Food and Wine Pairing : A Sensory Experience

Interaction Between Wine and Food Acidity 109

Table 5.3 Acidity Level Descriptions

Value

Bands Level of Acidity Description Example Wines and Foods

0

1

2

Flat (flabby)—no to low acidity.The

inability to pick up the sensation of

sourness on the tongue.

Wines:Inexpensive and poor-quality

Chardonnay and some warm-climate

whites

Foods:Drinking water, plain pasta

2

3

4

Lacking—little acidity.Any level of sour

characteristics is barely perceived and

only with difficulty and hard work on the

evaluator’s part.

Wines:Warm-climate Chardonnay

Foods:Pasta tossed with extra-virgin olive

oil, cow’s milk, sweet corn, lima beans,

plain salmon

4

5

6

Refreshing—Moderate Acidity.A light/

moderate sour sensation is identified and

perceived at a sufficient level.

Wines:Moderate-climate (oaked) Fume ́

Blanc, moderate-climate (unoaked)

Chardonnay, moderate/cool-climate reds

Foods:Squash, yogurt, figs, pasta tossed

with 1 part extra-virgin olive oil and 1 part

balsamic vinaigrette

6

7

8

Crisp—moderate / high acidity.A sour

sensation on the tongue that is clearly

identifiable in a very defined way.

Wines:Many New Zealand whites, Loire

wines, white Burgundy, most cool-climate

whites, and many well-made whites from

moderate-climate zones

Foods:Tree fruits (apricots, apples,

peaches, cherries), applesauce, pasta

tossed with balsamic vinaigrette

8

9

10

Green or tart—very high acidity.Sourness

is at an unmistakably high level of

perceptibility with a lot of emphasis.

Wines:Some Sancerre, Vinho Verde

(Portugal), some Champagne

Foods:Citrus juices, sauerkraut, plums,

rhubarb, pasta tossed with balsamic

vinegar

Source:Adapted from C. A. Rietz,A Guide to the Selection, Combination, and Cooking of Foods(Westport, CT: AVI, 1976);

J. Robinson,How to Taste: A Guide to Enjoying Wine(New York: Simon and Schuster, 2000).

INTERACTION BETWEEN WINE AND

FOOD ACIDITY

Rule #2: Food acidity level should be less than or equal to wine acidity level.

The sour tastes in food can create potential problems when combined with wine. The
basic rule of thumb is that food acidity levels should be less than or equal to wine acidity.
When high-acid foods are matched with high-acid wines, the acidities tend to cancel each
other out, allowing the fruit and sweetness in the wine to come through. Classic examples
of this approach include serving Salade Lyonnaise with French Beaujolais and goat cheese
with French Sancerre (Sauvignon Blanc). This acid match can also let subtle food flavors
become more prominent in dishes; without the wine accompaniment, they might taste sour
at first bite.
Of course, not all acids are equally problematic for the culinary product, and the same
acid in different foods can pose more or less of a problem. For example, citric acid from
oranges and lemons can be combined with wine more successfully than citric acid from limes
or grapefruits.^19 In order not to overwhelm the wine acidity with the food acidity, use less
harsh acids in the food, and lower the total acid level if necessary.