You know the old saying, “When in Rome, do as the Romans do”?
Well, when it comes to food and wine pairing, there is great wisdom in that observation. For reasons we’ve never heard explained convincingly, the wines of a given region seem to match very nicely with the regional cuisine.
For instance, when in the Alsace region, a diner could do far worse than to nosh on pork or fresh-water fish dishes while sipping a glass of Alsatian Pinot Blanc or Gewurztraminer.
Likewise, no wine is more sublime with Beef Bourguignon than Pinot Noir (i.e., French Burgundy).
So which is it — the wine adapting to the food, or the food adapting to the wine?
We’ll answer that question with another question: Who cares?
Just remember: When in Rome…
