Hi all,

I'm trying to understand better how food and wine is paired together,
so I've got a few questions which I hope someone might answer:

1. First, is it a pairing between a food category and a wine variety?
(eg. beef with Merlot, chocolate with Cabernet).

2. Or does it go into further detail based on the type of food? (eg.
with cheese, Cabernet or Beaujolais is always good, but with feta
cheese, Beaujolais is better, whilst with blue cheese, Cabernet is
better).

3. Is it enough to just specify the wine variety or do you also need
to go into further detail specifying which wines go with a particular
food type?

4. When preparing a meal with various ingredients, these different
ingredients pair with different wines. Do you pair the meal with one
of these wines or could it be a completely different wine altogether?

5. When preparing a complete menu (appetizer, main course, dessert),
would you suggest to offer wines according to the course? (eg. with a
shrimp cocktail I'd offer champagne, then maybe a Merlot with beef,
and finally maybe a Port with chocolate)

Hope someone helps!!!

Max