Allot about wine — Acidity

Matching food and wine

Posted by Christopher Gifford on

Matching food and wine

If I were to give one food and wine matching tip, it would be this. The best wine to pair with food is the wine you like. There may be food and wine matching faux pas, but thankfully not many of them. And if you're breaking all the "rules" then there's nothing a good sip of water can't fix. That said, when you get it right, a good match can be absolutely sublime, lifting the experience of both the wine and the food.  But there are a few things to think about. 1. Body matching Instead of colour matching, arguably...

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Wine 101: Sweetness

Posted by Christopher Gifford on

Along with articles on tannin and acidity as the main characters in wine, this time we're talking about sweetness.

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Wine 101: Acidity in wine

Posted by Christopher Gifford on

Acidity in wine Acidity is one of the four main characteristics on wine, along with tannins, alcohol, and finally, sweetness. If you're tasting a wine and you get tart or sour taste, that's acidity. Now, all wines are "acidic" if we're talking the pH scale. Remember that from school? They hover between about 3 to 4.5. The lower the number, the more acidic they are. The kinds of acid in wine There are a few kinds of acid in wines, which have a direct effect on how the wine will taste. The main acids in wine are citric, tartaric, and malic. How to taste acidity in...

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