Introduction 1
Part I: Appreciating the Marriage of Food and Wine: The Nose Knows 7
Chapter 1: The Whole Is Greater Than the Sum of the Parts 9
Chapter 2: How People Smell, Taste, and Touch Food and Wine 19
Chapter 3: Introducing Food and Wine: A Classic Couple with Ups and Downs 37
Part II: The Nuts and Bolts: Developing Strategies for Food and Wine Pairing 47
Chapter 4: Food and Wine Pairing 101: Getting It Right (Most of the Time) 49
Chapter 5: Focusing on the Food: Flavor, Aroma, and Taste Harmony 67
Chapter 6: Considering Regional and Historical Angles for Pairing Food and Wine 85
Chapter 7: Age Isn’t Just a Number: Age and Pairing Rules 93
Chapter 8: Serving Wine: Essential Strategies to Follow 103
Part III: Sorting Out the World of Wine 119
Chapter 9: Going with Dry Whites and Rosés 121
Chapter 10: Turning toward Dry Reds 131
Chapter 11: Scoping Out the Sparkling with Bubbles 141
Chapter 12: Perusing Off-Dry, Sweet, and Fortifi ed Wines 151
Part IV: Uncovering the Best Wine Bets with World Cuisine (and Cheese) 163
Chapter 13: Heading to the Mediterranean: Land of Olive Oil 165
Chapter 14: Staying Close to Home: North America Food 189
Chapter 15: Warming Up To Northern Europe: Land of Butter and Animal Fat 211
Chapter 16: Venturing to Eastern Europe: Those Lovely Light Dishes 235
Chapter 17: Bringing On the Spice: Asia 245
Chapter 18: Visiting the Land of Chiles: Mexico and South America 281
Chapter 19: Sampling the Flavors of the Middle East and North Africa 297
Chapter 20: The Classic Pairing: Wine and Cheese 309
Part V: Party Time! Pairing with Friends . . . and Professionals 317
Chapter 21: Dining Out: Finding Places That Appreciate Wine 319
Chapter 22: Dining In: Becoming the Perfect Host 333
Chapter 23: So You Want to bBe a Sommelier 341
Part VI: The part of Tens 351
Chapter 24: Ten Food-Firendly Wines 353
Chapter 25: Ten Foods That Flatter Wine 357
Index 361