I am a sommelier. Not only am I a sommelier, I am among those restaurant wine-slingers who consider themselves “acid hounds.” Alcohol, tannins, and viscosity in a wine of high intensity flavors is often not enough to be able to pair it with food. Such wines can be great fun to sip on by themselves. But to go with many sauced, rich, or spicy dishes, a wine needs acidity to give it a little lift. Liking that brightness is why I also like sour drinks. And why the Sidecar is in the top five for cocktails I make at home.
Photo courtesy of Mike Russell. All rights reserved.
