Pairing Food & Wine for Dummies
By: John Szabo (author)Paperback
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The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what wine to choose with anything you're having for dinner. Pairing Food and Wine For Dummies goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. * Gives you expert insight at the fraction of a cost of those pricey food and wine pairing courses * Helps you find the perfect match for tricky dishes, like curries and vegetarian food * Offers tips on how to hold lively food and wine tasting parties If you're new to wine and want to get a handle on everything you need to expertly match food and wine, Pairing Food and Wine For Dummies has you covered.
John Szabo is the original Canadian Master Sommelier, adding the credentials in 2004, and one of only 200 worldwide. He writes for WineAlign.com, NationalPost.com, TorontoStandard.com, Wine Access Magazine, Maclean's Magazine and Grapevine Magazine, and is wine editor for CityBites Magazine. John is also consulting wine director for the Trump Tower Toronto and Pearson International Airport.
Introduction 1 Part I: Appreciating the Marriage of Food and Wine: The Nose Knows 7 Chapter 1: The Whole Is Greater Than the Sum of the Parts 9 Chapter 2: How People Smell, Taste, and Touch Food and Wine 19 Chapter 3: Introducing Food and Wine: A Classic Couple with Ups and Downs 37 Part II: The Nuts and Bolts: Developing Strategies for Food and Wine Pairing 47 Chapter 4: Food and Wine Pairing 101: Getting It Right (Most of the Time) 49 Chapter 5: Focusing on the Food: Flavor, Aroma, and Taste Harmony 67 Chapter 6: Considering Regional and Historical Angles for Pairing Food and Wine 85 Chapter 7: Age Isn t Just a Number: Age and Pairing Rules 93 Chapter 8: Serving Wine: Essential Strategies to Follow 103 Part III: Sorting Out the World of Wine 119 Chapter 9: Going with Dry Whites and Roses 121 Chapter 10: Turning toward Dry Reds 131 Chapter 11: Scoping Out the Sparkling with Bubbles 141 Chapter 12: Perusing Off-Dry, Sweet, and Fortifi ed Wines 151 Part IV: Uncovering the Best Wine Bets with World Cuisine (and Cheese) 163 Chapter 13: Heading to the Mediterranean: Land of Olive Oil 165 Chapter 14: Staying Close to Home: North America Food 189 Chapter 15: Warming Up To Northern Europe: Land of Butter and Animal Fat 211 Chapter 16: Venturing to Eastern Europe: Those Lovely Light Dishes 235 Chapter 17: Bringing On the Spice: Asia 245 Chapter 18: Visiting the Land of Chiles: Mexico and South America 281 Chapter 19: Sampling the Flavors of the Middle East and North Africa 297 Chapter 20: The Classic Pairing: Wine and Cheese 309 Part V: Party Time! Pairing with Friends ... and Professionals 317 Chapter 21: Dining Out: Finding Places That Appreciate Wine 319 Chapter 22: Dining In: Becoming the Perfect Host 333 Chapter 23: So You Want to bBe a Sommelier 341 Part VI: The part of Tens 351 Chapter 24: Ten Food-Firendly Wines 353 Chapter 25: Ten Foods That Flatter Wine 357 Index 361
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- ID: 9781118399576
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