Regardless of the course topic, food and wine pairing is a subject that comes up frequently in my classes. It seems that many consumers feel completely in the dark when it comes to selecting a wine that will complement their food choice. I find this especially interesting since it is only relatively recent that we, as a nation, have begun turning to wine as a beverage of choice. Many of our citizens still reach for soda, juice or milk when dining and probably never give it a thought.  I can’t imagine someone considering the merits of a lemon-lime soda (white) versus a cola (red?) to pair with their meal.

But, of course, wines can truly accentuate a meal in ways that other beverages can’t. When drinking wine with food, there are changes that occur in the way that the food is perceived on the palate. Similarly, the food influences the way that the wine tastes. When chosen wisely, beautiful harmonies can result. Matches selected with less precision may provide lesser experiences, but few matches are really disastrous. At least not more so than drinking lemonade with an osso bucco or other non-wine mismatch.

So, why does food and wine pairing strike fear in the heart of the consumer (and here, the noun consumer is all the more appropriate)? I would suggest that the mystery, snobbery and structure that surrounds the world of wine places the less-knowledgeable wine lover in a defensive position. He or she has been taught that there is a right way and a wrong way. However, unlike non-wine beverages, there is no admonishment to choose the right one. Thus, anything other than wine comes naturally, while wine choices are fraught with the stress of picking the perfect wine.

Perhaps if the message that there is no one perfect wine for a given situation was sent to consumers more often, they could all relax a bit more and enjoy their wine and meal without getting a headache before the wine is even drunk.