Is there a "Perfect" Wine Pairing?

It seems like every time I taste a new wine, I'm pleasantly surprised.  When I first began pairing wines with food, I would let the "rules" of pairing drive my choices.  But lately I'm not so sure that the rules apply as much.

Sure it's true that often a white wine is preferable to a red wine for seafood but I'm stretching the boundaries lately. I've been known to pair a red wine with fish and and a white wine with red meat.  And I've been pleasantly surprised.  

Just the other night I was out with some clients and ordered a delicious Pinot Noir (the Director's Cut from the Francis Ford Coppola winery) that went just as well with seafood as it did with the NY Strip I had for dinner. I feel a little uncomfortable at times because it has been assumed because I really enjoy wine that I should pick it out.

Puts a lot of pressure on to live up to that reputation.  Here's the thing, I only can tell you what I like. I love the people who tell you they can taste all these wonderful flavors. Sometimes I get a hint but mostly my response is "Yep, that's good wine." 

What about you? When was the last time you were surprised by an unusual pairing?

One of the things I dearly love is cheese.  One would think with my love of cheese and my proximity to Wisconsin I would be a Packers fan. While I am surrounded by rabid Packer fans (I think rabid is appropriate), I am still a Bears fan.  I guess it's my long-term support of the Chicago Cubs that makes me long suffering. 

But I digress.  

Cheese and wine are great partners.  You may have read my earlier blog on the Cheese Clock that the Artisanal Cheese Company developed to help you.  You can find it at www.artisanalcheese.com.  Not only can you purchase some outstanding cheeses, you can pair them with wines designed to bring out their best flavors.

I'm not really a sweet wine person but . . . when I tasted some strong, even stinky, cheeses with a nice Sauternes the pairing was almost magical.  

From now on, I'm going to be a little more ambitious about the pairings of my wines with various foods.  I think the most important element isn't always what you're eating but the quality of the wine you're drinking. 

With winter coming on, I'll be spending more time in the Man Cave. And with it I'll be pushing the envelope in my wine pairings.  I hope you will be, too.