Arnaudville, January 20th, 2010 – South Louisiana is home to this country’s most complex, varied, well-seasoned and elegant food. The vast amount of dishes and the layers of flavors and spices that create them have always made it difficult to pair Cajun and Creole food with wine. Once, when shopping at a Lafayette wine store Bayou Teche Brewing’s brewmaster, Karlos Knott asked the proprietor what wine went best with a seafood gumbo he was cooking for the Christmas Eve. The owner emphatically told him “You don’t drink wine with gumbo, you drink beer!”