BY BILL ST. JOHN
Simplify pairing wine with food by attending less to the texture, flavor or weight of each and more to elements such as salt, sweet, acid, and fat. For instance, foods with salt (as the tamari soy sauce here) really appreciate wine that is high in acidity. Acidity enlivens, cleanses and balances.

BY BILL ST. JOHN
A spoonful of sugar makes more than the medicine go down; it makes everything taste better. But sweetness can be a bugaboo to tasty wine pairings. When a dish is sweet — as here with the peach chutney or the milk of the cheese — but the wine is dry, in the way most wines are, then it's the wine that will taste like medicine.

BY BILL ST. JOHN
It’s not the "peaches" in Palisade peaches that taste so good; it’s the "Palisade." These peaches are awesome because they come from this place on the planet.