Let’s be honest: not every food loves wine, and some ingredients are just downright rebellious when it comes to pairing. At Pairable™, we believe great pairings come from understanding not just flavor, but the science behind how food and beverages interact.
There are two core pairing strategies:
• Congruence: Doubling down on a flavor or texture that’s already present in the dish.
• Complementary: Balancing opposites — a little yin to the dish’s yang.
At Pairable AI™, we can also personalize the demystification of those tricky combinations by understanding your preferences and helping you sip with confidence. Whether you’re dining at a Michelin-starred restaurant or hosting dinner at home, these are 10 of the hardest foods to pair — and Aiza (our AI pairing assistant) has smart solutions ready for every one of them.
1. Artichokes – The Sweetness Saboteur
Why It’s Tough:
Artichokes contain cynarin, a natural compound that makes everything taste sweeter after you eat them —
including your wine. That sweetness shift throws off balance, leaving even your favorite wines tasting… weird.
What Works:
• Fino Sherry: Bone-dry and boldly savory complementing the sweet shift.
• Grüner Veltliner: Its white pepper and herb notes create congruence with the artichoke’s earthiness.
• Sauvignon Blanc: Herbal meets herbal (congruence) with acidity to cut sweetness (complementary).
2. Asparagus – Green and Mean to Wine
Why It’s Tough:
Asparagus’ grassy bitterness and sulfur notes clash with tannins and delicate aromatics.
What Works:
• Sauvignon Blanc: Grass on grass makes congruence, while acidity cleans up the aftertaste.
• Grüner Veltliner: Sharp acidity and white pepper creates congruence with the vegetable’s bite.
• Vermentino: Bright and citrusy with just enough herbal lift and complementary contrast.
3. Spicy Dishes – The Heat Amplifier
Why It’s Tough:
Spicy foods turn up the alcohol burn and make tannins feel harsher.
What Works:
• Off-Dry Riesling: Cool sweetness tames heat as a classic complementary pair.
• Gewürztraminer: Bold aromatics create congruence with spice intensity.
• Wheat Beers or Cider: Cooling carbonating refreshment offers a complementary vibe.
• Margarita: A limey, salty hero when all else fails.
4. Pickled or Vinegary Foods – Acid Overload
Why It’s Tough:
Vinegar’s high acidity makes most wines taste flabby or harsh.
What Works:
• Brut Cava or Champagne: Acidity doubles down on acidity creating congruence.
• Dry Cider: Tart fruit meets tang offering a congruent pair.
• Vermouth: Bitter botanicals push back on the vinegar (complementary).
5. Eggs – The Palate Coater
Why It’s Tough:
Egg yolk’s rich texture coats your palate, muting flavor and exposing sulfur notes.
What Works:
• Champagne: Bubbles cut through the richness and reset your palate (complementary).
• Albariño: Bright, briny, and refreshing texture cuts through (complementary).
• Chablis: Crisp minerality adds lift (complementary).
• Bloody Mary (for brunch eggs): When wine won’t work, tomato’s savory acidity saves the day.
6. Brussels Sprouts – The Bitter Bomb
Why It’s Tough:
Brussels sprouts’ glucosinolates (natural bitter compounds) and sulfur punch can make wines taste metallic.
What Works:
• Dry Riesling: Bright acidity cuts bitterness in a classic complementary fashion.
• Grüner Veltliner: Bitterness meets bitterness — and works congruently.
• Albariño: Zippy citrus is the perfect complementary counterpoint to the bitterness.
• Hoppy Pilsner: Sometimes bitter needs bitter; an additive congruence.
7. Glazed & Sauced (BBQ, Teriyaki, Hoisin) – The Sweetness Trap
Why It’s Tough:
Sweet glazes make dry wines taste sour and tannins taste harsh.
What Works:
• Off-Dry Whites: Riesling or Chenin Blanc shine here as sweets collide for congruence while acidity balances glaze in complementary style.
• Fruit-Forward Reds: Zinfandel, Grenache, or Lambrusco will allow ripe fruit to mirror the sweet glaze
creating congruence in the taste.
• Sparkling Rosé: Bright acidity and fruit yields complementary balance.
8. Tomato-Based Dishes – Acidity Overload
Why It’s Tough:
Tomatoes’ high acidity can make tannins taste metallic and overpower subtle wines.
What Works:
• Sangiovese (Chianti): High acidity matches tomato’s zing for a congruent pairing.
• Barbera: Bright acid and juicy fruit soften edges to complement the food’s acidity.
• Grenache: Juicy fruit rounds out the edges complementing tomato’s tang .
9. Umami Bombs (Miso, Mushrooms, Soy Sauce) – The Flavor Black Hole
Why It’s Tough:
Umami flattens fruit flavors and highlights bitterness in wine.
What Works:
• Pinot Noir: Earthy meets earthy in a congruence of the dirt.
• Nebbiolo: Bright acidity and savory depth fight back to complement the bitterness.
• Junmai Sake: Umami on umami action doubles the pleasure.
• Oloroso Sherry: Savory, nutty and a perfect congruent pair.
10. Green Salads with Sharp Dressings – Acid Clash
Why It’s Tough:
Vinaigrettes’ high acidity can wreck many wines, especially reds.
What Works:
• Sauvignon Blanc: Acid meets acid and herbal notes enhance greens (congruence).
• Pinot Grigio: Citrus snap balances dressing (complementary).
• Dry Rosé: Acid meets acid (congruence), fruit adds contrast (complementary).
• Sparkling Wine: When in doubt, bubble it out. The effervescence and acidity tame the vinaigrette
Pair with Confidence — Every Time
Pair Smarter with Aiza™
This is why Aiza exists — to help you crack these tough pairings and match wines, beers, or cocktails to exactly what’s on your plate. No generic advice — just personalized pairings built around your dish and your taste.
Ready to discover better pairings?
Ready for your perfect pairing?
Download Pairable™ and let Aiza™ guide you — at the table or on the couch.
