If you enjoy wine, it is important to keep some simple information in mind to avoid combinations that may displease most people, for example, a Grilled Salmon accompanied by an Argentine Malbec.
The components of wine
To understand which components of wine determine the flavors and sensations we experience when tasting, it is crucial to know each of them:
Tannins – Provide structure to the wine and create a firm sensation in the mouth, similar to black tea or green banana. They originate mainly from the skin and stems of the grape. Light wines like Pinot Noir have fine, elegant tannins, while wines like Cabernet Franc have more robust tannins.
Acidity – It is a fundamental element that gives freshness and vivacity to the wine. A lack of acidity can make the wine flaccid and lifeless. Acidity can be perceived by the sensation of “salivation” that occurs after a sip. Examples include Sauvignon Blanc and Portuguese Vinhos Verdes, known for their high acidity, ideal for hot summer days.
Sweetness and Alcohol Content – ​​The level of sweetness and alcohol in wine directly influences the perception of flavor. Yeast transforms the sugar in grape juice into alcohol during fermentation. Wines that are fruitier or have a higher alcohol content can give the illusion of being sweeter. The viscosity of the “tears” in the glass may indicate a higher alcohol content.
Body – Refers to the feeling of weight of the wine in the mouth, determined by the amount of alcohol and sugar. Light wines have little body, while full-bodied wines are more viscous, similar to whole milk.
The flavor elements of food
Now that we understand the components of wine, let’s explore how the flavor elements of food interact with it:
Sweetness in food
Increases the perception of bitterness, acidity and the sensation of alcohol in the wine.
Decreases the perception of body, sweetness and fruit in the wine.
Tip: Serve Port Wine, Madeira Wine, Sauternes or late harvest wines with desserts, cheeses and jams after the meal.
Bitterness in food
Increases bitterness and the sensation of tannin in the wine.
Umami in food
Umami is a lesser-known flavor in the West that intensifies the bitterness, acidity and alcohol sensation in wine, leaving a sticky sensation in the mouth. Umami-rich foods include tomatoes, asparagus, seafood, eggs and meat.
Decreases the perception of body, sweetness and fruit in the wine.
Tip: Umami-rich seafood pairs well with acidic, tannin-free wines, such as Portuguese Vinhos Verdes.
Spicy in food
Increases the perception of bitterness, acidity and the sensation of alcohol in the wine.
Decreases the perception of body, richness and fruit in the wine.
Tip: Avoid the Syrah/Shiraz variety due to its natural heat. Rosé wines (acidic and low tannin) are ideal for oriental dishes rich in umami, spices and pepper.
Salt in food
Increases the perception of body in wine.
Reduces the perception of bitterness and acidity in wine.
Tip: Malbec and Tannat are ideal combinations for barbecues due to the amount of salt used, not necessarily because it combines with the meat.
Acidity in food
Increases the perception of body, sweetness and fruit in the wine.
Reduces the perception of acidity in wine.
This understanding of the elements of wine and the flavors of food will help in creating more successful wine and food pairings.