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Perfect Pairings

A Master Sommelier’s Practical Advice for Partnering Wine with Food

(Autor)

Buch | Hardcover
328 Seiten
2006
University of California Press (Verlag)
978-0-520-24377-4 (ISBN)
41,15 inkl. MwSt
Gives practical advice for choosing the right bottle for each meal. This book combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the range of styles for each varietal. It also features 16 full-color photos, and six seasonal and special occasion menus.
As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. "Perfect Pairings", by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine."Perfect Pairings" combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal.
Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike. It features: 16 full-color photos; six seasonal and special occasion menus; tips for enhancing food and wine experiences, both at home and in restaurants; glossary of wine terminology; overview of the world's primary wine-growing regions; and recommendations of more than five hundred wines, ranging in price from everyday to splurge.

Evan Goldstein, a four time James Beard Award nominee for "Outstanding Wine and Spirits Professional of the Year," has worked 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 1987 he became the eighth American and youngest ever at the time to pass the prestigious Master Sommelier examination. He is the author of Five Star Service: Your Guide to Hospitality Excellence and has over twenty years experience teaching both professionals and consumers about wine and food. Joyce Goldstein was the chef and owner of the acclaimed Square One Restaurant in San Francisco. She is the author of numerous cookbooks, including The Mediterranean Kitchen, Back to Square One, Kitchen Conversations, and Italian Slow and Savory.

List of Recipes Acknowledgments Introduction Creating Pairings That Work Overview of the Wine Journeys 1. A Sparkling Wine Journey Sparkling Wines 2. The White Journeys Chardonnay Sauvignon Blanc Riesling Pinot Gris Gewurztraminer Viognier 3. The Red Journeys Cabernet Sauvignon Merlot Pinot Noir Sangiovese Syrah Zinfandel 4. A Dessert Wine Journey Dessert Wines Pairing at Home: Tips and Menus Pairing When Dining Out The Hall of Fame Principal Wine-Growing Regions Glossary Recommended Reading Index

Erscheint lt. Verlag 15.5.2006
Co-Autor Joyce Goldstein
Zusatzinfo 16 color photographs
Verlagsort Berkerley
Sprache englisch
Maße 191 x 241 mm
Gewicht 998 g
Themenwelt Sachbuch/Ratgeber Essen / Trinken Getränke
Schulbuch / Wörterbuch Lexikon / Chroniken
ISBN-10 0-520-24377-3 / 0520243773
ISBN-13 978-0-520-24377-4 / 9780520243774
Zustand Neuware
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