Wine Food: New Adventures in Drinking and Cooking

Sommelier Frank and cookbook author Slonecker (The Picnic) pair more than 75 dishes with wines to create delicious flavor combinations. The authors first provide useful information like storage advice (someplace cool and dark, where the bottle can lie on its side), and a list of typical characteristics of “flawed” wines, such as the brownish color that occurs from oxidation. Each recipe opens with a charming anecdote: in a recipe for fried chicken with General Tso’s sauce, for example, the authors write, “Since you’re taking General Tso out for a picnic, you should plan to pack one of the best outdoor-friendly summertime wines: txakoli... because it has a touch of fizz... and is fantastic with fried food.” Readers will enjoy twists on classic duos like spaghetti squash parmigiano served with Chianti Classico, or chicken pot pie accompanied by white Burgundy. Other combinations are more adventurous, such as Indian-spiced duck breast with burst grapes paired with red Bordeaux, and mango rice noodles in coconut milk and fish sauce paired with champagne. Sprinkled throughout the book are Pairing Cheat Sheets that list additional fun pairings: a glass of rosé with chicken tikka masala, or Finger Lakes Riesling with Vermont cheddar. Unfortunately, there is no dessert chapter, which would have been a great way to round out an otherwise joyful mix. In all, the authors offer a fresh and helpful way to pair wine and food. Agent: Alia Habib, Gernert Co. [em](Sept.) [/em]