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?