I don't think previous commenter was thinking about the promille of the wine but rather referring to a strong flavour, in order to mask the taste/feeling of eating maggots.

Same thing on a different level, inspires just as little confidence in the statement that it's "not so bad".

Hard disagree. If you have two dishes, the only one can only be eaten when "dead drunk" and the other one only with strong wine, then I'd say the first is most likely way worse than the second, if strong wine doesn't even mask the taste of the first one and requires you to be "dead drunk".

The urban legend I always heard was drink high ABV wine to kill the maggots in your stomach.

In most southern of Southern Europe drink strong wine !== get dead drunk.

It's just a matter of knowing what pairs best, or get rid of aftertaste if the food is peculiar.

> I don't generally associate "you'd have to be dead drunk to eat this" with "it's not so bad".

If you translate « pair with a strong red » to « get dead drunk » it’s on you and you should get it fixed, it has nothing to do with Gp.