Wine Pairings: Music & Food

RE: Wine Pairings: Music & Food

Michael Markarian — Mon, 16 Aug 2021 20:09:50 GMT

One of the most unique and interesting wine tastings I have had was at the Donatella Cinelli Colombini winery in Montalcino, at which they pair each wine with a piece of music. It was a wide range of styles, like pairing Miles Davis' "Round Midnight" with Rosso di Montalcino and Frank Zappa's "Mother People" with Vin Santo.

RE: Wine Pairings: Music & Food

Dick Snyder — Thu, 12 Aug 2021 03:28:25 GMT

Big fan of music, wine and research. I listen to music all day, whatever I'm doing. I have a BFA in jazz guitar. But this all sounds like an exercise in "hey, let's study this... thing... and try to find a correlation." It's there if you want it to be. I'll drink a great Beaujolais while listening to Rancid. Then I might put on Jim Hall. Then, early Miles Davis. Then Stravinsky. Then late Miles Davis. Then Zappa's most inappropriate song you can imagine. My wine remains great. Fun research, but I fail to see the end game. Agree on food/wine pairings. Fun times, but Nirvana (the state, not the band) is ... maybe out there somewhere? Casual wine drinkers will find this stuff another level of WTF. The marketers will fuck it up. Let's study bird calls, and which bird matches best with .... zzzzzzzz.

RE: Wine Pairings: Music & Food

Kenton Smith — Thu, 12 Aug 2021 00:18:38 GMT

I was very entertained by both segments of this podcast. I have a couple of comments: 1) Although Susan's research was confined to Champagne and classical music, I think this is only the tip of the iceberg. My mind kept drifting to a much broader selection - What about other wine styles, beer, & cocktails paired with other genres of music - rock, hip hop, jazz, country, etc? There would definitely be a correlated neurological response between cetain songs and what someone would be consuming as both are linked to memories. 2) I 100% side with Chris on the debate of the validity of wine and food pairings. The golden rule of food pairing (there are no rules - drink what you desire) should always reign supreme. But - pairing uni in a sushi restaurant with an Uco Valley Malbec is just wrong. There are much better choices. And this principle holds true for all foods and beverages on the planet. This is not debatable. It's science. And more importantly it's pure chemistry. As humans, our gustatory and organoleptic systems are individually unique, but we still have enough in common to understand why a grilled ribeye would pair much better with a cabernet sauvignon than a riesling. And I would like to take this further by stating that if we abide by these same rules of science....beer is actually a better pairing for most cuisines of the world than any other alcoholic beveerage. Wine is one dimensional while beer is multi demensional. With wine we are trying to bridge similarities with structure and flavor. With beer, there is also contrasting and carbonation which create another world. And most Cicerone's will agree with me. This is highly debatable and I welcome your comments. Thanks again Guildsomm for the Podcast.

RE: Wine Pairings: Music & Food

kyle kazor — Wed, 11 Aug 2021 17:26:12 GMT

Fascinating how someone from Guildsomm seems to want to belittle and negate a big part of what being a Sommelier is. Also, many cuisines around the world seem to have directly evolved in relation to the structure of wines available and vice versa.

RE: Wine Pairings: Music & Food

Susan R Lin MW — Tue, 10 Aug 2021 19:48:58 GMT

Thank you @bryce and I'm honored to be on this episode with such esteemed colleagues! I hope you all enjoy what we all share here.