Half Title Page.
About the Author.
Contents at a Glance.
Table of Contents.
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.