Which wines are acidic? Generally, they’re those wines made from grapes that grow best in regions farther from the equator. They get less sun, less warmth, and thus ripen less than if they were closer to the equator. Grapes that are very ripe when picked, typically yield sweeter, fuller bodied, less acidic wines.
There are other factors in the winemaking process that contribute to varying acid levels, but the grape you start with has the most impact. Sauvignon Blanc, Chenin Blanc, Chardonnay, dry Riesling, Albarińo, Chablis and Pinot Noir are all considered higher acid wines. As you may glean from that quick list, with Pinot Noir being the only red, whites are very often more acidic than reds.
How do we take advantage of a more acidic wine when pairing with food? Know the food.
Good food is typically prepared with ingredients that enhance it. Taking such preparation into account is very important for a good wine match, and seafood is a great example here. Many fish dishes are prepared and well complimented with lemon, other citrus, capers or tomatoes, all offering extra acidic character. These dishes are best paired with higher acid wines, like a Loire Valley Sancerre for example (made from Sauvignon Blanc grapes). A lighter white fish that’s been prepared with any of the above ingredients is perfect with a Sancerre.
Fat’s interesting. We like fat. Acidic wines go really well here too. If there’s cream, lots of butter, cheeses or other dairy, the crisp acidity of a Sauvignon Blanc, Chenin Blanc or Champagne will cut through the fatty creaminess, creating an appealing taste contrast. (Interestingly, a very tannic red wine like Sangiovese can also compliment fatty foods, but that’s another matter for another day.)
Another key to pairing acidic wines comes from the fact that high acid wines also have a very refreshing quality about them, lending them to hot weather menus. Not surprisingly, the lighter foods we generally eat in the summertime are easily enhanced by such a pairing. This conjures up a menu with more chicken and fish, and less (or no) heavier red meats, though as previously said, how they’re prepared is always key.
Pairing food with wine is surely subjective. After all, we’re talking about an individual’s senses of taste and smell. Don’t let any of these “rules” (using that word loosely) prevent your experimenting outside the box … but those basic wine and food pairing rules are worth remembering!
Ernest Valtri of Buckingham is a sculptor, painter, graphic designer and a former member of the PLCB’s Wine Advisory Council. Contact Erno at ObjectDesign@verizon.net.
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