Food and Wine

The author wants to drag the reader’s attention to the most paired food i.e. food and wine. Both food and wine has a long history of being paired together. Earlier it has been started in France, but as the world moves from early days to the recent years the popularity of paring the food and wine has spread on to the other countries of the world. In many European countries, wine has a long history of being a most important beverage at the table. And Moreover both the wine and culinary customs of a region is being involved together over the years. According to Durkin and Cousin, (pp. 240, 1995) Wine mix-up with the characteristics of the food to bring out its true flavours. Wines place a very important role in the meal for example it clears the consumers plate time to time so, that very bite of the food is enjoyable and moreover it helps the food to get digest faster. Now a day the art of paring food and wine is relatively more diverse than the old way of paring food and wine. Earlier we used to see that the local food is always being paired with a local wine only for example a French origin food is always accompany by a French wine but now as the new world wine came into limelight these rules is not much into practise, now the people have more option to it.

Before talking about food and wine characteristics it is very important to know all the sensors of an individual, the most important Psychological Perspective of a human begins. There are total five sensors of a human begins and they are: sight, hearing, smell, touch and taste. Without these five sensors the individual cannot pare food with wine. Each sensor plays a very vital role in wine tasting procedure and if one of the sensors does not work then it will be very difficult for a wine person to pare it with the food.