Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it conveys the principles that underpin a good wine and food match.
The bulk of the title consists of an easy to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used. The introduction covers topics such as how to pair food and wine, the relevance of sauces, and cooking with wine.
Wine styles and grape varieties are given in-depth coverage so that the reader can understand the characters that make particular wines good matches for specific foods. Established 'rules', such as 'red wine with red meat' and 'white wine with fish' are examined and the authors provide sound reasons for retaining or rejecting them. Packed with practical, useful information, The Food and Wine Pairing Guide is an indispensible reference for anyone who takes an interest in what they eat and drink.
