Fine wines -- best without food?

[Botafogo]

>>classed growth Bordeaux, older Hunter Valley Shiraz, Alsace grand cru with a bit of residual sugar, Premeier Cru white Burgundies with some bottle age, botrytised Chenin from the Loire, Sauternes, Barsac, aged Riesling Spatlese and Auslese....the list goes on<<

EVERYONE of which will be greatly enhanced by complimentary food pairings, especially all the stickies which REALLY come into their own when paired with the right slightly salty veined cheeses or dried fruits and smoked nuts. It's NOT about "competing" flavors, it's about combinations (in the safe cracking sense) that unlock the deeper dimensions of the wine which are simply not perceptable on their own. Like the difference between just listening to Marvin Gaye and listening to Marvin Gaye while you make love......no substitute.

Roberto