Perfect Pairings

February 13, 2006
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 1, 2006
This primer by master sommelier and wine educator Goldstein serves up straightforward, practical advice for pairing wine with food. Novices and those seeking to expand their knowledge on the subject will appreciate chapters that offer concise details on regions, top producers, flavors, cooking methods, and pairing pointers for 12 grape varietals as well as sparkling and dessert wines. Also included are useful tips for home and restaurant dining experiences and a glossary of wine terminology. Goldstein's cookbook author mother, Joyce, provides recipes, but they do not add to this guide unless home chefs are willing to handle live lobsters, cook squab and calamari, or serve caviar. With appeal to anyone who enjoyed "Everyday Dining with Wine" or "Great Tastes Made Simple" by another master sommelier, Andrea Immer, this is recommended for public and academic libraries." -Christine Holmes, San Jose State Univ. Lib., CA"

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