Compare and contrast spicy foods and sweet foods

The tastes perceived by the tongue have the strongest and most noticeable impact:

·                   Sweet foods and sweet wines taste less sweet together. 

·                   Acidic foods and acidic wines seem less sour together.

Olfactory sensations and physical sensations interact in a similar, but more muted, fashion:

·                   Smoked or grilled foods and oaky wines seem less ‘woody’ together.

·                   Rich foods and full bodied wines feel less thick together.

• Rich Chardonnay with rich butter-based sauces
• Sweet-tart German Riesling with sweet and sour Asian sauces
• Earthy Pinot Noir with earthy wild mushrooms