Drink This CHOOSE WINE
And if you pair white wine with fish, a touch of acid (even if it’s from the wood tannins) makes the fish taste less “fishy.” That’s because the acids cause a chemical reaction with molecules in the fish called amines. The amines are what make fish smell fishy. Acids from white wines bring out the other flavors of the fish as well. And lemon acid does the same thing... It complements the fish.w Harvey Steiman, editor at large of Wine Spectator , recently wrote that a good approach is to match the acidity of the wine with the acidity of the dish. That’s because you don’t want the acidity of the food to overpower the wine. Acidic wines feel crisp, fresh, and tart. Remember, white wines can be acidic as well. Some foods, like chicken and pork, can go with either white or red depending on how they’re prepared. Generally, I suggest a white wine for either, and maybe a rosé or light red, depending on the overall flavor. As for red wines, the skins and seeds included in the pressing and fermentation release even more tannins into the wines – creating the color. Remember that with red wines, the lighter the wine color, the lower the tannins. That’s why there’s quite a
and merlots. Meanwhile, light to moderate fatty foods like salmon or pork can pair well with a light red like a pinot or Chianti. Finally, there’s one more rule for simple pairing... Pair spice with sweet. Sweeter wines, especially whites like riesling, tend to pair better with spicier foods. That’s because sweeter wines help coat your tongue, which is likely burning from the spice. Keep in mind, lower alcohol wines, like riesling and moscato, are also gentler on your palate as you enjoy spicy foods. Keep in mind, these are general rules based on chemistry. You may find varieties of wines that go better with your meal but break these rules. Recently an old classmate of mine from the Kellogg School of Management wrote to tell me he’d just had my Eifrig Cabernet with grilled swordfish on the beach. What? Fish with red wine? But it was a perfect match... why? The oil and richness of the fish was complemented by the perfectly balanced acids and heavy tannins of the cab. Remember... The best part of learning about wine is the trying and discovering what you like! The most important thing is that the value of wine tasting lies with you, the individual taster. Spending hundreds of dollars on a “good” bottle of wine doesn’t mean you’ll enjoy it (unless it’s mine of course).
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The best part of learning about
wine is the trying and discovering what you like!
spectrum. Fatty foods like steak require heavy tannin reds like cabernets
24 | July 2017
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