"Red meat, red wine; white meat, white wine." The old standbys of dining etiquette are downright laughable in the face of the amazing array of ingredients and influences that make up our diets today. This easy-to-follow A to Z lets you pair your meals with the perfect wine, beer, or spirit, even if you know nothing about vintages or vineyards. Just look up a dish or its main ingredient to find its perfect complement. From Aioli (a French Bandol if you can afford it, otherwise a Spanish Albarino) to Zucchini (baked with tomatoes and cheese, Montepulciano d'Abruzzo or a good Valpolicella), you can't go wrong. From "red meat, red wine" to "beef teriyaki, Australian Shiraz" in one easy lesson.
"synopsis" may belong to another edition of this title.
About the Author:
Fiona Beckett has columns in the Daily Mail and Decanter. She is the author of Wine by Style (Mitchell Beazley) and the No Nonsense Wine Guide and broadcasts on television and radio. Fiona contributes frequently to a number of national newspapers and food magazines, including BBC Good Food Magazine, the Sainsbury magazine, Food Illustrated and Bon Apetit. She specialises in food and drink matching.
"About this title" may belong to another edition of this title.
- PublisherMitchell Beazley
- Publication date2000
- ISBN 10 1840002328
- ISBN 13 9781840002324
- BindingPaperback
- Number of pages128