How to Pair Wine with Food Like a Sommelier – A Guide for Any Meal

How to Pair Wine with Food Like a Sommelier – A Guide for Any Meal 

Pairing wine with food isn’t just a luxury reserved for fine dining or expert sommeliers. With a few simple principles and a bit of guidance, you can turn any meal into an elevated experience. Whether it’s a quiet weeknight dinner or a weekend gathering with friends, knowing how to choose the right wine enhances every bite. 

Here’s your go-to guide to pairing food with wine like a sommelier, using our wines current varietals to help you get started. 

1. Start with Flavour & Weight

A classic principle of food and wine pairing is balance: matching the weight and flavour intensity of the dish with the wine. 

• Light Meals (e.g., salads, grilled vegetables, fresh seafood) pair best with wines like Sauvignon Blanc or Vine & Co Chenin Blanc. 

• Richer Dishes (e.g., roasted poultry, creamy pastas) match beautifully with Matthew Van Heerden Signature Chardonnay. 

• Earthy or Savoury Dishes (e.g., mushroom risotto, duck) work well with Matthew Van Heerden Signature Pinot Noir. 

2. Use Acidity to Your Advantage

High-acid wines like Sauvignon Blanc and Chenin Blanc cut through richness, making them perfect for creamy, fried, or oily foods. They also brighten dishes with citrus or herbal elements. 

Try this: 
Vine & Co Chenin Blanc with a lemon herb roast chicken or a creamy seafood pasta. 

3. Consider the Protein 

While the old rule of “red with meat, white with fish” still works in some settings, today’s wine pairing is more nuanced. 

• Fish & Seafood →Vine & Co Chenin Blanc 

• Poultry & Creamy Dishes → Matthew Van Heerden Signature Chardonnay 

• Game, Duck, or Earthy Vegetarian Dishes → Matthew Van Heerden Signature Pinot Noir 

4. Complement or Contrast

Pair wines that either complement the dish (like a Matthew Van Heerden Signature Chardonnay with a creamy risotto) or contrast to enhance complexity (like a crisp Sauvignon Blanc with goat’s cheese). 

MVH Wines Pairing Picks 

• Matthew Van Heerden Signature Chardonnay: Roasted chicken, creamy mushroom tagliatelle, grilled salmon 

• Vine & Co Chenin Blanc: Seared prawns, goat’s cheese tart, citrus-dressed salads 

• Matthew Van Heerden Signature Pinot Noir: Mushroom risotto, duck breast, roast butternut and beetroot 

Final Thought 

Pairing wine with food doesn’t require memorising rules. It’s about exploration and enjoyment. Let your palate lead the way and use these suggestions as a foundation to build from. Each of our MVH Signature Wines, and Vine & Co, is crafted with balance and elegance, making them incredibly food-friendly and versatile for any meal.