Pairing
wine and food
GETTY IMAGES
Exploring acids and tannins
LOCAL FLAVOR written by YVONNE FORD OWNER, RED HEIFER WINERY
Since we are all at home creating and sharing meals within our households, many home chefs might be exploring new recipes or returning to their tried-and-true favorite meals. While preparing meals, they might find themselves asking: How do I best pair this with a wine? Food and wine play well together, due to their acids and tannins. Acid is what cuts through the fats of rich foods and can round out the subtle flavors in a meal. It works as a palate cleanser to make each bite a refreshing experience. Tannins are polyphenols. They are created by the wine coming in contact with grape skins and seeds during fermentation.
