WINE-AND-FOOD PAIRING MADE SIMPLE

Seeking perfection is dangerous because it is so elusive, or just plain subjective.  What makes the perfect pairing?  If it is a young red or white wine, it is fair simple- foods that have fat, salt and acidity that doesn't rip your face off.  Find the balance in these simple ingredients.  The rest are trappings, notes to add to your symphony.  Avoid super-hot peppers or other high heat foods, very little or no sugar, and you will enjoy world-class wine and food pairings.

Young Cabernets are fond of meats with good fat and proper salt.  Young whites are the same, but you can tone it down a bit.  Fish, red meat, white meat, and vegetables are the same.  Find some salt and butter or good oils, play with them, and your rounding third, headed home.

Forget the color of your wine and your food.  Most people are afraid to go color-blind with their wine pairings, but you can, and quite comfortably, if you play with the salt, fat, and acids.  Find the balance.  If you throw most rules out the window, you'll enjoy a wider range of wines and cuisines.

It is so much easier than we think.