Have been working on a write-up of my experiences and thoughts about pairing, and came up with three basic principles:
1. The overarching principle is that a beverage pairs well with a dish when they both activate the same temperature receptors. When they do, the flavors of both stand out together. If they don't, one will dominate, and you will lose the flavor of the other, or the flavors may clash.
2. If a dish has ingredients that activate multiple temperature receptors, your choice of beverage will dictate which flavors in dish and beverage will stand out.
3. Because you eat and drink over time, you may experience a succession of pairings: this succession should be considered when composing a dish and a pairing.
I’ll give you examples of each of these principles in future posts. Stay tuned!
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