👅Basics of Taste

Human biology of taste

Human taste can be generalised into five basic types: sweet, sour, bitter, salty and umami.

Sweetness and umami in food make wines taste 'harder'. They increase the perception of bitterness, astringency, acidity and the warming effect of alcohol in the wine, and decrease the perception of body, sweetness and fruitiness in the wine.

If the dish contains sugar, select a wine that has at least the same or higher level of sweetness than the dish.

Salt and acid (i.e. sourness) in food make wines taste 'softer'.

Bitterness in food increases the perception of bitterness in the wine.

If the dish is bitter or has chili heat, select low-tannin reds or simple whites.

Common Pairing Rules

• Flavours in the food can be mirrored or contrasted by flavours in the wine.

• Local wine should typically be used to pair local food.

• Dishes high in salt and/or acid generally pair well with wine.

• High-acid foods should generally be matched with high-acid wines, otherwise the wines may taste too soft and flabby.