Acid With Acid

[Thomas]

As I said, I will refrain from generalizing. But I strongly disagree with the idea that contrasting REQUIRES two items with some similarity in their taste elements or sensations. The best example my feeble brain can up with right now is Brie with Champagne. I have tried it, I have had my students try it in my wine seminar, and it is widely accepted in the class to be a wonderful pairing--the only similarity is that the two items have been fermented (of course, some Champagnes go through malo-lactic, but that really would be stretching the issue, since the acidity remaining in the wine is far from a lactic sensation.