These marriages are predicted and explained by the flavors inherent in foods. The primary flavors appear to be sweet, sour, salt, bitter, and umami, a group of brothy flavors that includes MSG and other seafood derivatives. These interact with wine flavors in predictable ways, but there are other characteristics of food we should also consider. It s important to note the other elements that occur in the mouth that can have an impact on flavor. These issues, such as texture, temperature, spiciness and alcohol level, make demands upon the wine s perceived fruit.
Texture is the easiest to illustrate, as there are only a few combinations most people don t enjoy.
The ideal wine has real texture, in order to contrast with the liquidity of the soup. Food is usually served either hot or cold. 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.