Marnie Old: Sommelier and AuthorMarnie Old: Sommelier and Author
Generally speaking the Sommelier's worst enemy is actually high levels of sugar in the sauce. Making the wine's acidity seem higher than it really is and since most wines are already dry and high in acidity this is almost never a flattering thing. But when you do encounter sugar in the sauce there is one way to solve the problem. To pair it with a wine that has equal or higher sweetness. it sounds like it might make the combination too sweet but one plus one does not equal two when it comes to your senses. Sweet wine and sweet food actually tastes less sweet together then they do apart.