In those rare moments when a dish is served at room temperature, it s more enjoyable if the wine is a contrasting temperature. Most people would prefer the wine served cool sooner than hot. The effect of bubbles Sparkling wines seem lighter than they are, such is the effect of bubbles. Their moderate residual sugar makes them handy with spicy foods, but they are even more useful with fried foods. The cook s goal is to keep the fried food as light and not-oily as possible.
Nothing creates that sensation like carbon dioxide bubbles.
Acid freaks Acidity, too, creates a clean mouth. Its method of sweeping the flavors from your mouth is based upon acidity s combination with moisture. It dries out your mouth, leaving room for fresh flavors, making people hungry and cutting through a cream sauce like a fruit-flavored chain saw. Butter and parsley don t have a prayer against this kind of acidity. Alcoholics unanimous Alcohol level helps determine texture of the wine, as well as the perception of richness.