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Article: Unpretentious pairing: the new rules for pairing wine and food are essentially non-rules.(Cover story)
- Article from:
- Cheers
- Article date:
- October 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Bev-AL Communications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The book Red Wine with Fish: the New Art of Matching Wine with Food jolted the conventional wisdom when it burst on the scene in 1989. "There are no experts on matching wine and food," wrote co-authors David Rosengarten and Joshua Wesson, who declared that individuals can find pleasing wine and food matches by following their own palates and a few sensible principles.
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The authors pointed out the impossibility of harmonizing the world's myriad wines, foods and cooking styles with carved-in-stone precepts like "white wine with fish" and "red wine with meat." Those maxims appealed to previous generations seeking a semblance of order, ...