Beverage pairing

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Why does a bitter beer clash with a sweet glaze? Why does umami-heavy food make red wine taste bitter and metallic? Why does a heavy braise need a fuller-bodied wine than grilled fish does? Why do tannins taste harsh with fish and soft with beef? Why does a sweet wine make a dry dessert taste sour? Is red with meat and white with fish a rule or a habit? How does salt in a dish change which wine you should pour? Why does sparkling wine work with almost anything fried? Why does high-alcohol wine make spicy food taste hotter? Why does acidity in wine cut through a fatty steak? Why does cheese and red wine pair worse than most people assume? Why does a high-acid dish flatten a low-acid wine?

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