There are many tips on what is best to put on the table if there is wine on it that day. However, it is also worth knowing which foods will prevent you from revealing its taste. Maxim Protasov, the head of Roskachestvo, told RIA Novosti about this.:

“It is useful to remind you which products are the most difficult to combine with wine. Firstly, these are all dishes with hot sauces and vinegar in the composition, as well as chocolate and vegetables that interrupt the taste (artichokes, asparagus, broccoli), garlic. Sweet dishes and fruits can also be treacherous when encountering wine.”

In addition, Maxim Protasov noted the rules that will allow you not to make mistakes in choosing combinations. For example, wine should be sweeter than a dish, otherwise the taste of the drink will seem sour. It’s also worth remembering that saturated foods require powerful wines and vice versa. The expert noted that acidic wines are best combined with sour food, and to soften their taste and emphasize fruitiness, you need to put salty dishes on the table.

According to the head of the organization, the rule “red is for meat, white is for fish” still works, but a person should not limit himself to the rules. He explained that light red wines go well with fish that have a rich taste, such as tuna or mackerel. And you can choose a more dense, aged white wine for meat.

“It is important not to be afraid to experiment and focus on your taste, then even the most unexpected combination can become a favorite,” the expert concluded.