COMBINATIONS TO BE AVOIDED

If you follow the basic rules, most food and wine combinations will be successful and pleasant, few may be disappointing, while many may prove to be exceptional. Even if you achieve a completely wrong combination, you will know what to avoid next time. In this case it would be better to choose a nice and of high quality wine for obvious reasons. Additionally, bear in mind that:

There may be some difficulty to combine certain foods with wine, because they may impair its flavours resulting in an unpleasant taste. These include salted dishes, asparagus, artichokes, and pickles, foods that contain a lot of lemon or vinegar and broths.

The combination of a dry wine with sweet and/ or slightly sweet dishes may prove undesirable or sour. The same can happen if the wine is not as sweet as the dessert.

The tannins in red wines do not pair well with salted dishes, grilled fish (creating an unpleasant metallic taste). In addition, pairing them with eggs and seafood should be avoided.

Lastly, slightly sweet wines do not pair well with with very salty, bitter or sour dishes.