7 nearly impossible wine pairing foods

Sometimes, the most challenging task ever is trying to pair food and wine. Many a time, these pairings result to massive catastrophe.  Remember one time when you actually thought your favorite buttery chardonnay would brighten your day with your raw asparagus salad but it turned out to be an epic disaster as it ended up tasting like balls of rotten eggs in your mouth?  It wasn’t because the asparagus was bad or because the wine has expired, it was because your favorite asparagus doesn’t blend well with wine because of its occurring natural compounds.

Wine pros, as well as wine drinkers, are faced with the problem of successfully pairing food and wine, as your favorite veggie may end up turning your best wine into a nightmare. Asparagus, broccoli, Brussels sprouts, cabbage, kale and the most admired cauliflower all contain a high amount of organosulfur compounds.  These sweet veggies can turn your wine into an awful drink because when the compounds they possess make contact with wines, the taste of the wine becomes sulfuric similar to the taste of a rotten bowl of eggs.

Artichoke is known to be the world leading hardest pairing vegetable of all time. Artichokes are just too difficult and the hardest to pair and can render some of the best sommeliers useless.  Although artichokes don’t have Organosulfur compounds, they have an organic chemical that messes with the taste of wine known as Cynarine. This chemical makes everything you eat taste sweeter than they actually are, as it renders your taste buds useless and prevents you from tasting bitterness, saltiness and acidity.  You may think this a good deed by the Cynarine, but no,  it has successfully robbed you of the wonderful quality and taste of your wine.

Honestly, these vegetables are truly a pain in the ass when combined with wines. So it would be best if you serve these foods with dry wines like Gruner Veltliner, Vermentino or probably Sauvignon Blanc.  But if you’re unsure about the pairing and would want to be on the safer ground, you can always serve with bubbles.  Bubbles are well known to be handy for food pairings.