Wine 101: Matching Wine and Food: A Reflective History
Pairing food with wine can be as stressful, but ultimately, it’s a subjective practice. Big tannic reds don’t always have to go with red meat, and fish doesn’t always have to be enjoyed alongside crisp, high-acid whites. There are guidelines, of course, but no strict rules.
Regardless, many people find food and wine inseparable. To their credit, wine can complement just about anything we eat, from cheese, steak, and charcuterie to potato chips and Girl Scout cookies. But where and when did the practice of pairing wine with food originate, and how has it evolved over time?
On this episode of “Wine 101,” we’ll find out as Keith rolls back the clock to 18th century Paris when the concept of the modern restaurant was born. Tune in for more.
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“Wine 101” was produced, recorded, and edited by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big old shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. Big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also, Darby Cicci for the theme song. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week.
*Image retrieved from MODpix via stock.adobe.com
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