 Here's where they were developed over centuries of people trying to make them the best they could. And the flavors and aromas of the wine match the flavors and aromas of the food because literally there are, you know, out in the field there are volatile aromatic compounds that have to do with the herbs that you put in your soup as well as get attached to the grapes that you pick to put in your wine. And so there's this sort of relief almost in feeling as if wine could just be this pleasure.