In which Richard proposes that, while the aligning of food and wine can be wonderful, is the current obsession (in the UK at least) for precise food and wine pairings overdone? Oliver asks if there are any basic food and wine rules that might be broadly helpful, without the need for neurosis. They sit down to enjoy some delicious food and wine partnerships: Asian spicy food and Gewurztraminer, and Italian antipasto and Nebbiolo.

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