A charcuterie and cheese board with two glasses of red wine

The book

Drink This With That: wine and food, properly paired.

Six simple pairing rules and the reason behind each, a cheese guide, what to pour with steak, chicken, fish, spicy food, vegetables and dessert, and how to tell what a bottle is really worth. Yours instantly as a PDF.

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Cover: Drink This With That
The cover
Welcome to the table
Welcome
Rule 1: Tannin needs protein
Rule 1: tannin needs protein
The six rules on one page
The cheat sheet
How to build a board
How to build a board
The cheese guide
The cheese guide
Serving it well
Serving it well
Beyond the cheese board
Beyond the cheese board
Red meat: steak, lamb and the barbecue
Steak, lamb and the barbecue
Fish and seafood: oysters and lemon
Oysters, fish and lemon
Spicy food and takeaway
Curry and takeaway
Dessert and sweet wine
Dessert and sweet wine
The three-bottle blind test
The three-bottle blind test
Featured winery: Hounds of the Vine
Hounds of the Vine
Featured winery: Yalumba
Yalumba
Featured winery: Leeuwin Estate
Leeuwin Estate

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Why this book

Stop guessing. Start knowing why it works.

Most pairing advice is a list to memorise. This book explains the reason behind each rule, in plain words, so you can work out a good match yourself at the cellar door, the cheese counter or the bottle shop.

It also shows you how to spot real value: what a price is actually made of, and when you're paying for the label.

A sunlit cellar door courtyard with picnic tables
Cellar door on the Bellarine Peninsula. Photo: The Australian Wine Man

Inside the book

What you get

A wall of Australian wines on display

Six rules, with the reason

Tannin, acid, salt, sweetness and weight, explained simply, each with a pairing to try tonight.

A bottle of sparkling wine on a sunlit outdoor table

Cheese, and everything else on the plate

A guide to six cheese styles and the board around them, then red meat, chicken, fish, spicy food, vegetables and dessert: what to pour, why it works, and what to avoid.

A warm timber wine bar with stools and a long table

Value and tasting

What a price is really made of, a three-bottle blind test, how to taste, and three Australian wineries to try.

A taste of the book

The six rules

  1. 1
    Tannin needs protein
    Why a big red loves aged cheddar
  2. 2
    Acid cuts fat
    Why bubbles and brie belong together
  3. 3
    Salt softens, sweet answers
    The old trick behind blue cheese and Muscat
  4. 4
    Sweet beats heat
    What to pour with a Thai curry
  5. 5
    Match the weight
    Light with light, rich with rich
  6. 6
    What grows together goes together
    The story shortcut that nearly always works
A long window bench looking out over green paddocks A colourful cellar door interior with flowers and bold artwork Sunlight over a cellar door courtyard

Photos: Hounds of the Vine and the Bellarine Peninsula, by The Australian Wine Man.

Want it on paper?

Print the PDF at home or at a local print shop, or watch for the hardcover on Lulu. The PDF is built to look good on screen and on paper.

For a clean result, print on good paper at full size and ask the shop for a gloss or satin finish.

Questions

What do I receive? One PDF file, readable on a phone, tablet or computer.

Something wrong with the file? Use the contact page and we will fix it or refund you.

Is this affiliated with any winery? No. We don't sell wine. We tell its story.

Licence: for your personal use. You may keep it, read it on your own devices and print copies for yourself or as gifts. Please don't share the file, upload it, or resell it.

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