Wine & Food Pairing Tip: Acid Cuts Fat


I am a firm believer that everybody should eat and drink what tastes good to them.  That simple.  Every person has a different palate.  Every person finds different tastes pleasurable.  Find what makes your tastebuds sing and go with it! That being said, there are many wine and food pairing tips that work beautifully for the majority of the population.

When enjoying foods high in fat, like alfredo sauce, the fat typically coats the palate and stifles the flavor of subsequent bites. (And let’s be honest, who doesn’t love creamy, enveloping homemade alfredo sauce?) In these situations, the acid in the wine cuts through the fat lingering on the palate.  This effectively prepares your mouth to be able to fully indulge in the next delectable bite.

Some examples of higher acid white wines include pinot grigio, sauvignon blanc and some dessert wines.

(Recipe for homemade alfredo sauce.)


2 thoughts on “Wine & Food Pairing Tip: Acid Cuts Fat

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  2. Pingback: Tasting Exercise: Acidity | Savor

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