Pairing wine with food can be as intuitive as it is enjoyable, especially with a little expert guidance. For Peter Dillon, Chief Winemaker at Handpicked Wines, it all starts with personal preference. “When it comes to pairing food and wine, your personal taste preferences are the best starting point,” he says. “Do you gravitate towards sweetness, avoid spice, or crave something rich and meaty? The most successful pairings are ones that you enjoy—after all, taste is subjective.”

Grounded in this philosophy, Peter shared with us his top tips and simple principles to help you approach wine pairing with confidence. Whether you’re planning an elegant dinner or opening a bottle on a quiet night in, these insights will elevate your experience, one delicious match at a time!

1. Match the mouth-feel
If the food’s light and fresh, like seafood or salad, go for a lighter wine. If it’s rich and hearty, like a steak or creamy pasta, pick something bolder.

2. Balance acid with acid
Zingy wines like sauvignon blanc or pinot grigio pair beautifully with tangy foods—think tomatoes, lemon, vinaigrettes.

3. Tame the heat
Spicy dishes, like Thai or Indian, go best with wines that are lower in alcohol and maybe a little sweet—riesling is a great pairing. .

4. Mind the tannins
Big reds, like shiraz or cabernet sauvignon, love rich, fatty foods—steak, hard cheeses, that sort of thing. But they’re not great with spicy or fishy dishes.

5. Salt is your friend
Salty snacks and salty foods make most wines taste even better. Simple snacks like crisps, nuts, or olives on the side are a great option.