Sorry to pepper you both with all these very specific, concrete questions . I just find the way food changes the taste of wine and the way wine inhances or buries the taste of food as much fun as the chemistry set I had as a kid (and with no danger of blowing up the house ). That's why your book is really so much fun as a resource. But since we have you here right now: Which foods are the most difficult to match with wine and why? Which wines are the most difficult to match with food and why? I took a class once where the instructor said that one of the only foods that matches well with our heavily oaked California Chardonnays is buttered popcorn. Given that I'm no fan of woody Chard., I would tend to agree.