I try here and there different W&F matches. One of the last ones that got my attention:
A dish with cumin (lamb) with a glass of 2006 sauvignon blanc from Marlborough. Obviously one of the sauvignon from that region that can gracefully age, nice minerality, but good round and weighty mid palate, with a slight sweetness most certainly enhanced by the roundness. Going quite well with the cumin, more than the lamb in itself actually. The sweetness was almost not perceptible when drunk on its own, but once matched, that's where it was revealed. Interesting. In terms of minerality, it was matchiong quite well, as it was not the fresh flinty minerality but more the warmer type (like chalk), therefore accompanying the cumin flavour rather than making a sharp distinction.
Maybe that is one of the new tracks i have to follow - matching spices with wines. Maybe they would somehow play the role of aromas in a wine, when the tannic structure, the acidity and the alcohol would have to be paired with textures, acidity of your dish.
Just random thinking, but i'll pay a specific attention to 'studying' that.
If you have some special experimentation on the way, or interesting W&F match experience, post them so we can share! We never learn better than when we can compare and talk.
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