Food and Wine Pairing Tips: Problem Pairings
There are certain foods that are difficult to pair with wine. Here’s a few quick pairing tips to guide you. For a full list of problem pairings, you can check out my page on pairings(link below).
Keep in mind that these are simple, quick and easy wine pairing tips. There are other solutions and just because I don’t list certain wines does not mean they are not good pairing partners.
Pairing Wine with Chocolate
Problem: Varying degrees of sweetness in chocolate and the texture.
Solution: Pair a wine that is at least as sweet as the chocolate
Recommended Chocolate Pairings: Ruby Port, Tawny Port, Sauternes, Moscato D’asti
Pairing Wine with Spinach, Artichoke or Asparagus
Problem: Most wine can create a metallic taste when paired with these vegetables
Solution: Pair a wine high in acidity and/or with vegetal or citrus qualities
Recommended Vegetable and Wine Pairings: Sauvignon Blanc, Un-oaked Chardonnay and Riesling
Pairing Wine with Eggs
Problem: Texture. Eggs simply have a different kind of texture that’s both spongy, crumbly and rich.
Solution: Pair egg with champagne or any sparkling wine
Recommended Wine and Egg Pairings: Champagne, Prosecco or Cava.
Pairing Wine with Dairy or Ice Cream
Problem: Texture. Dairy is rich and mouth-coating.
Solution: Pair bubbles with dairy or high acid wines with dairy. Pair dessert wines with ice cream(similar rule to chocolate) or sweet sparkling wines.
Recommended Pairings with Dairy: Champagne, Prosecco, Un-oaked Chardonnay, Riesling
Recommended Pairings with Ice Cream: Sauternes, Moscato D’asti or any off-dry to sweet sparkling wine.