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      The purpose of this book is twofold: to supply the reader with a basic knowledge about wine, and to develop the expertise necessary to successfully match wine with food. It is a book of concepts, not a long list of wine-food pairings. The concepts are simple, logical, and easy to understand. After reading this book, the pleasure you derive in pairing wine with food will be greatly enhanced by your newly acquired knowledge of the culinary arts.



 “ This book is extremely readable. I especially like the organization, which makes it a great educational tool for wine novices as well as connoisseurs.”          

—David Rosengarten, author of Red Wine with Fish


 “John Fischer has redefined the concept of matching wine and food. Scientific, though easy to understand, this book is a must-read for wine aficionados and professionals.”

—José R. Garrigó, Chairman of the International Wine and Food                                    Society Board of Governors of the Americas


"This is an outstanding book that gives a simple and logical approach to match wine to food. It is easy to understand and enjoyable to read.  We have thoroughly enjoyed using it at the Institute for the Culinary Arts, and have received many compliments from students."

—James E. Trebbien, Academic Director, Institute for the Culinary Arts, Omaha Nebraska


“The book is very well organized, clearly written, light without being lightweight, and enlightening without being self-important.

                                    —Mike Scott, winemaker and vice president of Lone Canary                                                    Winery, Spokane, Washington

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