In the video above, wine expert Neil Smith explains
why special attention needs to be paid to the acidity and sweetness in wines when pairing wines with food.
"Sauvignon blanc has a high level of acidity, so you need to think about the food and whether it has the equal amount of acidity," he says. "Acidity in food can tame the wine and they can work well together."
Likewise, sweetness can make a highly acidic wine taste even sharper and even unpleasant. "A sweet wine, like a German reisling, can work well with spicy foods," he says. "The sweetness in the wines can tame the spicyness of the food." Watch the video above to learn what types of foods work well with sweet wines.
See our review of The Best Wine Clubs offered directly from wineries here.