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Pairing Food and Wine For Dummies

ISBN: 978-1-118-39957-6
408 pages
January 2013
Pairing Food and Wine For Dummies (1118399579) cover image
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.

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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 Rosés 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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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.

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