Start with the plate. Find the perfect pour.

Spicy food asks for drinks that refresh and gently sweeten — lifting heat without amplifying it. Off-dry whites, cold lagers and wheat beers shine here; high-tannin reds and high-alcohol spirits usually do not.

Aromatic spices, ginger, garlic and chili love off-dry whites, fruity reds and crisp lagers that cleanse without competing with the layered flavors.

Bright herbs, lime, chili and fish sauce pair beautifully with citrusy whites, sour beers, and refreshing wheat beers that mirror Thai cuisine’s bright acidity.

Char and smoke ask for bold, slightly sweet partners that match richness without overwhelming. Bourbon was made for BBQ; amber ales and big reds also shine.

Fat and protein need structure — tannic reds and full whiskeys are the classic partners for a reason. Tannin binds with the protein and the steak suddenly tastes softer.

A juicy burger wants something easy and refreshing with a touch of malt. Casual food deserves casual, characterful drinks rather than fussy ones.

Light, briny, delicate flavors need crisp, mineral, citrusy partners. Sparkling and crisp whites lead the field; light beers and Japanese whisky highballs also work brilliantly.

Delicate fish, vinegared rice and umami soy love dry sparkling wines, Japanese whisky highballs and clean lagers that complement without competing.

Match acidity and weight — bright reds for tomato-based, creamy whites for cream sauces. Pasta is the most flexible dinner category for wine.

Casual food deserves casual drinks. Refreshing lagers, easy reds and crisp whites all work; avoid anything too precious with a slice in hand.

The most flexible pairing in the world — sweet, sparkling and aged whiskeys all shine, and there is a wine for every wheel. The salt cuts the sugar; the fat softens the tannin.

Bitter cocoa loves sweet, dark or fortified partners. The richer the chocolate, the richer your drink should be.

Drinks should always be sweeter than the dessert — otherwise they taste sour by comparison. Match sweetness with sweetness, and let aromatics do the rest.

Herbal, vegetal and umami flavors love bright whites and elegant light reds. Rosé and wheat beer are universal vegetarian partners.

Sparkling and bitter drinks cut through fat and refresh the palate. Pilsners and Champagne are both surprisingly perfect with fried food.

Caramelized edges and earthy sweetness pair with elegant reds, amber beers and lightly oaked whites. Match the warmth and earthiness in both.

Salty cured meats love sparkling, fruity and slightly sweet drinks. Acidity and bubbles are essential to keep up with the salt and fat.

Greens and vinaigrette love crisp, low-alcohol whites and wheat beers. Anything heavy or tannic will steamroll a delicate salad.