As previously mentioned in the Wine Geek’s “A Primer” post, acidity in wine is important. It cuts through the palate coating oils and greasiness of main courses.WHITE WINE EXPERIMENT:The next time you eat fish, before you start eating take a sip of dry white wine. It will have a sourness to it. Now eat some fish. If you drink the wine again, you’ll notice 2 things happen.1. It does not seem as sour. That is because the acid is attacking the oily-fishy taste left in your mouth instead of your mouth directly.2. It rinses all of the fishy flavor out of your mouth. Now, the vegetables will taste the way the chef wanted you to… without fishy flavors.RED WINE EXPERIMENT:Try this when eating meat. Take a sip of dry red wine. It has a sour component like white wine, but in addition a bitter component called tannins. Equate this to when you drink tea and your mouth get’s dried out. Now, bite into a steak.

1. The steak will seem twice as juicy because your mouth was “dry” to start with. Flavors are enhanced.

2. The wine will also not seem as dry/bitter the next time you sip because the acids again are attacking the fattiness and flavors of the main course instead of your mouth directly.

Understand this concept of why wine goes with food, and you are on your way to dining experiences you have not had before.

FOOD MAKES WINE TASTE BETTER AND WINE MAKES FOOD TASTE BETTER.