New years usually mean new diets with loads of veggies, some of which can be a nightmare to match with compatible drinks.
Broccoli, for example, is bitter and high in sulfur, making it notoriously tricky to pair with wines.
When cooked, this cruciferous vegetable releases sulfurous compounds that not only don't smell great but also can affect the flavor and aroma of the wines and foods they are served with.
"It's a moving target. Everyone's sensitivity to bitterness is different, and bitter foods are just hard to pair," said David Snyder, a wine instructor at the Wine School of Philadelphia. "For people who are looking for a spectacular pairing with broccoli, well, I just don't think that happens."
And you don't need to be eating it raw for it to be a problem. Even when served in a pasta dish or quiche, broccoli -- a member of the cabbage family -- can become the dominant element of the meal.
The safe bet, Snyder said, is a low-acid white wine, such as a chardonnay. This helps moderate the bitterness.
A high-acid white teamed with a bitter food such as broccoli ends up "stripping the flavor of the food and leaving a sour taste in the wine."
Another slightly more adventurous option would be a high-tannin (often translating to bitter) cabernet sauvignon.
"Here's the crazy thing about bitterness. You either go all in or not at all," Snyder said.
The bitterness in the tannins will cancel out the bitterness in the broccoli, and all the other flavors will come out.
"It's an odd pairing, but from a chemistry perspective, it works."
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