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| |  | Paring Wines & Food | Home » » » Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food | | | | | | | Description: | | 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 | | | Product Details: | | | Author:
| Evan Goldstein | | Hardcover:
| 328 pages | | Publisher:
| University of California Press | | Publication Date:
| May 15, 2006 | | Language:
| English | | ISBN:
| 0520243773 | | Product Length:
| 9.7 inches | | Product Width:
| 8.24 inches | | Product Height:
| 1.17 inches | | Product Weight:
| 2.19 pounds | | Package Length:
| 10.6 inches | | Package Width:
| 8.0 inches | | Package Height:
| 1.4 inches | | Package Weight:
| 2.0 pounds | | Average Customer Rating:
|  based on 21 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 21 customer reviews )
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Most Helpful Customer Reviews
58 of 62 found the following review helpful:
 Solid good advice, good for main or back up book!May 01, 2007
By I. Seligman
I wish that I could have the knowledge of this book by osmosis. To read Evan's insightful comments about a wine, then to read suggestions on food pairings with that wine, is a delight. Additionally, Joyce's ample recipes, some simple, some complex, are well chosen, and a strong plus for adventuresome cooks to buy this book.
This was my favorite pairing book (and there's several books out there!) till recently.
When I saw a copy of "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine...by Andrew Dornenburg, I realized that Dorenberg had "one-upped" this good text in different ways. One can find the food type, or the dominant spicing or saucing, then work backwards to the wines that are better suited. This is a more intuitive way for most people not well versed in different wines, and is better for me, as I need to match a wine to a fish's sauce more than to the fish. Still it does not diminish my appreciation for Perfect Pairing one bit. Evan Goldstein's Perfect Pairings does acknowledge this importance as well on pages 22-23 and 26-7, however many readers may gloss over this. The book is not as well geared as Dorenberg's in my opinion, for things such as spicy or some Asian or other ethnic foods, your mileage may vary.
Additionally, Dorenberg's book expands one's options with a food to go beyond wine for pairings, to include spirits, beer, etc. This makes more sense, as I just love a good beer with some things (some Asian food, German foods, etc.) that just don't work as well with recommended wines. The drawback (or plus, to some) to Dorenburg's book is that it isn't a text as Goldstein's. Dorenburg's book, after a few brief text chapters, is an extensive alphabetical listing of numerous foods and beverages, followed by their matches, with no explanation present, or felt needed.
I like Goldstein's Perfect Pairings dessert/dessert wine chapter, for example, having a sweet tooth. This section gives a good overview of different wines (late harvest, fortified, sparkling), and then separately talks about tree/stone fruit desserts, creamy and custard desserts, nut and dried-frut desserts, and finally the chocolatee, coffee, and caramel desserts..and recommends appropriate wines for each dessert classification.
Glance through both wine pairing books, and see which book style suits your needs best. I enjoy aspects of both, for different reasons, and appreciate each for it's strengths.
29 of 34 found the following review helpful:
 The Definitive Guide to Pairing Food and WineMar 05, 2007
By Heather Hatcher
"yorkdigger"
I've been in the wine trade for over five years now and have been in search of a book to recommend to my customers in regards to pairing wine and food. So far, everything that I've come across has seemed flat and dull and generally boring.
I had the pleasure of meeting Mr. Goldstein last week at a trade seminar and picked up a copy of his book, and I must say that I've finally found it, the penultimate pairing guide! He not only goes into which particular wines go with which foods, but goes into the "whys" as well. This makes a tremendous difference, since you can carry that knowledge over to some of the more obscure wines and foods that aren't covered in the book.
Overall, the book is a fantastically fun read in and of itself, and I can't wait to try out some of Joyce's recipes- they look fabulous. Mr. Goldstein has managed to put into words what many of us in the industry love to try and convey- the sheer fun, joy and adventure of pairing food and wine. Salut!
24 of 28 found the following review helpful:
A Marvelous BookJul 15, 2006
By Books R Us
I'm writing this minutes after a sublime experience, drinking Evan Goldstein's recommended fruit-forward Pinot Noir with Joyce Goldstein's incredibly good recipe for Pork Loin Glazed with Pomegranate and Orange. I actually Googled Evan's name because I wanted to send him some fan e-mail -- alas, couldn't find an address. So the least I can do is give the book an excellent review. I learned more about pairing wine and food in the book's first chapter than I have after years of subscribing to wine publications. Two thumbs up!
16 of 19 found the following review helpful:
Perfect suggestionsDec 29, 2006
By Jonathan Appleseed
This is one of the finest books on pairing wines with foods that I have ever come across. Not only does it discuss why certain wines go well with different foods, it actually offers recipes and pairings as proof! I've tried a few recipes, and every one has gone perfectly with their recommendations. There are several more I want to try, and eventually (slowly, because I don't often cook) will, and I am confident that all other recipes will hold up to the few I've tried.
7 of 7 found the following review helpful:
Excellent book on food and wine pairings, but there's a better book nowJan 08, 2010
By Michael A. Duvernois
There are plenty of reviews here, and this is an excellent book, one that I would recommend without hesitation. Except, if you only want one book, there's now a better wine (and other drink) pairing book available. That is What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers which expands on the wine pairings to add beer, spirits, coffee, and tea.
See all 21 customer reviews on Amazon.com
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