Here is an article from Tony Aspler (done a while back) about him finding out that sweet foods can make a wine taste stronger and sour foods can make a wine taste milder.
It didn't work for him in everything he tried ( and I don't say it will be 100%, every time) but it worked well enough for him to admit that this flavour balancing technique is viable.
This hasn't put him out of business, read the article to find out out what I mean. You can get it by clicking the title of this entry.
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