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I’ll be honest. Nothing makes me roll my eyes faster than someone declaring there’s a “correct” wine to drink with a certain dish; as though your taste buds didn’t get a vote.
The truth is, food and wine pairing is deeply personal. Your preferences, memories, mood, and even the company you're in will influence how wine and food taste together. And yet, the wine world has long been plagued by rigid rules and intimidating jargon that make people feel like they need a qualification just to enjoy their glass of chardonnay with roast chicken.
At Norfolk Local Wine School, we’ve spent years running tasting events where guests light up not when we tell them what should work, but when they discover something that works for them. That’s why we created the NICE approach to food and wine pairing. It’s not a rulebook. It’s a toolbox; full of easy to use, practical hints and tips to help you create pairings, explore your own palate and have fun while doing it.
Let me talk you through my NICE approach.
N is for Norfolk (and knowing where to start)
Yes, we’re proud to be Norfolk-based and locally rooted. But this 'N' is also a reminder that food and wine pairing works best when it’s anchored in real people and real places; not just textbook theory.
I is for Intensity: Match the weight, not the hype
This is the one principle I do think helps every pairing. Intensity matters. Pair a delicate poached white fish with a punchy, full-bodied red and the wine will bulldoze the food. Just like you wouldn’t pour gravy on a soufflé, you need balance.
Want your wine and food to harmonise? Match the body of the wine to the intensity of the food. That’s why light-bodied white wines often work with fish; and why a bold Shiraz is more at home with slow-cooked beef than sushi.
C is for Cut, Complement or Contrast
I like to call these the “3 C’s” of food and wine pairing. They’re not commandments; just building blocks you can use to create a foundation for an exciting pairing.
Complement: Match like with like. Smoky BBQ ribs? Try an oak aged red. The roasty, toasty, smoky flavours will pair perfectly with any BBQ'd food.
Contrast: Opposites attract. That’s why Port & Stilton is an iconic pairing. The indulgent sweetness of a rich, raisiny Port is the perfect contrast to a pungent, salty Stilton cheese.
Cut: Let acidity do the work. Rich, fatty food loves a refreshing wine with high acidity. Think English Sparkling Wine with fish and chips. Honestly? One of the best pairings you’ll ever try.
E is for Enhance: The magic in the mouth
This is where it gets fun. Sometimes, when you get the pairing right for you, something wonderful happens: flavours pop and your mouth explodes. You might get a new note of spice, a zing of citrus, or just a richer, rounder mouthfeel. That’s the “enhance” moment; and it’s different for everyone.
It’s not about perfection. It’s about excitement. And it’s what keeps us (and our guests) coming back for more.
So, what should you drink with dinner?
Whatever you like.
Seriously, your personal preference always comes first. But if you want to deepen your enjoyment, or just have more “aha” moments at the table, the NICE approach gives you a few helpful signposts without boxing you in.
At our food and wine events, we explore these ideas together, no lectures, no pressure. Just interesting wine, great food and a chance to create delicious combinations.
So, the next time someone tells you what wine you should be drinking, smile politely and then pour whatever makes your taste buds happy.
Like this approach? Come taste it in action.
Join us for a NICE food and wine experience. Whether one of our informal Food and Wine Workshops or our themed Wine & Dine Evenings you'll be welcomed with a glass of fizz and experience plenty of flavour fireworks.
