In relation to the Food Matching FAQ post... great work Dale, BTW..... I've often wondered whether there is a simple approach to food pairing that can be easily demonstrated via the basic components of wine - acid, alcohol, sugars, etc.. and how each is countered or balanced by food characteristics/components.
Listing all kinds of foods, and their best matches, is very helpful, but I would think there are basic common denominators that can be learned, such as acids vs. fats or sugar vs. spice? I guess, at that level, it is a discussion of WHY sweeter wine pairs well with spicy Chinese food, not just that it does. Where would one go to learn that level of food pairing knowledge?