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You’ll go into rage whenever you hear that chocolate and  red wine  don’t match but it’s true.

There’s a good reason why certain foods make alcohol bad. Once you know it, it’s easy to think differently about wine and food pairings. Learn how to pair wine with 6 foods that can’t be paired. Don’t worry, there’s even wine for chocolate.

Don’t worry, there’s even wine for chocolates.

Perfect Match vs Wrong Match

Perfect Pairing:  when two ingredients combine creating flavors that taste better and are more balanced than on their own.
Terrible pairing : when a combination of ingredients results in flavor imbalances that either hang on your palate.

6 Foods That Don’t Combine Alcohol


1. Chocolate

Why ?

Tasting chocolate adds a few extra sensations to your palate including textured chocolate tannins, fatness, sweetness and earthy flavors. When you finish this flavor with an intense red wine, the wine will smack you and sweeten off your palate, leaving behind harsh tannins and sour wines. To make matters worse, the fresh fruit flavors of cherries or cherries are lost in the overly bold flavors of chocolate.

Although there can be a few rare instances where it will harmonize, including the use of white chocolate (which contains no chocolate tannins), in most cases if you actually taste it use the technique described in above, the ingredients will have the same taste than each other.

Which Wine with Chocolate

Sweet red wine.

The classic choice with truffles and chocolate mousse is the Late Vintage Port or maybe a 10-year Tawny Port which will often add this wonderful cinnamon and Five Spice box.

There’s a lovely vibrant red wine from Italy, called Brachetto d’Acqui, that pairs well with fruit-chocolate desserts.
Vin Santo Rosso and sweet Amarone, called Recioto della Valpolicella, go with orange and chocolate desserts.
From France, you’ll love the rich raspberry flavors that Banyuls and Maury add from the base Grenache.
Another potential partner is Bual Madeira which is a great choice for dessert with chocolate and nuts.

2. Brussels sprouts

Why ?

Brussels sprouts are a cruciferous vegetable that, in their best preparation, is fat, earthy and pure. The earthy notes and sulfur flavors are what cause problems with wine pairing. The reason spinach grows makes wine taste bad is because the plant’s organosulfur compounds actually mimic the taste of wine. Similar compounds can be found to varying degrees in garlic, broccoli, cauliflower, and asparagus.

Wines that can compare with Brussels carrots

There are a few wines that go beyond pairing with this vegetable.

  1. Perhaps the best combo is a dry Madeira, like Sercial Madeira. You can serve Sercial slightly chilled and it will taste like a dark white wine.
  2. White and ‘orange’ wines with mouthwatering flavors like Savenneires.
  3. French muscadet can work well because the ‘lager’ taste resembles typical wine flavors.
  4. Austrian Grüner Veltliner from a cool-tasting wine to complement both spicy and sulfuric vegetables.

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3. Asparagus

Why ?

The same problem of sulfur compounds in brussel occurs with asparagus. However, this time there is more green substance due to the increased chlorophyll in the plants. With most greens you can usually just get away with a zesty white wine like Sauvignon Blanc, but in the case of asparagus even this might not work.

Wine Mixed asparagus

An amazing pairing with asparagus is dry Sherry like Fino, Oloroso or Manzanilla Sherry. It will add a subtle rich flavor to a dish with asparagus. Try pairing with cream of asparagus soup.

4. Blue Cheese

Why ?

While most cheeses are easy to pair with most wines, blue cheeses and other blue cheeses are difficult. This is most likely because blue cheese has a high presence of a particularly aromatic aromatic compound called alkan-2-one which is also found in sphagnum. Nummy. In the end, the smell of blue cheese surpassed most dry wines.

Wines paired with blue cheese

You need a strong sweet-sweet wine to balance out the blue cheese. One of the best pairings with blue cheese is port wine. In this pairing, the earthy cheese flavors are canceled by the acidity of the wine and the creaminess of the cheese locks together with the sweetness of the wine creating a perfect pairing. Other great options would be bold Zinfandel, Shiraz or perhaps a sweet white dessert wine  .

5. Sushi

Why ?

The combination of raw fish, seaweed and sesame makes a tough mate with the most popular wines. For fish, a study in Japan (of all sites) was conducted to understand why fish and red wine did not match. The results of the test indicate that a small amount of iron in red wine will adhere to fish oil and stick to the palate of tasters causing a metallic aftertaste.

Wine Goes With Sushi

White wine .

  • Try a Grüner Veltliner from Austria.
  • You’ll love Muscadet or Sauvignon Blanc from the Loire Valley in France.
  • Find the Northern Golden Pinot Blanc from Alto Adige in the Alps.
  • Try adding Brut Brut or Brut Nature Champagne, especially from the Vallée de la Marne, where the use of Pinot Meunier gives the sparkling wines delicious flavors.


6. Soy sauce

Why ?

The flavor of soy sauce comes from fermented soybeans, wheat, and salt. The aromas of the soybeans are reminiscent of wheat berries and the aroma has a strong umami aroma. The challenge with this pairing is the fermented sour taste of the soybeans with the non-sour alcohol. It can make the wine taste mushy. Fortunately, there are some benefits unique to the saltiness of soy sauce that can actually reduce the bitterness of tannins in wine.

Wines paired with soy sauce

There are two basic directions you can go when pairing wine with soy sauce: complementary or matching.

The addition is to create a savory-sweet combination by incorporating bubbly Moscato or Brachetto d’Acqui. These wines act like plum juice or mirin and create a teriyaki-like flavor when paired with soy dishes.
A suitable method for pairing would be to add more umami. Umami wines include Carignan wines from Languedoc-Roussillon such as Faugères; Southern Rhône blends with Grenache and Carignan; Cannonau (aka Grenache) from Sardinia; Or Aglianico de Vulture in Southern Italy from Basilicata and Gaglioppo from Calabria. You will find that such a homogenous combination will make the wine taste more fruity.


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