For context, I don’t drink alcohol, but I’m a self-professed coffee snob. I talked to a sommelier once about how they paired wine with a course. I’m curious about how this works.
For example, let’s say I have a drink that has fruity notes at the forefront, but a bit of baking spice underneath. Do I try to play to the strengths of the fruit and mute the spice? Or do I try to bring out the spice more? How would I accomplish either of those things?
Any information would be helpful. Thank you!