Foods that Kill Wine
There are a number of troublesome food ingredients that will react negatively with any wine in your mouth, and will flatten the wine flavour. Although sturdy Chardonnay is a good general wine to serve with challenging foods, here are some other more specific suggestions to try:
| Wine-Killing Food | Suggested Wine |
|---|---|
| Artichokes Chillies Oyster Mackerel Kippers Salsas & Vinegars Salted Peanuts Chocolate |
Juicy young red wines, such as Beaujolais or Vin de Pays d'Oc Avoid very tannic reds Whites with plenty of fruit and fresh acidity |
| Chocolate | Fortified Muscats Asti, the Italian sparkling wine Port |
| Eggs | Light, unoaked Chardonnays Neutral whites, like Pinot Grigio Light reds, such as Beaujolais Avoid oaky and very fruity wines |
| Mackerel | Dry fino Sherry |
| Oysters | Bone dry whites - unoaked Chablis |
| Vinegary Dressings Salsas |
Sharp, zesty whites - Sauvignon Blanc or dry Riesling |
