WHY DOES FOOD TASTE BETTER WITH WINE?

Written By: Liane Fu, Sommelier and President of The Wine Stop 

People sometimes ask, “Why does food taste better with wine?”  It’s generally because wine is acidic, and acidity is a turbocharger for flavors. One of the main reasons why ketchup makes our french fries taste better is because it’s made with vinegar. Vinegar perks up flavors because of its high acidity.  

It’s not uncommon for people in Europe to drink wine with their meals.  Wine makes food taste better, in part, because it is acidic.  Finding the right wine to pair with your food is a tasty and fun experience. For example, Oysters on the half shell pairs nicely with a Muscadet or a Sancerre (a Sauvignon Blanc) from France. Both these wines have a racy acidity. Lively acidity goes well with delicately textured and flavored foods. Sauvignon Blanc also pairs nicely with light salads, shellfish and especially goat cheese. Its acidic synergy helps to cut through the pungency of the cheese, both tempering and enhancing the flavors of each.

In general, wines from Europe are made to pair with food. European wines generally have more acidity than wines from the “New World” or “Not Europe”. Wines from the New World sometimes are made to pair with food. If you would like some help finding a wine to pair with your next meal, ask a sommelier (a wine steward). There are three sommeliers at The Wine Stop.  You are sure to bump into at least one when you stop by.