One of the most important skills for any beverage director to have is an understanding of how wines interact with food. There are simple guidelines to consider when pairing that can make a surprising difference. For instance, ingredients such as vinegar or salt can have a profound impact upon the character of wine. Salt acts as a buffer to bitterness so a very young, tannic red wine will actually seem a bit rounder and tamer with a salty dish. Conversely, an older, more nuanced wine can have some of the stuffing knocked out of it by the addition of too much salt to the dish the wine is accompanying. I'll be demonstrating these pairing tips and more at an education session devoted entirely to the topic at the International Wine, Spirits, and Beer Event on Monday, May 20 during the 2013 NRA Show in Chicago.