Let’s face it — some foods just don’t play fair with wine.
You lovingly pick a bottle, pour a glass… and then one rogue ingredient ruins everything. Bitter veggies, fiery heat, stinky cheese — the usual suspects that send pairings sideways.

But don’t panic. With the right bottle and a little insider know-how, you can turn even the trickiest plate into a match made in sommelier heaven.

Here are 10 famously awkward foods — and the wines that love them anyway.

1. 🧄 Asparagus

Why it’s tricky: Sulphur compounds can make wine taste metallic.
Pair it with: Grüner Veltliner or Sancerre — herbal, zippy, and green in all the right ways.

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2. 🌶️ Spicy Food (Thai, Indian, hot wings…)

Why it’s tricky: Heat intensifies alcohol and tannins.
Pair it with: Off-dry Riesling or Gewürztraminer — aromatic and slightly sweet to tame the flame.

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3. 🧀 Blue Cheese

Why it’s tricky: Pungent and salty = a tannin nightmare!
Pair it with: Sauternes or Port — sweet wines that balance the funk with richness and elegance.

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4. 🥦 Cruciferous Veggies (broccoli, cabbage, kale)

Why it’s tricky: Bitter and sulphuric compounds abound.
Pair it with: Chenin Blanc or Vermentino — high acid and a touch of texture help keep things fresh.

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5. 🐟 Oily Fish (mackerel, sardines, anchovies)

Why it’s tricky: Tannins + fish oil = metallic disaster.
Pair it with: Txakoli or Albariño — lean, saline whites from Spain that love the sea.

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6. 🥩 Artichokes

Why it’s tricky: They contain cynarin, which makes wine taste oddly sweet.
Pair it with: Dry Fino Sherry or Sauvignon Blanc — bone-dry, zesty wines that keep things honest.

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7. 🍫 Dark Chocolate

Why it’s tricky: Bitterness and tannins can clash hard.
Pair it with: Ruby Port, Zinfandel, or even a sweet sparkling red — rich meets rich.

8. 🍅 Tomato-Based Sauces

Why it’s tricky: High acid and sweet-savoury tang can throw wines off balance.
Pair it with: Chianti or Barbera — Italian reds with matching acidity and just enough fruit.

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9. 🥡 Soy Sauce-Heavy Dishes (ramen, teriyaki)

Why it’s tricky: Salty, umami-packed, often with a touch of sweetness.
Pair it with: Pinot Noir or dry Lambrusco — light tannins and juicy fruit ride the umami wave.

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10. 🍳 Eggs (quiche, omelettes, egg salad)

Why it’s tricky: Sulphur notes can make wine taste off.
Pair it with: Champagne or Crémant — bubbles and acidity keep it classy at brunch.

🍷 The Final Sip: For Every Fork, There’s a Knife

Pairing wine with awkward foods doesn’t require a sommelier badge — just a bit of curiosity and a willingness to experiment.

Handy tips to keep nearby:

• When in doubt, go for high acidity. It’s the ultimate food-friendly trait.
• Match intensity. Delicate foods = delicate wines. Big flavours = bold wines.
• Off-dry wines are your spicy food saviour. Sweetness cools the burn.
• Bubbles fix (almost) everything. From fried food to eggs — they’ve got your back.

But most importantly? Trust your own taste buds.
If it makes you happy, it’s a good pairing.

Got a food-wine combo that surprised (or horrified) you?
Drop it in the comments or tag me @the_curiouscork. Let’s fork it out together.