Sommelier Journal, July 2012
“Great pairings dance like tango partners on your palate,” says J.S. Richer, director of food and beverage operations at Beach House Turks and Caicos. “It’s all about the chemistry between the dish and the wine.”
Since deciphering the exact nature of that chemistry—the body language of the dancers, to extend the metaphor—can be an intimidating task for customers, many diners naturally turn to sommeliers for recommendations. And though the job requires him to have suggestions at the ready, Richer believes that being well versed in classic pairings isn’t enough. His preferred method involves prioritizing the palate of each guest….