Difficult foods to match with wine
publication date: Dec 14, 2006
Q Hi, I am a student at Boston University who is working on a project for a foods course. I wanted to get your opinion on which foods or dishes are the most difficult to match with wines.
A Extremes of any taste or flavour make food hard to match with
wine - so very hot, very sour, very sweet or very salty foods
are all tricky. As are tastes like sweet and sour in one dish.
There are also a few ingredients like artichokes and asparagus
that have an adverse chemical interreaction with wine -
especially red wine. And some cheeses - particularly washed rind
cheeses and blue cheeses can be difficult
Some of the ingredients that are considered villains of the piece are not as bad as
they're made out to be, however. Eggs for example, and chocolate so long
as you avoid those very dark molten chocolate fondant puddings.
You can even drink wine with curry so long as it's not too fiery!
