Last week, I did something I’d been wanting to try for months: a side-by-side comparison of Left Bank vs. Right Bank Bordeaux with food.

Not in a stuffy tasting room. Not with a sommelier hovering. Just me, my husband, our 26-year-old son, two bottles of Bordeaux, and two homemade flatbreads.

The setup:

• Left Bank: Pauillac (Cabernet Sauvignon-dominant)
• Right Bank: Saint-Émilion (Merlot-driven)
• Flatbread #1: Pepperoni with tomato sauce and mozzarella
• Flatbread #2: Mushroom and thyme with white sauce

The goal: Taste each wine with each flatbread and see what worked—and what didn’t.

And honestly? It was one of the most fun wine experiments I’ve done in a long time.

What We Did

We kept it simple. No elaborate setup. No pretense. Just:

1. Pour both wines into neutral glasses (no labels visible)
2. Make both flatbreads fresh
3. Taste Wine 1 with Flatbread 1
4. Taste Wine 1 with Flatbread 2
5. Taste Wine 2 with Flatbread 1
6. Taste Wine 2 with Flatbread 2
7. Discuss what we noticed

No “right” answers. No studying beforehand. Just curiosity and taste buds.

This is what wine education should be: hands-on, delicious, and low-stakes.

What We Found

Left Bank Pauillac + Pepperoni Flatbread

This was the pairing I expected to work—and it did.

The Pauillac had:

• Firm tannins
• Black currant and cedar notes, some red cherry and a little smoke
• Structured, grippy finish
• That classic “Left Bank backbone”

The pepperoni flatbread had:

• Rich tomato sauce (acidity)
• Fatty pepperoni (needs tannins to cut through)
• Savory, slightly spicy flavors

Why it worked:
The tannins in the Pauillac grabbed onto the fat from the pepperoni and mozzarella. The acidity in the tomato sauce echoed the wine’s structure. The savory, meaty flavors complemented the wine’s dark fruit and earthy notes.

It was textbook. It was classic. It was exactly what you’d expect from a Cabernet-dominant wine and a red-sauce, meat-topped pizza.

Our 26-year-old son’s take: “This is the best one.” (He’s a pepperoni loyalist.)

Left Bank Pauillac + Mushroom Flatbread

This is where it got interesting.

The mushroom flatbread had:

• Creamy white sauce (ricotta and garlic)
• Earthy mushrooms (sautéed with butter)
• Fresh thyme
• No tomato, no acidity

What happened:
The wine felt heavier. The tannins didn’t have anything to grab onto—no fat from cured meat, no acidity from tomato sauce. The earthy mushroom flavors kind of… disappeared next to the wine’s structure.

It wasn’t bad. But it wasn’t magical either.

My husband’s take: “The wine is fighting the food.”

My take: The Pauillac wanted something bolder. The delicate mushroom flavors got steamrolled.

Right Bank Saint-Émilion + Mushroom Flatbread

Now THIS was the surprise pairing that made the whole experiment worth it.

The Saint-Émilion had:

• Softer tannins (Merlot-driven)
• Plum, cherry, and subtle herbal notes
• Rounder, more velvety texture
• Less “grip,” more elegance

What happened:
The wine’s softness complemented the creamy white sauce. The earthy mushroom flavors echoed the wine’s subtle herbal notes instead of competing with them. The thyme in the flatbread brought out similar herbal qualities in the wine.

It felt harmonious. Balanced. Like the food and wine were having a conversation instead of an argument.

My husband’s take: “Oh wow. This is really good.”

My take: This is what pairing is supposed to feel like—when both the food and wine become more because of each other.

Right Bank Saint-Émilion + Pepperoni Flatbread

Honestly? This worked too.

The softer tannins in the Saint-Émilion weren’t as bold as the Pauillac, but the wine still had enough structure to handle the pepperoni. The fruit-forward character (plum, cherry) played nicely with the tomato sauce.

It wasn’t as “classic” as the Pauillac-pepperoni pairing, but it was approachable, easy-drinking, and delicious.

Our son’s take: “Still like the other one better, but this is good.”

My take: If you’re not a “big wine” person, this pairing would feel less intimidating. The Saint-Émilion doesn’t demand attention—it just quietly makes everything taste good.

What This Experiment Taught Me

1. Tannins need something to grab onto.

The Left Bank Pauillac (high tannins) needed fat, acidity, or protein to shine. Without it, the tannins felt out of place.

The Right Bank Saint-Émilion (softer tannins) was more forgiving. It worked with both flatbreads because it didn’t demand a specific pairing.

Lesson: If you’re serving a big, tannic wine, give it something substantial to work with. If you’re serving a softer, fruit-forward wine, you have more flexibility.

2. Earthiness echoes earthiness.

The mushroom and thyme flatbread brought out herbal, earthy notes in the Saint-Émilion that I wouldn’t have noticed otherwise.

Lesson: If your wine has earthy, herbal, or savory notes—pair it with food that has similar flavors. They amplify each other.

3. Classic pairings are classic for a reason.

Left Bank Bordeaux + red sauce and meat = it just works. There’s a reason this pairing has been around for centuries.

But that doesn’t mean you can’t experiment. Some of the best pairings happen when you break the rules.

4. Wine education doesn’t have to be formal.

We didn’t use a scoring system. We didn’t take formal tasting notes. We didn’t overthink it.

We just tasted, discussed, and enjoyed.

And honestly? That’s more valuable than memorizing tasting notes or studying appellations.

This is what wine is for: connection, curiosity, and a damn good meal.

Try This at Home

You don’t need fancy wines or elaborate recipes to do this experiment yourself.

Here’s the simple version:

1. Pick two wines that are different but related (Left Bank vs. Right Bank, Pinot Noir vs. Merlot, Chardonnay vs. Sauvignon Blanc)
2. Make or order two versions of the same food (two pizzas with different toppings, two pastas with different sauces, two cheeses)
3. Taste systematically: Wine 1 with Food 1, Wine 1 with Food 2, Wine 2 with Food 1, Wine 2 with Food 2
4. Talk about what you notice. No “right” answers. Just honest reactions.
5. Have fun. If it stops being fun, you’re overthinking it.

The Recipes

Want to try this experiment yourself?

Both recipes (below) are simple, quick, and designed to highlight different pairing principles. Make them both, open two bottles, and see what you discover.

Short on Time? No Problem.

Listen, I get it—not everyone has time to make flatbread from scratch (even though these were incredibly quick and easy).

The good news? You can absolutely do this experiment with store-bought flatbreads from your local grocery store. I’ve seen great options in the refrigerated or frozen sections—just look for simple varieties with different toppings.

Grab a pepperoni pizza and a mushroom flatbread, pour two wines, and you’re ready to explore.

The point isn’t homemade vs. store-bought. The point is curiosity, tasting, and discovering what works for YOUR palate.

Wine education should fit into your life—not add stress to it.

What I’m Taking Away

Wine pairing isn’t about memorizing rules. It’s about paying attention.

Noticing what works. Noticing what doesn’t. Asking “why?” and then experimenting to find out.

And sometimes, the best lessons come from a Tuesday night at home with flatbread, two bottles of Bordeaux, and people you love.

That’s what actually matters.

Savour The Good Stuff,

Anne 🍷

P.S. What food experiments have you tried with wine? I’d love to hear what you’ve discovered. Reply and tell me—I read every email.