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
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
- ISBN13: 9780821257180
- Condition: New
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Winner of the 2007 IACP Cookbook of the Year Award
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
Winner of the 2006 Gourmand World Cookbook Award – U.S. for Best Book on Matching Food and Wine
Prepared by a James Beard Award-winning author team, “What to Drink with What You Eat” provides the most comprehensive guide to matching food and drink ever c
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The Best Food/Beverage Guidebook? That Depends . . .,
(3 1/2 stars)
After reading the slew of five-star reviews for this volume, today I drove to Barnes & Noble fully ready to purchase it. After spending a fair amount of time in the aisle surveying its contents, I ended up not getting it, and thought I would explain why not for the sake of those Amazon readers whose considerations might be similar to my own.
I think the issues of relevance are ‘who you are’ and what you’re looking for in a book like this. I certainly understand why great wine aficionados (presumably with money and time), critics, sommeliers, restaurateurs and the like would desire and benefit from a work of such sophistication and scope. But for the hobbyist (like myself), it was just too much. A little ‘highbrow’ for me — and I suspect I’m not alone. I didn’t find it nearly as accessible as, for example, Karen MacNeil’s Wine, Food, and Friends (which I bought). MacNeil’s book has a seasonal presentation, and, while evidencing an expert’s range of knowledge, seeks not to lose sight of practical concerns (such as $$). In a nutshell, What To Drink . . . has a more encyclopedic approach (and does include beverages beyond wine), while MacNeil’s is user-friendly and more what I was looking for. I wish it were possible to buy chapters 5 & 6 of Dornenburg & Page’s book separately, because they comprise a tremendous resource for ongoing reference. The one surprise regarding Dornenburg & Page was that in a product of such erudition, it lacked an index.
So, bearing in mind the two questions I started with, I hope some of these thoughts will be helpful in informing your purchasing decision.
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A Sommelier says: “Buy this book!”,
Wine lovers, from the casual sippers to professional Sommeliers, will find solid, clear advice here, in a well organized format. I worked for many years as a Sommelier and served as Education Director for the Sommelier Society of America, and I can say that no one had done as good a job of making it easy for you to choose a wine that will not only “match” with your meal, but will make your dining (and drinking) experience more enjoyable. This book is bound to become one of the indispensible food and wine books that I keep at hand: a classic in the making. I cannot recommend this book more highly.
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From http://www.AWineStory.com Publisher Marisa D’Vari,
Are you curious about what wine to order with your cheesecake? Intimidated by five-hundred page wine list at a top restaurant? Downright scared when the sommelier comes charging toward your table?
Relax. Authors Andrew Dornenburg and Karen Page have created a resource that helps even the `average Joe or Jane’ understand the principles of wine and food pairing. They take the conventional, canned, old-school advice of “red wine with meat, white wine with fish” to an entirely new level, based on insights learned from their previous books on cuisine, as well as interviews with America’s top, cutting-edge sommeliers.
In many ways, the format of What to Drink with What You Eat resembles a substantial wine/food pairing encyclopedia specifically designed to be quickly skimmed before heading off to a restaurant or purchasing wine for a dinner party. For example, let’s say you are entertaining clients at a steakhouse, and want to sound intelligent about wine. You know red wine typically goes with red meat, but which red? Old world or new? And what are the virtues of each? By spending just five minutes with this book (and perhaps jotting down some notes) you will be able to help your guests order a Shiraz, Barbaresco, Barolo, or good old Napa Valley Cabernet Sauvignon based on the elements of the sauce and cut of meat they choose.
In a similar fashion, let’s say you want to dazzle your friends and show off your new kitchen with a fabulous dinner party. Spend a few moments with this book and you will be able to pair every element of your menu with an exciting, unusual wine. No need to consult a professional wine expert, as you have this knowledge at your fingertips.
Sommeliers interviewed for this book are mostly young and more free-thinking than sommeliers of years past. They are enthusiastic about wine, regardless of it’s an exciting, new world find of exceptional value, or a fine-aged Bordeaux worth hundreds of dollars. As a group, they see their mission as helping you find a good wine to accessorize your meal within your price range. And the individual quotes from sommeliers are what makes this book so fresh and appealing.
For example, Steve Beckta of Beckta Dining & Wine in Ottawa believes that as a sommelier, it is almost more important to match a wine to a person than to match the wine to the food. Curious thought! “The most important part of being a sommelier is not your ability to taste, but your ability to empathize with the person who is in front of you,” he explains in the book.
How very true. In one instance, Beckta recalls three `big businessmen’ sitting at a table. One wants lamb, one wants halibut, and the other guy wants scallops. They tell him they want the “perfect” wine that matches all three, dissimilar dishes. By carefully listening to the subtext of what they are telling him, Beckta realizes they are after a wine that fits into their comfort zone, not necessarily the best match. To him, that means a “big red” from Australia and as it turns out, the businessmen love it.
Sommelier Alpana Singh, formerly of Everest in Chicago (now with the Lettuce Entertainment Group) agrees that comfort is important. She likes to serve California wines on big holidays like New Year’s Eve and Valentine’s Day, because people who dine out only a few `special nights’ a year want something they can recognize and appreciate.
If you entertain or dine out frequently, What To Drink with What You Eat is a dynamic desktop resource and wine and food pairing primer that will stimulate you to learn more about wine by further reading or classes. If you like oaky Chardonnay, for example, this book will also motivate you to try unoaked Chardonnay wines and realize the difference, especially when paired with food. Yet what works best about this book is the way you can take advantage of the authors’ extensive research and with just a few minutes of skimming, come across as a credible wine expert in front of clients, colleagues, family and friends.
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