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Food and Wine Matching: Some general rules
Appears in
Published 2006
White wines generally (although not universally) taste more acid than red wines, so it makes sense to serve them with simple fish dishes which would normally call for the sort of acidity in lemon juice or vinegar.
Sweetness in food (which can be from as unexpected a source as tomatoes or balsamic vinegar) increases the perception of sourness, bitterness, and astringency in wine, while making the wine appear less sweet, stronger, and less fruity.
Very acid foods (such as those dressed with vinegar or citrus juice) decrease our perception of sourness in wine, making the wine taste richer and more mellow. If the wine is at all sweet, it will taste sweeter.
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