Perhaps you misread the instructions or, despite all your best efforts, saltiness is the dominant flavour. You can save the meal with an acidic wine. A sharp-tasting sauv, a very dry riesling or Chianti will detract from the high salt content.
The general rule is the wine must be sweeter than the dessert otherwise your beautifully selected wine will taste insipid and acidic. The darker the colour of the dessert, the darker the wine should be.
A death-defying hot Indian curry or fire-breathing chilli pairs well with wine that has a low alcohol content. In the lower alcohol wines there tends to be a sweet flavour which will nicely contrast the burn you get with spicy food.
If you can only afford to purchase a nasty-tasting bottle of cheap plonk, plan your menu with dishes to enhance the flavour of the wine and make it more palatable.
It’s a common misconception that wine and cheese go together like love and marriage. Smelly, soft cheeses are often pungent in flavour and will overpower your tastebuds, leaving you unable to appreciate the subtle flavours of a nice bottle of wine.
Put away the Weight Watchers scales, you don't have to literally weigh your food. Lightweight foods like salads and fish should be paired with lightweight wines like an Aussie Chardonnay, while more hearty, rich meals like roast lamb work better with reds.
When you’re up at the Bottle-o or enjoying your Valentine’s Day dinner, don’t be shy to speak up and ask for a recommendation.
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