They are known as “wine killers” – foods that you should try to avoid when serving wine.
Artichokes and asparagus are among the most challenging pairing partners, but if you absolutely must serve them, open a bottle of Sauvignon Blanc.
Wine and cheese are often served together, but if your cheese plate includes more than two or three choices, the pairing becomes problematic. Among the more versatile wines when it comes to matching with cheese is Gewurztraminer.
Finally, egg dishes can be very challenging; they don’t go with “oaked” wines at all. That’s why so many brunches offer sparkling wine.
