The Science Behind Food and Wine Pairings

The holidays are coming up and if you’ve ever hosted these annual gatherings I’m sure you can relate to the confusion surrounding, “what wine do I pair with dinner??” After just finishing up a harvest internship in Sonoma County, California, and learning ALL about winemaking from vineyard to bottle, I’m here with the answers for you! 

In case you weren’t aware, food that is consumed with wine has an effect on the way wine tastes, and wine can also have an effect on the way food tastes! The perfect pairing takes advantage of these effects and causes the wine and food to taste better together than the two would taste separate. I’m breaking down some of my knowledge on these interactions to help you enhance your pairing experience and avoid any negative or unpleasant taste combinations. 
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*disclaimer- it’s important to remember that different people have different levels of sensitivity to certain flavors and aromas and a “perfect pairing” for one person may be unsuccessful for another. So it’s important to take into account these sensitivities along with the basic food and wine interactions before deciding on your pairing.*

When you are eating, your tastebuds are perceiving different levels of sugar, salt, acid, umami (savory- think mushrooms or soy sauce), bitterness, and heat. This perception helps you to anticipate what the next bite will taste like. When the next bite doesn’t complement the current perception, it can be very unpleasant. An example of this would be brushing your teeth with sweet toothpaste and then taking a sip of acidic orange juice. (Yuck!)

Sweetness in food:

• Increases perception of bitterness, astringency, acidity, and the warming effect of alcohol in the wine.
• Decreases the perception of body (makes the wine feel thinner and more watery in your mouth), sweetness and fruitiness in the wine

Dessert wines like ice wine and moscato have lots of sugar and would pair well with desserts! (Hence the name!)

Umami in food:

• Increases the perception of bitterness, astringency, acidity and the warming effect of the alcohol in the wine
• Decreases the perception of body, sweetness, and fruitiness in the wine

Foods with an umami taste and salt taste (cured/smoked seafood, meats, hard cheeses) are easier to pair with wine than foods with umami and lack of salt (asparagus, eggs, mushrooms, ripe soft cheese). For this flavor, lean more towards a red wine that is low in tannin but high in acidity, for example, Chianti. A sparkling wine may also work well here because they are typically low in tannin and have a high acidity.

Acidity in food:

• Increases the perception of body, sweetness and fruitiness in the wine
• Decreases the perception of acidity in the wine​
  

Foods that are higher in acid are typically fish dishes due to the way they are prepared, with citrus or with an acidic sauce and like to be balanced with a high acid wine. Some cheeses can also be acidic (hard cheeses more than soft cheese) and you can have red meat and poultry with higher acid sauces, but it’s typically fish. For these foods stay in the white spectrum of wine,  sauvignon blanc or a dry riesling. Typically avoid rich white wine like chardonnay, which can make the wine the leading component where the dish actually lifts the wine instead of the other way around. Additionally, if you choose a wine that is low in acidity, the high acidity in the food can make the wine seem flat.

Salt in food:

• Increases the perception of body in the wine
• Decreases the perception of astringency, bitterness and acidity in the wine

Saltiness is pretty much a cure-all for wine. Salt does so well because it softens the impact of astringent, bitter, and high acid wine. Fun fact- that’s why nuts are salted, to decrease the astringency and lift the flavor profile from the skins. 

Wines that work well with salty foods are acidic, fruity and crisp. Think oysters with sauvignon blanc or Thai food with gewurztraminer.

Bitterness in food:

• Increases the perception of bitterness in the wine​

A full body wine will help balance the bitterness from food. If you have a wine with any bitterness at all, it will shoot the bitterness through the roof and you will have a bad pairing. Bitter food is bad with sauvignon blanc, aromatic whites, and chardonnay. Opt instead for a off-dry Riesling or Zinfandel.

Chili heat in food:

• Increases the perception of bitterness, astringency, acidity and the burning effect of alcohol in the wine
• Decreases the perception of body, richness, sweetness, and fruitiness in the wine

Chili heat sensitivity and enjoyability varies from person to person. Wines with high alcohol will increase the effect of the chili heat, making the burning sensation more intense. When pairing with wine, you want something big that can stand up against the heat, otherwise the chili will strip the weight out of the wine, making it seem thin and watery with decreased sweetness and fruitiness. Try a sweet wine like moscato or gewurztraminer. Perhaps a Muscat with hot street tacos or a big red with enough residual sugar to help balance out the heat of your dish. 

There are many classic pairings that have been established by sommelier’s and chefs,  but I encourage you to find what works best for you and your unique tastes. Now you know some of the basic food and wine interactions and you can be better prepared for entertaining this holiday season. Keep in mind that the U.S. Dietary Guidelines for Americans recommends alcohol to be consumed in moderation with up to one standardized drink per day for both men and women. Always eat when you are enjoying a glass of wine and make sure to stay hydrated with water throughout the evening as well.

​Cheers!
-Gillian Schultz, MHSc, RDN, CD