Acidity

Meals that have a sharp flavour, such as duck à l’orange or salads with a vinegar dressing, need to be paired with wines of similar acidity. Low-acid wines will be overpowered by such foods and will be left tasting dull and flavourless. Alternatively, serve an acidic wine with a smooth, creamy dish for contrast, and vice versa. Pasta served with a rich tomato sauce will call for a less acidic wine than pasta served with a cream sauce.