Tips for harmonizing red wines

Transforming your lunch or dinner, wine pairing can make any meal even more pleasurable..

Complementing each other, the mixture of aromas, textures and flavors awakens our olfactory and taste sensations. Today we are going to talk a little about the harmonization of red wines:


Full-bodied - high levels of tannin and alcohol: Malbec, Syrah, Tempranillo and Cabernet Sauvignon.

Medium body - moderate acidity, less tannic load: Carmenere, Merlot, Cabernet Franc.

Light body - more acid, with less tannin and less alcohol content: Pinotage, Gramay, Grenache, Pinot Noir.


What foods pair with red wine?


Malbec, Syrah, Tempranillo and Cabernet Sauvignon pair with hard cheeses, sausages, red meats with plenty of fat and vegetables cooked with more spices.

Carmenere, Merlot and Cabernet Franc are great with sausages, mushrooms, lean red meats and cheeses like provolone, emmental and gruyère.

Pinotage, Gramay, Grenache, Pinot Noir because they are lighter, go well with soft white cheeses like Coulommiers, Brie and Camembert. It is also ideal for consumption with breads and mushrooms.



Due to the tannin present in red wines, the mixture with fish and seafood has a metallic and bitter taste. For this combination, the ideal is to bet on lighter white or red wines. How about taking advantage of winter to discover your own combinations and preferences?