Make no mistake, it is this blogger's humble opinion that there is, too, something to wine and food pairings. Otherwise, there'd be a perfect wine to have with barbecue spareribs. But I'll nevertheless defend to the death Alder Yarrow's right to say that "Food and Wine Pairing is Just a Big Scam".
I say that, because all of us wine experts need to boot ourselves in the keister about once every six months or so and remember not to be so sure of ourselves.
Taste is subjective. Some people can't stand oaky wine, some people prefer it. Some people think "noble rot" is misnamed, others sing its praises. Some people dismiss Australian Yellowtail as being only a notch above plonk, but hanged if there aren't some passionate fans of the stuff. Even though it is particularly heavy and should be used only for hand-to-hand combat.
Of course, some stumble bums in alleys think Cisco or Mad Dog 20/20 is just the thing to go with their Hostess Twinkee and can of Spaghetti-Os, too. And you know what? More power to them!
Go ahead, wash down your chocolate mousse with Oloroso, sip a Cab with your breakfast omelet, and order a stiff Merlot with your cod fillet, returning the waiter's fiery glare with a cocky, smug grin. After all, without those adventurous rogues, none of us would be here!