Food and Wine Matching

Wine and Acidity - A Match Made In Heaven?

Foods that are naturally high in acidity include tomatoes, pineapple, citrus fruit such as lemons, and vinegars. They add a sour, crisp quality to the meal, and are a dominant element in Italian cooking. So which wines have the edge?

The Principles

Acidic foods require acidic wines to stand up to them! Otherwise the wine will taste a bit flat and flabby in comparison.

So What Works?

White wines with good acidity include Sauvignon Blanc and lightly or un-oaked Chardonnays such as Chablis. Non-vintage Champagne also has great acidity. Two crackers to try are the Henri Bourgeois Petit Bourgeois Sauvignon Blanc (£8.00) and the Chablis Vincent Sauvestre (£10.00). The Petit Sauvignon is a rule-breaker – it was entered into a Sancerre competition illegally and won!

For red wines, Italian reds are perfect for a dish heavy in tomatoes. Their high acidity is designed to perfectly match their cuisine of tomatoes, olive oil and lemons. Try the Leonardo Chianti (£8.00) or the V Valpolicella Alpha Zeta (£7.00). Both aged in stainless steel, they are smooth and rich classics in a modern style. Primitivo (Zinfandel) is perfect for heartier dishes, especially Spaghetti Bolognese. Try the Primitivo di Puglia, A Mano at £8.00 for a powerful, spicy red.

Italian whites such as most Pinot Grigios are, by nature, neutral in their characteristics. Designed to go with most things, they won’t complain if thrown against a tomato and mozzarella salad, but won’t taste of much as a result either. There is so much better out there - try a seriously good quality Soave and be amazed at what Italian wines should taste like. With great acidity backed up with nut, honey and citrus flavours, it is a tasty match to dishes such as pasta with tomatoes or pesto. The best is by Tamellini – at £10.50 their Soave Superiore is a wine education in a glass.

So What to Avoid?

If you don’t match acidity, the wine can taste very bland and quite unappetising. Fruit-driven wines with little acidity are best avoided, so Viognier and soft, fruity Merlots won’t taste their best.