Food and Wine do Not Match!?!

True, there are foods that when accompanied with wine make the wine does not have good taste. They are called “Wine enemies.” The list can consist of Brussels Sprout, asparagus, eggs, vinegar, artichokes, but there are others products.

Let’s start with Brussels Sprout, its distinctive earthy flavor with a sulphurous notes they do not like wine. It is exactly the sulfur that will go for wine and cause us to have the idea in the mouth and retronasal that wine is also by sulfur dioxide (default), we may have feelings of rotten eggs, flatulence or burning rubber. These sensations may also happen when you eat garlic, broccoli, cauliflower or asparagus with wine.

Which wine to choose? A White wine Moscatel because its wealth of aromas and taste will act as “deodorant” in cabbages. Or Madeira wine Dry, Sercial of caste, which will look even rounder at the end of the mouth, it is in reality because it is a rich wine acidity.

Asparagus (same problem) are even more difficult because any wine drunk with them will seem vegetable. If for example, you have on the table a White Reserve wine, that is, with wooden stage, the wine will only know that even wood. How to work around the situation, if a lover of asparagus like me? Use and abuse of sauces such as mayonnaise or simply Bernaise. Or, after baking the steam, grill them, this last process removes the vegetable side of asparagus, serve preferably, in any case, with a white wine from Verdelho grapes or Sauvignon Blanc.

Another enemy of wine are the eggs. The gem when liquid leaves a “cover” on the tongue / mouth lets not get any wine. Once again have options to work around the situation, cook the egg for a few minutes or opt for a wine of Denomination of Controlled Origin of Bucelas, White wine always made from caste Arinto. Another suggestion that I leave you the choice of a Natural Sparkling.
Any European like a spicy salad with oil and vinegar, but attention! When together in wine and vinegar mouth do not match, so do not abuse this seasoning. The vinegar will make the wine seem austere, thin or even “vinegary” (default). If you prefer to play it safe substitute vinegar for a little (very little) of lemon juice or balsamic vinegar. A seasoned dish with a vinaigrette will need when you choose an equally rich wine acidity, jumps to my mind one Alvarilho from green wine region.

Finally, artichokes, they have a compound (cinarina) that does all know sweet, especially the wine, then counter-attack with an extremely dry wine … return to the initial suggestion today, a Madeira wine Seco. You can also reduce this feeling by adding a savory side dish such as sauteing along with the small square artichokes bacon, olives or anchovies.

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