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Wine with Food |
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Wine with Food |
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by: Joanna Simon
Dewey Decimal Number: 641.22 EAN: 9780684835228 ISBN: 0684835223 Label: Simon & Schuster Languages: Manufacturer: Simon & Schuster Number Of Items: 1 Number Of Pages: 160 Publication Date: February 13, 1997 Publisher: Simon & Schuster Studio: Simon & Schuster Editorial Review: Product Description: What wine complements Thai food? How about sushi or chili? Can I serve red wine with chicken? A simple formula -- white with fish and chicken, red with meat -- once dictated all wine and food pairing, but times have changed. Rules like this don't fit the way people are eating today. Indeed, it is not unusual to find Mexican cuisine mixed with a hint of north Indian or French with some German influence. For the marriage of taste that we expect from food and wine, today's global village cuisine requires the fresh approach found in Wine with Food. In this beautifully illustrated book, Joanna Simon explores the relationship between wine and food with her hallmark unstuffy expertise. Rules can be followed for perfect partnerships, but they should occasionally be bent or broken. For instance, follow the rule of matching the weight of wine to the weight of food and you might serve a steamed chicken breast with a Sauvignon Blanc, but a dark coq au vin -- also chicken but very different -- calls for a full red Burgundy. An exception to that rule involves the intensity of flavor: fatty rich foods are best paired not with a heavy wine but with a light, crisp one that provides contrast. Wines should not be matched to ingredients alone, however, and so Simon explains the impact of various cooking methods and sauces on the character of foods and recommends the consequent wine choices. A steamed salmon steak has a much more delicate flavor than one that is charbroiled, and the difference suggests a Chablis with the former but a Pinot Noir with the latter. Tomato sauce requires a wine like Sauvignon Blanc to stand up to its acidity, but if the sauce has meat in it, a full fruity red will be a better match. Simon conveys the logic of food and wine marriages, combining authoritative knowledge of wine with commonsense observations. In a worldwide overview of each type of grape, from Chardonnay to Syrah, she includes an evocative description of the wines produced from that grape and suggests foods that are wonderful companions. Then she explores the classic combinations the world around and shows us, for instance, that the same quality that makes a Chilean Merlot such a perfect complement to local empanadas is also found in Australian Shiraz. A cold ratatouille is well partnered with local Provence whites, she points out, but the lively herbal qualities of those wines can also be found in California Sauvignons. Finally Wine with Food includes a convenient quick-reference section that summarizes food-to-wine and wine-to-food matches. With Joanna Simon's wisdom, wit, and style, Wine with Food is the ultimate guide to today's most delicious wine and food combinations. Related Items:
Average Rating:
 Rating:  - Fantastic book. Covers wines from ALL parts of the world.People who only drink California/American wine might not want this book because it is comprehensive. Covers all sorts of fantastic wines from everywhere and matches them well with food. Great photography and great information from one of the foremost wine writers of the world. If you are only wanting to drink California Chardonnay, Merlot and white Zin, you will not want to buy this book. On the other hand, if you are open to new experiences and want to really learn new things about wine, grab a copy before it goes out of print or something. Rating: - Tremendously UsefulI've gone from completely ignorant to very successful in pairing wines with food simply by using this book. I've owned it for 3 years, and frequently bring it with me to my wine shop before a dinner party. It mystifies me that a couple of anonymous reviewers say the book isn't of use to Americans. If you ever eat barbecued spare ribs, Thanksgiving turkey, or Boston clam chowder, all of which are featured in the "classic combinations" section, or pizza, roast chicken, scrambled eggs, frankfurters, stir-fry, prawns, leg of lamb, roast beef, asparagus, cauliflower w/cheese sauce, chile con carne, or corn on the cob (and I could go on) which are all in the quick reference section, or anything steamed, fried, stewed, grilled, roasted, with a sauce, or cooked with wine, which are included in the section on how cooking methods relate to wine choices, or foods that are sour, salty, or sweet, or have tomatoes, olives, eggs, cheese, mustard or citrus fruit which are all in the "Principles" section, you can find just about all you need to know about matching what you're cooking and eating to a harmonious wine. I've found the two final, easy-to-use, quick reference sections that alphabetically list many foods with suggested wines, and many wines with suggested foods, worth the price of the book alone, and I've practically worn them out. Most importantly, Ms. Simon's taste is impeccable, with common dishes or hard-to-match ethnic foods from around the world that don't have a classic match. I even got a match for my Thai Massaman curry take-out! As the recommendations are keyed to the grape and style of the wines (say, unoaked Chardonnay), not to specific vintages or labels, they remain useful over the years for the gourmet or the wine retailer. The book also went over very well as a gift to a sister foodie. Thank you, Joanna Simon. Rating:  - eurocentricThis book is extremely eurocentric and not very useful for an American cook. Simon essentially dismisses "new world" wines and pairs English cooking with European (ie French) wines. Some of the general rules are helpful but I do not want or need to know what wine to serve with kippers! Rating: - Disappointment for USA readersI have had this book for several months and read through it several times before deciding to alert USA readers they are likely to be disappointed with its contents. While the wine discussions are informative, the discussion of pairing them with foods is decidely European. You will seldom find these meals or even their ingredients in America. Those in the USA would be better served with: The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine by Sid Goldstein
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