Wine & Dinner: Pairing Our List With Your Plate
You do not need to be a sommelier to drink well with dinner. A few simple rules will get you a better match than most people ever manage — and they all start with thinking about what the food is actually doing.
Match weight, not colour
The old rule about red with meat and white with fish fails as soon as sauces get involved. Instead, match the weight of the wine to the weight of the dish. A light salmon bowl wants a crisp Provence rosé; a ribeye wants the structure of a Barolo.
Acid cuts richness
Anything fried, cheesy or buttery is crying out for acid. Our Chablis with the herb-crusted salmon, the Sauvignon with the truffle tagliatelle — the wine works because it cleans the palate between bites.
Tannins love fat
The ribeye is marbled because it needs to be — that fat is what makes a big red tannic wine taste silky instead of harsh. The Barolo Riserva and the Otago Pinot Noir are both built for the grill section of the menu.
When in doubt, order the sparkler
Champagne is the most food-friendly wine on the planet. The bubbles scrub your palate, the acid lifts anything creamy and the brioche notes sit beautifully next to the dessert menu. It is never a wrong answer.
Lucia Marchetti
TasteIt sommelier. Lucia has built our wine card bottle by bottle and loves matching guests with the glass they did not know they wanted.
Oliver Grant
The weight rule finally made pairing click for me. Thank you!
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Marta Kowalska
Ordered the Barolo with the ribeye last week. Perfection.
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Lucia Marchetti
That is my favourite match on the whole card. Great choice!
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James Whitfield
The sparkler advice is underrated. Doing this from now on.
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Chloe Dubois
Does the rosé pairing work with the salmon bowl? Asking for a booking this weekend.
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