Pairing natural wine with food — a practical guide

This is how we combine food and wine. Which natural wine goes with what you're eating? Below you'll find concrete pairing suggestions per wine style, from crisp whites with fish to oxidative styles with cheese. No strict rules, just clear directions.

Good wine and food pairings don't have to be complicated.
With natural wine, it's less about fixed rules and more about feeling, balance, and enjoyment at the table.

That's why we keep it simple: no endless lists, but a few clear directions that almost always work.

Fresh & crisp white

Fresh white wines with lots of tension and little fuss.

Great with, among others, ceviche, mussels with white wine and fresh herb salads.

 Think of: tight, mineral, thirst-quenching.

Fresh but slightly rounder white

White with freshness, but also some body and spiciness.

Delicious with, among others, grilled cod, chicken with lemon, and Provençal vegetables.

Think of: juicy, Mediterranean, without oak.

Elegant & refined white

Subtle, lightly rounded, and gastronomic.

Delicious with, among others, refined fish dishes, grilled zucchini, and soft goat cheese.

Think of: finesse, balance, no pronounced aromas.

Aromatic white

Expressive and fragrant, sometimes with a slight sweetness.

Delicious with, among others, Thai curries, spiced pork, and dry sausage.

Think of: aromatic, playful, lightly spicy.

Check out our white wines

Orange / maceration

White wine with skin contact, structure, and grip.

Delicious with, among others, Middle Eastern dishes, Asian dishes, roasted root vegetables, and hard cheeses.

Think of: spicy, savory, gastronomic.

Check out our orange wines

Rosé (dark & natural wine style)

Dry rosé with depth and structure.

Delicious with, among others, aperitif, grilled fish, roasted vegetables, and light meat dishes.

Think of: more than “summer rosé”.

Check out our rose wines

Light red

Juicy, light and easy to drink.

Good with, among others, vegetarian dishes, pasta with tomato, mushrooms and grilled vegetables.

Think of: low tannin, lots of drinking pleasure.

Red with a bit more depth

Still elegant, but with a bit more structure.

Good with, among others, stews, roasted eggplant and semi-hard cheeses.

Think of: warm, spicy, not heavy.

Check out our red wines

Sweet

Sweet, but balanced.

Good with, among others, desserts with stone fruit, blue cheeses and almond pastries.

Think of: tension between sweet and sour.

Oxidative style

Lightly oxidative, sometimes also sweet, but often orange and dry. 

Delicious with, among others, savory desserts, cheese platters, comté, spicy dishes

Check out our sweet and other wines

Doubt?

Then you are usually on the right track by looking at:

• preparation (raw vs. grilled vs. stewed)

• herbs (fresh, spicy or savory)

• structure of the wine (fresh, round, grip)

And otherwise: just try.
That is also natural wine.

Frequently asked questions about wine & food pairing

Which natural wine is the most versatile at the table? Orange wine and light reds work with the widest range of dishes, their structure and savouriness make them adaptable to many flavours.

Can I pair natural wine with vegetarian food? Absolutely. Light reds, orange wines and aromatic whites work brilliantly with vegetarian dishes featuring umami, herbs or roasted vegetables.

Which wine goes best with cheese? Orange wine and oxidative styles work best with hard and semi-hard cheeses. For blue cheese, choose something with a touch of sweetness.

Also read: What is pet nat?
What is orange wine? 
What is natural wine?