Your wine may be under threat from certain foods.
THEY say one man’s pleasure is another man’s poison. And you don’t have to look further than your neighbourhood supermarket or your favourite restaurant. Dangerous foods are everywhere – they might even be in your pocket right now!
Let’s just first interpret the word “dangerous”.
Some foods can be dangerous to consumers because they are allergic to it. A food allergy is an adverse immune response to a food protein. Consumption of these proteins can trigger reactions from hives to anaphylactic shock and even death in some individuals. Certain foods can also be dangerous for your wine but thankfully, not in a life-threatening manner. If you are planning to serve an expensive and much cherished wine, there’s the danger that the food can ruin the taste of the wine, essentially killing it. Read on to find out what could be deadly for you and what foods can literally murder your wine!
Peanuts
About 1.3% of the world’s population is allergic to peanuts. Peanut allergies affect 7% of siblings with the allergy. Peanuts are the leading cause of severe food allergic reactions, followed by shellfish, fish, tree nuts and eggs. As many as a third of peanut-sensitive patients have had severe reactions, from merely imbibing a nut or two. No wonder then that few airlines will serve peanuts on board, preferring to hand out packets of other kinds of salty snacks instead.
With wine, however, peanuts aren’t the best partners except when served plain before meals. Roasted peanuts and a nutty, sweet sherry make good flavour companions. The salt in peanuts is a good contrast to the sweet alcoholic drink.
When serving gado-gado or satay with peanut sauce, a sherry works. However, if you are looking for a lively pairing, look no further than a creamy New World Chardonnay.
Chocolate
Dog lovers know not to give chocolate to man’s best friend because they cannot metabolise a certain alkaloid – theobromine – in the chocolate. This compound becomes poisonous to them (and some domestic animals) even in moderate quantities. The chocolate can cause epileptic seizures, internal bleeding, heart attacks, and eventually death in dogs.
What a lot of us don’t know is that theobromine can also be toxic to humans. Indulging in chocolate in huge quantities especially by the elderly can lead them straight to the emergency room!
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However, chocolate is extremely dangerous for wine – so much so that it has earned the nickname of The Wine Assassin. This is because many wines have a delicate balance of sweetness and acidity, and subtle flavours. All these are often wiped out by the assertive tastes of chocolate – the astringency, the sweetness, the texture and the bitterness lurking beneath the sugar. In most cases, chocolate just makes wine tasteless.
There are, however, some wines that can stand up to chocolate and the experience of tasting the wine with chocolate can turn out lively and palatable. These are the sweet wines of Tokaji, Trockenbeerenauslese, Pedro Ximinex Sherry, Port and other late harvest wines. The rare sweet red wine such as a fortified Tempranillo (such as a Dulce Benauides from Spain that I tried the other day), seemed to work with dark chocolate.
Blowfish (Fugu)
A much-admired dish at the dining table in Japan, this puffer fish is served sashimi style – sliced thinly and arranged like the petals of a chrysanthemum flower on a plate.
However it contains poison – a neurotoxin called tetrodotoxin that is found in large quantities in the liver, the ovaries, and the skin of the fish. If not properly prepared, the poison, supposedly 1,200 times more potent than cyanide, can paralyse the muscles. In essence, the victim is unable to breathe, and eventually dies from asphyxiation. Although there is no known antidote as of yet, sashimi diners opt to take their chances with this dish.
Fugu sashimi is a delicate-tasting fish and the expert chef leaves in just enough poison to tingle the diner’s lips and numb the tongue. Fortunately, the version I tried was as lifeless as a dead fish, so that I was able to enjoy a refreshingly crisp vintage Moët & Chandon with it. A good Airen or Pinot Grigio is an alternative.
Crab
Horseshoe crab is popular in Vietnam and Thailand. Called Maengda Talay in Thailand, this dish is composed of the eggs of horseshoe crabs found in the Gulf of Thailand. There are two species of horseshoe crab in Thailand – the triangle-tailed horseshoe crab and the round-tailed horseshoe crab. Too often, diners dine with death when they eat the tetrodotoxin-laden eggs of the round-tailed horseshoe crab.
Folklore dictates that heat can destroy these toxins, which scientists refute venomously. Most “poisoned” diners complain of numbness in the mouth, the extremities, weakness, dizziness and nausea. Others have developed total paralysis, opthalmoplegia (paralysis of eye muscles), respiratory failure and suffered worse effects.
I have dined on two occasions on horseshoe crabs in Phuket and thankfully escaped grievous harm. Cooked in the Thai style and presented as a salad called Yum Maengda, the dish was smoky with the distinctive taste of herbs and spices. It did cross my mind that the slight tingling in my mouth could have been caused by the toxin and not the chilli in the dish. However, I washed everything down with some Sauvignon Blanc and lived to tell this tale!