Sommeliers worship high-acid wines that are super-refreshing and incredible with food. Here’s an acid education.
High Acid Is a Good Thing
Chefs and sommeliers love acidity for the exact same reason: Just as a chef uses vinegar to deglaze a pan to make a sauce, a sommelier pours a high-acid wine to perk up a customer’s palate. Riesling, Chablis and Muscadet (to name three high-acid whites) pair exceptionally well with rich dishes because they’re so refreshing, and with tangy foods because the acidities are so in sync.
Albariño is exactly what you want to drink when you’re having a platter of oysters or anything fried at the clam shack. The good news is that there’s better and better Albariño coming to the US from Rías Baixas in northwest Spain as winemakers get serious about region-specific bottlings. Rías Baixas has the perfect climate for producing vibrant wines, thanks to its craggy soil and proximity to the Atlantic. Cold ocean breezes preserve acids in grapes and even give the wines a little salinity.