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Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food, by Evan Goldstein
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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
- Sales Rank: #42011 in Books
- Published on: 2006-05-15
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 1.30" w x 7.50" l, 2.19 pounds
- Binding: Hardcover
- 328 pages
From Publishers Weekly
Goldstein, a James Beard Award–winning sommelier and author of Five Star Service, tackles the tricky task of pairing wine with food. His practical guide for learning about the different styles of wines (varietals) encourages experimentation and offers hints on how to taste with discernment. Comprehensive chapters on 12 common varietals and sections on sparkling and dessert wines contain the most pertinent facts: regions, top producers, key flavors to look for and ideas for food pairings. Goldstein's mother, Joyce, a noted chef and cookbook author (The Mediterranean Kitchen) shares complementary recipes for simple yet flavorful dishes. Sample menus suggest, for instance, pairing an austere merlot with Tuna with Rosemary and Citrus Tapenade; or an aged, developed syrah with Korean Short Ribs. A thorough glossary of everyday wine terms rounds out a useful primer for those who like wine but don't have extensive knowledge of the subject. 16 color photos. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"Makes you want to go all-out for your next dinner party."--"Wall Street Journal"
From the Inside Flap
"The best wine and food pairing book ever written. Required reading for all who love to cook and entertain but are fearful of choosing the final ingredient of the recipe, the perfect wine."—Kevin Zraly, author of Windows on the World Complete Wine Course
"Inspired yet down-to-earth, this book will make your life easier, your food more enjoyable, and the conversation around the table more spirited."—Jacques Pépin
"I was crushed when the seminal California restaurant Square One closed its doors in 1996. The animated culinary dialogue between Evan and Joyce Goldstein—he with the corkscrew, she with the whisk—was always surprising, generous, and delicious beyond belief. Perfect Pairings revives that spirited magic so that any of us can learn to do it at home. I'm feeling better already!"—Danny Meyer, coauthor of The Union Square Cafe Cookbook
"It doesn't get much better than this. One of the most important wine educators of our time and one of America's most influential chefs conspire on the glorious subject of wine and food pairing. Perfect Pairings is valuable for the professional and layperson alike, with expansive information presented in straightforward terms. This book will be mandatory reading for all of my staff!"—Charlie Trotter, restaurateur and author
"Groundbreaking and very user-friendly. I really, really, like it."—Sara Schneider, Senior Wine Editor, Sunset Magazine
Most helpful customer reviews
28 of 32 people found the following review helpful.
A Marvelous Book
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!
22 of 27 people found the following review helpful.
Great on content, poor on photos
By Foothills Reader
If you don't care that much about photos with recipes, this book is excellent on text. There is a photo section in the middle but personally I like to see at least half of the cookbook with accompanying photos. I gave this as a first anniversary gift to my son and daughter-in-law because they enjoy both wines and foods. She liked it a lot for the information about how to combine dishes and also the sections on history of the wines/regions. It is weak on information about American wines and in some cases it might be difficult to find some of the foreign wines mentioned. I would probably use it more as a reference book than a standard cookbook.
68 of 72 people found the following review helpful.
Solid good advice, good for main or back up book!
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.
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