Know what to pour in five seconds. No jargon, no snobbery — every pick sits on the everyday shelf, nothing to hunt for.
Built for the host, the BBQ regular, the curious beginner. Not for sommeliers.
One question to ask before any meal. That's most of pairing, sorted.
Ten grapes in plain language, every one attainable on the everyday shelf.
Find the food, grab the bottle. Pizza, BBQ, fish, cheese, spice, dessert.
How cold each bottle should actually be. Warmer than you think, mostly.
The three bottles worth always having in, and why.
The thinking that does the work, so you can stop second-guessing the wine aisle.
Light food wants light wine. Rich food wants bold wine. That is most of it.
Tomato wants acidity. Spice wants a touch of sweetness. Adjust from there.
Mirror the richness, or cut the fat with acidity. Both work. Pick one.
A dish's home region usually grew the perfect wine right next door.
A peek at the lookup table. The full version covers a dozen plates.
| On the plate | Pour |
|---|---|
Pizza & tomato pasta Acidity matches acidity | Chianti |
Steak & red meat Tannin cuts the fat | Malbec |
White fish Crisp lifts the delicate | Sauvignon Blanc |
Spicy food Sweetness tames the heat | Off-dry Riesling |
BBQ & grilled Smoke loves spice | Côtes du Rhône |
Soft cheese Creamy loves fresh | Light Pinot Noir |
Plus six more in the download, with whites and reds side by side.
Half wrong. Light reds love salmon and tuna. Rich whites love roast chicken. Match the weight, not the colour.
Past a certain point you are mostly paying for the label, not the pleasure. The honest sweet spot sits closer to the everyday shelf than you would think.
You need a clean glass and a cold-enough bottle. The rest is shopping, not science.
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