Red wine with red meat follows a basic rule of gastronomy: the tannins in the wine combine with the protein in the meat, aiding almost immediate digestion. While oily fish like fresh salmon, swordfish, or tuna, with their natural richness, can pair well with lighter-bodied reds, pairing red wine with certain seafood, such as Dover sole, can be problematic. The high tannin content can severely overpower the delicate flavors of the seafood and even impart an unpleasant metallic taste to the wine itself.
Pairing white wine with white meat dishes or seafood is a generally sound rule. Some white wines might be overpowered by beef or lamb, but they elevate dishes like flounder, shrimp, lobster, or roasted chicken breast to a higher level of deliciousness. II. Avoid Vinegar
Most salads do not negatively affect the character of wine, but if they are dressed with vinegar, it can dull the palate, making the wine seem flat and lifeless. Lemon juice is a better choice, as its citric acid harmonizes well with the wine's profile.
Cheese and wine are a natural and classic pairing. Just be careful not to pair spicy cheeses with light-bodied wines, and vice versa. III. Pairing Spicy or Strongly Flavored Foods Requires Care
Pairing wine with spicy or heavily flavored foods can be challenging, but wines that are themselves spicy or have a pronounced fruitiness can be excellent matches.
Chocolate can also adversely affect the taste of wine. Some claim that pairing it with an aged Cabernet Sauvignon can be successful. However, a particularly delightful and effective pairing is the Italian wine, Vin Santo di Montepulciano d'Abruzzo, with chocolate, especially dark chocolate. This wine has a delicate and crisp fruitiness, and its恰到好处的 natural acidity is enough to balance the richness and sweetness of the chocolate, while leaving your palate feeling fresh and clean.