Restaurant Success Tips

Pairing food and wine with a specialized menu and keeping up with wine trends will help boost your restaurant sales all-year-round. Believe it or not, any kind of restaurant can have a wine and food pairing menu. Wine is more than a drink—it’s a flavor enhancer. Plus, offering a special menu presents numerous benefits to your restaurants. Offer the latest trending wines and pair them with ease.

  • You can introduce new wines you purchased for the bar.
  • Offer new wines and trendy pairings to bring in new customers.
  • You can test out new dishes before including them on the regular menu.
  • Timid wine drinkers may be encouraged to explore new grapes, and they may grow comfortable ordering bottles of wine.
  • Wine and food pairing creates a special experience.
  • You will have the opportunity to upsell more expensive wines.

The Fundamental Rules of Creating a Wine and Food Pairing Menu

If you are new to the idea, don’t be intimidated. Your business is to serve delicious flavors; when paired correctly, wine only enhances those flavors. Get into the kitchen with your team and start taste-testing. When your eyebrows lift and you go for another bite and a sip, you know you’re on the right path. Below, we share 14 food and wine matches that are always sublime.

  • Pinot Noir – for earthy flavors
    • A light-bodied red with a deeply savory quality, making it one of the most versatile wine selections for food pairing.
  • Malbec – Barbeque
    • Wine and food pairing menus aren’t just for classical European fare. Argentine Malbecs are famous for bringing out the flavors of a beefsteak because of undercurrent flavors of berry and plum. This warm sweetness can be paired with a tangy, sweet, or smoky barbeque sauce without being overshadowed.
  • Champagne – Salted Dips and Vegetables
    • Dry champagne is the perfect companion to salty or oily appetizers. Due to their subtle sweetness, you can pair just about any salty dish with champagne or Spanish Cava, even fried chicken.
  • Sauterne – Foie Gras
    • Without Sauterne, tasting foie gras is like eating a burger without ketchup. Sauterne, a sweet wine, is from the Bordeaux region in France. It’s a rare white grape that makes exceptional dessert wines and can age for decades. A chilled glass of the honeyed wine pairs perfectly with the fatty richness of foie gras. For a vegetarian option, Sauternes also couple well with ripe blue cheese.
  • Cabernet Sauvignon – Dark Red Meat
    • Cabernet Sauvignon wines have a complex flavor with many layers. Because of the firm tannins present, they are best paired with juicy, red meats, and umami flavors.
  • Dry Rosé – Cheesy Richness
    • It’s universally known that cheese paired with a robust red wine is a delightful dining experience. But a dish made with cheese is absolutely brought to life by a dry rosé. Its acidity is similar to white wines, but dry rosé has the robust character of a red. Black truffle risotto with parmigiana or a decadent four-cheese grilled cheese sandwich are the kinds of dishes that need a wine like this. Dry rosés cut through the richness of the cheese, refreshing the diner with each sip.
  • Sauvignon Blanc – Tart or Acidic Sauces and Dishes
    • Sauvignon blanc can range from a zesty lime flavor to that of a ripe peach, from extremely dry to deeply oaky. Yet across the board, you can count on any sauvignon blanc to work with tangy tastes, like citrus salad dressings.
  • Chardonnay – Rich, Fatty Fish
    • The flavor profile of a chardonnay ranges from zesty to oaky. The unoaked Chardonnay is similar to a pinot grigio, while the oaky wines can be like butter in a glass. Generally, a chardonnay goes with almost any light dish, but it’s a highlight with a delicious fatty fish, like salmon or sea bass.
  • Pinot Grigio – Light Fish Plates
    • Pinot Grigio’s subtle acidity buoys a gently seasoned seafood dish. Pair it with a whole white fish grilled and seasoned with salt, pepper, and lemon for an easy menu offering.
  • Syrah – Heavily Spiced dishes
    • Austerely grilled and seasoned meats need only a deep Bordeaux to come alive, but things get more difficult when the meat is heavily seasoned. A Syrah is your best choice in this case. In general, a Syrah wine can be paired with any bold flavors, from aromatic herb blends to peppery sauces.
  • Sancerre – Oysters
    • Simple, salty, and satisfying. Oysters are a slice of the ocean, and only a Sancerre can be paired with them. It’s the one white wine that won’t detract from the sim