Pairing wine and food could be a newsletter in itself. I’ve loved wine for years, but never really got to grips with food and wine pairing. I always opted for a sneaky google of ‘rack of lamb, peas and wine pairing’ while walking around a supermarket to appear like I knew what I was doing.
Turns out there’s a handful of principles which can help in this area, and once you learn these you’ll be able to pair the vast majority of dishes. Here is the one I find most important.
There are two food tastes which broadly make wine less appealing, and two tastes that make it more appealing.
Acid and salt in food are great for most wines. Umami and sweetness are bad for most wines.
Acid and salt make wine less bitter, less acidic, less sweet and bring out the fruit.
Umami and sweetness do the opposite.
Fish and chips (salt and acid) will make all those overly dry, overly acidic wines soft and fruity. While chocolate (sweet) will make your wine lose its fruit, make it more astringent, more bitter and more acidic.
So next time you find a wine that is paper dry with massive acidity
, try pairing it with some salty, acidic food and it’ll change for the better.