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2. Wine and food pairing - Wikipedia

   en.wikipedia.org/wiki/Wine_and_food_pairing

   A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.

3. Sommelier - Wikipedia

   en.wikipedia.org/wiki/Sommelier

   An Italian sommelier (F.I.S.A.R.) with a tastevin around his neckA sommelier (UK: / ˈ s ɒ m əl j eɪ, s ɒ ˈ m ɛ l i eɪ / SOM-əl-yay, som-EL-ee-ay, US: / ˌ s ʌ m əl ˈ j eɪ / SUM-əl-YAY, French: ⓘ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

4. The 7 Best Wine Clubs of 2022: Top Wine Subscription Boxes ...

   www.aol.com/7-best-wine-clubs-2022-170001852.html

   Best for Pairing: Blue Apron Wine Club — $75.99 per month for 6 bottles. 6. ... we found that Firstleaf combines the great tastes of the best online wine clubs with a great customer experience.

5. Food pairing - Wikipedia

   en.wikipedia.org/wiki/Food_pairing

   Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.

6. CellarTracker - Wikipedia

   en.wikipedia.org/wiki/CellarTracker

   CellarTracker was created in 2003 after creator Eric LeVine, then a programmer at Microsoft, had made the program for himself, tracking his wine.Some friends suggested he launch the concept online which he did in 2004.

7. Wine tasting - Wikipedia

   en.wikipedia.org/wiki/Wine_tasting

   Monk Testing Wine by Antonio Casanova y Estorach (c. 1886). Wine tasting is the sensory examination and evaluation of wine.While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward.