Why is sharp acidity paramount in local wines paired with rich *bouchon* cuisine?
Answer
To effectively cut through the fat and richness inherent in dishes like heavily larded *saucisson* and creamy sauces
The fundamental principle guiding wine pairing in a *bouchon* is functional harmony, dictated by the inherent richness of the cuisine. Lyonnaise food heavily utilizes pork fat, offal, and creamy sauces, such as the one accompanying the *Quenelle de Brochet*. To prevent the palate from becoming overwhelmed or fatigued by this intensity over the course of the meal, wines selected must possess high levels of sharp acidity. This acidity acts as a palate cleanser, slicing through the fat and oil, refreshing the mouth after each rich bite, which allows the diner to fully appreciate the next portion of hearty food.
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