The study of food- and-wine matching is, in the grand scheme of things, a recent phenomenon. In medieval Europe, where wine was often more sanitary than water, natural pairings grew up in local regions between the drop produced and the rustic, peasant food that was put on the table. By the 17th century, the subject was still not one of great debate. Even the elite didn't think much about it.
Although Louis XIV certainly had particular dining habits, the flamboyant monarch of gargantuan appetite wasn't known to angst over whether his French burgundy or fine Champagne was served with shellfish bisque or whole stuffed pheasant. This phenomenon crept into popular culture in the 1980s and became a ritual practised by those who were either genuine oenophiles or wannabe connoisseurs.
Later, we all had a go, citing the mantra "white with fish, red with steak'" but it didn't take long before the winemakers were telling us to toss aside that guidebook. These days, there are food-and-wine matching charts and wheels to consult, online tips and lengthy tomes dedicated to the subject. But who has the time? So, thank heavens for Michelin-star chef Josh Emett.
Master Match is his latest idea - and it's so simple, it's surprising no one has thought of it before. It's a website where a range of award-winning New Zealand wines, from the likes of Villa Maria, Yealands and Soho, are matched to dishes for the home cook. The recipes will change seasonally, as will the wines.
