Wine Pairings and Food

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[color=#FF0000][b]Food and Wine Pairings[/b][/color]
[b]Food and wine[/b] go together because of the complements and contrasts they offer to each other. Food tastes better with wine because wine offers another set of aromas, flavors, and textures that act as a foil to the aromas, flavors, and textures of the food being eaten. Think of the first bite you take of a slice of rare roast prime rib of beef. ([url=http://quaocchogiatot.com/]qua oc cho[/url])

Many people are content to say that if the food and wine are both good, then the match is good. They are right but only in that the match is good; it isn't excellent, outstanding, sublime, or heavenly. These levels of enjoyment and appreciation only can be reached when the wine does more than act as a contrast to the food. In the best matches, the wine compliments the food at the same time as it offers a contrast.

Some foods work so well with certain wines that the match becomes a classic. Classic food and wine combinations include:

Champagne and Caviar
Port and Stilton Cheese
Chablis (or Muscadet) and Oysters
Red Burgundy and Roast Beef
Red Bordeaux and Lamb
Sauternes and Roquefort Cheese
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