The so-called art of food and wine pairing has become a source of stress for many wine lovers, but for most of human history, pairing was simple – people drank the local wine with their meal. It wasn’t until global trade expanded and modern winemaking techniques flourished that the sheer variety of wines created today’s “paradox of choice.”

In traditional wine cultures like Italy or Spain, pairing is intuitive. Diners enjoy regional wines with local dishes without a second thought. In contrast, many people in places without deep wine traditions, such as the U.S., rely on books, apps, and experts to navigate an overwhelming wine market. Yet science tells us the experience of wine is deeply personal – shaped by individual taste and countless contextual factors.

This makes universal pairing rules, whether “red wine with meat” or “match the weight of food and wine,” fundamentally flawed. What works for one person may fall flat for another. Those rare perfect pairings often disappoint even when curated by professionals.

Instead of adhering to rigid guidelines, embrace your instincts and preferences. Pair wines you enjoy with foods you love. The goal isn’t perfection – it’s pleasure. So, if you’re craving Merlot with oysters, go for it! New Zealand Sav B with salt and vinegar Hula Hoops… why not? In wine, the only rule that matters is your enjoyment, and that goes for your wedding day too. It’s about you and your choices, and that’s the most important thing to remember!