Perfect food pairing are magic if you get them right. Nothing is quite as lovely as a gin &tonic or corn on the cob with butter, pepper and salt. Understanding flavours is the key to being a good cook - and an appreciative foodie. You only realise the just how brilliant a cook is if when you take a bite of a beautifully balance meal that not only takes advantage of classic combinations (asparagus & hollandaise) but then you find they have found new classics (anchovies & mushrooms).
Yes, the joy of food is excellent combinations that make everything just so much better. It is not just food that you need to consider when making pairings but alcohol too. Bubbly and strawberries or red wine and steak or chilli and corona - all of these work and all of these seem to add that special something.
Now I regularly read http://www.wine-pages.com/ which is a brilliant website by Tom Cannavan which well looks at wine and he suggested a different idea, pairing wine and chocolate. Yes, something that all single girls have done but he doesnt mean Dairy Milk and Chenin Blanc.
Nope, this is grown up tasting and sounds delicious. Apparently, the chocolate is suppllied by Brix in the UK and I can't wait to try it. Yummy what a delicious idea.
L xx
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