Problem-Solving Pairings

Artichokes: - Contains cynarin, makes wine taste sweet - Solution: Crisp, neutral wines - Try: Vermentino, Albariño

Eggs: - Coats palate, mutes flavors - Solution: Sparkling wines cut through - Try: Champagne, Cava

Vinegar: - Clashes with wine's acidity - Solution: Match acid levels - Try: High-acid whites, Sherry

Chocolate: - Intense, bitter, sweet - Solution: Fortified wines - Try: Banyuls, Vintage Port

Soup: - Temperature and texture challenges - Solution: Aromatic whites - Try: Gewürztraminer, Viognier

Wine Too Light: - Add salt to food - Serve wine cooler - Add richness to dish

Wine Too Heavy: - Add acid to food - Serve wine warmer - Add fresh herbs

Wine Too Sweet: - Add salt or spice to food - Serve wine very cold - Follow with drier wine

Wine Too Tannic: - Add fat to dish - Let wine breathe more - Add salt to food