Acidity magazine explores the often fascinating and somewhat symbiotic relationship between wine, food and travel. It celebrates creative and unique pairings that tempt the palate and enhance the dining experience, while providing tips and tricks for all levels of wine and food aficionados. Its aesthetic is smooth and sleek. It examines wines and foods from around the world and close to home and considers everything that goes into creating a fine wine - the soil, the climate, the vitner. How do these contribute to intoxicating food pairings? Acidity explores the traditional pairing rules, Chardonnay for fatty fish or fish in a rich sauce, Pinot Noir for dishes with earthy flavors, Champagne as a compliment to anything salty, and then breaks the rules changing it all up.