Pairing Food and Wine For Dummies E-Book

John Szabo

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 566

Veröffentlichungsjahr: 2012

Beschreibung

The easy way to learn to pair food with wine

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

Pairing Food and Wine For Dummies goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table.

• Gives you expert insight at the fraction of a cost of those pricey food and wine pairing courses
• Helps you find the perfect match for tricky dishes, like curries and vegetarian food
• Offers tips on how to hold lively food and wine tasting parties

If you're new to wine and want to get a handle on everything you need to expertly match food and wine, Pairing Food and Wine For Dummies has you covered.

Leseprobe

Pairing Food & Wine For Dummies®

Visit www.dummies.com/cheatsheet/pairingfoodandwine to view this book's cheat sheet.

Pairing Food & Wine For Dummies®

by John Szabo

Pairing Food & Wine For Dummies®

Published by John Wiley & Sons Canada, Ltd.6045 Freemont Blvd. Mississauga, ON L5R 4J3 www.wiley.com

Copyright © 2013 by John Wiley & Sons Canada, Ltd.

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Library and Archives Canada Cataloguing in Publication

Szabo, John

Pairing Food & Wine For Dummies / John Szabo.

Includes index.

Issued also in an electronic format.

ISBN 978-1-11839-9-57-6

1. Food and wine pairing.

2. Wine and wine making. I. Title.

TP548.S98 2012 641.2’2 C2012-902743-X

ISBN 978-1-118-39957-6 (pbk); ISBN 978-1-118-41427-9 (ebk); ISBN 978-1-118-41428-6 (ebk); ISBN 978-1-118-41430-9 (ebk)

Printed in the United States

1 2 3 4 5 RRD 15 14 13 12 11 10

About the Author

John Szabo is the original Canadian master sommelier, earning the credentials in 2004, and is one of only 200 worldwide today. When not eating and drinking (professionally), he writes and reviews wines for WineAlign.com, NationalPost.com, TorontoStandard.com, Maclean’s Canadian Wine Guide, Wine Access Magazine, Grapevine Magazine, and is wine editor for Toronto’s CityBites Magazine.

John keeps his sommelier skills sharp as consulting wine director for the Trump Tower Toronto and for Toronto’s Pearson International Airport, among other projects. And just to make sure all angles are covered and his experience well rounded, he owns a vineyard in Eger, Hungary, the J&J Eger Wine Co., where he makes small quantities of food friendly Kékfrankos. As a holder of a third degree black belt in Goju-ryu karate, his grapes are well protected, too.

Dedication

For my wife, Alexandra, and my children Esmai and Julius, who supported long hours of writing, regular absence, and hundreds of bottles of wine on the table each week as I looked for that perfect match.

Author Acknowledgments

No book is ever the product of a single person (not the good ones, anyhow). To list all the people with whom I’ve shared great, and not so great, moments of food and wine over the last 20 years, and from whom I’ve learned pretty much everything I know would take a separate book to list. But let them all be acknowledged here; food and wine come together in company, and rarely when one’s alone.

I owe many thanks to Anam Ahmed, Acquisitions Editor for Wiley, who had the confidence to engage me in the first place, as well as my editor Chad Sievers, who miraculously turned my twisted phrases and convoluted thoughts into readable text, and who pointed out many gaps, shortcomings, and incomplete ideas in the manuscript that I did my best to clarify. I would also have been buried in an avalanche of cookbooks (or lost in the surf on the Internet) were it not for chef, author, and repository of knowledge on world cuisine, Michael Pataran. Michael contributed the lion’s share of research into the traditional dishes from around the world that make up Part IV of this book, and his experience, particularly with eating and drinking Asian food, was invaluable.

Heartfelt thanks to my technical editor, author, and master sommelier Evan Goldstein, who was ever on hand to question, comment, and guide my ideas with his extensive knowledge on the subject of food and wine. No food and wine lovers should do without his two books, Perfect Pairings and Daring Pairings.

When things got a little hazy on the physiological side of tasting in Chapter 2, I was blessed to have Gary Pickering, PhD, Professor of Biological Sciences and Psychology and Research Scientist at Brock University in St. Catharines, Ontario, to look to for answers. Dr. Pickering is one of the world’s foremost experts on supertasters, and if you want to find out if you’re among them, go to his site at www.supertasting.com to test yourself.

I also owe sincere thanks to Wojciech Bonkówski, editor of the Polish Wine Guide (www.polishwineguide.com), who kindly ensured that my pairing suggestions with Polish food would not get me into trouble in Warsaw, as well as Bill Zacharkiw, wine columnist for the Montreal Gazette, who kindly shared the results of many of his legendary sessions on food and wine compatibility. I’d also like to mention François Chartier, a Québec-based sommelier and author of Taste Buds and Molecules: The Art and Science of Food with Wine, who’s innovative line of inquiry has revolutionized the business of food and wine pairing. It’s to him I owe the inspiration for the explorations on flavor harmony in Chapter 4.

And finally, all these ideas would have remained bottled up if I had nowhere to write them down. Aside from countless cafés, restaurants, libraries, foreign and domestic, I’d like to thank Domaine Pearl-Morissette in Niagara for putting me up during long writing sessions, as well as Marco Petrucci of 99 Sudbury in Toronto, who graciously allowed me to use his event space as an office when needed.

Publisher’s Acknowledgments

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Some of the people who helped bring this book to market include the following:

Acquisitions and Editorial

Associate Acquisitions Editor: Anam Ahmed

Production Editor: Pauline Ricablanca

Project Editor: Chad R. Sievers

Copy Editor: Chad R. Sievers

Technical Editor: Evan Goldstein

Editorial Assistant: Kathy Deady

Cartoons: Rich Tennant (www.the5thwave.com)

Cover photo: © SE&A cover photo © Christopher Wadsworth for the author photo

Composition Services

Project Coordinator: Kristie Rees

Layout and Graphics: Jennifer, Creasey, Joyce Haughey, Christin Swinford

Proofreaders: Lindsay Amones, Penny L. Stuart

Indexer: Potomac Indexing, LLC

John Wiley & Sons Canada, Ltd.

Deborah Barton, Vice President and Director of Operations

Jennifer Smith, Vice-President and Publisher, Professional & Trade Division

Alison Maclean, Managing Editor

Publishing and Editorial for Consumer Dummies

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Andy Cummings, Vice President and Publisher

Composition Services

Debbie Stailey, Director of Composition Services

Introduction

People have been eating and drinking wine together for as long as wine has been around. You don’t need any special knowledge to do it. In the very early days, people didn’t have much choice either; they ate and drank whatever was at hand — wine wasn’t easy to ship and spoiled quickly. Yet over time, as the availability of wine grew and people could make choices, certain combinations of wine and food were clearly more pleasing than others. Early epicureans sought to understand what made those combinations work (so they could be repeated), and the business of food and wine pairing was born.

In the meantime, the standard approach has moved from a handful of rigid rules to complete food and wine anarchy, and back again to a sensible middle ground, where curiosity and creativity have as much a place as any orthodoxy. Pairing Food & Wine For Dummies comes at a time when the understanding of how you sense things and experience enjoyment has never been deeper. The scientific and hedonistic sides of food and wine pairing coexist in harmony today and support one another. The way I look at it, you can have a lot more fun today than ever before.

What’s more, you’re living in a world where the choice of wine and diversity of cuisine has never been greater. There are the classic regional food and wine matches to follow, but they won’t help you much when you venture into cuisines not traditionally associated with wine nor in selecting dishes to match wines from new growing regions or unfamiliar grapes.