Browse by wine style

Pairings are made at the level of style, not grape — the style is the claim, and the grape is one example of it. These 18 styles are what every pairing on the site resolves to.

• Crisp light whiteDry, high-acid, unoaked whites with citrus and green-fruit character and little weight.
• Aromatic whitePerfumed, floral or spice-scented whites, dry to off-dry, where aroma leads.
• Rich whiteFuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.
• Mineral whiteTaut, saline, stony whites where structure and cut matter more than fruit.
• Dry roséPale to medium pink, dry, with red-fruit lift and white-wine freshness.
• Traditional-method sparklingBottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.
• Fresh sparklingTank-method sparkling: light, fruity, floral, made for drinking young.
• Light-bodied redPale, high-acid reds with soft tannin and red-fruit perfume.
• Medium-bodied redBalanced reds with moderate tannin and savoury, red-to-dark fruit character.
• Structured redFirm, tannic, age-worthy reds built on structure rather than immediate fruit.
• Bold fruity redRipe, generous, warm-climate reds with dark fruit and rounded tannin.
• Earthy savoury redReds where earth, herb, leather, and smoke lead ahead of primary fruit.
• Off-dry whiteWhites with noticeable but not dessert-level sweetness, balanced by acidity.
• Sweet wineDessert-level sweet wines, often botrytized or made from dried grapes.
• Dry fortifiedBone-dry fortified wines, often oxidative or flor-aged, with nutty saline depth.
• Sweet fortifiedSweet fortified wines with spirit warmth, dried fruit, and long finish.
• Dried-grape redPowerful dry reds made from partially dried grapes, high in alcohol and depth.
• Skin-contact whiteWhite grapes fermented on their skins, giving tannin, texture, and amber colour.