Food and wine matches to avoid
9) Oak in wine often clashes with acidic food but enhances roasted or grilled foods.
Oaky Chardonnay, Malbec, Cabernet, or Bordeaux does not seem to pair well with acidic foods. Oak conveys a savoriness to wine which is the opposite of acid. Also, oak is often associated with the same processing that results in malolactic fermentation (MLF) that softens wine acidity.
MLF makes a wine seem low in acid because it converts the harsher malic acid (Granny Smith apple tartness) to the softer lactic acid (milk acid). Thus an oaked wine becomes the opposite of acidic and pairs better with savory dishes. It also enhances food prepared over a charcoal grill.