Often, when reading about wine, you’ll notice that the acidity of the liquid is usually mentioned. Wines are complex in flavour and one thing that gives them lift is their acidity and strength – it provides brightness to the flavour and helps to balance the sugar content, which might otherwise cause the drink to become too sweet.
Though it may not be your first thought to opt for a more acidic drink, wines with a higher level of acidity actually have a better flavour when partnered with food. This is particularly the case with foods which are already quite sharp, such as tomatoes which have a high level of acidity. By pairing an acidic wine with such an ingredient, it helps to soften the astringency level of the meal and balances the flavours overall.
If you are opting for a richer meal of fatty meats, such as salmon and duck or creamy sauces, the acidity of a good wine can help to cut through the richness and lighten the meal. As with any meal, the flavour should be the prime goal, so opt for a drink which you enjoy the taste of and you’ll find it complements your food all the more. Wines with a high level of acidity include sauvignon blanc, riesling and pinot gris. If you’re pairing your food with a red wine, you should look for varieties such as barbera, sangiovese and pinot noir, which all have a rounded flavour and strong acidity level.
However, you shouldn’t just be looking at the acidity levels when picking a wine – other factors play a part too. The fruit flavours of the bottle, sweetness and the level of tannins are all things to look out for which develop a rounded flavour and will determine which bottle is best for your dish.
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