Wine pairing is the practice of selecting wines whose structure, flavor, and texture complement or contrast with food. It is based on the interaction of acidity, sweetness, tannin, alcohol, body, aroma, fat, salt, spice, bitterness, and umami.
Traditional pairing principles favor high-acid wines with rich or salty foods, sweeter wines with spicy dishes or desserts, and tannic red wines with protein and fat. The goal is not a fixed rule but balance, allowing both the wine and the dish to appear more complete together.