When I choose a wine to pair with a dish, I’m always on the lookout for one of those seemless wine pairings that will make my “Hall of Fame.”  While I certainly have enjoyed my share of well matched wines recently, and even a few that I would dare say are very good, I have struggled to vote in a new wine:food couple into the Hall of Fame.  This past Labor Day, I opened and decanted a wonderful first class Malbec to pair with grilled Carne Asada.  I was certain that this combo would do the trick.  While the pairing was wonderful, alas, I could not vote it into my Hall of Fame.  It just didn’t capture me!  As I reflected on the holiday dinner the next day, I began to wonder why it’s so difficult to anoint a new member?

First of all, and I shudder to say this, there is some element of luck involved.  After all, this is more art than science.  You may think that you have the “perfect” varietal match, only to find that the producer had an off year.  Or perhaps the bottle has a little TCA or TBA, slightly altering the flavor profile.  Perhaps the flavor profile or texture of the dish is off just a little?  Maybe it’s you.  Perhaps you have a cold or allergies, distorting your perception of taste and smell?  Or, perhaps your choice was just not quite right in the first place (even though you’re certain that it should have been………..trust me…..we’ve all been there).  And if you think that an “expensive” wine from Bordeaux, Burgundy or Australia guarantees a perfect match, think again.  While very expensive wines usually improve the chances of a great wine, it’s not a certainty.  As well, that wine may not pair with your dish as ideally as you thought  Finally, there are so many excellent producers these days from old and new world sources, that it can be difficult to separate out a leader from the pack.  With so many variables to sort through, it takes some good, no great, fortune to access that “knock your socks off” wine and food match.