Book: Wine and Food Pairing
Jeanette Hurt is an award-winning writer and author, and has written for Wine Enthusiast, Gourmet, and Arthur Frommer's Budget Travel. She is a certified sommelier with accreditations from the Court of Master Sommeliers and the Wine & Spirits Education Trust, has managed wine programs for numerous award-winning restaurants, and is a wine educator, speaker, and consultant.
Her latest book, Wine and Food Pairing will help readers find the perfect pairings that go beyond the traditional red and white pairings, noting the similarities and differences in intensity, acidity, and sweetness of the wines in relation to the tastes of the cuisine. It:
• Includes a glossary, a master pairings list for more than 100 foods and wines, wine menus for special dinners, and wine and food resources
• Breaks down white, red, sparkling, and dessert wines into flavor profiles for pairing
• Matches wines with international cuisine
She even mentions a wine tip for strict vegans on page 134: 'Some wines contain trace amounts of animal products such as egg and gelatin, which are used to clarify the wine in a process called fining. If you are a vegan and want to avoid these wines, you'll either have to inquire at the winery or the wine store or look for a wine label that states that the wine is "un-fined." As a tip, Frey Wines are vegan and gluten-free.
Want to know even more about food and wine pairings? Then check out Wine and Food Pairing. It would be a great Valentines Day Gift!
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