Foods that Kill Wine

There are a number of troublesome food ingredients that will react negatively with any wine in your mouth, and will flatten the wine flavour. Although sturdy Chardonnay is a good general wine to serve with challenging foods, here are some other more specific suggestions to try:

Wine-Killing Food	Suggested Wine
Artichokes Chillies Oyster Mackerel Kippers Salsas & Vinegars Salted Peanuts Chocolate	Juicy young red wines, such as Beaujolais or Vin de Pays d'Oc Avoid very tannic reds Whites with plenty of fruit and fresh acidity
Chocolate	Fortified Muscats Asti, the Italian sparkling wine Port
Eggs	Light, unoaked Chardonnays Neutral whites, like Pinot Grigio Light reds, such as Beaujolais Avoid oaky and very fruity wines
Mackerel	Dry fino Sherry
Oysters	Bone dry whites – unoaked Chablis
Vinegary Dressings Salsas	Sharp, zesty whites - Sauvignon Blanc or dry Riesling

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