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Rubinos' Rules for Pairing Wine With Food
The DON'Ts


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Store a case of red wine and open a bottle every year or so.

  • DO NOT serve white wine too cold or red wine too warm with food. The perfect temperature is around 56 degrees. You want to make sure you can fully appreciate the flavours in the wine. Serving the wine too cold or too warm will mask the flavor of the wine.

  • DO NOT use exclusively white wine with fish and red wine with meat. Concentrate more on the sauces and method of cooking. If your sauce is subtle, then a lighter wine would be more appropriate. If the sauce is bold, then a full-bodied wine would work better.

  • DO NOT overpour when serving multicourse dinners with a large variety of wines. Two and one half ounces with each course is plenty.

  • DO NOT start the pairing with wines that are high in alcohol. Start off with your wines that are lower in alcohol and build upward.

  • DO NOT pour the wine to your guests without first tasting the wine to make sure it is not flawed. It is estimated that between five to 10 percent of wine produced is "corked" or flawed.

Tip: Next time you are hosting a dinner party, assign a course for each guest and ask them to bring a wine to match. This can create some interesting conversation and make for a fun evening.

Plus: Wine-Pairing Dos

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