Pairing Food and Wine For Dummies
John Szabo
Language: English
Pages: 408
ISBN: 1118399579
Format: PDF / Kindle (mobi) / ePub
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.
approach to pairing Getting to know some classic matches There you are, menu or bottle in hand, hungry and thirsty, wondering where to start. What wine goes best with that filet mignon and blue cheese? Or what food goes best with that oak-aged Chardonnay you’ve been dying to open? Chapter 5 discusses the basic strategies for matching from the food angle (also look to Chapter 3 for more on starting from the wine’s perspective). This chapter adds to your arsenal of strategies with some
wines isn’t as significant, though they also grow silkier and softer over time. The changing texture is a significant factor when considering what to pair with old wines. (Refer to the “Serving Mature Wines with Food” section later in this chapter for more information.) Aromas and flavors develop: You’ve probably heard the term bouquet, a poetic way of describing the smell of mature wine, which can only be acquired after a little patience in the cellar. Bouquet means that aromas change from
traditionally served chilled, while reds aren’t. Thus you can fill a large glass of red wine without worrying about having to guzzle it down before it warms up to the ambient temperature. But a large, full glass of white wine would likely be warm and flabby by the time you get to the last couple of sips. So some genius from a bygone era determined that serving white wines in smaller glasses would be better, so they would need refilling with chilled wine, more often. As such you’d be prevented
The second category of white wines includes those that are aromatic, fruity, or more assertive (which means more aromatically intense or concentrated, with distinct flavor profile). Wines in this category are a step up in body and weight from the lightweight and lean whites, but they are still refreshing and unoaked. They have a soft, more rounded texture (no sharp edges), lower acidity, and more generous alcohol. Aromas and flavors are moderate to intense, fruity, and/or floral. Some not
and then grab a bottle of wine and head home for a living room picnic. Table 14-1 Pairing Wine with North American Sandwiches Sandwich Best Wine Style (Example) Alternative Wine Style (Example) Philly cheese steak (rib-eye steak, cheese, caramelized onions, sweet peppers, crusty Italian roll) Red: Medium-full bodied, balanced, moderately tannic (Napa Valley