I have just read this very interesting article on food and wine pairing. The article is a review of a recently written book approaching the pairing of food and wine from a molecular standpoint. The book author's theory is that if the molecular components that make up a wine are the same found in a specific food, they can be successfully paired. Creative and funky combos are discussed and charts of food/choices are presented.
Check it out….I'm gonna go search for the book on Amazon right now!