A friend recently came round ours for pizza and wine and asked us if food and wine matching is as tricky as it sounds. We, of course, said no, and broke it down into just two major rules to remember. Apparently, this had never been explained to him before and suddenly, food and wine matching made much more sense and seemed much less complicated.
So here goes:
Acid and salt = generally good for wine
Sugar, chilli and bitterness = generally bad for wine.
Acid and salt increase the perception of body and fruitiness and lowers the perception of acid and tannin.
Sugar, chilli and bitterness do the opposite: decreased perception of body and fruitiness and increased perception of acid and tannin.
So where does that leave pizza? Well, it's good an acidic tomato base and salty cheese and pizza dough. So that Italian red that seemed a bit high in acidity and tannin and lacking in body, suddenly ramps up a notch to a smorgasbord of mouth-filling fruity alcoholic loveliness. Hooray for cultures that make food to match the wine and wine to match the food.
Want to test the theory? Get to our pizza and Italian red wine evening on 18th February. Book online or call us on 01702 808 251.