Q: I've heard there are some foods that can effect the taste of wine. Is this true?
Suzanne
Marietta, Georgia

A: There are, in fact, a few food and wine pairing combinations that are a bit tricky. Foods high in spice or smoky flavor (i.e. curry dishes, grilled or roasted beef and poultry with spicy crusts and sauces, smoked meats) can simply overpower a wine. In addition, a common ingredient in spicy foods is salt, which ends up emphasizing the taste of alcohol (particularly in wine with an alcohol content above 11%). Combat this by serving white and red wines higher in acid and fruitier in flavor (but not necessarily sweeter). Think about the classic pairings of caviar or smoked salmon with Champagne (salty and smoky items paired with a cool, acidic wine). In the case of red wine, it helps to serve them somewhat cooler than usual, to further bring out the acidity.

Fatty fish also present a problem in the presence of red wine high in tannins. Fish such as salmon and tuna are high in Omega-3 oil, which, when combined with tannic red wine, give both fish and wine an unpleasant, metallic flavor. However, this is not to say that red wines cannot be served with fish. Red wines with low to moderate tannins and relatively low in alcohol will do just fine. Look for wines such as Beaujolais (made with the Gamay grape), Pinot Noir (from Burgundy or the U.S.), and the Italian gem Dolcetto.