×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
     

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food

by Evan Goldstein
 

See All Formats & Editions


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

Overview


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.

* 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

* Recommendations of more than five hundred wines, ranging in price from everyday to splurge

Editorial Reviews

From the Publisher

"Makes you want to go all-out for your next dinner party."--Wall Street Journal
Wall Street Journal

“Makes you want to go all-out for your next dinner party.”
Publishers Weekly
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) Copyright 2006 Reed Business Information.
Library Journal
This primer by master sommelier and wine educator Goldstein serves up straightforward, practical advice for pairing wine with food. Novices and those seeking to expand their knowledge on the subject will appreciate chapters that offer concise details on regions, top producers, flavors, cooking methods, and pairing pointers for 12 grape varietals as well as sparkling and dessert wines. Also included are useful tips for home and restaurant dining experiences and a glossary of wine terminology. Goldstein's cookbook author mother, Joyce, provides recipes, but they do not add to this guide unless home chefs are willing to handle live lobsters, cook squab and calamari, or serve caviar. With appeal to anyone who enjoyed Everyday Dining with Wine or Great Tastes Made Simple by another master sommelier, Andrea Immer, this is recommended for public and academic libraries.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9780520243774
Publisher:
University of California Press
Publication date:
05/15/2006
Edition description:
New Edition
Pages:
328
Sales rank:
281,340
Product dimensions:
7.50(w) x 9.50(h) x 1.25(d)

What People are Saying About This

From the Publisher
"Makes you want to go all-out for your next dinner party."—Wall Street Journal

Meet the Author


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 Café 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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews