feebee

this is the false kind of argument that always gets trotted out about food and wine matching, the implication being that it's a high stress activity with everyone in search of perfection. Yet no-one would dream of criticising someone who was trying to season some basic ingredient they were cooking with the flavours that complimented it best. I agree with Craig that wine is not some sacred substance that mustn't be abused but merely one ingredient in the enjoyment of a meal. The example he gives about 4 red wines with steak is a bit of a cheat since a simply grilled steak has to be the easiest thing to match with any red wine. But if that steak was in a Thai beef salad the wine choice would matter a lot more (I'd move away from reds entirely as a matter of fact) That's not to say it's wrong to drink red in those circumstances - or Yquem for that matter - just that there are wines that are potentially more enjoyable. Of course there's disagreement about that - people haven't had the chance to experience different food and wine combinations in the same way they may not have tried different foods. Many people would find Thai food unpalatable if they hadn't tried its hot/sour/sweet range of flavours before. You wouldn't serve it to nervous friends just as you wouldn't impose your more adventurous wine choices on them. I suppose I would argue this as I have a website on food and wine matching (www.foodandwinematching.co.uk for those of you matchaholics out there) but I like to think it's suggestive not prescriptive. One of this months suggestions is Krug (or any champagne) with Krispy Kreme doughnuts. And why not?

Just picked up on this discussion. Have just launched a new student food and drink website beyondbakedbeans.com which would be useful to anyone on a low income, not just students. Have a look.