Knowing Your Wine Properties: How To Pair Food and Wine
Learn the language of wine, and you’ll soon be able to differentiate one from another!
An indicator of a sweet wine is if your taste buds start to tingle. It may also have a slightly oily sensation in the middle of your tongue that lingers. Many dry wines can also have a hint of sweetness.
Acidic wines often come across as being spritzy or feeling lighter in weight. Acidic wines give a tingling sensation on the front and sides of your tongue. The roof of your mouth may feel gravelly if you rub your tongue against it.
Tannin dries your mouth, but it has nothing to do with dry wines. A wine high in tannins feels bitter on the front inside of the mouth and the side of the tongue. You may feel a lingering bitter taste.
Recognising the different fruit flavours in wines can help you distinguish which wines you enjoy the most. The level of fruitiness is influenced by different growing regions.
The ‘body’ of a wine is the overall impression you get. It can be light, medium or full-bodied. The level of alcohol adds to the body of a wine. Hope this helped you with how to pair food and wine!
Gourmet Society‘s Infographic