— Find more Christmas food and drink inspiration with the Festive Feasts—
can be as intimidating for those who haven't tried it before, as it can be rewarding once you crack the code.
Whether you’re or are keen to learn more about , understanding a few basic rules of the palate can go a long way in demystifying the experience.
According to Liz Silkman, chief winemaker for and , and , “When you get that really good food and wine pairing, both of them really sing.”
Liz Silkman is the 2025 Halliday winemaker of the year.
“You don't ever want a wine to be more powerful than the food you're eating or vice versa. You want them to have a similar flavour intensity,” explains Moira Tirtha, sommelier and editor of wine magazine .
Matching sparkling wine with food
There’s a reason why sparkling wine is often offered at the beginning of a meal. It pairs well with delicate seafood like , but also with fried and salty bites, as its acidity cuts through the fat.
“Champagne and fried food is always a classic pairing. I don't think a bit of has ever not gotten better with a glass of sparkling wine,” says Tirtha. Even the humble salted chips work beautifully.
“Anything that would exist in the top section of a menu, from the canapé section, is bound to go well with sparkling wine. And seafood, like fried calamari,” they continue.
But don’t limit bubbles to just snacks and entrées. “I think some of the best dinners I've ever been to finished with a great bottle of Champagne. It goes well with desserts as it cuts through cream and butter,” says Silkman.
Food and white wine pairing, beyond fish
Seafood and chicken are traditional pairings with white wines, but once again - don’t hold back from trying an off-dry riesling with or an aromatic gewürztraminer to balance a spicy .
Silkman loves the versatility that chardonnay provides. “I think chardonnay goes with everything. They have such an intensity of flavour and weight. Don’t think that because it’s a white wine, you can only have it with seafood,” she says. “You can easily have a chardonnay with red meat.”
Tirtha suggests pairing spicy Chinese dishes with white wines that are slightly sweet. “A riesling that has a touch of sugar in it or a chenin blanc is a great one to pair with Chinese food because it has that intensity of flavour. Super rich, umami, oily flavours need acid to cut through, and a bit of sugar to balance the sweetness.”
Moira Tirtha believes practice makes perfect when it comes wine pairing.
Pairing rosé wine with food is easier than you think
Once dismissed as unserious and overly sweet, rosé has become a versatile choice when it comes to wine and food pairing - and is no longer a wine for sunny afternoon drinks alone.
“The line between a light red and a rosé is very, very fine. And it’s also a versatile wine to pair with a really broad range of food,” Tirtha says.
Wondering what wine pairs with pork? A rosé is perfect for pairing with a dish like , according to them.
Tirtha recommends Indian food, like a , with a rosé that has a touch of sweetness. “Whenever you're eating something that's quite spicy, finding something with just that touch of sugar, whether it's in a rosé, sparkling or white wine, does heaps.”
And of course, coming back to those sunny 'rosé kind of' days - there's nothing like a fresh salad for a perfect pairing. Silkman recommends a crisp, dry rosé with a or .
Red wine and food pairing has a range of possibilities
Types of red wines can range from heavy reds like shiraz and cabernet sauvignon to something like pinot noir which is on the lighter end of the spectrum.
As a rule of thumb, heavier red wines tend to be drunk alongside hearty dishes like and , and medium-bodied wines like Chianti pair well with tomato-based sauces like .
But don't be afraid to pair a light red with seafood. Silkman says lighter red wines are becoming increasingly popular. “With our climate, I would struggle these days to drink really heavy reds. Lighter and really food-friendly wines are what people are chasing now,” she says.
Diverse group of people, men and women sitting together on dinner party in back yard outdoors. Credit: South_agency/Getty Images
Tirtha recommends a grape like gamay when eating something like : “It's got these savoury, earthy, mushroomy notes which goes well with all the spices in the duck and the hoisin sauce.”
At the end of the day, wine and food pairing is about discovering what you enjoy. Tirtha recommends experimenting, involving your friends, and asking lots of questions of wine experts: “Engaging your taste buds and engaging your brain to think about tasting is more of an active action than people realise. To get good at it, it comes with a lot of practice.”
Silkman’s advice is simple – have fun. “Don’t be fearful and remember that food and wine are very hedonistic," she concludes.
