Doesn't food from one region like a lasagna from Florence match brilliantly with a Chianti from the same region? How about Eclade (mussels cooked on the beach), a Bordeaux speciality with a chilled white Bordeaux glass of wine, absolutely a perfect pairing.

But there are more mix and match pairings in our day to day eating than ever before. Do we even stop to think that the Mosel Riesling that pairs so well with our Indian food is from a different country. How about that amazing southern fried chicken and grits that we just paired with a New Zealand Sauvignon Blanc. Our respected Sommeliers have found a way like the Chefs of the world to incorporate fusion into our wine pairings. Authentic pairings are sublime as we can submerge ourselves into the culture of the region, enjoying the local cuisine with the wine grown down the road. When we have the luck of sampling wine pairings in a way that a world class chef like Pierre Gagnaire creates food, it offers an experience that crosses continents and cultures. Fusion food and wine pairings are taken for granted these days, but think about it, they cross all boundaries and you are free to create your own masterpiece.

Here are some pairings that you can start with and since there are no limits please feel free to allow your personal experiences to guide and inspire you.

Sushi with Chablis

Simply roasted pork with Beaujolais

American river trout with white Bordeaux

Honey Crisp apple tart with Sauternes

Artichoke with Grüner Veltliner