For me paring food and wine isn’t only a pleasure, it’s an exciting endeavor with innumerable outcomes. To plan a wonderful meal centered on a few great pairings is a good time indeed. I prepare for a weeknight or a dinner party the same way: I head to the farmer’s market and see where it takes me. Wine should be kept in mind the whole time while gathering your ingredients and assembling the meal in your imagination. Whether it be spring, winter or summer the produce will call out to you with notes of the season you wish to express in your meal.

Wine clubs are an increasingly popular way to receive premium and uncommon wines, with regularity, and often at a discount. Many clubs offer special events, occasions to join with congenial and like-minded fellow-members, to get out in the world for a good time with wine, food, music, and sometimes adventure.

During the recent Masters of Food & Wine event in Carmel, California, Matthew Lane of Australia’s illustrious Penfold’s winery was asked about his philosophy regarding the treatment of grapes at harvest. Lane leaned into his microphone, and twisting a cork between his fingers said, " It doesn’t matter what treatment we apply to the grapes in order for them to ferment and age appropriately. The quality of the fruit has already been established in the vineyard. There is nothing more we can add to what nature has already done ."

If you love wine, chances are pretty good that you have a thing for food as well. Be it French cuisine, Italian cuisine, fine cheeses, savory appetizers, or rich desserts, there is a gourmet in the heart of every wine enthusiast. While there are literally thousands of cookbooks collecting dust on book shelves the world over, the books noted below are gourmet food books with a twist. Each perhaps unique enough in style to merit a place on the bookshelf in the study rather than the drawer underneath the microwave. Paula Lambert, author of The Cheese Lover's Cookbook and Guide , is sort of the Robert Parker of cheese. Her book is a must have for cheese lovers. It contains descriptions of a hundred cheeses organized by taste, texture, country of origin, and type of milk used to make them. The book is an indispensable resource on buying, storing, cooking, and serving cheese. The Ultimate Ice Cream Book , by Bruce Weinstein, puts Ben & Jerry's to shame in terms of unique concoctions. Over 500 recipes and all about ice cream of all kinds and variations. What Einstein Told His Cook: Kitchen Science Explained , by Robert Wolke, takes a chemists approach to explain what really happens in the kitchen. Wolke debunks age old myths and provides enough interesting commentary to spark an entire evenings worth of light conversation.

Much of the history of wine is interwoven throughout the history of France itself. It is difficult to separate French wine from French culture and vice versa. There is no shortage of books devoted to French wine. The titles listed below are but a few of the many good books about French wine and culture. Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times , by Don and Petie Kladstrup, explores the history of champagne as it touches the historical figures and events that have defined France, and in some cases, the world. With references to Attila the Hun, Napoleon, and German World War II bombers it's hard to believe a wine region that has seen such hard times would ever produce the ubiquitous celebratory bubbly. The Wines of the South of France: From Banyuls to St. Raphael Yquem , by Rosemary George, examines the wines of Mediterranean France and argues that the region -not known particularly for wine in the past- is underestimated and on the rise, particularly in terms of Syrah and Grenache. Yquem is the finest of the Sauternes. The late Richard Olney, in his book Yquem , has delivered the essential book on the "first great vintage". Every region needs it authoritative guide to wine. Robert Joseph -wine correspondent for London's Sunday Telegraph newspaper- has delivered a French wine guide titled French Wines: The Essential Guide to the Wines and Wine Growing Regions of France that is worth lugging with you all around the French countryside.

There are numerous books available that cover the half art/half science skill of food and wine pairing. The are two books however that are worth noting for the unique angle the authors bring to wine and food pairing. Matching Food and Wine The first, by Michel Roux Jr. -one of London's most respected chefs- is titled Matching Food & Wine . In the book Michel explores pre-dinner drinks, starters, the main course, cheese and dessert and recommends 3-4 accompanying wines for each course along with commentary on why he chose them. In addition Michel selects 15 great wines and creates the ideal meal around them. What oenephile wouldn't be intrigued by the wine pairings of one of London's leading French chefs? The second book explores wine pairing from a completely different angle. Author and television personality Karen MacNeil, in her book Wine, Food & Friends , tackles wine pairing with a nod to healthy eating. Understanding the demand for enjoyable AND healthy dining, MacNeil has taken food and wine pairing principles and applied them to the health conscious wine enthusiast.

California wine has a long history (by U.S. standards), though a short one compared to the great Italian and French wine traditions. Since prohibition was repealed in the 1930's, California wine has grown bigger and better. It not only produces some of the finest wine in the world, it is also one of the leading producers of wine in terms of volume. It has been widely quoted that if California were an independent nation, it would be the fourth largest wine producing nation in terms of volume. California is a big place with many wine regions. The five books listed below are but a small sample of the books available about California wine. Each however offers a different glimpse into California wine and is worth checking out for anyone who considers themselves "into" wine. Sonoma County Wineries - Images of America Sonoma County Wineries - Images of America , by Thomas Maxwell-Long, is a detailed visual perspective of Sonoma County's wine industry heritage. Wine Spectator's California Wine , by James Laube, is Wine Spectator's companion to California wine. Published in 1999, it contains detailed descriptions and ratings for over 5,000 California wines with tasting notes and in-depth profiles on more than 700 California wineries, A Very Good Year: The Journey of a California Wine from Vine to Table , by Mike Weiss. Published in 2005, this "behind the scenes look at the making of a premium California wine" takes the reader all the way through the wine making process; from the picking of the grapes by migrant farm workers to the first tasting at the Four Seasons. A Companion to California Wine: Encyclopedia of Wine and Winemaking from the Mission Period to the Present , by Charles Sullivan, traces the Golden State's wine industry from its mission period and Gold Rush origins down to last year's planting and vintage statistics. All aspects of wine are included, and wine production from vine propagation to bottling is described in straightforward language. In the shadow of Sonoma County, Russian River Valley produces award-winning chardonnay and pinot noir wines in additon to other wine varietals, and is home to many small and several large commercial wineries. Steve Heimoff takes a comprehensive look at what is an often over looked wine region in his 2005 book, A Wine Journey Along the Russian River .

The Bordeaux region of France produces some of the most expensive and prestigious wines in the world. It is the second largest wine-growing region in the world and produces over 700 million bottles annually. There are three great books that delve into the rich history of the Bordeaux region: Noble Rot: A Bordeaux Wine Revolution Noble Rot Cover (pictured) by William Echikson, a wine columnist for the Wall Street Journal Europe, takes readers into the center of the French wine business. Published in 2004, it discusses the evolution of Bordeaux as the battle rages between old world and new world wine classifications. Bordeaux Chateaux: A History of the Grands Crus Classes 1855-2005 by Franck Ferrand with a forward by Hugh Johnson, is a must have for Bordeaux enthusiasts. Published in 2004, Ferrand takes readers on a historical tour of the prestigious Bordeaux chateaux. Bordeaux: A Consumer's Guide to the World's Finest Wines , by Robert Parker, was first published in 1985. This is core reading for wine enthusiasts and is often referred to as "the Bible".

This is exciting. Being a part of a new Internet adventure and being asked to write about my favorite wines, wines from Italy. In some ways this is an easy task as I really love these wines and they make up such a vast component of my cellar. In other ways, this is quite difficult. Perhaps no region in the world has more diversity than Italy. From internationally appreciated wines that belong in every connoisseur’s wine cellar to some of the most obscure grapes on the planet, Italy produces a cornucopia of wines. In the coming months I hope to expose you to new regions and old regions producing wines that provide lots of drinking pleasure at a reasonable cost.

"Those who ignore history are destined to repeat it,” philosopher George Santayana said. However, two Central Coast wineries repeat history precisely because it's the only way to showcase their wines. Saucelito Canyon Saucelito Canyon sits inland from the coast near Pismo Beach, tucked away from civilization.