The Guide2018-11-23T16:01:31+00:00

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.

THE AUTHORS

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

Starters
Soups
Salads
Fish and Seafood
Eggs and egg-based dishes
Pasta, pizza, risotto and vegetarian
Matching meat and wine
Beef
Lamb
Pork
Veal
Venison and ostrich
Offal

Chicken and other birds
Indian cuisine
Japanese cuisine
Chinese cuisine
Thai cuisine
Desserts
Cheese and cheeseboards
Glossary of wine and cheese terms
Selected bibliography
Index