Andrew Dornenburg

Karen Page

Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

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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