Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Joyce Goldstein

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    from Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food Perfect Pairings by Evan Goldstein and Joyce Goldstein

    • Categories: Sauces for fish; French
    • Ingredients: bread; garlic; ground cayenne pepper; tomato paste; fish stock
    • Accompaniments: Bouillabaisse-style seafood stew
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Notes about Recipes in this book

  • Salmon with spiced onions and currants

    • mharriman on May 17, 2021

      Delicious. For two of us, I used two six ounce king salmon fillets and baked for 15 minutes in one oval Le Creuset casserole dish. The onions, currants, whiskey liquid kept the fillets very moist. The onion mixture was an interesting and sweet accompaniment to the salmon so the Alsace Gewurztraminer wine was an apt pairing. Served with mashed red potatoes.

  • Steak au poivre

    • EdM on April 05, 2018

      Don't need cream in sauce (recipe becomes Steak a la moutarde), still smooth and flavorful. Use full sauce recipe quantities even if doing two steaks.

  • Roast Cornish hens stuffed with pork and prunes

    • mharriman on January 08, 2021

      The liquor-soaked prunes and pork stuffing made this dish restaurant worthy. Just lovely. I halved everything for two people and found the stuffing fit perfectly in my two hens. Roasting at 500 degrees for 15 minutes before lowering the temperature gave the hens beautiful brown-skins. Hens were juicy and flavorful at end of roasting time prescribed. Substitutions: had to use rum instead of brandy since I was out of brandy. Used dried thyme instead of fresh. Served with lettuce salad and potatoes. As recommended, I paired the dish with merlot. And agree this would be a great dinner party dish. First recipe tried with this cookbook.

  • Lamb shish kebabs

    • mharriman on January 21, 2021

      I forgot I needed to marinate my lamb overnight, so my meat only marinated six hours. The chunks were a bit chewy, but still very flavorful. Great Eastern Mediterranean marinade. Reminded me of an Armenian restaurant I used to go to. I broiled my vegetables on separate skewers which worked well. Served with brown rice and shiitake mushrooms and kale / Parmesan salad. The suggested wine pairing of Pinot noir (chose a 2017 Oregon) was spot on.

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  • ISBN 10 0520243773
  • ISBN 13 9780520243774
  • Published May 15 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher University Presses of California, Columbia and Princeton
  • Imprint University of California Press

Publishers Text

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.

Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike.

  • 16 full-color photos
  • Six seasonal and special occasion menus
  • Tips for enhancing food and wine experiences, both at home and in restaurants
  • Glossary of wine terminology
  • Overview of the world's primary wine-growing regions
  • Recommendations of more than five hundred wines, ranging in price from everyday to splurge

Inspired yet down-to-earth, this book will make your life easier, your food more enjoyable, and the conversation around the table more spirited.
--Jacques Pepin

The best wine and food pairing book ever written.

--Kevin Zraly, author of Windows on the World Complete Wine Course

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