The 10 Worst Food And Wine Pairing Mistakes You Can Possibly Make

Published in Food and Wine on Thursday, July 24th 2025 at 11:48 GMT by Chowhound
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It can be easy to miss the mark when pairing wine and food. However, if you avoid these mistakes, you will be pairing like a pro in no time.

The 10 Worst Food and Wine Pairings You Should Absolutely Avoid

As a wine enthusiast and food lover, I've spent years exploring the delicate art of pairing meals with the perfect bottle. The right combination can elevate a simple dinner into a symphony of flavors, where the acidity of a crisp white cuts through the richness of a creamy sauce, or the tannins in a bold red complement the savory depth of a grilled steak. But not all matches are made in heaven. In fact, some pairings are downright disastrous, clashing in ways that can ruin both the food and the wine. Drawing from expert sommeliers, chefs, and my own regrettable experiences, I've compiled a list of the 10 worst food and wine pairings that you should steer clear of at all costs. These mismatches don't just fail to enhance each other—they actively sabotage the taste buds, leaving you with a mouthful of regret. Whether you're hosting a dinner party or just enjoying a quiet night in, knowing what not to do is just as important as knowing the classics. Let's dive into these culinary catastrophes, one by one, and explore why they go so wrong, along with some tips on what to pair instead.

1. Red Wine with Fish

Starting with a classic blunder: pairing a robust red wine, like a Cabernet Sauvignon or Merlot, with delicate fish dishes such as grilled salmon or poached cod. The problem here lies in the tannins. Reds are loaded with these astringent compounds that give the wine its structure and bite, but when they meet the subtle, often oily flavors of fish, it's a clash of titans. The tannins amplify the fish's metallic or "fishy" notes, making the whole experience taste bitter and unpleasant. Imagine sipping a full-bodied red after a bite of sushi—it's like chewing on aluminum foil. This pairing dates back to outdated rules, but modern palates know better. Instead, opt for a light white like Sauvignon Blanc or Pinot Grigio, which provides acidity to cleanse the palate without overwhelming the seafood's nuance. If you're dead set on red, try a lighter varietal like Pinot Noir with fatty fish, but even then, proceed with caution.

2. Sweet Wine with Spicy Foods

Sweet wines, such as Riesling or Moscato, might seem like a fun choice for spicy cuisines like Thai curries or Indian vindaloos, but this is a recipe for disaster. The sweetness in the wine intensifies the heat from capsaicin in chilies, creating a fiery explosion that burns the tongue and drowns out any subtle flavors. It's like pouring gasoline on a bonfire—everything just gets hotter and more chaotic. The residual sugar clashes with the spice, leaving a cloying aftertaste that lingers unpleasantly. Sommeliers often warn against this because spice needs something to cut through it, not amplify it. A better bet? Go for off-dry whites or light beers that have a cooling effect. If wine is a must, a dry Gewürztraminer can handle mild spice, but for anything truly hot, skip the sweets altogether.

3. Oaked Chardonnay with Asparagus

Asparagus is a notoriously tricky vegetable to pair with wine due to its sulfurous compounds, which can make wines taste metallic or off. But combining it with a heavily oaked Chardonnay? That's next-level awful. The buttery, vanilla notes from the oak barrel aging amplify the vegetable's bitterness, turning what should be a fresh, green bite into something akin to chewing on a pencil. This pairing is especially common in spring menus, where asparagus shines, but the oak's richness overpowers its delicate earthiness. Chefs I've spoken to describe it as a "flavor mudslide," where neither element shines. For asparagus, reach for a unoaked Chardonnay or a Sauvignon Blanc, which has the herbal zing to match without the woody interference.

4. Tannic Reds with Chocolate Desserts

Chocolate and red wine sound romantic, right? Think again, especially with dark, tannic reds like Shiraz or Malbec. The bitterness of dark chocolate enhances the wine's astringency, creating a dry, puckering sensation that feels like sandpaper on the palate. Milk chocolate might fare slightly better, but with anything over 70% cacao, it's a no-go. The fats in chocolate coat the tongue, muting the wine's fruitiness and leaving behind a chalky residue. Dessert wines like Port or Sauternes are the way to go here—their sweetness balances the chocolate's intensity without the tannin tug-of-war.

5. Light Whites with Red Meat

Pairing a delicate white wine, such as Pinot Grigio, with a hearty red meat dish like ribeye steak or lamb chops is a mismatch of epic proportions. The wine's lightness gets completely overpowered by the meat's bold, umami-rich flavors, rendering the sip tasteless and watery. It's like bringing a knife to a gunfight—the white can't stand up to the intensity. Reds with good structure, like Bordeaux blends, are ideal for cutting through the fat and enhancing the savoriness.

6. Sparkling Wine with Cheeseburgers

Bubbly like Champagne or Prosecco is festive, but with a greasy cheeseburger? Forget it. The carbonation clashes with the burger's fats, creating an effervescent foam that feels more like indigestion than delight. The acidity cuts through too aggressively, highlighting the burger's heaviness without balancing it. Stick to malty beers or medium-bodied reds for burgers.

7. Rosé with Tomato-Based Sauces

Rosé's fruity lightness seems perfect for summer pastas, but with acidic tomato sauces, it falls flat. The wine's subtle berry notes get lost in the sauce's tang, resulting in a watered-down experience. A Chianti or Sangiovese, with their own acidity, pairs far better.

8. Sauvignon Blanc with Artichokes

Artichokes contain cynarin, which sweetens everything it touches—except when paired with Sauvignon Blanc's grassy acidity, which turns metallic and off-putting. Opt for neutral whites like Vermentino.

9. Merlot with Blue Cheese

Merlot's softness is no match for blue cheese's pungent funk; the wine tastes flabby and the cheese overwhelming. Bold ports or Sauternes handle the intensity better.

10. Pinot Noir with Vinegar-Heavy Salads

Vinegar's sharpness clashes with Pinot Noir's elegance, making the wine taste sour and unbalanced. Use vinaigrettes sparingly or choose acidic whites.

In conclusion, avoiding these pairings isn't about snobbery—it's about maximizing enjoyment. Experiment wisely, and your meals will thank you. (Word count: 928)

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