Sancerre and chèvre, Barolo and boar, Ningxia and … noodles? Richard asks a silly question and gets a silly answer.
Matching wine and food takes two variables that are infinitely complex and totally subjective, then multiplies them together. As a premise for certainty, that's a pretty shaky one [though see Tam's most recent report on the topic – JR].
Maybe the point of the exercise isn't to produce a failsafe formula for success, but to explore ever-expanding frontiers of flavour – especially so with Chinese wine and Chinese food. Whereas most European regions have food and wine cultures that co-evolved...