Tannins coagulate proteins in the mouth and create a puckering or drying sensation known as astringency. Note that the sensation of astringency is often misinterpreted to mean dry. Try an aromatic Sauvignon Blanc and serve the asparagus with a sauce. Artichokes contain cynarin acid that makes everything taste sweet after having artichoke and wines can taste sweeter than they are. Try a tannic and acidic red wine or a chilled, crisp generic white wine.
Chillis contain capsaicin that reacts with alcohol to increase the burning sensation.
Oaked wines will taste more astringent. Try a fruity red or light bodied low alcohol white wine. Eggs tend to coat the tongue making it difficult to taste wine. Try Gewurtztraminer that is 'spicy' enough to liven up tastes. Article is contributed by E-WineAsia.