“Pairings” are turning up on menus everywhere. They’ve become common currency in the culinary world. Small plate pairings. Three course pairings – appetizer, entrée and dessert. Prix fixe meals. Tasting menus. Wines paired to match prix fixe and tasting menus.
Matching food and wine is definitely the easy way. The restaurant selects a few food courses and matches them with complimentary wines. It’s good marketing for them and eliminates that sometimes awkward moment when you’re looking for a $30 bottle of wine on a list with Tiffany-like prices. Easy does it, and beware that while wine pairings may provide a good match they might also be a way for the restaurant to inflate the check.
