food-and-wine-pairing-a-sensory-experience-robert-harrington

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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 characteristics:
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 levels
of residual sugar can be aged well beyond what is possible
Aperitif Which to Choose First, Wine or Food?
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 characteristics.
The balance of sugar and acid in whites and sugar, acid,
and tannin in reds is related to perceptions of quality and harmony
in wine. But the perception of balance varies substantially
due to individual differences in sensitivity and acquired
habits or traditions. 1 The following sections of this chapter focus
on the impact of sweetness, acidity, and their interaction.
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
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 intimidating,
particularly when each guest selects a different
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,
The natural sweetness of
try to discern the common elements of the items
ordered. Is the common element sweetness or acidity level? Texture? Flavor? Wine and food
onions, tomatoes, plums, and
components will in many cases be the driving factors for creating a refreshing to good match
other foods has important
across a variety of dishes.
implications for wine
Also, consider the personal preferences of those at the table. If someone prefers red
selection.
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?