The problem that I have is that between all the beers, wines, and bourbons that I like, my liver can’t quite keep up.
But I agree with the philosophy of pairing up wines with food. It’s rare that we just drink wine alone. That is usually with a meal. Beers might be just hanging out with people and bourbons are when, well, when I just want a taste or when a friend says “you *got* to try this”. But when I’m drinking beers with the guys and someone says “hey, let’s do shots”, I know it’s time to go home.
I am partial to Oregon reds and French Bordeaux’s. I’m a mostly red wine guy. Paul has opened my eyes to a broad range. And Party Source just over the river is a great place to shop.