I was browsing through some of the comments from last week’s blog, and noticed a question that lead me into this week’s blog, “Wine with Friends”. The question was on the ever-debated subject of whether or not red wine can be paired with seafood. I don’t want to get too much into the subtleties of this question, as they pertain to specific wine pairing details, which I will discuss further in subsequent postings. Several answers to this question do exist though.

One answer is “yes”, in a case such as grilled salmon with huckleberries paired with an Oregon Pinot Noir. Another answer is surely “no” when it comes to pairing any Cabernet Sauvignon, Syrah, or Merlot-based wine with oysters, clams, caviar, or other such delicate items from the sea. The other answer, which is the basis for this blog, is “maybe”. The term holds some significance in the discussion of “Wine with Friends”, because the majority of our wine consumption throughout our lives is exactly that, drinking wine with friends. “Maybe” leaves the door open to interpretation, no one gets offended, and everything’s cool in the end.