3. Rich Foods with Rich Wines
Pair rich/meaty/heavy, acidic or slightly bitter foods with tannic wines (wines that give you that bitter, dry-mouth feeling you often get from a red wine). Adding salt will also help balance tannins. For example, charbroiled steak with mustard sauce and Cabernet Sauvignon. If you choose a food that fails to somehow account for the tannins in a wine, it can make the wine taste even more tannic, and sometimes unpalatably bitter.