Tartness or a sour taste in food or wine is caused by natural acids. White wines are typically higher in acid than red wines. Balancing the acidity is important to both. Here are 3 tips to pair wine that balance acidity.
Choose a dish that can balance a highly acidic wine like Sauvignon Blanc. Pair fried or fatty foods with wines that are high in acid. Acidic wines cut through the richness in food and rounds out the flavors in your mouth. The wine acts as a palate cleanser, creating balance between the rich foods and allowing the wine’s fruit flavors to shine.
If you have a dish with a heavy lemon or citrus flavor or has a strong acidic base, it will make a wine taste sweeter. White and sparkling wines would be a good choice for a highly acidic dish.
A good rule of thumb, wine’s acidity should be higher than the food paired. If not, the wine will be perceived as flat.
LDV winemaker discusses wine's acidity and food pairing in this short video.