What Food Goes With Red Wine? Pairings for Every Non-Alcoholic Red
What to eat with Cabernet, Merlot, Pinot Noir and Syrah, easy menus and cheese, and a non-alcoholic bottle for each style.
Red wine goes with red meat, tomato-based pasta, mushrooms, roast poultry, burgers, pizza and hard cheeses, and non-alcoholic red goes with the same things, with one adjustment: it’s lighter in body than regular red, so it shines with medium-weight dishes and anything savory and a little fatty. Here’s what to eat with each style, easy menus, and a bottle for each.
A red for every dinner
- <0.5%
- 3.8 g sugar per 100 mL
- United States
- <0.5%
- 5.4 g sugar per 100 mL
- United States
- <0.5%
- 2.4 g sugar per 100 mL
- Spain
Four rules that work
Match the weight
Non-alcoholic reds are lighter than regular reds, so think roast chicken, pork, pasta and burgers before a heavy braise.
Tannin loves protein and fat
A firmer red like Cabernet softens next to steak, lamb or a hard cheese.
Earthy goes with earthy
Mushrooms, herbs, lentils and truffle bring out a Pinot Noir or a dry Syrah.
Go easy on chili heat
Spice makes tannin taste harsh. For curries and hot wings, pick an off-dry white instead.
Why lighter? Removing alcohol changes a wine’s body and texture; the Australian Wine Research Institute’s Wes Pearson told the Globe and Mail it leaves a “hole in the doughnut” on the palate. Food fills it: salt, fat and savory flavors make a non-alcoholic red taste rounder.
What to eat with each style
| Style | Eat it with |
|---|---|
| Cabernet Sauvignon: blackberry, plum, firm tannin | Steak, lamb chops, Bolognese, aged cheddar and Parmesan |
| Merlot: soft and berry-led | Burgers, meatballs, tomato pasta, roast pork, pizza |
| Pinot Noir: red cherry, light and silky | Salmon, mushrooms, roast chicken and duck, pizza |
| Syrah and blends: dry, peppery, herbal | Grilled sausages, barbecue, herb-crusted lamb, lentils |
The bottles
- Cabernet: Ariel Cabernet Sauvignon: black currant, cherry and blueberry with chocolate behind them; oak-aged, with soft tannins and a dry finish. Its producer suggests roast meats and mushrooms.
- Merlot: Lussory Organic Merlot: blackberry and raspberry with a hint of milk chocolate, tart and tannic, with a well-balanced structure; its producer pairs it with roast duck and herb-crusted lamb. Or BonBon Zero Merlot, medium-bodied and velvety.
- Pinot Noir: ButterZero Pinot Noir: red cherry, strawberry and cranberry over a creamy texture.
- Syrah: Noughty Syrah Rouge: dry and light-bodied, with thyme, bay leaf and black pepper on the nose.
- Blend: Kolonne Null Cuvée Rouge #2: light, with fine tannins and a dry finish; its producer suggests mushroom risotto with Parmesan or roast turkey with herb stuffing.
Easy menus
Steak night
A seared steak or herb-crusted lamb, roast potatoes, a green salad, and Ariel Cabernet Sauvignon.
Pasta night
Spaghetti Bolognese or baked ziti with a Merlot; mushroom risotto with a light blend.
Pizza and burgers
A Merlot or Pinot Noir with burgers, margherita or mushroom pizza.
The holiday table
Roast turkey with herb stuffing, or roast duck, with a Pinot Noir or a light red blend.
Cheese with non-alcoholic red
Hard and aged cheeses work best: aged cheddar, Parmesan, Manchego and Gouda stand up to tannin. Soft, creamy cheeses like brie go better with sparkling or white.
Getting the most from a non-alcoholic red
- Serve it slightly cool: around 15°C (60°F), about 20 minutes in the fridge, keeps it fresh rather than flat.
- Season the food: a little extra salt and a savory element, such as mushrooms, Parmesan or a pan sauce, round the wine out.
- Check the sugar: drier reds pair more like regular red; see our sugar check of 113 wines.
- Cooking with it too? Our guide to cooking with non-alcoholic wine covers red in sauces and braises.
Pairing other non-alcoholic wines
- White: fish, chicken, salads, creamy pasta and spicy food. See what food goes with white wine.
- Sparkling: anything fried or salty, brunch, oysters and soft cheeses. See the best non-alcoholic sparkling wines.
- Rosé: salads, grilled vegetables, Mediterranean mezze, salmon and barbecue.
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Common questions
What food goes with red wine?
Red meat, tomato-based pasta, mushrooms, roast chicken and duck, burgers, pizza and hard cheeses. Cabernet suits steak and lamb, Merlot suits burgers and pasta, and Pinot Noir suits salmon and mushrooms.
Does non-alcoholic red wine pair the same as regular red?
Mostly. It's lighter in body, so it does best with medium-weight, savory dishes and a little extra seasoning, and less well with very heavy braises or hot spice.
What cheese goes with non-alcoholic red wine?
Hard and aged cheeses: aged cheddar, Parmesan, Manchego and Gouda. Soft cheeses like brie go better with sparkling or white.
What non-alcoholic red goes with steak?
A Cabernet Sauvignon. Ariel's is oak-aged, with black currant, cherry and a dry finish, and its producer suggests roast meats. For lamb, Lussory Organic Merlot is another good match.
