THE ADVOCATE 401
VOL. 80 PART 3 MAY 2022
THE WINE
COLUMN
By Bruno De Vita, Q.C., and Paul Daykin, Q.C.*
Enjoying fine food and wine at the family table, surrounded by
your loved ones and friends, is not just a joy—
it’s one of the highest forms of the art of living.
—Robert Mondavi
Wine is meant to be with food—that’s the point of it.
—Julia Child
THE MARRIAGE OF FOOD AND WINE
Few marriages are perfect. Most couples have things that they disagree or
argue about. Many marriages will endure periods of difficulty. Good marriages
survive because the two partners, notwithstanding their differences,
know in their hearts that they were meant to be together, and that together
they are greater than the sum of their individual parts. They “complete”
each other.
So it is with food and wine. While both can bring satisfaction consumed
separately, they reach their apex when they are enjoyed together. Good
food is made better when served with good wine and vice versa. We agree
with Julia Child, quoted above, that while wine can be tasted and enjoyed
on its own, it is meant to be with food.
* Bruno De Vita, Q.C., is a partner at Alexander Holburn Beaudin + Lang LLP. Paul Daykin, Q.C., is a partner at Aaron Gordon
Daykin Nordlinger LLP. Messrs. De Vita and Daykin have been married to their spouses for 40 and 33 years, respectively.
Their marriages have thrived in part because they acknowledge that their wives are better cooks, while clinging to
the notion that they are better at choosing the wine. Rosie’s lamb recipe, drawn from her third cookbook Let Me Feed You,
is reprinted with the permission of Appetite by Random House.