Extremely acidic food such as ceviche or raw oysters with mignonette or lemon can be tricky to pair with wine. Sometimes the thought is to put an acidic wine right beside the strong flavor so that it can stand up to the force of the recipe. But in this experiment, Aldo and I find that there are other options. We know that fruit or floral notes can add balance to an acidic dish, but it will be interesting to see if a more delicate wine can be paired with so much tartness and not be destroyed. This time we find that food can help to elevate a wine just as much as wine can compliment food.
Wine in this episode: Ribolla Gialla Movia ’07