Cookaholics Bulletin Board

Tim Gaiser is one of the most knowledgeable, friendly, and well spoken Masters of Wine I have met across decades of wine conferences. He offers a free blog which is primarily aimed at trying to attain the ultimate wine designation - Master Sommelier. However, he has a wide variety of interests and often discusses them as well.

This link is about wine pairings with food wherein he notes two books he prizes.

http://www.timgaiser.com/blog/food-and-wine-pairing-in-less-than-500-words?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TimGaiserMasterSommelier-Blog+%28The+Blog+of+Tim+Gaiser%2C+MS%29

Wino,

I've always felt that folks think too hard about pairing wine and food; I can't imagine reading a whole book about it. What am I missing out on?

Fuzzy - Did you read his short column? I can't put it any better, but if I had to I'd say the proper vs. improper wine/food combination is similar to putting salt on something instead of black pepper. That's a bit dramatic but it is more similar to salting something and not salting it (chose a spice). Some things work better than others. Tim's column explains why that is so, similar to McGee's thoughts on cooking.

Certainly one of the MAJOR keys is acidity - true for wine and food. Acidity make your mouth rinse with salivia to embrace the next bite, acids in wine do similarly. Wines vary in their acid levels and using that to pair is a big help.

OF COURSE THIS NECESSITATES TASTING, TASTING, TASTING!!

I like the 500-word version.

But I also feel like it's actually as much as any non-professional needs to know.

Completely agree.

BTW, my library did not have either book but Amazon reviews were stellar so I ordered both - ‘used’ with Amazon Prime. I’ll submit my reviews in about a month - I want to cook a few recipes from each

How’s the weather and summer in Portland???? I have a client visiting there and surrounding area. I have warned them about the traffic...