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Pairing Food and Wine For Dummies Paperback – January 1, 2013

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From the Back Cover

Learn to:

  • Grasp the basics of aroma, flavor, and taste
  • Select the best wine match for every dish, every time
  • Appreciate how a wine's age affects pairing
  • Order wine at a restaurant to complement your meal

Expert tips and strategies to help you create the perfect food and wine pairing every time!

Knowing the best wine to serve with food can elevate the meal to another level of enjoyment. Pairing Food & Wine For Dummies helps you understand the principles behind matching food and wine. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just which wine to choose with anything you're eating. Pairing Food & Wine For Dummies goes beyond offering a simple list of which wines to drink with which foods — we give 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.

  • Start with the basics — get familiar with different wine styles and learn which foods they complement
  • Use your senses — understand the aspects of smelling, tasting, and touching food and wine that help you create the desired match and enjoy the experience even more
  • Travel the world — learn the best food and wine matches for global cuisine, and for whatever's cooking in your own backyard
  • Soak up the sommelier's strategies — discover classic and modern pairings and your own new favorite combinations
  • Dine out — find out how to spot a wine-savvy restaurant and get the best wine deals
  • Throw a food and wine tasting party — figure out which kinds of wines to serve, how much, and with which foods

Open the book and find:

  • Tips, hints, strategies, and secrets for creating food and wine pairings
  • Pairing suggestions for cuisines and wines from around the world
  • The science behind why some pairings work, and others don't
  • How wine changes with the food you're eating
  • A few tasting experiments to grasp the basics of food and wine interaction
  • Ways to select wines for a special occasion
  • Why the size of a wine glass is important
  • Tips on becoming a sommelier

About the Author

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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Product Details

  • Paperback: 408 pages
  • Publisher: For Dummies; 1 edition (January 1, 2013)
  • Language: English
  • ISBN-10: 1118399579
  • ISBN-13: 978-1118399576
  • Product Dimensions: 7.4 x 0.9 x 9.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #160,205 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Nickyyyv on August 22, 2013
Format: Paperback Verified Purchase
Great book, great information and is easy to read for anybody without all the fancy terms that you may not understand. But they do bring up fancy words and phrases and explain them too. Really good for the novice through intermediate wine drinker who just wants to pair everyday food with everyday different types of wine without the "snob factor" associated with many wine books.
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3 of 3 people found the following review helpful By Angela M. Keller on September 26, 2013
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I bought this for work and it is a great book for people who are beginners at pairing food and wine. It is a very easy read and the way the book is set up it is set up well.
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1 of 1 people found the following review helpful By Tetcho on June 8, 2014
Format: Paperback Verified Purchase
I use this for a quick reference. So far, of the 3 choices for food pairings that I have made based on the books chapters, all three have worked out well. The latest was trying to pair Greek food with non-Greek based wines. Prior to that was looking for non-sake wine with Japanese food. And prior to that, I believe I got a good hint for spicy Chinese food. Pretty much already know what I like with steaks, fish, and fowl dishes so was looking for guidance on difficult pairings.
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