Goldstein, a James Beard Award–winning sommelier and author of Five Star Service, tackles the tricky task of pairing wine with food. His practical guide for learning about the different styles of wines (varietals) encourages experimentation and offers hints on how to taste with discernment. Comprehensive chapters on 12 common varietals and sections on sparkling and dessert wines contain the most pertinent facts: regions, top producers, key flavors to look for and ideas for food pairings. Goldstein's mother, Joyce, a noted chef and cookbook author (The Mediterranean Kitchen) shares complementary recipes for simple yet flavorful dishes. Sample menus suggest, for instance, pairing an austere merlot with Tuna with Rosemary and Citrus Tapenade; or an aged, developed syrah with Korean Short Ribs. A thorough glossary of everyday wine terms rounds out a useful primer for those who like wine but don't have extensive knowledge of the subject. 16 color photos. (May)
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A great book that refines what it means to pair wine and food for greater enjoyment. This book maybe a little over peoples heads, but if you really think/ digest what he is saying-... Read morePublished 1 month ago by Tyler
My wife, who is the wine expert, loves this book. She keeps rereading it for more ideas.Published 8 months ago by Los Al Dave
I love the book. Its great to learn about wine and food too.Published 10 months ago by Serge Colombeau
This is a helpful book that lists the flavors that compliment various wines. It's dead on. For example, I usually serve a Sauvignon Blanc with Arroz con Pollo. Read morePublished 16 months ago by Joanna Daneman