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The Complete Idiot's Guide to Wine and Food Pairing Paperback – June 1, 2010


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Product Details

  • Series: The Complete Idiot's Guide
  • Paperback: 256 pages
  • Publisher: ALPHA (June 1, 2010)
  • Language: English
  • ISBN-10: 1615640150
  • ISBN-13: 978-1615640157
  • Product Dimensions: 6.2 x 0.6 x 9.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,093,638 in Books (See Top 100 in Books)

Editorial Reviews

Review

"As part of Alpha's "The Complete Idiot's Guide to ..." series, the book is extremely readable, easy to follow and it's a snap locating key info in a hurry."

To read the full review, please visit: bit.ly/aPUOzB
--OnMilwaukee.com

About the Author

Jeanette Hurt is an award-winning writer and author, and has written for Wine Enthusiast, Gourmet, and Arthur Frommer's Budget Travel. Her book, The Cheeses of Wisconsin: A Culinary Travel Guide, took second place in the 2009 Midwest Travel Writers Mark Twain Awards for best travel guide. Jaclyn Stuart is a certified sommelier with accreditations from the Court of Master Sommeliers and the Wine & Spirits Education Trust.  She has managed wine programs for numerous award-winning restaurants and is a wine educator, speaker, and consultant.

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Most Helpful Customer Reviews

By Rendall V Thomas on August 9, 2014
Format: Paperback Verified Purchase
Fantastic reference! I love this book!
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1 of 2 people found the following review helpful By Ray Fister on August 30, 2010
Format: Paperback
Jeanette and Jacklyn make wine and cheese pairing a true experience. Wisconsin cheese runs in her veins. She is a walking encyclopedia of wines best friend.
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1 of 3 people found the following review helpful By Sara on July 31, 2010
Format: Paperback
This is a great user friendly book. I love kettle chips, but who knew to open a bottle of riesling to enjoy with them--Jaclyn apparently. Great advise, interesting reading, now I know what to do for thanksgiving dinner.
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1 of 7 people found the following review helpful By Gourmet Denis on March 31, 2011
Format: Paperback Verified Purchase
This is a good example between a short article made for a Magazine and a book which is much more complicated to draw.
If you look at the "definition of Oxidized wine ... it smell like Sherry or vinegar" Sherry YES, vinegar rarely smell in recent year of modern wine. Did reduction could be more important to describe?

Another widely repeated miss information "Your different taste buds are located on varying parts of your tongue". No, we carry several thousands of buds all over the tong. "Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with taste receptors. The taste receptor cells send information detected by clusters of various receptors and ion channels to the gustatory areas of the brain via the seventh, ninth and tenth cranial nerves." Wikipedia
Let's remember this books is about "pairing wine & food" by professional journalist and Master Sommelier.

Furthermore, the chapter 4 on White Wine's Flavor Profiles include "Rosy-Cheeked Wines".
How can someone mix White wine and Rosés pairing???
In the same chapter, Definition of Malolactic fermentation: "All red wine got through malolactic fermentation." This assertion is falls.

Let's Get Pairing.
Authors start with Riesling.
Why? It's the most wine sold in US? Or they start in alphabetical order? Who knows?
No mention of Petroleum flavor of many Riesling which did not pair very well with cheese.

Best from = Germany; Alsace, Washington, New York, Australia without making a mention as German Riesling are often so sweet as they have their specific classification labeled on front of the bottle like Riesling Kabinett. For a book of Pairing expert it would be a good advise to mention it.
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