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Pairing Wine and Food, with its comprehensive, ready-reference lists of food and their complementary wines, will show you how to match the right wine to any dish.

This compact and comprehensive work rejects the notion that pairing wine with food is as simplistic as matching red with meat and white with chicken. Rather, it is a dish's flavors--sweet, sour, spicy, and salty--that must guide wine selection. Using this premise, Johnson-Bell, a wine journalist and panel judge, has written a handy guide explaining the tastes and aromas of wine and food and how this knowledge enhances the enjoyment of both. While much of the material has been seen before--e.g., charts of wine smells and varietals--this book makes excellent and unique contributions: a fairly exhaustive cross-referencing of wines and their perfect gastronomical partners (including cheeses and mushrooms), a table matching herbs and spices with wines, and the admission that, in the final analysis, champagne goes with anything. Useful for everyone from beginning oenophiles to restaurateurs, this is a highly recommended bargain for all collections.--Wendy Miller, Lexington P.L., KY Copyright 2000 Cahners Business Information.