Food and wine pairing is often dismissed as an “extra” skill in hospitality; nice to know, but not essential. In reality, it is one of the most powerful tools a hospitality professional can use to elevate guest experience and make smarter, more memorable recommendations.
And let’s address one of the biggest misconceptions straight away:
Wine doesn’t just pair with Indian food”.
In reality, Indian cuisine, with its layers of spice, richness, acidity, and subtle sweetness, offers some of the most exciting food and wine pairing opportunities in the world, when you understand the principles behind it.
What Food and Wine Pairing Is Really About
At its core, food and wine pairing is about harmony. The goal is simple: to create combinations where both the food and the wine taste better together than they do on their own.
There’s one fundamental truth every hospitality professional should remember:
Food impacts wine more than wine impacts food.
That’s why successful pairing isn’t about memorising rules, it’s about understanding how different food elements interact with wine.
How Food Changes the Way Wine Tastes
Spice is often misunderstood in food and wine pairing. Spicy dishes can make wines taste hotter or harsher, so high-alcohol reds may feel overwhelming. Low-alcohol, fruity, or slightly off-dry wines work much better. For example, an off-dry Riesling pairs beautifully with a spicy Thai curry or chilli chicken, balancing the heat. However, avoid pairing wines with extremely spicy foods.
Rich, fatty foods smooth out tannins, which is why bold reds like Cabernet Sauvignon shine with meaty, hearty dishes such as lamb rogan josh or grilled meats.
Salt also helps wines taste fruitier and less bitter, making sparkling wines or fruity whites perfect with salty snacks like pakoras or fried appetisers.
Bitter foods can make tannic wines taste harsh, so opt for softer reds like Pinot Noir or textured whites.
Sweet dishes need sweet or sweeter wines; dry wines will taste sour in comparison. A dessert wine like ruby port can be paired with dark chocolate mousse or a Sauternes will go very well with badam kheer.
Acidic foods such as citrus-based salads or tomato-based sauces, complement acidic wines, making for a delightful pairing. Which is why a simple yet zingy dish like ceviche or chicken piccata will be well complemented by a Pinot Grigio or unoaked Chardonnay.
Simple Food and Wine Pairing Principles
Great pairings follow a few easy-to-apply principles. Match intensity- light dishes with light wines, richer food with fuller-bodied styles. Balance acidity so neither the food nor the wine feels flat. Handle salt and spice with fruit-forward or slightly sweet wines. Pair by mirroring flavours, like earthy Pinot Noir with mushrooms, or by contrast, such as creamy pasta with crisp Chardonnay. Always focus on the sauce rather than the protein, and when it comes to desserts, remember: sweet food needs sweet wine.
Why Food And Wine Pairing Knowledge Matters In Hospitality
For hospitality professionals, good pairing does more than impress,it builds trust. It makes recommendations easier, enhances guest satisfaction, and instantly elevates the dining experience.
In the Indian context, especially, understanding pairing principles unlocks the true potential of Indian cuisine with wine, rather than avoiding the conversation altogether.
Want to Learn Food & Wine Pairing the Right Way?
Food and wine pairing isn’t guesswork. It’s a skill built on understanding, tasting, and practice. At Sonal Holland Academy, food and wine pairing is a key part of the Certified Beverage Professional programme, designed to give hospitality professionals practical, real-world confidence across wines, beers, spirits, and cocktails.
If you’re ready to move beyond myths and start making thoughtful, successful pairings, this is where it begins.
Click here to know more.
