Cover; Title; Copyright; Content; About the authors; Part I: Grapes, wines and food; Introduction: First, a bit of this and that; The matter of preference; From the past to the present; How to pair food and wine; Likeness and contrast; 'No order' is in order; Sauces and their impact on wine choices; Cooking with wine; Putting your wine fears to rest; Wines and their food matches; Wine as an apéritif; Serving temperatures for wine; Sharing wine in a restaurant; Part II: Matching food and wine; Starters; Soups; Salads; Fish and seafood; Eggs and egg-based dishes

Pasta, pizza, risotto and vegetarianMatching meat and wine; Beef; Lamb; Pork; Veal; Venison and ostrich; Offal; Chicken and other birds; Indian cuisine; Japanese cuisine; Chinese cuisine; Thai cuisine; Desserts; Cheeses and cheeseboards; Glossary of wine and cheese terms; Selected bibliography; Index