Reddit reviews What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
We found 12 Reddit comments about What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers. Here are the top ones, ranked by their Reddit score.
Bulfinch
According to "What to Drink with What You Eat":
So a fruit driven wine with a bit of residual sugar or a Cab because beef usually works with a big red.
And yes, a Big Mac is in there, page 137, under "McDonald's Big Mac"
edit: Proof that no one asked for
Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:
I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.
Top row:
Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh
The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg
The World Encyclopedia of Beer by Brian Glover
How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer
Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)
Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher
Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson
The Ultimate Guide to Spirits & Cocktails by Andre Domine
New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan
The Book of Garnishes by June Budgen
World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue
Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich
Middle Row:
Hemingway & Bailey's Bartending Guide to Great American Writers
The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)
Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson
The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons
A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson
The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)
Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich
The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher
A History of the World in 6 Glasses by Tom Standage
The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima
What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page
The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine
The ABC of Cocktails by Peter Pauper Press
How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins
How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long
I understand your situation. I wasn't required to learn wine for my job, but learning has made my job a hell of a lot easier and increased my value as an employee.
Try googling some quick and easy pairing guides that give you information about the wines. Something like this, that explains common characteristics of the wine. These were a big help to me.
If you want to go all out, this is a pretty cool book. It has a great little section on a dozen commonly paired wines. Essentially suggesting a mixed case that has versatile pairings.
This is a pretty great read for an aspiring sommelier.
What to drink with what you eat (Amazon link)
Its a pretty big book that has quite a bit of wine pairing.
The Food Lab for general cooking and techniques.
I found a book of French dishes at a discount shop once called the Food of France and I’ve been enjoying cooking from it for close to a decade. Just plain old French classics.
I stayed in Barcelona for a while and bought the book from the restaurant La Boqueria in NYC to inspire me to cook things from the market. I’ve never been to the restaurant but everything I cook from this book blows my mind.
In addition I have What To Drink With What You Eat in heavy use. Not really a cook book but good for learning about flavours regardless!
There is a terrific book called "What to Drink With What You Eat" that breaks things down based on food, on type of wine, or nationality of food. My favorite part? It included pairings for things like Big Macs, Taco Bell and Twinkies.
Yup. I keep this book on top of my wine storage, it is frequently referenced and appreciated.
http://www.amazon.com/dp/0821257188
Reisling, Pinot Noir, or Gewurztraminer according to this book. It has yet to steer me wrong. I need to pick up the new one they put out, too. Supposed to be even better.
What To Drink With What You Eat
Former Sommelier here. That chart is not a bad starting point for pairing wine to drink with what you eat, but is much more specific than you need to be for cooking.
There was an old adage to not bother cooking with any wine that you wouldn't drink...
And I think that is a complete waste. The variations in wine that gives them their distinct flavor profile and nuance in higher end wines are so easily overwhelmed by direct seasoning and evaporation of alcohol that paying any more than $6-8 a bottle in the U.S. is a waste. Just don't bother buying anything labeled "cooking" wine. Its overpriced, EXTREMELY low quality wine.
The only major factor to consider is red, white or rose wine, with a minor concern toward the alcohol (adds weight) and sweetness.
If you are looking for a good book to explore more of what to drink with what you eat, I recommend the book titled just that, "What to Drink With What You EAT" . It's basically an expanded version of the chart you linked with a reference and explanation, plus its actually a visually appealing book to have lying around when you have someone over to cook for them.
I've never been to Vons, so I'm no help there. If you're in the Bay area, are you near a K&L? I go there regularly for all my weird wines needs, and often hit their tastings to try new stuff.
If you're into pairing I HIGHLY recommend the book What to Drink with What You Eat.
https://www.amazon.com/What-Drink-You-Eat-Definitive/dp/0821257188/ref=sr_1_1?ie=UTF8&qid=1474904031&sr=8-1&keywords=what+to+drink+with+what+you+eat
It's half basic explanations of why things work together and half reference book. Good overview but great to have on hand to just flip to "Carrots" and find a wine. Fun book.
I think you would like Lloyd Chardonnay, Robert Lloyd was the winemaker for Rombauer. It's usually $40, so pricier. There re tons of big, buttery options, but unfortunately, working for a winery I've fallen out of touch with specific names, since I usually just work with our wines. It's been while since I've had it but Morse Code Shiraz is a fruity, peppery option and a good price. Not really savory if that's what you like though.
Most white wine is meant to be consumed within two years of bottling. To age, a wine needs acid, tannin, fruit flavor, and alcohol/sugar. Most white wines are lacking in the tannic structure to keep them going. However, since you like the oaky stuff, oak adds tannin and there are many oaked whites that can age for decades. Or high acid whites with a little residual sugar like Riesling. But that's not what we're talking about. But if you like the fresh fruit flavor of whites, then drink them within a couple years. Similarly, most red wines you find are meant for immediate consumption, especially from the grocery store or Bevmo or something. A lot of how long people age wine is personal preference. If you like it big and fruity and it makes your jaw clench a little, drink it young. If you like it smooth, without the tannic teeth coating, and with more of an earthy, savory flavor, drink it older. Beauty is in the eye of the beholder and all that. Different wines are intended for different things though. Again, sorry to be unhelpful, but my best recommendation is to go to tastings to try before you before or just experience new things and if you like it at the current age, drink it. And ask, "How will this wine change over time?" It's a a case-by-case thing. Personally, I like to take notes on tastings and you can see patterns emerge in terms of what varietals, regions etc you like, but also when you like to drink them. It's not the worst study process.