Food and Wine Pairing : A Sensory Experience

102 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food

INTRODUCTION

In wine, there is a balancing act between acidity and sugar

that creates a sensation of structure and harmony. The basic

structure in white wine is determined by the substances in it

that are sweet and acid. In the case of red wine, a sense of

balance is achieved predominantly through three characteris-

tics: sweetness, acidity, and tannins (astringency). Tannin also

provides a preserving characteristic in red wine—explaining

why ‘‘big’’ reds are able to be aged for five, ten, twenty, or

more years. Sugar too acts as a preservative. This is true in

both food and wine. Sauternes and other wines with high lev-

els of residual sugar can be aged well beyond what is possible

for other, less sweet white wines. Just like big reds, quality

dessert wines can be aged for many years, becoming darker

in color and more honeyed in flavor, with dried fruit charac-

teristics.

The balance of sugar and acid in whites and sugar, acid,

and tannin in reds is related to perceptions of quality and har-

mony in wine. But the perception of balance varies substan-

tially due to individual differences in sensitivity and acquired

habits or traditions.^1 The following sections of this chapter fo-

cus on the impact of sweetness, acidity, and their interaction.

Aperitif
!
Which to Choose First, Wine or Food?

When you are selecting wine to consume with food in a restaurant, there are several strategies that can

be helpful. If you are ordering off the menu, it is generally better to select the wine after you have made

The natural sweetness of

onions, tomatoes, plums, and

other foods has important

implications for wine

selection.

your food choices. The foundation elements in food

can have a substantial impact on wine compatibility.

Foods that are highly sweet, sour, bitter, or salty

severely limit possible wine selection. By selecting

the food first, you have a better chance of creating

a good match with the food.

Wine selection (or suggestion) can be intim-

idating, particularly when each guest selects a dif-

ferent dish. Most menus contain a variety of protein

types, cooking methods, and, in many cases, ethnic

or ethnic-influenced dishes. All of this variety can

make wine selection confusing. Recall the strategies

for a successful wine and food match discussed

throughout this text. In the case where guests at a

single table order a variety of items on the menu,

try to discern the common elements of the items

ordered. Is the common element sweetness or acidity level? Texture? Flavor? Wine and food

components will in many cases be the driving factors for creating a refreshing to good match

across a variety of dishes.

Also, consider the personal preferences of those at the table. If someone prefers red

wine but a lighter white wine would be your recommendation, you can suggest a light red

such as Lemberger or Beaujolais. Also, if you are unsure of particular wine producers on

the menu, it is always a safe bet to order wines from known, consistent wineries. As a guest, this is a good

time to learn from a well-trained wine server or sommelier. If you are a server, this is a good opportunity

to share experiences with your fellow servers. What wines do they like with particular foods? Why do they

believe these items go well together?