Gastronomy

The best combinations of wine and food are made when the character of them both match.
Well known combinations are: blue cheese with sweet Sauternes, venison with Syrah from the northern Rhone, Riesling with sauerkraut, truffle with Chianti.
In traditional wine regions the gastronomy is good because the inhabitants have harmonized their wine and food for centuries.
Red wine with meat and white with fish is an outdated principle.
Light red wine can go with baked fish, firm white wine can go with light meat.

Peter Klosse has done ground-breaking work with his research after taste.
To understand the character of food and wine It is important to discern:
Mouth feeling: tight or filming
Type of flavour: young or ripening
Taste intensity: faint or stout.
Complexity: simple or complex.