Pairing challenges

Difficult dishes & the best wines to go with them

Not every dish is easy to pair with wine – some ingredients and preparations pose challenges even for experienced sommeliers. Whether bitter vegetables, spicy dishes or umami-rich dishes such as sushi and cheese – the wrong combinations can unpleasantly alter the taste of the wine. But with the right strategies, even the most difficult pairings can be mastered.

In this guide, you will find out which dishes are considered “problem cases” when it comes to wine pairing and which wines can still be perfectly combined with them.

1. spicy food – how wine harmonizes with chilli

Spicy food can increase the perception of alcohol and tannins, making the wine seem burning and unpleasant.

Typical spicy dishes:

Thai curry with chili
Indian dishes with lots of spices
Tex-Mex (tacos, enchiladas with jalapeños)
Szechuan dishes with pepper

Problem:

Alcohol intensifies the burning of chili.
Tannin-rich red wines make spiciness even more aggressive.
Wines that are too dry appear bitter.

Solution:

Residual sweetness & fruitiness soften the spiciness → Riesling Kabinett, Gewürztraminer, Moscato d’Asti
Light, acidic wines refresh the palate → Sauvignon Blanc, Grüner Veltliner
Low alcohol content is crucial → Maximum 12.5 % vol.

💡 Tip: A finely tart Riesling is an excellent choice with spicy Asian dishes, as the subtle sweetness balances out the spiciness.

2. bitter foods – rocket, artichokes & co.

Bitter aromas can intensify tannins and make wine appear unpleasantly metallic.

Typical bitter ingredients:

Artichokes & asparagus
Rocket, radicchio, chicory
Dark chocolate & espresso

Problem:

Wines rich in tannin become even more bitter.
Acidity in wine can intensify the metallic sensation.

Solution:

Fruity white wines for balance → Sauvignon Blanc, Grüner Veltliner
Light, low-tannin red wines avoid too much bitterness → Gamay, Pinot Noir
Sparkling wines neutralize bitter substances through carbonic acid → Prosecco, Crémant

💡 Tip: A sparkling Prosecco with fried artichokes is a surprisingly harmonious combination.

3. umami-rich dishes – Difficult to play with tannins

Umami emphasizes the bitterness of tannins and makes red wine metallic or dehydrating.

Typical umami-containing foods:

Matured cheese (parmesan, blue cheese)
Mushroom dishes & truffles
Sushi & soy sauce

Problem:

Tannin-rich red wines become unpleasantly bitter.
Mature wines often harmonize better than young ones.

Solution:

Soft, mature red wines with silky tannins → Pinot Noir, Merlot, Barolo with bottle maturity
White wines with minerality & acidity bring balance → Riesling, Chablis
Natural sweetness can balance umami → Sherry (Fino, Manzanilla) or matured Sauternes with cheese

💡 Tip: A mature Pinot Noir with mushroom risotto brings out the umami flavors perfectly.

4. savory dishes – balance between tannin & fruit

Salt has an interesting interaction with wine, as it reduces bitterness but emphasizes acidity and fruit.

Typical salty dishes:

Seafood & oysters
Cured meat & ham
Blue cheese

Problem:

Very acidic wines can be too sharp.
Wines rich in tannins are often better than expected.

Solution:

Mineral white wines with acidity are ideal with salty dishes → Chablis, Albariño
Sweet wines balance out salty flavors → Port wine with Stilton cheese
Sparkling wines as all-rounders with salty snacks → Champagne & truffle potato chips

💡 Tip: Classic combination – champagne with oysters!

5. egg dishes – difficult pairing due to texture & taste

Egg dishes can make wine appear flat or metallic.

Typical egg dishes:

Quiche Lorraine
Scrambled eggs with truffle
Eggs Benedict with hollandaise

Problem:

Egg can give wine a “coating” effect.
Wines with too much acidity are unpleasant.

Solution:

Sparkling wines cleanse the palate → Crémant, sparkling wine, champagne
Mild, fruity white wines with low acidity go well → Pinot Blanc, Viognier

💡 Tip: Champagne & scrambled eggs with truffles are a luxurious breakfast pairing.

Conclusion: mastering difficult pairings

Even the most complex dishes can be perfectly complemented with the right choice of wine. It is important to understand the interactions between acidity, bitterness, tannin, umami and spiciness and to balance them out with sweet, fresh or mature wines.

🍷 With these tricks, you can combine even difficult dishes harmoniously with wine!