VIN O 101

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

Australian T3 - - TECH LIFE -

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.

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