Wine Information & Reviews | Vino Critic
Red wine is what I reach for when the food has a little more richness—grilled flavors, roasted meats, tomato-based dishes, or anything that leans savory. This page is meant to be a simple “choose your red” hub so you can jump straight to the wine type you’re drinking and get a pairing that works.
If you know what you’re pouring, these are the four red wine pairing guides I use the most:
Cabernet is my pick when dinner is bold—think steak, burgers, grilled meats, and sharper cheeses.
Merlot is my “easy win” red. It’s smooth, food-friendly, and pairs well with comfort food like pizza, pasta, and roast chicken.
Pinot Noir is where I start when the meal is lighter but still savory—roast poultry, mushrooms, salmon, pork, and earthy dishes.
Syrah is my go-to for smoky, peppery, BBQ-style meals—ribs, brisket, sausages, and anything with char.
When I’m planning dinner first and choosing wine second, this is the simple map I follow:
Steak, burgers, grilled beef: Cabernet Sauvignon
Pizza, pasta, meatballs: Merlot
Roast chicken, salmon, mushrooms, pork: Pinot Noir
BBQ, smoked meats, sausages: Syrah
If you want more detail (specific dishes, sauces, and sides), each wine type guide breaks it down.
Even within the same grape, the style matters. Here’s how I adjust:
Higher tannin / more “drying” reds: I pair with fattier cuts and richer sauces (they smooth the wine out).
Lighter-bodied reds: I keep the meal lighter and more delicate so the wine doesn’t get drowned out.
Peppery / smoky reds: I lean into grilled, roasted, and BBQ flavors—those notes lock in naturally.
Fruit-forward reds: I like foods with a little sweetness or char (BBQ sauce, caramelized onions, roasted vegetables).
These are the pairings I come back to because they’re reliable in real-life situations:
Cabernet + a properly seared burger (especially with sharp cheddar)
Merlot + pepperoni pizza (simple and always works)
Pinot Noir + mushrooms (pizza, pasta, risotto—any form)
Syrah + ribs or smoked sausage (pepper + smoke + char is a perfect match)
I’m not anti-red with these foods, but it’s where I’m more selective:
Very spicy dishes: I tend to move to white, or go lighter (Pinot Noir is usually my best red option).
Delicate fish: I usually prefer white. If I must go red, I keep it light and avoid heavy tannins.
Very sweet desserts: I don’t force dry red here—dessert wines or sweeter styles are a better fit.
If you don’t know the exact grape, these “taste clues” usually get you pointed the right direction:
Big, bold, drying: start with Cabernet pairings
Smooth, medium, easy: start with Merlot pairings
Light, elegant, earthy: start with Pinot Noir pairings
Bold, smoky, peppery: start with Syrah pairings
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