November 17, 2005 Edition
Dear Max:
I have a problem. Culinary etiquette requires that I order white wine with fish, red with beef. White wine gives me a headache. Well, red wine does too eventually but it tastes all yummy and stuff. I, however like fish. So why can’t I have my cake and eat it too? What’s so God Damned evil about red wine and fish? I say if I can’t have a nice locally produced cabernet with my Denver Sole, the terrorists have won. What sayeth my little canine guru?
Uncle Dav
Dear Uncle Dav,
Here’s Max’s first rule of wine and food pairing: Drink what you like, no matter what the so called “experts” say. Unless somebody else will be doing the drinking and chewing for you…you should go with what tastes good to you. You can quote me. That said, I’ll need to bring up Max’s second rule of wine and food pairing: You can have the wine. I’ll take the food.
Dear Max:
I was at a pool party this past weekend and my friends were talking about Gilligan’s Island. They wanted to know why was the glamorous movie star Ginger Grant on that little boat, and why would the Howells be on a charter cruise. After all, they were so wealthy…wouldn’t they have their own yacht?
A Confused Castaway
Dear Confused Castaway,
This is astounding. I NEVER thought of that. Nor has the following ever occurred to me: Why Ginger packed so many evening gowns for a three hour tour. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc. Etc…
