Wine-and-food matching used to be pretty straightforward. But today, menus are global in origin. A French restaurant might incorporate flavors from Vietnam or Algeria or Martinique. Want a different take on bouillabaisse? Try fish stews with accents from Thailand, Japan or Brazil.
This mix-and-match approach has been gaining ground for some time, of course, but I realized just how much it has become the "new normal" at a recent event I helped organize that matched a broad range of dishes with an equally diverse group of beverages.
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