What are you eating?
Pick a dish and get ranked wine matches — with a plain-English reason why each one works. No scores, no snobbery.
Bacon
Smoked, salty pork fat functions as a flavor bridge in many dishes.
ProteinsBeef Burger
Ground beef, bun, cheese, and condiments make a casual high-flavor pairing.
ProteinsBeef Stew
Comforting beef, vegetables, and stock create a broad, savory pairing target.
ProteinsBeef Tartare
Raw chopped beef with capers, mustard, herbs, egg yolk, and salty seasoning.
ProteinsBraised Beef
Slow-cooked beef with collagen richness, sauce depth, and soft texture.
ProteinsBraised Lamb
Slow-cooked lamb has deep savor, soft texture, and often warm spice.
ProteinsCrab
Sweet crab meat is gentle, saline, and often served with butter or spice.
ProteinsDuck Confit
Salt-cured duck cooked in fat, with intense savor and crisp skin.
ProteinsFried Chicken
Salty, crunchy fried poultry needs freshness, bubbles, or a little sweetness.
ProteinsGrilled Beef Steak
Charred steak is a tannin-friendly red meat pairing with generous fat and umami.
ProteinsGrilled Chicken
Lean poultry gains extra pairing weight from grill char and smoky edges.
ProteinsHalibut
Lean white fish is delicate, so sauce and cooking method define the match.
ProteinsHam
Cured pork brings salt, smoke, and often a sweet glaze to the table.
ProteinsJamon Iberico
Nutty cured ham is intensely salty, savory, and silky with fat.
ProteinsLamb Chops
Grilled lamb chops offer char, fat, and herbal savor in a compact dish.
ProteinsLobster
Sweet lobster is delicate but often served with butter, making richness central.
ProteinsMussels
Steamed mussels are briny, savory, and usually carried by broth or wine.
ProteinsOysters
Raw oysters are all brine, texture, and clean mineral finish.
ProteinsPork Belly
Rich layers of pork fat and meat call for acid, bubbles, or aromatic lift.
ProteinsPork Loin
Mild roast pork is medium-weight and easily shaped by sauce or seasoning.
ProteinsPulled Pork
Slow-cooked pork shoulder often combines smoke, sweetness, vinegar, and spice.
ProteinsRoast Chicken
Golden roast poultry with moderate richness, savory skin, and flexible seasoning.
ProteinsRoast Duck
Dark, fatty poultry with savory skin and often a fruit or spice accent.
ProteinsRoast Lamb
Roast lamb combines red-meat richness with herbal, slightly gamey flavor.
ProteinsSalmon
Rich oily fish can pair with substantial whites, rose, and some light reds.
ProteinsSashimi
Raw sliced fish is even more delicate than sushi because there is no rice buffer.
ProteinsScallops
Sweet, tender scallops need wines that handle browning without losing delicacy.
ProteinsSea Bass
Delicate sea bass favors freshness, salinity, and restrained aromatic lift.
ProteinsShrimp
Sweet shellfish is light but gains range from garlic, spice, or frying.
ProteinsTofu
Tofu is texture-first and sauce-driven, ranging from delicate to boldly spicy.
ProteinsTuna
Meaty tuna can be raw and delicate or seared and almost steak-like.
ProteinsVenison
Lean game meat brings earthy intensity without much fat to soften tannin.
Proteins