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Are there any foods that are difficult to match?

Yes - there are some notoriously difficult foods to find a wine to match.

Chocolate is a difficult food to find a pairing. Sweet wines are not the way forward, contrary to popular opinion. A wine must be sweeter than the food to stand up to it. The best thing for chocolate is a sweet or fortified Muscat, Cabernet Sauvignon, Banyuls or Port.

Asparagus is a tricky one too as it can give a vegetal sensation to the wine but New World Sauvignon Blancs often fit the bill.

Eggs are another headache for matching, particularly with still wines. The issue is the yolk tends to stick around on your tastebuds and makes the wine taste rather odd. Sparkling wines are a great palate cleanser with their bubbles and crisp acid, and thus suit eggy dishes well.

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