Best Wines to Pair With Pasta, Chicken, and Steak

Wine and food pairing doesn’t need to be complicated especially when it comes to popular everyday dishes like pasta, chicken, and steak. The key is to understand how flavor, texture, and weight work together. Once you know the basic principles, matching wine with your favorite meals becomes easy and enjoyable.

In this guide, we’ll break down the best wine pairings for these three common dishes, with specific suggestions based on preparation style and sauce.

Wine and Pasta: The Sauce Matters Most

Pasta is all about the sauce, not the noodles. That’s where the flavor — and the wine pairing — comes from. Consider the intensity of the sauce, its base (tomato, cream, oil), and any dominant ingredients like herbs or meat.

Tomato-Based Sauces (Marinara, Bolognese)

Tomato sauces are high in acidity, so they need a wine that can match that acidity and stand up to their bold flavor.

Best wines:

• Chianti (Sangiovese-based): Bright, herbal, and food-friendly
• Barbera: Fruity with good acidity, works great with meat sauces
• Zinfandel: Spicy and bold, complements hearty pasta

Cream-Based Sauces (Alfredo, Carbonara)

Creamy sauces call for wines that are either rich enough to match the texture or crisp enough to cut through it.

Best wines:

• Chardonnay (preferably lightly oaked): Matches creaminess
• Pinot Grigio: Offers refreshing contrast
• Viognier: Aromatic and slightly weighty — a flavorful match

Olive Oil or Pesto-Based Sauces

Herbaceous sauces do well with aromatic whites or light-bodied reds that don’t overpower.

Best wines:

• Sauvignon Blanc: Crisp and herbal — perfect with pesto
• Vermentino: Mediterranean white with citrus and salinity
• Pinot Noir: Works surprisingly well with mushroom-based oil sauces

Wine and Chicken: Focus on the Cooking Method

Chicken is a blank canvas. The way it’s cooked — and what it’s cooked with — determines the best wine match.

Grilled or Roasted Chicken

This preparation develops flavor and light char, which pairs well with structured whites and lighter reds.

Best wines:

• Chardonnay: Oaked styles complement roasted flavors
• Grenache or Garnacha: Juicy, spicy reds that enhance grilled notes
• Pinot Noir: Excellent for herbed or garlic-seasoned chicken

Chicken in Cream or Cheese Sauces

Like creamy pasta, rich sauces need a wine with similar weight or enough acidity to refresh the palate.

Best wines:

• White Burgundy (Chardonnay): Complex and structured
• Soave: Light Italian white with minerality
• Chenin Blanc (dry style): Great acidity, pairs beautifully with cheese sauces

Spicy Chicken (e.g., Curry, Cajun)

Heat can clash with high tannins or alcohol. The best match is slightly sweet, low-alcohol wines.

Best wines:

• Off-dry Riesling: Balances heat and adds flavor contrast
• Gewürztraminer: Floral, aromatic, and soothing with spice
• Rosé: Dry or semi-dry versions cool heat without dulling flavor

Wine and Steak: Go Big or Go Bold

Red meat demands red wine. The protein and fat in steak soften tannins, making bold wines taste smoother and more expressive.

Grilled or Pan-Seared Steak

With seared crusts and juicy interiors, these cuts love full-bodied wines with structure.

Best wines:

• Cabernet Sauvignon: The classic match — bold and tannic
• Malbec: Juicy and approachable, great with smoky flavors
• Syrah/Shiraz: Peppery, dense, and perfect for charred steak

Filet Mignon (Lean Cuts)

Filet is delicate compared to other cuts, so avoid overpowering wines. Choose something elegant.

Best wines:

• Merlot: Soft tannins and round fruit complement lean beef
• Pinot Noir: Earthy, smooth, and refined
• Tempranillo (Crianza style): Medium-bodied and balanced

Ribeye or New York Strip (Fatty Cuts)

Richer cuts need a bold wine to match the fat content and intense flavor.

Best wines:

• Cabernet Sauvignon or Bordeaux blend: Strong structure
• Zinfandel: High alcohol and ripe fruit hold up well
• Petite Sirah: Dense and tannic — for steak lovers only

Quick Pairing Chart

Dish Type	Wine Pairing
Spaghetti Bolognese	Chianti, Barbera, Zinfandel
Fettuccine Alfredo	Chardonnay, Pinot Grigio
Pesto Pasta	Sauvignon Blanc, Vermentino
Grilled Chicken	Pinot Noir, Grenache
Creamy Chicken Dish	White Burgundy, Chenin Blanc
Spicy Chicken Curry	Off-dry Riesling, Gewürztraminer
Ribeye Steak	Cabernet Sauvignon, Malbec
Filet Mignon	Merlot, Pinot Noir

Final Notes on Pairing

Matching wine with pasta, chicken, or steak doesn’t require perfection — it just takes awareness of flavors, textures, and weight. Think about the dominant ingredient or sauce, and use the balance of acidity, tannin, and body to complement the dish.

Trust your taste, experiment with different pairings, and don’t be afraid to break the rules. After all, the best wine pairing is the one that makes your meal more enjoyable for you.