FOOD AND WINE

The gastronomes at Alliance have been scratching their heads to come up with some answers for perennial food and wine problems – with mixed success! This time we tackle A to E.

• Acids – anything high in acidity makes wine difficult to taste. Answer – eat something else or try matching the acidity. For example raw oysters with lemon juice go for a good Muscadet.
  
  
• Artichoke – globe artichoke makes wine taste metallic. Wait for the next course.
  
  
• Asparagus – almost as hard as globe artichokes, but Sauvignon Blanc can tackle it and some tastes of it!
  
  
• Curry – depends how fearsome the curry is but try a red with soft tannin or claret (seriously!)
  
  
• Egg yolk – a soft yolk coats the mouth and leaves your taste buds defenceless and dulled. Hard boil your eggs (and perhaps you should cut down if you find yourself drinking wine regularly at breakfast.)

Send us your best/weirdest combinations!