Andrew Dornenburg

Karen Page

"At a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal--breakfast, lunch, and dinner--from ordinary to extraordinary"--P. [2] of cover.

The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

What to Drink with What You Eat

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We might start with a Late Harvest Riesling or a sweet wine from the Loire Valley -and pair that with a terrine of foie gras and figs. This combination of food and wine creates a certain richness and privilege for the beginning of the meal. You want to start with it and be teased with it, then go on to drier and more serious wine. We might follow this with a lighter wine, like a Sauvignon Blanc, paired with vichyssoise, then build to larger flavors, like seafood paired with Chardonnay. Then we'd follow with a fish course paired with a white or a red wine, and then into the meat courses starting with a Rhône Valley wine, and then into Cabernet or Syrah, depending on the season .

My approach to creating a pairing is much the same as a chef's to creating a dish. A chef will take a group of ingredients and alter their flavor profile by seasoning them. I do the same thing, only my "ingredients" are finished dishes and my "seasonings" are in a bottle.

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