I will briefly re-share the 'preliminary' information I shared in Food&Wine Pairings Season 1 Episode 1, because it forms the basis of food-wine harmony.
I divide the sensory experiences in pairings into textural and aromatic, and I share them both through complementarities, similarities, and contrasts.
Acid is the sourest building block of wine. When you drink lemonade, when greengages pop up in the grocery store, or when you squeeze too much lemon on a salad, you get a sour taste in your mouth, your tongue hits your palate. Then you suddenly start salivating. This is exactly the sensory effect of acidity. The more saliva, the more acidity.
We can think of tannin as one of the building blocks that make up the skeleton of wine. They are tannic acid, polyphenols found naturally in many foods. It is also found in the seeds, skin and stem of grapes. The sensory experience of the grain is very familiar. Let's imagine a brewed tea. After sipping it, it has a drying effect on the tongue and palate, and the tannin effect in wine is similar to this. It is as if it pulls the gums and dries the tongue and palate.
'Is there wine without alcohol?' No, that's grape juice. The alcohol in wine is produced by alcoholic fermentation. If there is a burning sensation in the nasal passages and a slight heat on the palate and throat after swallowing the wine, OK! You've probably passed 14% abv, and you're drinking a high alcohol wine. When you sip whisky, your throat warms up a little, of course, it is not such a strong effect, but it is a similar effect.
To understand the aromatic experience in pairings, we will taste the wine, we will talk about the flavour. Is there a fish fresh from the sea on the table? Or a Prosecco in bloom?