Is it true that you can pair red wine with absolutely anything? Let’s take a look at what you should avoid pairing with red wine, and what happens if you do.
SeafoodWhen pairing seafood with red wine, the high tannin content can completely ruin the flavor of the seafood, often leaving an unpleasant metallic aftertaste. On the other hand, the tannins in red wine bond beautifully with the proteins in red meat. That's why the golden rule is "red wine with red meat, white wine with white meat."
Spicy or Strongly Flavored FoodsFoods with intense or pungent flavors—such as wasabi, fermented bean curd, curry, and chocolate—will overpower the red wine, making it taste as bland as water.
DurianDurian contains a high amount of sulfur compounds, which inhibit the liver's ability to break down alcohol. Consuming them together makes you get drunk much faster and poses health risks.
PersimmonsWhen consumed with alcohol, the tannins in persimmons can react with proteins in your stomach to form indigestible lumps, which can lead to severe digestive blockages.
MedicationMixing medication with alcohol causes adverse reactions that harm the body. Mild symptoms include dizziness and confusion, while severe cases can lead to breathing difficulties or even a coma.
Note: Under the law of Hong Kong, Intoxicating liquor must not be sold or supplied to a minor in the course of business.
