Tired of puckering up when sipping high acidity wines or feeling lost when pairing bright, crisp whites (and reds!) with dinner? You’re not alone. In Episode 35 of Everyday Sommelier, host Kristi Mayfield teams up with wine expert Richard King to break down why acidic wines can taste overpowering and exactly how to make them shine with the perfect culinary match.
Get expert, step-by-step strategies to decode wine acidity, recognize those “acid bombs,” and turn them into your menu’s best friend. Find out why that glass of Sauvignon Blanc or zesty Chablis feels like fireworks after brushing your teeth—and what you can do about it. Learn the science behind mouthwatering whites and reds, the #1 pairing mistake even seasoned wine lovers make, and how regional traditions like “what grows together goes together” can save your next dinner party.
Whether you’re struggling to make sense of wine tasting reactions, seeking foolproof food and wine pairing formulas, or just want to fearlessly serve high acid wines at your next gathering, this episode delivers practical, no-nonsense answers for real wine lovers.
BY THE TIME YOU FINISH LISTENING, YOU’LL DISCOVER:
- The simple trick to instantly recognize high acid wines and what your palate is telling you
- Why mismatched acidity ruins both food and wine—and how to avoid flat or flabby experiences
- Classic and creative food pairings for high acidity wines that work every single time
- Pro-level secrets for prepping your palate, making winning wine choices, and taking notes like a sommelier
TIMESTAMPS
00:03:26 – Why Acidic Wines Taste “Off”: Avoiding the Number One Food and Wine Pairing Mistake
00:06:47 – Reset Your Palate: Sparkling Wine as the Ultimate Acidic Wine Solution
00:08:16 – Chardonnay Risks: What Happens When Wine and Food Acid Levels Clash
00:12:31 – Pair Like a Pro: “What Grows Together Goes Together” Regional Pairings
00:17:34 – Pinot Noir with Wild Game: Surprising High Acid Red Food Pairings
00:22:52 – Asian Food & High Acidity Wines: Out-of-the-Box Pairing for Modern Palates
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