How to say that foods with too strong taste can kill the flavor of the wine?

Here's a few ideas from sites discussing wine with Indian curry.

Ruin.

So why ruin a good curry, or a good bottle of wine by putting it with the wrong partner? — http://favouritewines.blogspot.co.uk/2011/10/angelas-5-tips-for-wine-and-curry.html?m=1

Overpower

Indian is a tough cuisine to match any wine up against because it can be quite intense and overpower the wine, or make the wine taste stringent.  — https://winewankers.com/2014/07/03/its-riesling-with-indian/

Clash, detract, dumb down the flavours.

Beer is refreshing, and it does not clash with the many feisty, fiery flavors of chilies, herbs, spices and sauces [...] Heavy oak dominates and can really dumb down the flavors — http://www.thekitchn.com/pairing-wine-with-spicy-foods-189439

I wasn't paying attention and added enough cinnamon to overpower the taste of the apples in the recipe.

The amount of cilantro in the salad overwhelmed the subtle taste of the virgin olive oil.

The two examples I used are from experience, unfortunately.

You could say the food's aftertaste soured the wine.

The Beautiful Game