The Marriage of Wine and Food

The subject of “pairing” or “marrying” wine and food has become a burning one. So that I can give you an idea of how it works, I want you to do some basic exercises with me. You will notice that all the while we are working, we will be weighing the effects of acid, salty, sweet, and bitter components in foods on the wine, often modifying one to raise the other and always trying to make sure that the wine is not damaged by the food.