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The Role of Tannins and Acidity in Wine Pairing

Tannins and acidity are crucial components in wine that impact food pairing decisions. Tannins, found primarily in red wine, are compounds that create a drying sensation in the mouth, while acidity refers to the wine's tartness or sourness.


When pairing wine with food, consider the tannin and acidity levels. Red wines with high tannins, like Cabernet Sauvignon, work well with protein-rich, fatty dishes, as the tannins bind to the proteins, softening their bitterness and balancing the dish's richness. For example, a tannic red wine pairs well with a juicy steak, creating a harmonious balance of flavors.

Acidity is essential in both red and white wines and can either complement or contrast with the food's flavors. High-acid wines, such as a zesty Sauvignon Blanc or a tangy Sangiovese, can pair well with acidic dishes like tomato-based pasta, as the acidity in the food softens the wine's tartness, allowing its fruit flavors to shine.

When selecting wines, pay attention to their tannin and acidity levels to find the ideal complement for your chosen dish. Experiment with different wines and dishes to discover how these elements can enhance your dining experience.

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