Foods that cannot be combined with wine: food blogger names the top 7

Traditional wine snacks are cheese and grapes. They can be skewered to make a canapé, or simply put on a plate. But sometimes you want something new. To make your experiments successful, FoodOboz editorial team shares a selection of foods that don't go well with wine from food blogger alesia_in_france.

Asparagus and Brussels sprouts – these foods contain a large amount of sulfur and chlorophyll. These flavors are incompatible with wine. You will feel a sharp unpleasant metallic taste in your mouth.

Artichokes can ruin any wine. They contain cynarin. This is a specific amino acid that, when combined with wine, will give it an unnatural cloying taste. But if you do decide to try this delicacy in combination with wine, look for canned artichokes or sprinkle them with lemon juice while cooking.

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Chili and mint neutralize the taste buds. You simply won't taste the wine. At the same time, chili will give alcohol more intoxication and bitterness.

Garlic – the distinctive smell of garlic will prevent you from experiencing all the flavors of the drink.

Eggs – their dense structure will prevent you from easily washing down the product with a sip of wine.