall. —Eleanor Chore, Athena, Oregon
Beef and Mushrooms with Smashed Potatoes
I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. —Ronna Farley, Rockville, Maryland
Cauliflower & Tofu Curry
Cauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio
Creamy Salmon Linguine
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle, Washington
Parmesan Chicken with Lemon Rice
I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. —Colleen Doucette, Truro, Nova Scotia
Rosemary-Thyme Lamb Chops
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.
Honey Chicken Stir-Fry
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
Fettuccine Carbonara
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Deconstructed Pear Pork Chops
You’ll be tempted to eat this main dish right out of the pan but try to resist. These chops are sure to wow guests at the dinner table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Creole Shrimp & Sausage
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Saucy Thai Beef Noodles
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin
Creamy Sausage-Mushroom Rigatoni
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin
Pepper Steak with Squash
Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. —Gayle Lewis, Yucaipa, California
Meatball Pizza
I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
Curry Shrimp Linguine
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. —Jana Rippee, Casa Grande, Arizona
Creamy Herb Grilled Salmon
I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, Washington
Thai Red Chicken Curry
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
Italian Sausage & Sun-Dried Tomato Pasta
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!—Dawn Singleton, Eighty Four, Pennsylvania
Shrimp Fajitas
I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida
Cashew Chicken with Ginger
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
Gnocchi with White Beans
Here’s one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
Vegetable Pad Thai
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Chicken with Red Wine Cream Sauce
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Southwestern Pork Chops
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan
Bow Ties with Gorgonzola Sauce
The name may sound fancy, but this pasta dish is comforting and simple to prepare. Add a mixed green salad to make it a complete meal for any occasion. —Nadine Mesch, Mount Healthy, Ohio
Beef & Spinach Lo Mein
If you like a good stir-fry, this beef and spinach lo mein will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
Turkey Curry with Rice
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada
Fantastic Fish Tacos
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Whole Grain Chow Mein
My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California
Ham with Pineapple Salsa
A dear friend shared this recipe when she moved from Hawaii to Colorado. Now it’s one of my favorite ways to eat ham. I get lots of requests for the recipe when I make it for guests. —Dawn Wilson, Buena Vista, Colorado
Thai Beef Stir-Fry
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
Lemon-Parsley Baked Cod
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Tortellini with Asparagus & Lemon
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. —Crystal Schlueter, Northglenn, Colorado
Saucy Beef with Broccoli
When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. —Rosa Evans, Odessa, Missouri
Saucy Pork Chop Skillet
Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. —Donna Roberts, Manhattan, Kansas
Spinach-Artichoke Rigatoni
I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. —Yvonne Starlin, Hermitage, Tennessee
Turkey Picadillo
I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. —Anita Pinney, Santa Rosa, California
Ravioli with Snap Peas & Mushrooms
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
Maple-Pecan Pork Chops
For a standout holiday dinner, start with this change-of-pace entree. Begin by simmering the chops in apple juice, then drizzle with sweet maple syrup and top with crunchy pecans. —Test Kitchen, Milwaukee, Wisconsin
Crispy Orange Chicken
We enjoy these tangy nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
Asparagus 'n' Shrimp with Angel Hair
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
Blue Cheese-Crusted Sirloin Steaks
My wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota
Sea Scallops and Fettuccine
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
Makeover Beef Stroganoff
I trimmed the calories, fat and sodium in a classic stroganoff, and my comfy, cozy version still tastes like a Russian masterpiece. —Candace Clark, Connell, Washington
