With summer around the corner, salt takes centre stage: it’s in the sea, in fresh salads, in grilled fish, in aged cheeses that beg for a glass of wine. But did you know that salt can be just as important in food and wine pairing as the wine itself?
In Revista de Vinhos, sommelier Guilherme Corrêa invites us to view salt not merely as seasoning, but as an element that transforms the texture, intensity and even the perception of wine. And he goes further: some wines seem to have salt in the glass — wines with sapidity, that subtle, mineral, almost salty sensation that lingers and invites another sip.
His reflection shows how salt — especially artisanal sea salt — can shape the ideal wine profile, favouring whites with sharp acidity, delicate textures or that saline note that mirrors the sea.
From Atlantic to mountain wines, from structured to light styles, what truly matters is the dialogue between flavours — and how salt can be the common thread between the plate and the glass.
Read the full article here: Pairing: salt and wine – by Guilherme Corrêa
