"What happens when a sip of the beverage interacts on your palate with the bite of food you've just eaten"This definition of Wine Pairing is found from the book What to drink with what you eat (see previous post). I would add that the paring is correct if the sensation in mouth is enjoyable !.
The old adage, red wine with red meat, white wine with white meat or fish, emphasis on the protein served. This used to work when the food was simplier. Nowadays, thanks to the generosity and the imagination of the Chefs, a dish's primary flavor driver can also be its sauce or other seasoning, or the cooking technique used. E.g., smoked fish and poached fish wouldn't pair with the same wine...
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