When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish. But that's a pretty broad brush with which to paint the way we eat and drink. Most meals are comprised of a symphony of flavors and textures, any one or more of which could be the inspiration for a drink pairing. Seasonings, for example, often play a bigger role in determining the flavor profile of a dish than the main ingredient does. This is particularly true in summer, when we are wont to slather barbecue sauce onto whatever we throw on the grill. At this point, the meat or veggies are far less important to a pairing than the ingredients used in the barbecue sauce....
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