Is there a food that most impacts your palate?

[Lee_Short]

Scallops are hard for me.

Asparagus does in my palate, but it’s usually recoverable with a bite of meat or something before having a sip of wine.

[SOvery]

The dill dough is more than I can handle.

Congratulations for sneaking that in.

[Mariano_Chiaramonte]

Artichoke is a classic that can really warp a palate for several minutes.

This. Everything tastes artificially sweetened after eating artichokes.

yep and metallic. might as well drink vin jaune after cause that’s really the only ‘wine’ that can withstand anything.

asparagus also will end the enjoyment of wine for me.

Never tried artichokes with Vin June but I can see that working, as it works with Fino and Manzanilla, which also works with asparagus. Once in a restaurant in Madrid they served us artichokes paired with a very fresh Txakolina and that was a tolerable match as well.

[Gabe_Berk]

Capsaicin really impacts your palate negatively when drinking red. I guess I’m lucky in that I have yet to eaten food that disrupts my palate when drinking white wine.

[lleichtman]

I love wine and food, but, dang, if there are dishes with dill in the area, it actually overpowers my my nose and palate. It’s like Raymond Burr when Jimmy Stewart sets off the flash bulbs in “Rear Window,” only for my wine sense.

It is my tasting kryptonite.

My wife and wine friends do not find it particularly different relative to food, in general, but I get crushed.

Dill in a dip or in a cucumber salad is especially overwhelming.

The worst is pickle bread. The dill dough is more than I can handle.

Are there any particular foodstuffs that cripple your wine senses?

Asparagus and artichokes make everything taste metallic to me.

[M1chael_Dom1ngo]

Szechuan pepper/mala spice, beyond even other pepper spice profiles, is easily my answer. It’s just palate mutating stuff.

[Reese_Ferry]

For me it’s horseradish. I love it, but it destroys my palate.

[John_Kight]

I don’t get scallops with red wine, why on earth would anyone think that’s a possible match.

It’s not that I would ever intentionally pair them. But there have been occasions, particularly where I’ve got a fixed-price, multi-course dinner, for which I ordered a single bottle of wine (usually intending that it be something that would pair best with “most” of the courses), and one of the courses was scallops. Of course, today, having learned my lesson 20+ years ago, I would simply forego any sips of a red wine, until long after the scallops were finished (and I’ve had several bites of something else). But when you’re young, you tend to be skeptical of the ‘conventional wisdom’ and experiment…

The odd thing about scallops, unlike most of the other wine-spoiling foods listed above (raw onion, horseradish, cocktail sauce, spicy food, etc.), is that scallops have such a light flavor and there’s no obvious reason to think “Oh, I bet if I taste some red wine now, it’ll taste like metal and soap in my mouth.” In fact, at a common sense level, your first thought would not be that the scallops would ruin the wine, but that the wine would ruin (overpower) the scallops. In fact, it’s some of both, but much more that the scallops ruin the wine!

[Tom_G_l_a_s_g_o_w]

I don’t get scallops with red wine, why on earth would anyone think that’s a possible match.

It’s not that I would ever intentionally pair them. But there have been occasions, particularly where I’ve got a fixed-price, multi-course dinner, for which I ordered a single bottle of wine (usually intending that it be something that would pair best with “most” of the courses), and one of the courses was scallops. Of course, today, having learned my lesson 20+ years ago, I would simply forego any sips of a red wine, until long after the scallops were finished (and I’ve had several bites of something else). But when you’re young, you tend to be skeptical of the ‘conventional wisdom’ and experiment…

The odd thing about scallops, unlike most of the other wine-spoiling foods listed above (raw onion, horseradish, cocktail sauce, spicy food, etc.), is that scallops have such a light flavor and there’s no obvious reason to think “Oh, I bet if I taste some red wine now, it’ll taste like metal and soap in my mouth.” In fact, at a common sense level, your first thought would not be that the scallops would ruin the wine, but that the wine would ruin (overpower) the scallops. In fact, it’s some of both, but much more that the scallops ruin the wine!

I was thinking about this earlier today, scallops are rich in iodine. My brief google search failed to turn up much, but nonetheless I’ll speculate that maybe the match triggers an intolerance. Interesting that you get the soapy taste, I missed that.
On more solid ground I’m happy to report that iodine allergies are actually an intolerance not an allergy (iodine is an essential mineral for humans, just consult your handy kosher or sea salt container). Fish/shellfish allergies are real and it is a reaction to certain proteins.

[David_K_o_l_i_n]

Specifically Szechuan for me.
So I’ll drink tea

Szechuan is unique; it’s more numbing than it is spicy.

Assuming it has actual Szechuan peppercorns, which not all Szechuan food does (much less all “Szechuan” food).

Much of “Real” Sichuan food is smoking spicy as well as numbing. Mala rules. I drink beer with it

[lleichtman]

Olives pollute anything they touch and make the entire dish inedible, and my palate feels like I can’t wash the flavor away. But at least I can be next to olives.

Deviled eggs I can’t be in their vicinity as they smell so vile and that lingers on my nose polluting anything afterwards. So if you put the wine next to deviled eggs I’ll just go home.

Interesting. I’ve never Contemplated having deviled eggs with wine, but I still like them.

I’d agree,…if they’re made with Miracle Whip and/or sweet pickles. Miracle Whip is one of the most vile products on Earth. Otherwise, I’ve had good deviled eggs that were wine-friendly (served by wine geeks at wine events) and plenty that aren’t (like my grandma’s recipe, which is pure comfort zone benchmark, suited to beer).

My wife loves Miracle Whip. I can’t stand it. Arguments ensue but it is terrible with all wine.

[Chris_Seiber]

Capsaicin really impacts your palate negatively when drinking red. I guess I’m lucky in that I have yet to eaten food that disrupts my palate when drinking white wine.

Specifically, it amplifies the perception of tannins, causing tannic wines to taste extra bitter.

As such, a big flavor low tannin red works surprisingly well with spicy food, like Turley zin or ripe California rhones. Not as some pairing nirvana, but as a perfectly decent way to have a red wine with those foods.

[Chris_Seiber]

Asparagus does in my palate, but it’s usually recoverable with a bite of meat or something before having a sip of wine.

This is good common sense. Asparagus doesn’t pair well with red wine in isolation, but I’ve never seen anyone have a problem drinking wine with a steak dinner that had a side of asparagus.

[Lee_Short]

Asparagus does in my palate, but it’s usually recoverable with a bite of meat or something before having a sip of wine.

This is good common sense. Asparagus doesn’t pair well with red wine in isolation, but I’ve never seen anyone have a problem drinking wine with a steak dinner that had a side of asparagus.

I’ve drunk a lot of wine with a couple of folks who just can’t have most wines with asparagus. I think they’re in a minority, but they’re definitely out there.

[John_Kight]

Asparagus does in my palate, but it’s usually recoverable with a bite of meat or something before having a sip of wine.

This is good common sense. Asparagus doesn’t pair well with red wine in isolation, but I’ve never seen anyone have a problem drinking wine with a steak dinner that had a side of asparagus.

I’ve drunk a lot of wine with a couple of folks who just can’t have most wines with asparagus. I think they’re in a minority, but they’re definitely out there.

I understand this for red wine (though for me it’s simply “not a great combo”…but doesn’t ruin my ability to taste the wine). But for me, several white wines, including Champagne, Gruner Veltliner, Soave, and a few others, make a very nice asparagus pairing. There are others that I haven’t tried, but which I suspect might also work (Sec or Demi-Sec Vouvray, or most any wine from Friuli-Venezia Giulia, seem like they would work well.)