1. Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food

2. Chapter 5 Outline Aperitif: When ordering wine in a restaurant – which comes first the wine or the food? How Sweet It Is! The Impact of Sweetness Levels in Wine and Food Types of sweeteners Perceived sweetness levels Interaction between wine and food sweetness Acidity Levels in Wine Acidity Level Descriptions Acidity Levels in Food The Interaction between wine and food acidity Acidic Foods with Wine Suggestions

3. Chapter 5 Key Concepts Dry to sweet wines Perceptible levels of sweetness The impact of alcohol on perceived sweetness in wine Food sweetness levels less than or equal to wine sweetness levels The narrowing effects of food acidity in wine selection Determining breaking points of acceptable food and wine acidity levels

4. When ordering wine in a restaurant – which comes first the wine or the food? Generally, select the wine after you have made your food choices. The foundation elements in food can have a substantial impact on wine compatibility. Foods that are highly sweet, sour, bitter or salty severely limit possible wine selection. You should consider the personal preferences of those at the table.

5. Wine and Food Selection for a Group Wine selection can be intimidating – particularly, when each guest selects a different dish. Most menus contain a variety of protein types, cooking methods, and, in many cases, ethnic or ethnic-influenced dishes. In the case where a table of guests order a variety of items on the menu, try to draw together the common elements of the items ordered. Is the common element sweetness or acidity level?, texture?, or, flavor?

6. The Foundation Elements of Wine and Food (Components) The components of wine are: dry to sweet, acidity, and effervescence. The components of food are: sweet, saltiness, bitter and sour (acidity). Overall, the sweetness and acidity levels and the interacting relationship between wine and food items are the foundation elements of wine and food.

7. Wine Structure The basic structure in white wine is determined by the substances in them that are sweet and acid. In the case of red wine, a sense of balance is achieved predominantly through three characteristics: sweetness, acidity and tannins (astringency). Both sugars and tannins can act as preservatives. The Sugar + Acid and Sugar + Acid + Tannin balance is related to perceptions of quality and harmony in wine.

8. Sweetness Levels in Wine Dry wines have little residual sugar remaining after fermentation. About 85% of all red wines and the majority of whites are considered dry. Fruity or floral whites are typically assumed to have a higher level of residual sugar. The sweetness level of a wine depends on how ripe the grapes are at harvest and what the winemaker does during fermentation. Grapes that are left to become “overripe” create a sweeter finished product, as a portion of the water evaporates, leaving almost pure sugar which is extracted and fermented to create very intense, complex and sweet dessert wines.

9. Sweetness Levels in Wine (2) The winemaker controls sugar and degree of sweetness in a wine by stopping fermentation. Fermentation is slowed/stopped at temperatures below 25 degrees F. This process is done to: balance acidity with sweetness, offset the natural bitterness in the varietal, or to add a slight bit of sweetness for a particular typology. Another process is to add alcohol, when the alcohol level surpasses 15% the yeast used in fermentation dies. Canadian ice wine makers are experimenting with the use of sulphur to stop fermentation.

10. Wine Sweetness Level Descriptions Bone dry: Bone dry: The inability to pick up the sensation of sweetness on the tongue. Has a value band of 0-1. Sweetness anchor: Brut Sparkling Wines Whites: Sancerre, Pouilly-Fumé, Chablis Reds: Barolo, Barbaresco, Chianti Classico Dry: Dry: Any level of sweet characteristics are barely perceived and only with difficulty and hard work on the evaluator’s part. Has a value band of 2-3. Sweetness anchor: Chardonnay Whites: This is the biggest category - Chardonnay, Sémillon

11. Wine Sweetness Level Descriptions (2) Sweet: Sweet: Sugary, full, noticeable glycerin, containing residual sugar but pleasant in taste. Has a value band of 8-9. Whites: Botrytized wines, Italian Passito Reds: Kosher Concord wines. Very Sweet: Very Sweet: Sweetness is at an unmistakably, high level of perceptibility with a lot of emphasis. Value band of 9-10. Sweetness anchor: Cream Sherry Whites: Orange Muscat, Ice Wine, Tokaji Reds: Ruby Port, Tawny Port, Cabernet Franc

12. The Standard Pairing Rule For Sweetness Generally, sweet foods should be matched with sweet wines and non-sweet foods with dry wines. The perceived sweetness level in the food should always be less than or at most equal to the level of perceived sweetness in wine.

13. Other Considerations in The Sweetness Pairing Process Sweetness vs. sugariness in foods – a comparison of natural sweetness to artificial sweeteners. Types of sweeteners: granulated sugar, powdered sugar, brown sugar, maple sugar and syrup, molasses, corn syrup, honey, saccharin, aspartame and sucralose. The sweetening power varies substantially by product. Perceived levels of sweetness: Imperceptible, Little perception, Sufficiently perceived, Abundant perception, Highly perceived

14. Sensation Levels in Food/Wine: Appraisal Values Imperceptible: Imperceptible: Sensation is not detectable or fades almost immediately. No perception or barely perceptible. Has a value band of 0-2. Sweetness anchor: Triscuit. Little Perception: Little Perception: Sensation is identified or perceived in recognizable way, but not well-defined. The level of perception is low. Has a value band of 2-4. Sweetness anchor: Wheat Thin. Sufficiently Perceived: Sensation is identified/ perceived at a sufficient level. An intermediate level of perception. Has a value band of 4-6.

15. Sensation Levels in Food/Wine: Appraisal Values (Continued) Abundant Perception: Abundant Perception: a sensation that is clearly identified/perceived in a defined way. The sensation is at an emphasized level. Has a value band of 6-8. Sweetness anchor: Graham Cracker. Highly Perceived: Highly Perceived: a sensation that can be unmistakably identified with much emphasis. High perceptibility with a lot of emphasis. Has a value band of 8-10. Sweetness anchor: Pepperidge Farms Bordeaux Cookie.

16. Acidity Any food item high in acidity makes pairing challenging. In general, substances that are perceived as sour are associated with the concentration of hydrogen ions supplied by acids such as those in vinegar, fruits and dairy products. The sour tastes in food can create potential problems when combined with wine. The basic rule of thumb is that food acidity levels should be less than or no more than equal to wine acidity.

17. Acidity Continued High acid foods matched with high acid wines tend to cancel each other out. Cultural preferences for sour tastes in food vary widely. Acid in wine can heighten flavors in a dish. Acid in wine also cuts the fat in food dishes and, therefore, the acidity component in wine can be paired with the fattiness texture in food. Another strategy to match acidic foods with less acidic wines is to mask the acidity in the food item with added sweetness or fat.

18. Acidity Levels in Wine Acidity in wine provides a feeling of crispness or freshness. Too much acidity creates a sour sensation; too little leaves a bland and flat sensation; the right amount creates a pleasant, tingly sensation. Acidity level can be impacted by the winemaker, as decisions on when to harvest the grapes and the fermentation process. One method of lowering total wine acidity is the process of malolactic fermentation. Sharp, acidulous, stinging, tart, nervy, unripe and green are terms used to describe high acidic wines. Low acid wine descriptor include: flabby, flat, watery, soft, plump and flaccid.

19. The 5 Acidity Level Descriptions Flat (Flabby) – No to Low Acidity Flat (Flabby) – No to Low Acidity: the inability to pick up the sensation of sourness on the tongue. Lacking – Little Acidity Lacking – Little Acidity: any level of sour characteristics is barely perceived and only with difficulty and hard work on the evaluator’s part. Refreshing – Moderate Acidity Refreshing – Moderate Acidity: a light/moderate sour sensation is identified and perceived at a sufficient level. Crisp – Moderate/High Acidity Crisp – Moderate/High Acidity: a sour sensation on the tongue that is clearly identifiable and in a very defined way. Green or Tart – Very High in Acidity Green or Tart – Very High in Acidity: sourness is at an unmistakably high level of perceptibility with a lot of emphasis.

20. The Types of Acid That Taste The Most Acid Acetic acid is perceived as stronger than tartaric, malic, citric and lactic acids. Juices from different citrus fruits have higher perceived acidity: grapefruit and limes are more acidic than oranges and lemons.

21. High Acid Food and Wine Three examples of higher acid wines are: some Sancerre, Vinho Verde, and Champagne. A classic high acid example of a wine and food marriage would be Salade Lyonnaise with French Beaujolais. A New World example that is relatively high in acid might be Ceviché paired with a New Zealand Sauvignon Blanc

22. Acidic Food with Wine Suggestions Artichokes or Asparagus: Artichokes or Asparagus: A crispy white - New Zealand Sauvignon Blanc, or white Rioja. Level of match is neutral to good. Crudités: Crudités: Young dry whites such as Pinot Grigio, Chenin Blanc, or Pinot Blanc. Level of match is neutral to good. Lemon Tart: Lemon Tart: Canadian Ice Wine – Riesling. Level of match is good to synergistic. Chicken Curry with Lime: Chicken Curry with Lime: Gewürztraminer or Riesling. Level of match is Neutral. Sorbets: Sorbets: Light sweet sparkling wine – Moscato d’Asti. Level of match is good. Savory dishes made with yogurt: Savory dishes made with yogurt: California, Washington or Australian Chardonnay. Level of match is good.

23. Chapter 5 Lagniappe “Something extra” Bonus material regarding wine must acidity and sugar concentration

24. Overall Composition of Grape Clusters % (Range)Average % Stems2-64 Seeds0-54 Skins20-3025 Must60-7067

25. Acidity in wine has two sources Those that develop in grapes – primarily tartaric, malic and citric Those formed during the process of winemaking – lactic, succinic, acetic and others.

26. Grape acids Tartaric acid is the key acid in wine It is formed solely in vine fruits. Malic acid is a major acid in grape juice It is also common in other fruits. Before ripening, tartaric and malic acid concentrations are about equal. At full maturity, tartaric acid is always higher. Citric acid is also present but at lower levels.

27. What if the wine acidity is too flat? Corrections to the must can be made as follows: Blending with other must that is high acidity and low pH is the most natural method. The most frequent method is to add acid to the must: tartaric, malic, citric or fumaric.

28. Sugar Concentration in Grapes Main sugars: D-glucose and L-fructose, generally in about equal amounts. Fructose is twice as sweet as glucose. If berries are infected with Botrytis Cinerea, the ratio begins to favor fructose. During fermentation, glucose is consumed faster by yeast than fructose.

29. Measuring Sugar Content in Grape Juice The most common unit of measure is Brix (B°). It is the % of total solids in solution (number of grams in a 100 gram solution). Special hydrometers measure Brix and are calibrated at 20°C.

30. Sugar Deficiency Several reasons but many times due to unripe grapes. Unripe grapes generally: – lack enough sugar to ferment into normal alcohol –Contain excess acidity –Quality may be lacking resulting in varietal flavor and aroma problems. –Increases probability of wine spoilage

31. Chaptalization Addition of sugar to grape must to increase alcohol content. First advocated by Dr. Chaptal in 1801. Is typically illegal in regions with warm growing conditions. For instance, an accepted practice in cool regions (Germany, North of France and Switzerland). Usually, it requires a minimum natural sugar concentration and notification to authories. In regions, such as California, the practice is strictly forbidden.

32. Sugar Addition to Wine Must Can be done using cane sugar (sucrose) and is best to dissolve in boiling water to make a syrup. Or, using grape concentrate that is about 70% grape sugar. The calculation for the amount of sugar is: 0.92 Kg of sugar/100 Liters of must to raise the Brix by 1 unit.

33. Composition of “must” % (Range) Average % Water75-8577 Sugars17-2522 Organic Acids0.4-1.00.6 Other dry extract 0.3-1.00.5

34. General Guidelines for Wine Parameters* Type of wine Brix Total Acidity pH White19-230.7-0.9%3.1-3.4 Red21-240.6-0.8%3.3-3.8 *Acidity, Brix and pH levels vary by appellation and grape variety.

35. Additional Reading Jackson, R.S. (2000). Wine Science. San Diego, CA: Academic Press. Margalit, Y. (2004). Concepts in Wine Technology. San Francisco, CA: The Wine Appreciation Guild, Ltd.