What Not to Eat with Wine

What NOT to serve with wine

One of the topics that most often appears travel and leisure magazines is ‘pairing wine and food.’ The traditional red wine-red meat, white wine-white meat combinations have been the subject of thousands of wine columns. However, much LESS frequently, writers talk about what does NOT go with wine.

A lot of factors affect the taste of any wine or food. Aside from the ingredients, the method of preparation, temperature, and other factors may bring out different tastes even with the same food or the same bottle of wine.

But generally speaking, the specific food you eat with wine can affect the perceived flavor and texture of the wine it is paired with — its acidity, sweetness and tannin. What you are actually looking for when you pair them together is either to complement or contrast the flavor, intensity, weight, smell, and taste of the two, depending of course, on which you prefer.

Simply put, the food should not overshadow the flavor of the wine and vice versa.

Some general no-nos:

Asparagus: it contains sulfur compounds and chlorophyll that will make the wine taste bitter and sometimes metallic. One wine you might try with asparagus would be Sauvignon Blanc which has lots of citrus which will soften the pairing.

Artichokes: contain cynarin, which can make the wine taste overly sweet and sometimes metallic too. One option would be to pair them with a very acidic wine, or even a dry sparkler.

Eggs: The sulfur in eggs will make the wine taste flat. The sensation is not as prevalent as with hard-boiled eggs. Dry rosés might be a possible combination that would work.

Vinegar-based foods like pickles, sauerkraut, etc.: the acidity will make wines taste sour and harsh. I have seen a semi-dry Riesling pair with a salad course that had a vinaigrette dressing.

Hot and spicy foods: high alcohol wines will intensify the burning sensation, so a semi-sweet native like Concord should be considered as an option.

Green, leafy herbs: these will make red wines taste especially bitter. A Grűner Veltlner and sometimes work here.

As a general reminder, wine and food are designed to be served together, and when chosen to match the menu items served, they will make the entire dinner more enjoyable. And even with some of the no-nos listed above, there are Ohio wines produced here that will perfectly complement a summer meal gathering with family and friends.

For additional information: dwinchell@ohiowines.org