Food and Wine Harmony

摘要

ONE WOULD THINK THAT with all the articles, books and seminars on food and wine pairing, there would be little left to write about it. It is in part due to the divergence of points of view and the resulting cacophony that led me to examine the topic in greater depth, trying to understand the impact that one has on the other. As an educator at Johnson & Wales University's College of Culinary Arts, I have devoted considerable energy to investigating the cause and effect of food and wine as it plays such an important role in our students' professional lives. Much of my own intuition was reinforced and augmented by the work done in the 1980s and early 1990s by Tim Hanni, MW, along with the famous French cook and author Madeleine Kamman and Jerry Comfort at Beringer in developing the "Progressive wine list."