Which two flavors in food have a positive effect on wine?

The combination of saltiness and acidity in food positively affects wine by enhancing its flavor profile and overall enjoyment. Saltiness in food can help to bridge the gap between the wine's acidity and the dish, making both taste more harmonious. Salt tends to bring out flavors and balances out bitterness, which can make a wine more appealing and enjoyable.

Acidity in food increases the perception of a wine's freshness and vibrancy. Foods that are high in acidity, such as tomatoes or citrus, will often complement the acidity found in many wines, enhancing the overall drinking experience. When food and wine share similar characteristics – such as acidity – they tend to elevate each other, leading to a more satisfying pairing.

The other flavor profiles mentioned do not have the same universally positive effect on wine. While certain flavors may complement specific wines, saltiness and acidity are recognized for their consistent ability to enhance the enjoyment of wine across a wider range of pairings.