Pairing Food and Wine For Dummies, 1st Edition

  • Published By:
  • ISBN-10: 1118414306
  • ISBN-13: 9781118414309
  • DDC: 641.2
  • Grade Level Range: College Freshman - College Senior
  • 505 Pages | eBook
  • Original Copyright 2012 | Published/Released June 2014
  • This publication's content originally published in print form: 2012

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Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food & Wine For Dummies will help readers to understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, readers will learn strategies for knowing just what wine to choose with what they're having for dinner tonight.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
About the Author.
Author Acknowledgments.
Contents at a Glance.
Table of Contents.
1: Introduction.
2: Appreciating the Marriage of Food and Wine: The Nose Knows.
3: The Whole Is Greater Than the Sum of the Parts.
4: How People Smell, Taste, and Touch Food and Wine.
5: Introducing Food and Wine: A Classic Couple with Ups and Downs.
6: The Nuts and Bolts: Developing Strategies for Food and Wine Pairing.
7: Food and Wine Pairing 101: Getting It Right (Most of the Time).
8: Focusing on the Food: Flavor, Aroma, and Taste Harmony.
9: Considering Regional and Historical Angles for Pairing Food and Wine.
10: Age Isn’t Just a Number: Age and Pairing Rules.
11: Serving Wine: Essential Strategies to Follow.
12: Sorting out the World of Wine.
13: Going with Dry Whites and Rosés.
14: Turning Toward Dry Reds.
15: Scoping out the Sparkling with Bubbles.
16: Perusing Off-Dry, Sweet, and Fortified Wines.
17: Uncovering the Best Wine Bets with World Cuisine (And Cheese).
18: Heading to the Mediterranean: Land of Olive Oil.
19: Staying Close to Home: North America Food.
20: Warming up to Northern Europe: Land of Butter and Animal Fat.
21: Venturing to Eastern Europe: Those Lovely Light Dishes.
22: Bringing on the Spice: Asia.
23: Visiting the Land of Chiles: Mexico and South America.
24: Sampling the Flavors of the Middle East and North Africa.
25: The Classic Pairing: Wine and Cheese.
26: Party Time! Pairing with Friends … and Professionals.
27: Dining Out: Finding Places That Appreciate Wine.
28: Dining In: Becoming the Perfect Host.
29: So You Want to Be a Sommelier.
30: The Part of Tens.
31: Ten Food-Friendly Wines.
32: Ten Foods That Flatter Wine.