Vast portions of the French landscape are defined by vineyards, and French cuisine has such an emphasis on regional dishes and wines that it is natural to assume that what the French refer to as a marriage between dish and wine is a matter of geography. But why a dish “marries” a particular wine—and why those not respecting the rules might be regarded as unrefined or ignorant—is far more complex and intriguing. It turns out most of these “marriages” are not so old. Even “red meat with red wine”—erroneously understood today as the most immutable of wine pairing rules—has an elusive, recent origin. Richard Shepro will reveal the true history of four essential methods of pairing food with wine.
Polymath Richard Shepro is an attorney with an international practice who has a special relationship with food and wine: in addition to writing about regulations governing offal, foie gras, and seafood, Shepro is an accomplished home cook and oenophile. A fan of chef Joel Robuchon, he has eaten at Robuchon restaurants so many times that Robuchon advised him on the renovation of his home kitchen.
Tastings of paired wine and food will be passed during the presentation.