Indeed, the idea of pairing food and wine with classical music is a grand one, full of creative possibilities. But, as was discovered in this experiment in Ottowa, CA, not easy to pull off.
Here is an excerpt:
Yet if wine and food pairing is considered a marriage, as many people insist it is, then Phillips says adding music as a third dimension makes it a tricky business, not unlike a menage à trois.
"Unless you make all the dishes and then try them with many wines, it's a bit of a leap in the dark," he says. "Add music to the mix and suddenly you've got three moving targets -- are they all going to work and get along well together?"
Sometimes, sometimes not.
Probably the most successful triple-pairing arrived with the first course -- a trio of lively small strawberry appetizers of varied temperatures, tastes and textures, including one with buffalo mozzarella, another berry granita "soup" that was cold, crisp and refreshing, and a final warm and rich beignet with balsamic honey glaze that left diners wanting just a little more.
The appetizers paired wonderfully with a sparkling Niagara Peller Estates Ice Cuvée Rosé and three lively movements -- waltz, mazurka and polka -- from Piotr Ilyich Tchaikovsky's famous Children's Album.
The sweetness of the bubbly, with its dosage of ice wine, balanced the acidity and tartness of the granita. "And there's an effervescence to the music that pairs well with the wine," Gauthier decided.
"It all sort of dances on the tongue."
From then on, however, we found a few misses -- some minor, others more distressingly palpable.
Read more: http://www.ottawacitizen.com/entertainment/Melodious+meal/3269211/story.html?cid=megadrop_story#ixzz0tlegrZRl