Wine and Food Pairings to Avoid
While everyone has their own personal taste preferences, there are some common wine and food pairings that should generally be avoided. Here are a few examples:
Spicy foods with tannic red wines: Spicy dishes, such as hot curries or chili, can overpower the flavors of tannic red wines like Cabernet Sauvignon, causing the wine to taste bitter or astringent.
Rich, buttery dishes with acidic white wines: Acidic white wines like Sauvignon Blanc or Pinot Grigio can clash with creamy, buttery dishes like Alfredo pasta, causing the wine to taste sour.
Sweet desserts with dry red wines: Dry red wines like Cabernet Sauvignon or Merlot can taste even more tannic and bitter when paired with sweet desserts like chocolate cake or fruit tarts.
Seafood with heavy, tannic red wines: Seafood dishes like sushi or oysters are typically better paired with light-bodied white wines like Chardonnay or Pinot Grigio. Heavy, tannic red wines like Cabernet Sauvignon can overpower the delicate flavors of seafood.
Red wine with spicy, acidic tomato sauce: Tomato sauce with a lot of acidity and spice can clash with red wine, making both the food and the wine taste off. If you must have red wine with tomato sauce, opt for a lighter-bodied red like Pinot Noir or Sangiovese.
It's important to remember that taste is subjective, and what works for one person may not work for another. If you're unsure about a wine and food pairing, it's always a good idea to ask your sommelier or wine merchant for recommendations.
