In its simplest terms, salty and sour
flavors bring out the positive characteristics and flavors of a food or wine.
Bitter, sweet, and savory flavors bring out the negative characteristics and
flavors. Chefs understand this, and it explains why almost all sauces are
either salty or sour. We season with salt and squeeze lemon on a vast
assortment of different foods. There is a reason that they serve salty cheeses
at a wine tasting - they are trying to sell wine!
Use these changes in perception to your
advantage. To make wines taste better, pair them with foods that have salty or
sour flavors. To make foods better, wines that are high in acidity and sour
flavors work best.
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