Acids and Tannins and Oak… oh my! Students who came to class last week had a little surprise… food plates alongside their five glasses. As we tasted lemon, spicy chips, salty chips, Havarti cheese, beef steak and other small bites, we learned the following about food and wine pairing:

1. Everyone’s palate is unique. What your neighbor likes together might make you want to spit out perfectly good wine and food.
2. Acid, the quality in some wines that makes your mouth water, is a key focus in pairings, either matching high acid foods with high acid wines (Sauvignon Blanc with a lemon), or as a contrast (Sauvignon Blanc with rich, creamy Havarti cheese.)
3. Tannin, that drying, somewhat bitter compound in red wines that feels tacky on the roof of your mouth, is less severe when you pair it with higher fat foods. The higher the fat of the food, the higher the tannins that will complement it. (Cabernet Sauvignon with beef steak.)
4. Oak, which gives wine a caramel or woody aroma and flavor, goes well with smoked or BBQ foods, but may overpower most other foods.

Class Average Ratings:

Walnut Block Wines Collectables 2010 Sauvignon Blanc – “B+”

Marlborough, New Zealand
13.5% alcohol
Est. Price: $10.97
Screw cap

Sources say… This lively Sauvignon Blanc shows intense aromas of melon, citrus and passionfruit. Extended lees aging has created a rich and finely textured palate with great fruit intensity. Beautifully ripe and vividly fresh with a crisp, pure finish.

Critics say… 85 pts., Wine Spectator

Fritz’s 2008 Riesling – “B”

Rheinhessen, Germany
10.0% alcohol
Est. Price: $11.50
Screw cap

Miss Fox says… The lower the alcohol content in the wine, the more residual sugar so the sweeter it will taste. Perfect with salty or spicy foods.

Sources say… Fritz’s Riesling is a light, dynamic very food flexible and modern 100% Riesling wine in a hip packaging and a balanced style.

Critics say… 88 pts., International Wine Cellar

Columbia-Crest Two Vines 2009 Chardonnay – “C+”

13.5% alcohol
Est. Price: $9.49
Cork

Sources say… This lighter style Chardonnay opens with aromas of fresh spiced peaches and honeysuckle. Lively fruit flavors are accented by notes of lemon zest and creamy marshmallow ending with a juicy, crisp finish. Intended for immediate enjoyment, this Chardonnay captures the varietal intensity indicative of wines from Washington state.

Schug 2009 Pinot Noir – “C”

Sonoma Coast, California
13.5% alcohol
Est. Price: $19.99
Cork

Sources say… Bright ruby color with aromas of cherry skin, dried cranberries smoky undertones. The palate shows more cherry and dried fruit flavors with earthy notes. Clean with a nice solid backbone completed by a racy acidity. Balanced and tight, an ideal accompaniment to grilled fish and fowl or barbecued meats.

Critics say… 87 pts., Wine Enthusiast

Steak House Cabernet Sauvignon 2009 – “B-”

Columbia Valley, Washington
13.5% alcohol
Est. Price: $9.99
Cork

Sources say… Deep color leads with aromatics of blackberry and forest floor. Juicy raspberry and strawberry notes marry with black pepper on the mid-palate. This smooth Cabernet finishes with supportive tannins and lingering, developed fruit.

Critics say… 87 pts., Wine Enthusiast