Page 13 - PGA Community News - April '22
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April 2022 April 2022 PGA C.A.N.!, Page 13
Book Review...
What To Drink into the position of sommelier
at a world-famous resort
With What You Eat hotel, with an eye toward
gaining knowledge about
By Nils A. Shapiro the hospitality and restaurant
One of my grandsons, business that will prove
Seth, is a handsome young valuable when he opens his
man with a charming own sit-down wine café in the
personality. During a couple college town where he and his
of summer vacations while wife have settled down.
attending college – he is I thought of Seth when
now married and a doting I happened to come across
father – he tended bar at this beautiful award-winning
a local nightclub popular volume. Confident that it would serve as a wonderful for, fully deserving of having earned such honors as “IACP
among friends his own age reference source for his job, I had a copy shipped to him and Cookbook of the Year,” “Georges Duboeuf Wine Book of the
near his home in Scarsdale, purchased a second copy for my wife, Linda, and me. When Year,” “Gourmand World Cookbook Award,” “Los Angeles
N.Y., for side income. Now he has turned that experience it arrived at our home it was even more than I had hoped Times Bestseller” and “Entertainment Weekly Bestseller.”
An appropriate subtitle printed on the dust cover’s flyleaf
reads as follows: “The most comprehensive guide to matching
food and drink ever compiled,” by the IACP- and James
Beard Award-Winning author team of Andrew Dornenburg
and Karen Page, with practical advice from more than 70 of
America’s leading experts on pairing.
In an eminently readable conversational style, this is the
definitive guide to pairing food with wines, as well as beers,
spirits, coffee, teas – even water. For example, in a chapter
about wines from different parts of the world, Rule No. 1 is:
“Think Regionally ... If It Grows Together, It Goes Together
... that is, pairing a dish with a beverage native to the same
region can take you at least 50 percent (and sometimes even
100 percent) of the way to the perfect pairing.” Examples:
“The red sauce of pizza and pasta pairs beautifully with
Italian red wine, especially Chianti. Tapas shine with a dry
sherry. Sashimi is sensational with sake.”
Those few, of course, are obvious. But in Chapters 5 and
6 you will find thousands of food and beverage combinations.
Chapter 5 lists foods alphabetically, from Acidic (Tart) Dishes,
Aioli, Almonds and Anchovies to Yogurt, Zabaglione and
Zucchini Blossoms – a list so comprehensive it includes
Asian, Mexican and other ethnic cuisines, as well as many
foods you have likely never tasted, and even goes so far as to
include McDonald’s Filet-o-Fish Sandwich (!) – with multiple
wine recommendations (sometimes also beers, teas and other
beverages) for each and every one of the foods listed.
Then, Chapter 6 reverses the information, listing the wines
alphabetically, with a recommended assortment of the foods
that go best with each of these wines.
The result is that whatever your situation – whether you
are starting with a specific food and are deciding what wine to
select, or have a bottle of wine on hand and need to decide on
what food to order – here is the information you need at your
fingertips: thousands of recommendations accompanying
the food or wine listings, the most highly recommended
appearing in boldface type.
Rounding out the text are pairing menus from some of
America’s finest restaurants; a delightful section with comments
by the nation’s leading beverage experts on the wines and dishes
they would want to have with them if they were stranded on a
desert island, and a number of beautiful color photographs that
further enhance the enjoyment of this truly elegant volume.
For any family that entertains guests – or simply enjoys
the good life – owning What to Drink with What You Eat is
like having your own sommelier within reach, full time, to
add to the enjoyment of dining at home ... or to refer to before
a night out on the town. Very highly recommended.
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