As a follow-up to the prior "theoretical" part, I want to give you four simple ideas for a food and wine tasting that demonstrate acidity in action. We are going for similarity (Tart + Tart = Pavlovian response), or opposition (as in “opposites attract” -- like buttery luxurious cheese and intense, vervy and highly acidic Champagne).
Besides being perfect tools for "wine ed", these yummy appetizers are great for entertaining. So if you are not a wine guy/gal, you can still enjoy the canapes!
Sauvignon Blanc and goat cheese
You also can use goat cheese in a tart or frittata, and I especially like using individual-size ramekins for an intimate get-together. All you need to do is mix together the cheese, green pepper, chives, a couple of eggs, a little cream, pop the ramekin in the oven, and you are done. Or try the pure, unadulterated chevre on a bed of greens with a simple vinaigrette dressing (if you can, make it with Meyer lemon juice and good quality olive oil). Try these little treats with a Sauvignon Blanc from Loire Valley, France (a Sancerre or Quincy). Another crisp Sauvignon Blanc (e.g., from New Zealand, South Africa, etc.) will also work nicely.
Note: if you choose to play with a Sancerre AND a New Zealand Sauvignon blanc (there's a thought!), you will undoubtedly observe the stylistic differences between the two Worlds (subtle, lean and minerally vs. in-your-face and fruit-forward).
Champagne and popcorn/sea salt potato chips/triple cream brie
Don't worry if buying caviar is out of your reach; there are plenty of other fantastic and inexpensive ways to enjoy a sparkler. Pair French Champagne or another sparkler (Spanish cava, Italian prosecco, Alsatian Cremant d'Alsace, etc. ) with popcorn, sea salt potato chips, and a decadent triple-cream brie (such as Brillat-Saverin or Pierre Robert from Fromagerie Rouzaire, Rouge et Noir from Marin in California, or perhaps a Canadian Goat Triple Cream from Woolwich Dairy). You can typically find those at a Whole Foods store; or better yet, look for them at a nice specialty cheese shop such as Cheesetique in Old Town Alexandria, or Arrowine in Arlington (I highly recommend either one).
Italian Barbera with oven roasted tomatoes
Slice cherry tomatoes in half, and roast in the oven for 10 minutes (line a baking dish with foil, pre-heat the oven to 400F, season with olive oil, salt and pepper). They are perfect for making super fast canapes by piling the tomatoes into phyllo cups (I prefer Athens Mini Fillo Shells), with a little bit of good quality feta (French, Bulgarian,Greek, etc.), and popping them into a toaster oven for a couple of minutes, right before you are ready to serve.
The bright acidity in Barbera -- the quintessential red grape of northern Italy -- is just one of the things that I love about it. Its natural acidity, combined with its ripe red and berry fruit flavors, gives it a wonderful versatility, and makes it a great match for the bright, tangy flavors in our appetizer.
Pinot Noir with mushrooms
I love mushrooms as much as I love Pinot Noir-- it's an earthy match made in heaven!
Here is a great opportunity to put those phyllo cups to work once again. This time, we will fill them with mushrooms sauteed in butter, with a touch of thyme and sour cream. I really like the deluxe "exotic" mushroom packs that you can buy at Whole Foods (crimini mushrooms, or baby bellas, would work just fine). Grate a bit of Pecorino sheep's milk cheese on top (I prefer "genuine" Sini Fulvi DOP Pecorino Romano, from Italy's Lazio region). It is salty, intense, and pleasantly briny, and just like phyllo cups, it's a staple in my kitchen. A couple of minutes in the toaster oven, and they are ready to be served. The pairing works, first of all, because of their shared earthiness, as it always translates directly into food and wine pairing affinity. On top of that, the acidity in the Pinot Noir cuts the richness of sour cream like a knife, and is complimented nicely by the saltiness in the Pecorino.