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Product Description
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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"Makes you want to go all-out for your next dinner party."--Wall Street Journal
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.3 out of 5 stars (21 customer reviews)
58 of 62 people found the following review helpful
4.0 out of 5 stars
Solid good advice, good for main or back up book!, May 1 2007
By I. Seligman - Published on Amazon.com
This review is from: Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food (Hardcover)
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 people found the following review helpful
5.0 out of 5 stars
The Definitive Guide to Pairing Food and Wine, Mar 5 2007
By Heather Hatcher "yorkdigger" - Published on Amazon.com
This review is from: Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food (Hardcover)
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 people found the following review helpful
5.0 out of 5 stars
A Marvelous Book, July 14 2006
By Books R Us - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food (Hardcover)
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!
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