Hardcover - 160 pages (February 1997)
Simon & Schuster; ISBN: 0684835223 ; Dimensions (in inches): 0.64 x 11.35 x 9.45
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.
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