A good sommelier is like a good chef, the truly great ones know when to be simple. Dazzling the table with a complex and obscure bottle and talking shop with the wine steward about what side of the hill got more sun in ’04 is all well and good, but for the uninitiated the world of food and beverage pairings is murky and confusing.
To achieve success you must first learn how to drink properly with food:
Take an anchovy, preferably one that has not been curing too long. Place the oily fillet onto a toasted crustini of white bread. Have a wine glass generously full of simple Montepulciano table wine. Take a sip, taste the acidity and the bite; thats the age. Taste the dark juicy notes and feel it staining your teeth, that is depth. Now, before the taste leaves your mouth eat the anchovy. Then take a generous slug of wine to wash down the salt and oil. Continue as needed. The acidity needed something oily and the fruity juice wanted salt to help it come alive. This is paring. For dark, earthy foods chose a lighter, sharper wine. The two should compliment one another, never contend for affection, and the wine should run out only when the food does.
I realize I’ve not been including music. Listen to this while eating anchovies.
John Hutt 