| Sweetness: |
- The degree of sweetness in a dish can cause dry wines to taste less fruity
- Tannic wines can taste more tannic and bitter
- In acidic wines there can be an increased perception of acid or sourness
- Will lower or neutralize the sweetness in wines, therefore sweet foods will make a wine taste
drier
|
| Acidity: |
- Acidity in foods can increase the bitterness in tannic wines
- Citric acid present in foods will lower or neutralize acidity in wine
- High concentrations of Vinegar can prove difficult to pair with any wine
|
| Saltiness: |
- Salt will lower the perception of bitterness in wine
- Very salty dishes will increase the sensation of alcohol in wine
- Will increase the sensation of sweetness,
and lower the perception of acidity
|
| Bitterness: |
- Bitter foods can increase the bitter taste in a wine
- The addition of salt to
bitter foods will somewhat smooth or soften the wine
- Unlike acidity, bitter foods and bitter wines will not neutralize each other
|
| Rich/Fatty: |
- Proteins and fat in foods will lower the sensation of tannins in wine
- Acidic wines will cut the fattiness
- Rich, full-bodied wines with rich foods will compliment each other
|
| Hot/Spicy: |
- Sweet does cut heat, so sweet wine will lower the degree of
spiciness in food
- The perception of tannins in a wine will increase with spicy, hot foods
- Spicy, hot foods have their heat increased by wines with high alcohol
|
