Are there any criteria for pairing wines and food? If so, which are the ones? In this manual, Giuseppe Vaccarini, professional sommelier,since 1972, He will tell us about those basic. Secondly, he will review the main food and the basic preparations, with a range of clear and precise indications on how to choose wine. And not only that. Part of the book is dedicated to hypotheses of wine pairings to recipes of “starred” chefs, or dishes of exotic cuisines.
Giuseppe Vaccarini, ed. Giunti, Firenze 2008
