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VIN TIL MAT En Nøkkel Til Gode Smaksopplevelser © Yrkeslitteratur As 2011 VIN TIL MAT En nøkkel til gode smaksopplevelser Yrkeslitteraturas2011© ISBN978-82-584-0616-4 Detmåikkekopieresfradennebokenistridmedåndsverklovenelleristridmedavtaler omkopieringsomergjortmedKOPINOR,interesseorganisasjonforrettighetshavere tilåndsverk.Forbudetgjelderbådeheleverketogdeleravdet,medregnetlagringi .elektroniskemedier,visningpåbildeskjermoginnspillingpåbånd Yrkeslitteraturas Postboks5178Majorstuen,0302Oslo Telefon23275900,telefaks22430239 www.yrkeslitteratur.no [email protected] Illustrasjoner:JUPITERIMAGES,RigmorHaugsand Omslagsbilde:iStockphotoLP Sats:InterfaceMediaas,Oslo Trykk:InterfaceMediaas,2011 2  Innholdsfortegnelse Forord............................................................................ 5 Ferskoster.................................................................... 55 Innledning..................................................................... 6 Frukt-ogbærdesserter.................................................. 56 Brukavguiden–eksempler.......................................... 8 Andredesserter............................................................. 59 Osteguiden.................................................................. 61 DEL 1 – VIN TIL MAT-GUIDER .................................... 11 Saus-ogtilbehørguiden................................................ 63 Forretter/småretter........................................................ 14 Vinguiden..................................................................... 65 Fisk................................................................................. 22 Denblåaromaguiden.................................................. 77 Skalldyr........................................................................... 28 Dengrønnearomaguiden........................................... 78 Fugl................................................................................. 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