Wine verses food position

[Thomas]

What Innkeeper really meant to say was, "I promise a good boy to be."

Dutton, Glucklstern had to sell a book, so he used a technique that would stir controversy--it is called tactics. But then, I know of Willie, and he is a rather forward guy. In fact, we New Yorkers have a way of going right for the jugular.

His thoughts are quite valid on the subject of wine and food. When you travel in Europe, you quite often find that non-descript house wines pair best with the dishes at local restaurants. There is a reason for that phenomenon--centuries of experience and experimenting.

Those big Tuscan reds often do not show up in restaurants in Italy, unless the restaurants are big, tourist-catering places. However, seeking to join the American market, many Europeans are attempting to change their wine styles using more and more oak aging, et al. In Italy they refer to the wines in oak as "barrique" and they often turn me off becasue of too much barrique and not enough local character and food friendliness.