NEW ORLEANS (WGNO) – News with a Twist’s popular Uncorked series is back to give wine novices an expert’s take on the dos and don’ts of wine.
Today, you get an education on acidity courtesy of Brady’s Wine Warehouse on Oretha Castle Haley Boulevard.
“Pay attention to the structure of the wine as opposed to the flavors of the wine,” says Richard Ellis. “One of the most important of the structural aspects is the acid. Acid in the wine needs to be equal to or greater than the acid in the food. If it`s not the wine will come across as flabby and uninteresting.”
For example, alfredo sauce is a buttery sauce with low acid, Ellis says. It should be paired with a buttery chardonnay or a fiano.
Tomato sauce, on the other hand, is high in acid, so it should go with something with equal or higher levels of acid. That’s why chiantis, sangioveses and nebbiolos go so well with tomato sauce.
One last example is salad dressing, which Ellis says is one of the hardest things to pair because “it’s literally acid on your greens.”
For that, you’ll need a cool-climate sauvignon blanc, a sparkling wine or a dry-style riesling.
“Those are all great options that pair well with your food to get more out of what you`re eating,” Ellis says.