wine

Try to imagine the first time people discovered salt for cooking
–that eureka moment when ‘MMMmmmm’ became a word and food became an experience
If you were that caveman (or woman!), you’d think salt was magical too.
In the right amounts, salt is key to enhancing all the flavors of your dish and marrying them together.
And since it’s already an essential ingredient, why not make it do MORE?!
Our chef-selected bridge ingredients propel it to the next level of miraculous.
So just like the first people to discover the miracle of salt,
Pairing Salts™ will inspire you to experience food in a whole new way!

Pairing Taste with Sweet Wines

Typically medium sweet wines such as Cabernet Sauvignon, Malbec, Merlot, Syrah, Zinfandel, Riesling

Sugar and acidity vary greatly from dry to very sweet dessert wines.

Too much sweet in a dish is cloying but can reduce the sweet notes in wine. Think about that.

wine

Overly salty dishes are inedible and makes wine taste flabby. Not as in Phat.

Bitter ingredients are challenging but just enough will balance bitter in the wine. Imagine that.

wine

Typically medium sweet wines such as Cabernet Sauvignon, Malbec, Merlot, Syrah, Zinfandel, Riesling

Sugar and acidity vary greatly from dry to very sweet dessert wines.

Too much sweet in a dish is cloying but can reduce the sweet notes in wine. Think about that.

Overly salty dishes are inedible and makes wine taste flabby. Not as in Phat.

Bitter ingredients are challenging but just enough will balance bitter in the wine. Imagine that.

Pairing Tastes with Dry Wines

Typically wines grown in warmer climates such as Cabernet Sauvignon, Merlot, Pinot, Syrah, Zinfandel, Sangiovese, and Cabernet Franc

Acid brightens a dish and adds depth to wine. Relationship Status: It’s Complicated.

Too many savory ingredients overpower a dish and make wine dry like the Sahara.

wine

Balance the bitter otherwise dishes are unpleasant and wine astringent. Not good.

Without enough salt dishes are bland and wine metallic. Use salt.

wine

Typically wines grown in warmer climates such as Cabernet Sauvignon, Merlot, Pinot, Syrah, Zinfandel, Sangiovese, and Cabernet Franc

Acid brightens a dish and adds depth to wine. Relationship Status: It’s Complicated.

Too many savory ingredients overpower a dish and make wine dry like the Sahara.

Balance the bitter otherwise dishes are unpleasant and wine astringent. Not good.

Without enough salt dishes are bland and wine metallic. Use salt.

Pairing Tastes with Acidic Wines

Typically wines grown in cooler climates such as Sauvignon Blanc, Pinot Noir, Gamay, Albarino

Acid brightens dishes and balance highly acidic wines. True.

Too much sweet is cloying in a dish and makes wine taste like sour grapes.

wine

Overly salty dishes are inedible and make acidic wine acidic-er. Is that even a word?

Too much savory overpowers dishes and wine tastes bitter – a mouthful of unhappiness.

wine

Typically wines grown in cooler climates such as Sauvignon Blanc, Pinot Noir, Gamay, Albarino

Acid brightens dishes and balance highly acidic wines. True.

Too much sweet is cloying in a dish and makes wine taste like sour grapes.

Overly salty dishes are inedible and make acidic wine acidic-er. Is that even a word?

Too much savory overpowers dishes and wine tastes bitter – a mouthful of unhappiness.