Good Food & Wine Pairing Books

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.

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 California Wine Club

For more than 25 years, The California Wine Club founders Bruce and Pam Boring have explored all corners of California’s wine country to find award-winning, handcrafted wine to share with the world. Each month, the club features a different small family winery and hand selects two of their best wines for members.

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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.

Madeira Wine: History of Madeira, Port of Funchal, & the Madeira Island Region

Madeira, named after the island it is made on, is like no other wine in the world. Perhaps no greater dedication has gone into the making of a fine wine, than that which has gone into the making of Madeira. Its success owes a lot to the primitive shipping conditions of the seventeenth century.

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Exploring Madeira: Producers & Firms

Wine is a way of life in Madeira . Wine is made all over the island and it is considered rude not to accept a glass or an invitation to see where it is made. Madeira though often over looked, is one of the three great fortified wines of the world – the other two being Port and Sherry. Like Port, the original Madeira wines were not fortified but only became that way in order that they might better survive long sea transportation. It wasn't until the middle of the eighteenth century when British merchants on the island, began to add distilled spirits, made from sugar cane, to preserve it on its long voyage to the Americas. But at this point, the two wines differ. Unlike Port that enjoys peace and quiet as it matures, Madeira improves the more it is mistreated. This was not always known. It was discovered one day, when a shipment returned unsold after an arduous journey at sea. From that time forth, Madeira has always been heated to achieve its special qualities.

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Port Wine: Portugal's Douro Valley, Making Port Wine & the History of Port

Port is a fortified wine from the remote vineyards in Portugal's Douro Valley. Here, in the Douro Valley, time has almost stood still. You will not find the latest wine making techniques and fancy equipment. Instead, you will find a wine industry much the way it was over a hundred years ago. Yet, in spite of it, or because of it, vintage Port is one of the world's greatest wines. Port takes its name from the city of Oporto that is situated at the mouth of the 560-mile long Rio Douro or River of Gold. Although many port-style wines are made around the world – most notably Australia, South Africa and the United States – the strict usage of the terms Port or Porto refer only to wines produced in Portugal. It is these wines that we will explore here.

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Port Wine Producer Profiles

The Port trade is dominated by its shippers. Although other nations are represented, they are traditionally known as British or Portuguese shippers. The shippers' lodges — their offices and warehouses — have been located, since the 17th-century, on a hillside rising up from the riverbank, in Vila...

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Serving & Storing Port

More myths and traditions have developed around the drinking and enjoyment of port than probably any other wine. Perhaps this comes from the tradition-loving British that developed it. The most widely-known tradition is that of passing the port. British naval officers meticulously passed the port from "port to port", that is clockwise. Traditionally, the decanter of port is placed in front of the host who then serves the guest to his right and then passes the decanter to the guest on his left. The port is then passed to the left all the way back to the host. Find Bargains on Vintage Port

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Good Food & Wine Pairing Books

The California Wine Club

Food and Wine Paring Tool

Related Articles

Madeira Wine: History of Madeira, Port of Funchal, & the Madeira Island Region

Exploring Madeira: Producers & Firms

Port Wine: Portugal's Douro Valley, Making Port Wine & the History of Port

Port Wine Producer Profiles

Serving & Storing Port