Next, look at the flavour intensity. Food with strong flavours like Chinese, or Indian curries, want equally vibrant and fruity wines
Perhaps the most important thing to know when deciding what wine goes best with which food is what is actually going on in your mouth. We taste sweetness on the tips of our tongues, acidity on the sides, salty in the middle and bitterness at the back - Then there is the fiendishly amazing umami, the fifth taste.
Umami is sexy but it hates the powerful wines,"
illustrated by sampling the various foods mentioned - The sweet red apple makes your lips turn down with sauvignon blanc, but suck on a lemon then sip the same wine and it's like the floodlights have come on inside your mouth