When it comes to wine and food pairing, we’ve all heard the clichés. White wine with fish. Red wine with cheese. Champagne with cake.
These “rules” have been repeated so many times they’ve started to sound like gospel — but wine, as always, is far more interesting than that. Great pairing isn’t about obeying formulas; it’s about curiosity, balance, and understanding what’s really happening on your plate and in your glass.
So let’s take a closer look at five classic wine pairing myths — and why breaking them might make your next meal even better.
1. Fish Only Goes with White Wine
There’s truth here — white wine’s bright acidity and delicate flavors generally complement fish beautifully. But it’s not the only way.
A grilled or roasted salmon, for instance, develops richer textures and flavors that can stand up to a light red wine like Pinot Noir, Gamay, or Grenache. Even tuna, swordfish, or cod in tomato-based sauces can shine with a juicy, low-tannin red.
The trick? Focus on texture and preparation. The more caramelized, spiced, or earthy the dish, the easier it is to bring red wine to the table.
2. Poultry Means White Wine
Chicken and turkey might seem like automatic white wine territory, but again, it depends on how you cook them.
A simple roast chicken with herbs and lemon sings with Chardonnay or Viognier, while duck or turkey with richer sauces pairs beautifully with Merlot or Syrah. Poultry is one of the most versatile foods in wine pairing — it welcomes both sides of the spectrum.
3. Red Wine and Cheese — Always Together?
It’s one of the oldest clichés in wine. Yet surprisingly, many cheeses pair better with white wine.
Try a crisp Chardonnay with creamy Brie or Camembert — the acidity cuts through the richness. A zesty Sauvignon Blanc can be magical with goat cheese. And for blue cheeses, a sweet late-harvest wine or Sauternes creates the perfect contrast of salt and honeyed richness.
Sure, some firm, aged cheeses like Manchego, Cheddar, or Pecorino work wonderfully with reds — but don’t let tradition stop you from exploring.
4. Rich Food Needs Rich Wine
Lasagna, barbecue, meat pies — yes, bold reds like Cabernet or Malbec can handle the weight. But sometimes the smarter move is to lighten the experience.
A dry Riesling or Pinot Gris can cleanse the palate, refresh between bites, and bring lift to heavy dishes. Pairing isn’t about matching power with power; it’s about balance.
5. Champagne Belongs with Cake
Champagne and cake are both festive, yes — but together? Not always ideal. The high sugar in dessert tends to overpower fine sparkling wines.
Instead, serve your Champagne before the meal, when palates are fresh and able to appreciate its delicacy. For dessert, choose a lightly sweet, vibrant Moscato d’Asti or quality Prosecco Valdobbiadene — they’ll enhance sweetness without overwhelming the wine.
The Real Secret to Pairing Wine and Food
In truth, there are no absolute rules. The best pairings come from curiosity, open-mindedness, and the willingness to experiment.
Wine and food are both stories — of place, craft, and discovery. When they come together perfectly, the result can be more than the sum of their parts: fireworks on the palate, a memory worth chasing.
So go ahead — challenge the clichés. Open something unexpected, and let the pairing surprise you.
If you’d like to see these pairings come to life, you can watch Julien’s full video lesson on our YouTube Channel: “5 Wine Pairing Clichés You Should Rethink.” Watch the full video down here
Santé,
Julien Miquel
Bonner Private Wines – Wine Expert
This article is based on the YouTube video “5 Wine Pairing Clichés You Should Rethink,” created by Julien Miquel for the Bonner Private Wines YouTube Channel.
