The World’s Best Food Wines
on 25/09/11 at 6:25 amWine
The wine world is rife with clichés (wines are “made in the vineyard” or “express a terroir”), but the most persistent cliché is that Italian wines go well with food—perhaps better than any other wines in the world. Is it possible that this is one cliché that might actually be true?
There are several reasons why I think it could. First of all, the Italians put the two together quite often, perhaps more often than anyone else. Wine is an important, even inevitable, part of an Italian meal.
Second of all are the wines themselves. An Italian wine has a lot of acidity. Italians love acidity the way Americans love sugar or the way the French love a wine that only they can pronounce properly. Acidity is a critical component in a wine paired with food. It can cut through the fat of a Florentine steak or the richness of a plate of pasta Bolognese. A wine with low acidity becomes tiresome to drink, while a wine with a brisk acidity keeps the palate stimulated. Or as Tuscan producer Giovanni Folonari put it, “Acidity makes you want to eat and drink more.” (Who knew acidity was also an Italian sales tool?)