VIN O 101

Vinopolis wine expert Tom Forrest reveals the basics of plonk and food pairing

1/ Acidity – All wines contain acid, it’s what gives them that mouth-watering effect, but

those with high acidity taste better with seafood, having a similar effect to lemon juice. 2/ Bitterness – Red wines all contain bittertasting tannins. Depending on your tolerance, combining reds with tart or unsweetened

dishes may prove too much, so be wary. 3/ Saltiness – It’s the salt in cheese that makes

cheese-and-wine parties go with a bang, and it’s a generally wine-friendly ingredient. A robust red wine with high levels of tannins also tastes great combined with salty foods. 4/ Umami – Typically associated with oriental

dishes, this is a complex savoury flavour in food and can make wine seem bitter, lacking in fruit and sweetness. The perception of alcohol might also be increased, leaving a burning sensation. Dry, acidic and fruity wines will

fare better, so best to stick to them. 5/ Sweetness – Dessert wines should be sweeter than what you’re eating; one with a lower sugar level will taste thin and bitter.