Food Matching - Basis in wine components?
 

In relation to the Food Matching FAQ post... great work Dale, BTW..... I've
often wondered whether there is a simple approach to food pairing that can
be easily demonstrated via the basic components of wine - acid, alcohol,
sugars, etc.. and how each is countered or balanced by food
characteristics/components.

Listing all kinds of foods, and their best matches, is very helpful, but I
would think there are basic common denominators that can be learned, such as
acids vs. fats or sugar vs. spice? I guess, at that level, it is a
discussion of WHY sweeter wine pairs well with spicy Chinese food, not just
that it does. Where would one go to learn that level of food pairing
knowledge?

Food Matching - Basis in wine components?
 

> Where would one go to learn that level of food pairing
> knowledge?

Now =that= is a good FAQ question. I'd be interested in such resources
myself (books, web sites, etc)

Jose
--
"Never trust anything that can think for itself, if you can't see where
it keeps its brain." (chapter 10 of book 3 - Harry Potter).
for Email, make the obvious change in the address.

Food Matching - Basis in wine components?
 

Midlife,
I started to do a couple of paragraphs re theories, but decided since
some things are contradictory (there are pairings that work as a
contrast, though more often one probably goes for complement), it would
be too confusing in an FAQ. Even some of the basics - using acidity to
cut through fattiness- have counterexamples. I'm sure there are sites
that discuss this in detail, if you find them please let us know. I
thought of trying to google this group for some of Ian's posts, but
found more specifics than theory.