Forget wine and cheese, try these food and drink pairings instead

Wine and cheese had a good run. But food pairing has moved on — and it’s a lot more interesting now. There’s so much more to try than just wine and cheese, try these food and drink pairings instead.

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From cocktails and tacos to sake and sashimi, today’s pairings reflect curiosity, cultural mashups and a more personal approach to taste. These modern pairings bring new life to the table, reflecting how people actually eat and drink today — more casually, with global flavors and a sense of experimentation.

Craft beer and artisanal cheese

Craft beer pairing has come into its own, with a range of styles that rival wine in complexity and nuance. Matching Food & Wine explains that the carbonation in beer acts as a palate cleanser, making it ideal for rich, fatty cheeses. It’s this natural lift that gives beer an edge, especially with varieties like sharp cheddar or creamy blue.

For example, beer cheese — a creamy spread traditionally made with cheddar and lager — has become a beloved way to fuse the two. This represents the approachable side of this pairing while still celebrating bold flavor combinations, giving beer a defined and thoughtful role at the table.

Whiskey and smoked meats

Like fancy butter in restaurants, whiskey brings unexpected depth when paired well. This makes whiskey a natural fit for smoked beef, ribs or charcuterie. As The Glenvilet points out, the smoky notes of scotch naturally complement grilled or charred meat, creating a bold and memorable combination. Adding a splash of whiskey during cooking, whether in a marinade or a creamy sauce, can enhance tenderness and flavor.

Sake and seafood

The sake and seafood pairing is grounded in chemistry. Each contains natural compounds, like amino acids and glutamic acid, that build umami and deepen flavor. When combined, they create a layered, savory experience that brings out the best in raw or cooked seafood. Japan Travel noted that pairing sake with seafood like shrimp tempura helps preserve and elevate the ocean’s clean, briny qualities — especially in dishes like sashimi, oysters and grilled white fish.

This pairing taps into centuries of tradition, but it still feels relevant and refined. When enjoyed together, these umami-rich elements build depth and complexity, creating a richer, more satisfying experience. 

Cocktails and global street foods

Today’s cocktails do more than match a dish — they add contrast, lift and surprise. A margarita laced with chili cuts through rich tacos. A fruity spritz lightens the savoriness of skewered meats. These shifts reflect how people are embracing bolder eating styles — layering spices, textures and influences from all over the world. Craft cocktails bring dimension and intention to those experiences, acting as both a complement and contrast in every bite and sip.

Non-alcoholic drinks and gourmet dishes

Pairing gourmet meals with non-alcoholic drinks used to be an afterthought. Not anymore. As SevenFifty Daily explains, non-alcoholic programs have evolved far beyond basic juice offerings. Over the last decade, chefs and restaurateurs have created drinks like distillates, infusions and kombuchas specifically for pairing with food.

Julia Momosé, owner of Kumiko in Chicago, bartender and author, emphasizes that these drinks are designed for the dish itself — not as an alternative to wine. “Spirit-free pairings can heighten the experience in a way typical wine pairings don’t,” she says. This pairing helped push forward a growing movement toward inclusive, thoughtful pairings for every kind of diner. 

Pair what speaks to you

Modern food and drink pairings should center on what excites the palate, not what tradition expects. With so many combinations to explore, the goal is to enhance flavor and create a more intentional dining experience. Some gravitate toward sake with seafood, others lean into bold whiskey with smoked meat — each pairing works when it feels thoughtful, inviting and true to the dish. It’s less about following rules and more about knowing what makes a dish feel complete and worth savoring.

Zuzana Paar is the visionary behind five inspiring websites: Amazing Travel Life, Low Carb No Carb, Best Clean Eating, Tiny Batch Cooking and Sustainable Life Idea. As a content creator, recipe developer, blogger and photographer, Zuzana shares her diverse skills through breathtaking travel adventures, healthy recipes and eco-friendly living tips. Her work inspires readers to live their best, healthiest and most sustainable lives.