The Art of Wine Pairing: What to Pour with Your Favourite Dishes

By BMN Editorial · November 7, 2026

Wine pairing does not have to be intimidating. You do not need to memorise every grape variety, understand every wine region or own a sommelier's vocabulary to know what belongs in your glass.

Sometimes, it is simply about finding the right balance. A crisp white can lift fresh seafood, a fruity red can bring grilled meat to life, while something sweet can turn dessert into the grand finale it deserves.

And in Bali, where spice, tropical fruit, grilled meats and seafood dominate the table, wine pairing comes with its own delicious set of possibilities. Enter Hatten Wines, Bali's original winery, whose wines are made from grapes grown in North Bali and vinified at its Sanur winery. The range spans whites, rosés, reds, sparkling wines and a fortified dessert wine, giving you plenty to play with.

So, what should you actually pour?

Steak Calls for a Fruity Red

A beautifully grilled steak needs a wine that can stand up to the meat without overwhelming it.

For a Bali-grown option, Hatten Aga Red makes a natural pairing. Made from Syrah, Alphonse Lavallée and Malvasia Nera, the light-bodied red brings notes of cherry, dark berries, plum and dark chocolate, with light tannins and medium acidity. Hatten specifically recommends it with grilled meats and spicy dishes.

If you prefer something slightly richer and fruitier, Sweet Syrah offers a medium-bodied style with juicy berry flavours, soft tannins, plum and black pepper. It is another Hatten recommendation for grilled meats.

The pairing: grilled steak + Aga Red = an easy Bali dinner move.

Spicy Food Loves a Little Freshness

Here is where Bali's cuisine gets particularly interesting.

Chilli-heavy dishes can make some wines taste harsher, so look for something with freshness, fruit and enough character to complement the spice rather than compete with it.

Hatten's Bali Rosé is made from locally grown Alphonse Lavallée grapes and offers strawberry, snake fruit, orange and plum notes, with a fresh, fruity finish. The winery describes it as a universal match and specifically recommends it with spicy food.

Aga Rosé works along similar lines, with strawberry, cherry, guava and watermelon aromas, plus cranberry, yellow plum and guava on the palate. It is likewise recommended as a universal match and with spicy food.

The pairing: spicy Indonesian food + chilled rosé = considerably more interesting than another beer.

Seafood Wants Something Crisp

Fresh seafood and white wine are a classic combination for a reason.

Hatten's Bali White is a light-bodied dry white made from Muscat St Vallier grapes grown in North Bali. Its tropical profile includes pineapple, lime, kedondong, mango, star fruit and peach, while Hatten recommends it with seafood, white meat and spicy food.

For something slightly more aromatic, Aga White combines Muscat St Vallier, Chenin Blanc and Colombard, with citrus, green apple, stone fruit and fresh herbal notes. It is also recommended with seafood, white meat and spicy food.

Think grilled prawns, freshly caught fish or a seafood platter — preferably somewhere with a view.

Asian Cuisine Meets Its Match

Not every wine needs to be paired with European food.

Hatten's Sweet Alexandria is described as a floral, tropical wine with subtle sweetness and refreshing acidity, and the winery specifically recommends it with Asian cuisine.

That makes it an intriguing option for dishes where sweet, sour, salty and spicy flavours are all happening at once. Think aromatic curries, fragrant sauces and Southeast Asian dishes where a little sweetness in the wine can work beautifully against the spice.

The pairing: complex Asian flavours + a lightly sweet, aromatic wine.

Start the Night with Bubbles

Sometimes the best pairing is the one that gets the party started.

Tunjung Brut Sparkling is made using the traditional method, with lemon zest, guava, fresh apple, pear and creamy pastry notes. Hatten describes it as an aperitif and universal food match, making it an easy bottle to open before dinner properly begins.

Its crisp acidity also makes it a natural companion for canapés, seafood and lighter appetisers.

Because every good dinner deserves a little sparkle before the first course arrives.

Make It Rosé O'Clock

Not every bottle needs an elaborate food pairing.

Sometimes, the right pairing is a Bali afternoon, a plate of snacks and absolutely nowhere else to be.

Hatten's Bali Rosé is designed for the tropics, with its light body, dry style and fresh fruit character. Served chilled, it works comfortably alongside light bites, salads, seafood and spicy snacks.

Basically: poolside, sunset or late lunch. Pick your setting.

Finish with Cheese and Something Sweet

Now for the after-hours pairing.

Pino de Bali is Hatten's sweet fortified wine, aged for more than five years in French oak using a solera system. It is full-bodied, with flavours and aromas of honey, vanilla, cloves, apricot and walnut. Hatten recommends serving it with dessert, cheese and dried fruit.

This is the bottle to bring out when dinner has technically finished but nobody is quite ready to leave the table.

Pour it alongside a cheese board, dried fruit or a dessert with caramel and nutty flavours, and suddenly staying for one more round makes perfect sense.

The Bali Wine Pairing Cheat Sheet

If you want to keep it simple, remember the formula:

And if you want to take the experience beyond the dinner table, Hatten Wines' Cellardoor in Sanur offers wine tastings, including comparative and sweet-lover tastings, while its private dining room can accommodate wine tastings and degustation dinners with pairing guidance from its sommelier.

Because really, the best way to understand wine pairing is to stop overthinking it and start pouring.

hattenwines.com

And if you would rather leave the pairing to the professionals, our guide to wine bars in Bali has plenty of tables to try.