You've finally learned which dishes go well with a Chardonnay, Riesling or Zinfandel, so where do you go from there? Evan Goldstein is out to raise your food & wine IQ even further with Daring Pairings - A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs. The book presents in-depth profiles of 36 lesser-known, but widely available, varietals and gives guidelines on what to eat with them. You've never heard of Xinomarvo? No problem. You'll soon know it means "acid black" and while you'd love it with shellfish it shouldn't go near anything with hot chili peppers. Goldstein's strength is providing a lot of information without being overwhelming. Readers can breeze through basic rules, such as "acidic wines lessen the perception of salt," or go more in-depth about the two different styles of Chenin Blanc. The layout makes it easy to jump around and find something that captures your attention, it's not necessary to read the book in order. Each wine also contains its "Daring Paring" - a recipe from a top chef. The dishes are practical and accessible, meant to showcase the wine match, not make you wish you had gone to culinary school. Dan Barber's Roast Rack of Lamb with Creamy Rice Parsnips is something you're actually capable of eating tonight with a glass of Tempranillo - you won't have to stare at the photo just dreaming about it. Charlie Trotter's Salad of Cornish Game Hen with Shiitake Mushroom Vinaigrette, served with a Gamay, and Kate Zuckerman's Sherry-Roasted Figs with Crispy Streusel and Cremé Fraîche, served with Sémillon, are among the other delicious choices. Daring Pairingsis available online at