Pairing food and wine for dummies [electronic resource] / John Szabo.

ISBN:

9781118414309

Title:

Author:

Szabo, John.

Personal Author:

Szabo, John.

Publication Information:

New York : Wiley, 2012.

Physical Description:

1 online resource (411 p.)

General Note:

Description based upon print version of record.

Contents:

Introduction; About This Book; Conventions Used in This Book; What You're Not to Read; Foolish Assumptions; How This Book Is Organized; Icons Used in this Book; Where to Go from Here; Part I: Appreciating the Marriage of Food and Wine: The Nose Knows; Chapter 1: The Whole Is Greater Than the Sum of the Parts; Why Pairing Wine with Food Really Matters; Focusing on What Makes a Good Pairing; Understanding Wines: Just a Quick Overview; Applying the Rules: Pairing Food and Wine around the World

Looking at Your World Chapter 2: How People Smell, Taste, and Touch Food and Wine; Getting a Quick Lowdown: The Basics of Smelling and Tasting; Understanding How You Smell; Examining How You Taste; Touching Plays an Important Role When Pairing Food and Wine; Seeing How Repeated Exposure Can Dull Your Awareness of Flavors: Adaptation; Understanding Pleasure: Loving Your Dopamine; Chapter 3: Introducing Food and Wine: A Classic Couple with Ups and Downs; Tasting Food and Wine Together: The How-To; Grabbing a Bottle and Experimenting; Putting Food and Wine Together: Four Outcomes

Part II: The Nuts and Bolts: Developing Strategies for Food and Wine PairingChapter 4: Food and Wine Pairing 101: Getting It Right (Most of the Time); Recognizing That Pairing Is Personal; Choosing Which Comes First: The Wine or Food?; Matching Food to Wine: The Wino; Matching Wine to Food: The Foodie; Identifying the Contrast or Complement: Well, Thank You Very Much; Dealing With Multiple Dishes on the Table versus Successive Courses; Referencing Some Handy Guidelines for Your Quick Perusal; Chapter 5: Focusing on the Food: Flavor, Aroma, and Taste Harmony

Considering Taste First: Picking Out the Main SensationsConsidering Aroma and Flavor: Identifying Everyone in the Family; Livening It Up with the Parsley Family: Fresh Fine Herbs; Rockin' with the Terpene Family: Resinous Herbs and More; Groovin' with the Sotolone Family, the Aromatic Equivalent of Umami; Chapter 6: Considering Regional and Historical Angles for Pairing Food and Wine; Focusing on Regions: Where the Wine Was Grown; Identifying Some Classic Pairings to Help You Start; Chapter 7: Age Isn't Just a Number: Age and Pairing Rules; Understanding How Wine Matures

The Pillars of Age-ability: Figuring Out Whether to Keep or Drink NowKnowing How Long Wines Can Be Kept after They're Opened; Serving Mature Wines with Food; Chapter 8: Serving Wine: Essential Strategies to Follow; Knowing When: Serving Wine in the Appropriate Order; Serving Wine at Its Intended Temperature; Using the Right Glassware; Decanting or Not Decanting; Part II: Sorting Out the World of Wine; Chapter 9: Going with Dry Whites and Rosés; Understanding the Different Styles of White Wine; Getting a Lowdown on Versatile Dry Rosés; Bringing Food and White/Dry Rosé Wine Together

Chapter 10: Turning toward Dry Reds

Subject Term:

Wine and wine making.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

New York : Wiley, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.22 SZA	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.