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Pairing Wine and Food A Handbook for All Cuisines Linda Johnson-Bell Matching the right wine to any dish can be the ultimate dining puzzle. Pairing Wine and Food, with its comprehensive, ready-reference lists of foods and their complementary wines, will show you how. Selecting the right wine for any dish is the art of marrying the dominant flavor of the food — usually the sauce — to the dominant grape variety of the wine. Other factors, such as the lightness or heaviness of the wine or food, sweetness or acidity of each, and other characteristics can also influence the choice, as does the most important of all, personal taste. With over 1,000 international dishes listed, from Ceviche to Tempura to Salad with Stilton, and hundreds of different wines, the book also discusses how and why foods and wines taste as they do and how these tastes blend. Linda Johnson-Bell, former director and Editor-in-Chief of Vintage International Magazine, is an active wine journalist, lecturer, and panel judge in France and England. In 1997 she won the Prix Louis Marinier, Bordeaux for her wine journalism. She lives in London. $16.95 6 x 9 224 pages, Paperback Carton quantity: 24 per carton ISBN: 1-58080-037-8 Rights available: North America