There are certain foods whose peculiar characteristics make it impossible – or at least very difficult – for them to be matched with any wine. There is no choice but to drink water with them, or perhaps some other beverage, such as beer.
Limiting ourselves to just the most classic cases, we can list:
- preparations in which there is a substantial use of lemon or vinegar or dressings made from these ingredients;
- salad greens, both because they may be dressed with lemon or vinegar (see the point above) and because they often have high acidity and a bitter, mineral aftertaste;
- artichokes, or at any rate raw ones, because of their high tannin content. The same goes for fennel, which has a neutralizing effect on one’s taste buds;
- preparations with a significant presence of horseradish sauce, mustard or mostarda (pickled fruit);
- very salty foods, such as those in brine;
- fresh fruit, especially citrus fruit, because of its high acidity;
- desserts based on ice cream, because of the anaesthetizing effect of cold on the taste buds;
- desserts containing a substantial quantity of liqueur or spirit (unless you drink the same liqueur or spirit with them);
- chocolate desserts with a high percentage of cacao (but here a few solutions can be found; see above).
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