“I like to compare food-and-wine pairing to relationships. The food and the wine should be equal, and they should enhance each other. Some pairings are just OK, they go along without really hurting each other, but they don’t really interact. Some just suck. And then there’s the best possible matches, where the food and the wine transform and elevate each other.”

– Aldo Sohm, sommelier at Le Bernardin