Wine pairing

Wine weight = dish weight. Wine acidity ≥ dish acidity. Dessert — wine sweeter than the dessert. Tannins love fat and protein (red+meat), are killed by fish and spice.

Light (Pinot Noir, Gamay): chicken, duck, mushrooms, salmon — the only reds for fish. Medium (Merlot, Sangiovese): pasta, pizza, pork. Full (Cabernet, Syrah): steak, lamb, aged cheese.

Light dry (Sauvignon, Pinot Grigio): salads, goat cheese, light fish. Aromatic (Riesling, Gewürz): Asian food, spice. Oaked full (Chardonnay): cream sauces, butter chicken, pelagic fish.

Rosé — universal: pizza, grilled meat, Provençal dishes, light snacks. Sparkling — for salty and fatty (chips, soft cheeses, scallops): bubbles cut richness. Dry sparkling — aperitif.

Chocolate — wine fails (port or cognac instead). Fruit desserts — moscato/off-dry riesling. Cheese: soft white — whites, hard aged — reds, blue — sauternes/port.

Borscht — light red (Gamay) or dry rosé. Meat varenyky — medium red, potato — aromatic white. Salo — vodka/dry riesling. BBQ — Saperavi or rosé.