THE FOOD & WINE PAIRING GUIDE
by Katinka van Niekerk and Brian Burke
FROM RANDOM HOUSE STRUIK, THE PUBLISHER
Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it conveys the principles that underpin a good wine and food match. The bulk of the book consists of an easy-to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used.
The introduction covers topics such as how to pair food and wine, the relevance of sauces, and cooking with wine. Wine styles and grape varieties are given in-depth coverage so that the reader can understand the characters that make particular wines good matches for specific foods. Established ‘rules’, such as ‘red wine with red meat’ and ‘white wine with fish’ are examined and the authors provide sound reasons for retaining or rejecting them.
Packed with practical, useful information, The Food and Wine Pairing Guide is an indispensible reference for anyone who takes an interest in what they eat and drink.
Katinka van Niekerk, a former lecturer at the Cape Wine Academy, has developed and presented food-and-wine-matching courses both locally and in France. She has worked as a consultant to chefs and winemakers and as a visiting lecturer at hotel schools and catering colleges.
Brian Burke is a passionate foodie with a specific interest in food and wine pairing.
POINTS TO PONDER
- Aimed at everyday wine drinkers, wine connoisseurs, gourmets, sommeliers, F&B managers, restaurateurs and anyone who enjoys good food and wine
- Written by an acknowledged food and wine lecturer
- Takes account of contemporary eating trends and new wine styles
- Concise, ‘pocket-size’ guide in an easy-reference format
- Nothing similar is available on the local market
TABLE OF CONTENTS
Part 1: Grapes, wines and food
Introduction: First, a bit of this and that
The matter of preference
From the past to the present
How to pair food and wine
Likeness and contrast
‘No order’ is in order
Sauces and their impact on wine choices
Cooking with wine
Putting your wine fears to rest
Wines and their food matches
Wine as an apéritif
Serving temperatures for wine
Sharing wine in a restaurant
Part 2: Matching food and wine
Fish and Seafood
Eggs and egg-based dishes
Pasta, pizza, risotto and vegetarian
Matching meat and wine
Venison and ostrich
Chicken and other birds
Cheese and cheeseboards
Glossary of wine and cheese terms