Pairing Food and Wine For Dummies

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John Wiley & Sons, Dec 13, 2012 - Cooking - 384 pages
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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.

 

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Contents

Table of Contents
Appreciating the Marriage of Food and Wine The Nose
Sorting Out the World of Wine
Eyeing some simple practices
The How
Four
The Nuts and Bolts Developing Strategies for Food
and Wine
Staying Close to Home North America
Getting Messy with SouthernStyle
CaiunZCreole Country
Starters soups and appetizers
The sweet shop
Appreciating the complexity
Matching with semisoft cheeses
Knowing How to Spot Wine Savvy

Using the Right Glassware
Decanting or Not Decanting
Going with Dry Whites and Roses
Bringing Food and White Dry Rosť Wine
Lightbodied bright zesty
Knowing What Foods Work Well with
Touting the traditional method
What the Names Really
Making a Wine Sweet
Selecting Foods to Go with Sweet Wines
Spotting the danger signs
Dont Ia ordrink keno
Dining In Becoming the Perfect Host
Deciding On Quantity and Color
So You Want to Be a Sommelier
The NotSo
The Basics
Ten FoodFriendly Wines
Ten Foods That Flatter Wine
Copyright

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About the author (2012)

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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