In the past decade alone, globalisation has presented us with very diverse culinary products and influences and we love to eat them all. Together with the international wine market s ever-changing array of products, finding our bearings in this maze of choice can be complex and intimidating. No longer.
Here is a book that covers an extraordinarily broad range of options, from what to drink with an everyday slice of bread with ham or cheese, or curry, to a multi-course gourmet meal. Comprehensive charts showing the breakdown of wines into groups, which glasses to use for which wines, a systematic approach to food with notes on minerals, phenols, fats and proteins and finally a selection of superb recipes all make the selection process fantastically clear. Not only that, but interesting notes on what foods make wine unpalatable for instance, yoghurt or ice-cream and a chapter on cheese and wine makes it the most practical of guides on the market today.
Interviews with some of Europe s leading wine makers and chefs also help to show us that, in observing a few simple rules, experimentation is absolutely necessary and having fun the most important rule of all.
