Which two flavors in food have a negative effect on wine?

Sweetness and umami can indeed create challenges when pairing with wine. Sweetness in food can make dry wines taste more acidic or less fruity, as the perception of sweetness reduces the wine’s flavor components. When sweetness from the dish overshadows the characteristics of the wine, the balance is disrupted, leading to an unsatisfactory pairing.

Umami, which is a savory flavor found in foods like mushrooms and soy sauce, can also complicate wine pairings. It tends to enhance the perception of bitterness in wine, particularly in red wines, and may mute the wine's fruitiness. This can lead to wines tasting flat or unappealing in contrast to a dish rich in umami.

Considering these points can help you understand how specific flavor components in food may not harmonize well with certain wines, potentially leading to an unpleasant tasting experience.