Eight pairing decisions

Pairing questions test whether you can name the job. Use these eight decisions as practice. Rich cream sauce: choose freshness with enough body. A crisp white can cut, while a fuller white can match texture. Avoid a thin wine that disappears. Fried food: choose dry sparkling, crisp white, or dry rosé. Acid and bubbles reset salt and oil. Spicy chile heat: choose low alcohol, high freshness, and possibly off-dry sweetness. Riesling, aromatic whites, sparkling wine, or rosé are safer than tannic, hot-feeling reds. Sweet glaze or sweet dessert: make sure the wine has enough fruit or sweetness not to taste sharp. For real dessert, a sweet wine belongs in the conversation. High-acid tomato sauce or vinaigrette: choose a wine with enough acid to keep up. Sangiovese, Barbera, crisp whites, and some rosés can work depending on the dish. Delicate fish or fresh cheese: choose delicacy. Crisp whites, lighter sparkling wines, and restrained rosé are safer than heavy reds. Grilled steak, lamb, or aged cheese: tannin can work because protein, fat, salt, and browned flavor support it. Cabernet Sauvignon, Syrah, structured blends, or firm Italian reds may fit. Mixed table: choose versatility. Dry sparkling, crisp white, rosé, Pinot Noir, Gamay, or a medium-bodied red can cover more plates than an extreme bottle. For each prompt, say the job first: fat, salt, heat, sweetness, acid, delicacy, protein, or mixed risk. Then name the wine shape. From lesson two you'll remember that structure comes before labels. Pairing works the same way.