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Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs Hardcover


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Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs + Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food + The Oxford Companion to Wine, 3rd Edition
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Product Details

  • Hardcover: 364 pages
  • Publisher: University of California Press (April 28, 2010)
  • Language: English
  • ISBN-10: 0520254783
  • ISBN-13: 978-0520254787
  • Product Dimensions: 9.9 x 7.8 x 1.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #161,175 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

For resolute gourmets and connoisseurs, matching wine with food constitutes a chief preoccupation. Perception of a wine’s bouquet and its acidity and alcohol levels can profoundly affect one’s overall impression of food, and a dish’s spiciness, saltiness, and richness have a correlative effect. Bringing to bear a wealth of knowledge and experience, master sommelier Goldstein offers some novel approaches. His concern is not what foods go with ubiquitous varietals on the order of cabernet and zinfandel. Goldstein’s wines to be paired run to obscure grapes such as txacoli, assyrtiko, and mencia. Each wine comes with a wealth of information about nomenclature, geographic origin, and production. He inventories not only the sorts of foods that match well with specific wines but also those whose flavors clash with or obscure the wine’s best characteristics. He notes also useful cheese pairings. Renowned chefs have contributed recipes that especially complement each wine. --Mark Knoblauch

Review

“A terrific book for anyone interested in answering the question, “Which wine with which dish?” But it’s much more than that, serving as a detailed reference for less-mainstream wine grapes.”
(Linda Murphy Wine Review Online 2010-05-24)

Bringing to bear a wealth of knowledge and experience, Master Sommelier Goldstein offers some novel approaches.
(Booklist 2010-04-15)

“A comprehensive guide (for) the adventurous wine explorer.”
(San Antonio Express-News 2010-06-02)

“Explores the pairing potential of 36 emerging grape varietals, matching each grape with recipes from star chefs.”
(Food & Wine Online 2010-07-15)

“Goldstein has put serious thought into how flavors of wines like Albarino work with food, a through-the-looking-glass work that educates on a little-considered topic.”
(SF Chronicle 2010-11-28)

“A terrific book for anyone interested in answering the question, “Which wine with which dish?” “
(Linda Murphy Wine Review Online 2010-04-27)

“An exploration of 36 wine varieties. Each wine is paired with a recipe tailored for the match by a renowned chef.”
(La Cucina Italiana 2010-07-23)

“Provides a lot to chew on. . . . Can help casual drinkers who are reaching for a new wine by offering a range of food pairing tips.”
(Dr. Vino 2010-06-07)

“One-up(s) his own 2006 "Perfect Pairings" by concentrating on wines from 36 lesser-known grape varieties. “
(Washington Post 2010-07-14)

More About the Author

Evan Goldstein, MS, is one of the nation's most prolific food and wine industry veterans. His food and wine career started at age 19 in the kitchens of the Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Cafe in Berkeley, California. In 1984 he joined his mother Chef and Author Joyce Goldstein in opening the celebrated San Francisco restaurant Square One where as sommelier his wine lists received a myriad of awards. In 1987 he became the eighth American and youngest ever at the time to pass the prestigious Master Sommelier examination. Since 1990 Evan has created education programs, wine training and service hospitality schools with Seagram Chateau & Estates Wines Company, Diageo, Allied Domecq, and most recently, as the Vice President of Global Wine & Brand Education at Beam Wine Estates. In addition, Evan continues to train and examine candidates for the Court of Master Sommeliers as a Founding Board member.

Evan is the author of Five Star Service: Your Guide to Hospitality Excellence (On Premise Communications Inc. publishers) and the critically acclaimed book, Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food (University of California Press). In addition, Goldstein co-authored numerous books with his mother Joyce Goldstein, including Wine and Food Pairing in the Williams Sonoma Lifestyles series and many others. His sequel acclaimed wine and food book for the University of California Press, Daring Pairings: A Master Sommelier Matches Distinctive Wines with recipes from His favorite Chefs, released in April 2010. His latest book, Wines of South America: The Essential Guide (University of California Press) will be released in fall of 2014.

Evan is a regular editorial contributor to America's Santé magazine, a contributing editor for Wine & Dine and Indulgence magazines in Singapore, is the American wine correspondent for Wine Review, South Korea's leading wine and food magazine, and is a recurring guest wine expert on NBC's syndicated television show "In Wine Country." He also makes regular guest appearances on the top-rated "Ronn Owens' Show" on KGO Radio, and on Saturday morning television's KPIX "Eyewitness News", both in San Francisco, and on Martha Stewart Radio, hosted by Sirius.

Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By kiwanissandy VINE VOICE on March 2, 2011
Format: Hardcover Verified Purchase
This book is awesome and covers lesser known grape varieties fabulously. I'm designing my own home wine tasting around the wines and recipes in this book! Each wine has a phonetic pronunciation, history of the grape, flavors, cheeses, and then pairing pointers, anti-pairings, as well as a wonderful recipe. My example is Torrontes, it's a less known grape from Argentina. Talks about alternative names and other countries that grow this grape well. Flavor lexicon of apricot, mango, honeysuckle, jasmine, among others. Similar to Viognier and Gewurztraminer. He then talks about the differences between aged vs. not aged, low-altitude vs. high-altitude vineyards, single variety vs. blended and then skin contact or no contact. It was tons of information that helped me better understand this variety. And this was just for one grape variety! There are over 35 varieties covered in this book. The Seafood Chowder that was paired with the Torrontes was excellent.
My wine tasting is going to cover an appetizer w/wine, entree/wine and then dessert w/wine. In addition I will have out the cheeses recommended. It doesn't get any simpler than this. I like this book and The Wine Club: A Month-by-Month Guide to Learning About Wine with Friends.
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6 of 8 people found the following review helpful By Celeste Diaz Ferraro on June 5, 2010
Format: Hardcover
By Jennifer McInnis
San Antonio Express-News
[...]
No longer do you need to worry about what you serve with a prosecco. Or whether you eat fish or beef with gamay wine.

Goldstein, master sommelier and author of "Perfect Pairings," recently published his second book, "Daring Pairings" ($24.95 University of California Press), which highlights 36 lesser-known grapes accompanied by recipes from his favorite chefs. The book is a comprehensive guide to the adventurous wine explorer.

"I think in all honesty there has never been a better time in the history of the civilization to be a wine consumer," Goldstein says.

Taking a risk with a wine that's not as well known can mean better value, since many of these wines are available at reasonable prices.

To create a pairing, the book first breaks down the keys to understanding wine -- acidity, sweetness, tannin, oak and alcohol. It also goes into the keys of matching food -- ingredients, cooking methods and sauces and condiments.

For each grape, Goldstein provides details such as alternative names, common blends, where it's grown, wines similar in style or taste, and what it does and doesn't pair well with. For example, albariño isn't good with many veggies or spicy or sweet dishes, but it's great with most cooked seafood. It also cleanses the palate when paired with deep-fried and richly textured dishes. He includes cheese pairings for each varietal and recommends producers at three price points.

The book includes a recipe for every course. For example, a malbec complements a Braised Shank of Beef entrée, and an Almond Cake with a warm Red Berry-Vanilla Compote goes with muscat.

Goldstein takes most of the guesswork out of the process.
Read more ›
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1 of 1 people found the following review helpful By Matthew M. on January 28, 2013
Format: Hardcover Verified Purchase
The book gives background on edgy grapes with very detailed recipes. Tried a few dishes and they turned out fantastic!
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1 of 1 people found the following review helpful By Myrna Jacobs on April 30, 2012
Format: Hardcover Verified Purchase
Got this for my granddaughter who is studying wine and all that... she also works at a place that does "wine pairings" and has tastings for wines. She adores the book.
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