A few thoughts about food and wine matching
The great thing about food and wine matching is that you keep learning for life and sometimes re discover the basics again. The latest for me is the fact that most food is better matched to wines that are have moderate levels of alcohol that range from 11 to 13.5%. A few months ago I matched a simple medium rare rib eye with demi glaze and a huge Australian Shiraz at about 15 %. I noted that the rib eye was overwhelmed by the Shiraz and empathized the alcohol which lead to a bitter finish. Not happy with this match I turned to a modest 13.5 % Barbera d'Alba. What I difference, the wine worked in harmony and actually pulled out the meaty caramelized flavours and focused them on the palate. Food for thought.