Updated
A good wine makes a steak or seafood dinner feel like an occasion, and the basic rules are simple. Every main dish on Steak and Seafood now has a "Pairs with" line; this guide explains the thinking behind them so you can choose for yourself.
| Dish | Try | Why |
|---|---|---|
| Ribeye, New York strip, sirloin, prime rib | Cabernet Sauvignon, Malbec | Firm tannins and dark fruit stand up to rich, well-marbled beef and a charred crust. Try: Cast-Iron Ribeye with Garlic Thyme Butter |
| Filet mignon, beef tenderloin, beef Wellington | Merlot, Pinot Noir, Bordeaux | A lean, tender cut wants a softer, silkier wine that will not overpower it. Try: Filet Mignon with Red Wine Pan Sauce |
| Braised short ribs, pot roast, stews, ragu | Syrah, Cabernet Sauvignon | Deep, savory braises match the peppery, full-bodied reds they are often cooked with. Try: Instant Pot Braised Short Ribs |
| Barbecue ribs, brisket, burgers, chili | Zinfandel, Syrah, or an amber ale | Ripe, jammy fruit and spice stand up to smoke and sweet barbecue sauce. Try: Smoked Baby Back Ribs |
| Lobster, scallops, crab | Oaked Chardonnay, Champagne | Rich, buttery shellfish meets a creamy Chardonnay; bubbles cut through drawn butter. Try: Broiled Lobster Tails with Garlic Butter |
| Shrimp, clams, mussels, oysters, calamari | Sauvignon Blanc, Muscadet, dry rosé | Crisp, mineral whites work like a squeeze of lemon on briny shellfish. Try: How to Shuck and Serve Raw Oysters |
| Salmon, tuna, swordfish | Pinot Noir, dry rosé | Oily, meaty fish can take a light red with soft tannins. Try: Lemon Herb Baked Salmon |
| Cod, haddock, halibut, sole | Sauvignon Blanc, Pinot Grigio | Delicate white fish needs a light, fresh white. Try: Baked Stuffed Fillet of Sole |
| Roast chicken, chicken in cream sauces | Chardonnay, Pinot Noir | Both flatter roasted and buttery flavors without overwhelming them. Try: Lemon Herb Roast Chicken |
| Pork chops, pork tenderloin, ham | Pinot Noir, dry Riesling | Pork loves fruit; a juicy red or a lightly sweet white both work, especially with apples or glazes. Try: Sheet Pan Pork Tenderloin with Apples and Brussels Sprouts |
| Italian tomato dishes, lasagna, chicken parmesan | Chianti, Sangiovese | Bright acidity matches the acidity of tomato sauce. Try: Lasagna |
| Indian, Korean, Thai, Cajun and other spicy food | Off-dry Riesling, Gewürztraminer, cold lager | A touch of sweetness and low alcohol cool chile heat; high-alcohol reds make it burn. Try: Chicken Tikka Masala |
| Tacos, fajitas, enchiladas | Mexican lager, Malbec, Zinfandel | A cold beer is the classic; a fruity red handles grilled, smoky meats. Try: Carne Asada |
A splash of wine adds depth to soups, sauces, stews and roasts. This chart is a good starting point for your own recipes; there are no hard rules, so taste and adjust. Older American recipes use the old names: “Sauterne” meant an everyday white wine and “Burgundy” an everyday red, so we have given today’s equivalents.
| Course | Dish | How much | Which wine |
|---|---|---|---|
| Soups | Cream soups | 1 tablespoon per cup | Dry white wine or dry sherry |
| Soups | Meat and vegetable soups | 1 tablespoon per cup | Dry red wine or dry sherry |
| Sauces | Cream and cheese sauces | 1 tablespoon per cup | Dry sherry or dry white wine |
| Sauces | Brown and tomato sauces | 1 tablespoon per cup | Dry sherry or dry red wine |
| Sauces | Dessert sauces | 1 tablespoon per cup | Port or a sweet dessert wine |
| Meat | Pot roast and beef stew | 1/4 cup per pound | Dry red wine |
| Meat | Lamb or veal stew | 1/4 cup per pound | Dry white wine |
| Meat | Braised liver | 1/4 cup per pound | Dry red or dry white wine |
| Meat | Boiled tongue | 1/2 cup per pound | Dry red wine |
| Meat | Gravy | 2 tablespoons per cup | Dry red or white wine, or dry sherry |
| Fish | Broiled, baked or poached fish | 1/2 cup per pound | Dry white wine |
| Poultry | Chicken | 1/4 cup per pound | Dry white or dry red wine |
| Poultry | Roast duck | 1/4 cup per pound | Dry red wine |
| Poultry | Chicken or turkey gravy | 2 tablespoons per cup | Dry white or red wine, or dry sherry |
| Fruit | Fresh fruit, or canned fruit in syrup | 2 tablespoons per cup, over the fruit or in the syrup | Port, sweet dessert wine, rose, sherry, white or red wine |
| Fruit | Frozen fruit, drained | Pour over at the table, undiluted | Champagne or another sparkling wine |
Sparkling water with lemon or lime does much of what a crisp white wine does. Unsweetened iced tea goes well with barbecue and burgers, and tart cherry or pomegranate juice with a splash of soda stands in for a red with steak. Try our Charleston Iced Tea too.
Please drink responsibly, and only if you are of legal drinking age.
Pour the wine, set the table, and wear the apron. From Shortsleeve.com: I usually make reservations, but now I make recipes.
Where to buy wineWine Express, partnered with Wine Enthusiast, delivers hundreds of wines, samplers and gift sets. Wine is shipped only to adults 21 or older in states that allow it.
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More guides: Wine pairing | Kitchen glossary | Substitutions | Kitchen conversions | Safe temperatures
