What type of wine is best to pair with acidic foods?

Pairing wine with acidic foods is best achieved with a high acid wine. This is because high acid wines have a refreshing quality that can complement and balance the acidity of the food. Foods that are acidic, such as those containing vinegar, tomatoes, or citrus, require a counterpart that can match their brightness, thereby enhancing the overall dining experience.

High acid wines, such as Sauvignon Blanc or certain sparkling wines, can also help lift the flavors of the dish rather than allowing the food's acidity to overpower the wine. Additionally, the acidity in the wine can create a harmonious balance, preventing the overall taste from becoming flat or unappealing.

In contrast, low acid wines may become overwhelmed by the dish and can taste flabby or unbalanced, while rich, sweet wines may counteract the acidic notes in food instead of complementing them. Smooth, oaky wines might also fail to harmonize well, as they can lack the brightness needed to cut through the acidity of the food. Thus, high acid wines are the optimal choice for pairing with acidic dishes.