By Kathryn Kingen
When it comes to great matches, I immediately think of my mom and dad. Naturally, I'm biased, but all six of us kids unanimously agree, they were a great complement, with one enhancing the other. Sigh! Another great combo, 34 years strong, is me and my guy Ger; we are a different sort of duo. We are better together because we contrast. He has attributes that I don't have and I have others he doesn't. It's amazing how even though different, both types of couples are better together.
The complement or contrast combination is also the rule of thumb when making great food and wine pairings. Take for example the lovely complement of a crisp Pinot Gris served with a delicate fresh fish versus the contrast of the dry tannins of a cabernet cutting the fat of a delicious steak. In either combination you are "marrying up" and what we get when we combine these lovely ingredients is called delicious.