Atypical Pairings: Best Wine Pairings You Never Saw Coming

Rosé is one of the most overlooked wines when it comes to food pairings, which is a shame because it’s also one of the most versatile. Take a steak off the grill, for example—most people reach for a big red, but a well-chilled rosé can be an incredible alternative. Its bright acidity and generous fruit cut right through the richness of the beef, creating a beautifully balanced bite. Instead of relying on tannins to soften, the steak takes center stage, making this an unexpected but perfect match.

 

Another unconventional pairing I love? Pinot Noir with scallops. The old rule says seafood should always go with white wine, but not all seafood plays by the same rules. The natural sweetness of scallops pairs beautifully with the soft tannins, bright fruit, and earthy nuances of a Sta. Rita Hills Pinot Noir. To take it to the next level, serve your scallops alongside roasted mushrooms and a red wine pan sauce—it’s a game-changer.

 

And it doesn’t stop there. Try a crisp, mineral-driven Sauvignon Blanc with goat curry or spicy Thai green curry—the wine’s zippy acidity and herbal notes balance beautifully against the heat and richness of the dish. Or take that bottle of dry Sherry you never know what to do with and pair it with fried chicken. The nutty, saline complexity of a Fino or Manzanilla Sherry cuts right through the crunchy, salty, fatty goodness of fried chicken like it was made for it.

 

Even Syrah, that classic steakhouse staple, has a playful side when you think outside the box. Try it with dark chocolate sea salt almonds or a rich mole poblano—the wine’s dark fruit and structure meet the complexity of those flavors in a way that’s almost decadent.

 

At the end of the day, the best wine pairings don’t always follow the traditional rules. Think of wine as another ingredient in your dish—if the flavors and structure make sense together, you’re probably onto something great.

 

Cheers to breaking the rules in all the right ways!