Changing Perceptions of Pairings

When it comes to food and wine, some consumers believe that there is some sort of formula when pairing the two. Right now, I want you, who are reading this to remember back to a time that you were told to drink red wines with beef and whites with seafood and poultry, now remove that suggestion from your mind. In the words of Eddie Murphy who starred the Nutty Professor's, "Yes I Can." Following suit, I now say to you, yes you can switch up your pairings. If it's a hot day but you don't want to sit inside the restaurant (example, because of the hot weather, there's beautiful half dressed eye candy roaming thoughout the city), and for some reason you're in the mood for a flank steak, don't be afraid to pair it with a full bodied Chardonnay, a Pinot Gris from Australia, or a Blanc from Northern Rhone in France. On the flipside, if you are in Monterey county and you are sitting outside (note to anyone who isn't from the southbay of California, even on hot days, the nights tend to get a bit chilly out there), you order the broiled catfish, but are reluctant to drink a white wine because of the windy chill derived from the coast, "don't be scared," suck it up and order a red. It's okay to order a Pinot Noir from Oregon, Burgandy in France, Otago in New Zealand, or maybe if you're at a Italian restaurant, order a Sangiovese from Tuscany. Either of the previous wines should pair extremely well with your catfish, or most of big flavored fish. So step up to the plate, try new things and like in life, don't be afraid to make a mistake, if you want to better understand yourself, those mistakes are necessary to you truly understanding yourself and in the case of wine, your palate. To all of you wonderful foodies and winos who grace my site with your presence, have a good Labor Day, and if you are doing something interesting leave a response so I know what's crackin' these weekend. To good wine, food and company, I raise my glass to you.