So I'm hosting a tasting - all BCS vintages (barring '03... I had to give up on that) and all variants. Everything from 2005 onward. I'm not concerned about the volume or tastebud burnout - there are quite a few of us involved, and we've blocked off essentially a 12 hour window of time. And hey, if we don't finish, we don't finish. But quick question regarding food - for folks who have done these sort of large scale vintage tastings, what did you eat? I'm trying to find the intersection of food we like, food that won't screw up tastebuds, and food that will help absorb the alcohol a bit. Basic crackers/nuts are a given, but anyone have some advice on other foods that got the job done without messing up the main event?