What to Drink with What You Eat by Andrew Dornenburg, Karen Page, Michael Sofronski

By Andrew Dornenburg, Karen Page, Michael Sofronski

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A further problem for some wine drinkers in breaking out of the box is that they look at wine selection like it is a zero-sum game. For example, they like Chardonnay, and therefore they don’t like Riesling — or vice versa. Why can’t you like all these wines? I don’t understand the ‘ABC’ [anything but Chardonnay] crowd. I love Chardonnay! If you are a wine lover and hedonist, you are going to love Chardonnay. After all, it is just one color. If you are a painter, why would you just want one color on your palate?

EPICURUS What is pleasure? Everybody can relate to the idea of the pleasure of eating or drinking something delicious. It’s enjoying what we like (and avoiding what we don’t). However, pleasure is just as often a function of our emotional associations as it is of our physical sensations — and for this reason, there can be psychology as well as physiology at play when it comes to pairing beverages with food. As you’ll see in Chapters 5 and 6, there are dozens of beverages that could go with any single dish.

Our hope is that this book can help to provide some sorely needed guidance. MORE BEVERAGE CHOICES THAN EVER Pairing food and drink is not as simple as it was twenty or thirty years ago, when it was primarily a matter of choosing between red and white wine, or between a wine from France or one from California. Sommeliers in fancy restaurants were the few concerned with food and beverage pairing and showcasing classic combinations. But today, you can enjoy that same pleasure in your own home every single night.

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