by Paige Donner
This episode of Paris GOOD food+wine, our season 4 kick-off, is devoted to my very favorite topic, food+wine pairings.
When I'm walking my clients through my food+wine pairing seminar, Perfect Pairings food+wine here in Paris, I always tell them that together, when you do a proper food+wine pairing, The Whole is Greater Than the Sum of Its Parts, to borrow a phrase from Aristotle.
Meaning, in simple English, that the wonderful tastes of both wine and food, when served in the right combination, are amplified, sometimes exponentially.
However, before we get to the good stuff, namely my interviews with Jaimee Anderson, the newly appointed Wine Director at Paris' La Réserve Palace Hotel followed by my conversation with David Boileau, France's Cognac Bureau's Wine Ambassador, I'd like to start off with some of the Do's and Don'ts, of wine and food pairings....
There are three basic rules of thumb for successful food+wine pairings:
Those of harmony (where acidities, sugars and weight in the food and wine are equal) and those of opposition (where a wine of high acidity cuts though fatty meat or an off-dry wine goes with spicy food).'
The third thing to remember is, "If it grows together, it goes together."
So join us on this Season 4 kick-off of Paris GOOD food + wine, our September 2017 show, episode 29, as we delve head-long and deep into the world of fine food and wine pairing.
To sign up for one of our Perfect Pairings food+wine 2-Hour seminars here in Paris held 7/7, late afternoons and early evenings, please Contact Us HERE or use the form below:
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All music - Jazz Bolero - used is free of rights and royalty-free courtesy FreeSoundTrack.com. Show Intro/ Outro Theme Jazzy Paris background courtesy of BenSound Music.
This episode has been generously brought to you by Paris Food And Wine@ParisFoodWine http://parisfoodandwine.net and also Bordeaux Food & Wine @bordeauxfoodvin http://bordeauxfoodandwine.com
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