Food and wine experts warn that there are three taboos when pairing wine with food. Mastering these techniques is key to ensuring the styles of the wine and dish complement each other, achieving the ultimate deliciousness.
First taboo: Vinegar
Most salads do not affect the style of wine, but if vinegar is added, it can dull the palate, making the wine lose its vibrancy and become flat and lifeless. Lemon water is an excellent choice for wine tasting because its acidity harmonizes with the character of the wine. Cheese and wine are a naturally ideal combination, but one should avoid pairing spicy cheeses with light-bodied wines.
Second taboo: Strongly flavored and spicy foods
Pairing wine with spicy or intensely flavored foods can be challenging, but it is an excellent choice to pair them with wines that are spicy or have particularly rich fruit aromas.
Third taboo: Seafood
Pairing red wine with red meat follows a classic rule of gastronomy: the tannins in the wine combine with the protein in the red meat, aiding digestion. However, when red wine is paired with certain seafood (like Dover sole), the high tannin content can severely overpower the flavor of the seafood. Eating it with crab can cause digestive discomfort, and the wine itself can even acquire an unpleasant metallic taste. In contrast, rich beef and lamb dishes are well-suited to red wine.
White wine, with its less astringent profile than many red wines, is better suited for seafood. While the flavor of white wine might be overshadowed by beef or lamb, it elevates dishes like flounder, shrimp, lobster, or grilled chicken breast to an exquisite level.