Friday, January 28, 2011

Champagne and Cinnamon Toast Crunch is not my cup of tea

Wine writers wring hands over the 'pairing with food' issue; there are complex pairing charts riddled with warnings: 'Here be dragons'. Wacky wine blogger Gary Vaynerchuck caused a hoo-ha by pairing wine with breakfast cereal on his internet show (unless you're a wine-loving infant, his advice is of no utility). A Japanese tea lady gave me tips: "Few pairings are wrong,” she said. “If in doubt, apply the inverse effort principle. For food with complex flavours, choose a tea with a simpler profile. And vice-versa.” Very yin-yang. You can modify a wine (or tea) by changing its temperature, too. Even a Merlot can be tricked into going with spicy Indian food.

Full article first published in The Connexion (February 2011).