Restaurants, to boost sales. Party hosts, to impress. Pairing is popular – not just among ‘foodie folk’ matching foods and wines.
If we get down to nitty-gritty details, which vintage to match with which soup, salad, entrée and dessert – can we turn that zeal, that passion, to other things?
Like matching people, pairing people – not just in romance (but especially in romance) but in jobs, in business – someone please write algorithms for that – make wearable devices to signal us when we are getting close to a good pairing?
Can we put people together – just paired, like Chenin Blanc with poached pears or rare filet mignon with Merlot?
We trust technology plenty, but what about our own natural intelligence – our capacity to judge character, clarity – texture, body, sweetness, bitterness. And heat.
I have often been heard to say “I can’t figure out how the world will function without me in it”. It is interesting to ponder, not what the earth might be like in 10,000 years or 50,000 years but rather in 100 years or even just 50 years. Humans have overcome adversity many times, I wish I could see what they will accomplish in the next few decades, GB, Calgary, AB
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