In regards to weight and intensity, if the focus of the pairing is the wine then a more ideal balance will be a food that is slightly lighter in weight to where it will not compete for attention with the wine but not too light to where it is completely overwhelmed. If the focus of the pairing is to highlight a dish then the same thought would apply in pairing a wine. After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast. The first strategy tries to bring wine together with dishes that complement each other such as an earthy, Burgundian Pinot noir with an earthy, mushroom dish. The second strategy operates under the truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy lemon sauce. The crisp acidity of the wine serves as a contrast that can cut through the creaminess of the sauce and give a different, refreshing sensation for the palate as opposed to what a complementary pairing, such as a creamy, buttery Chardonnay, would bring. For most of history, the "complementary strategy" was the prevailing thought on food and wine pairing. In the 1980s, as more people started to discover and experiment with pairings, the idea of using contrast started to gain more favor. It follows the same idea that the "salty/sweet" pairing does in cooking (such as salty peanut butter with sweet jelly). The same food may be complemented "or" contrasted: a hard, nutty cheese such as Hirtenkase should have "a nutty, slightly sweet wine with it," "or" a full bodied red wine. While it is often said that "taste is subjective", there are quantifiable taste characteristics (like bitter, sweet, salty or sour) that can be perceived and measured as low, moderate or high—such as measuring the sweetness of honey or the saltiness of oysters. Flavors, such as butterscotch, char and strawberry, are more personal and can't be quantifiable. Flavors are either perceived to be present or not. The perception of flavors is linked to our sense of smell, while tastes come from the sensory glands of the taste buds. Though individual sensitivity to the different taste "senses" can vary, wine experts will often recommend pairings based on these more objective measurements rather than the more subjective concept of "flavors".