Explains how wine is made, tells how to start one's own wine cellar, and gives advice on buying, storing, serving, and cooking with American wines
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Harlow, author of the California Seafood Cookbook, here explores American wines, discussing, among other things, the process of winemaking, how to read a wine-bottle label and different varietal types. With an emphasis throughout on wine's relationship to food, the second half of the book gives advice on how to orchestrate a wine-tasting party and how to match wine with food in a series of menus, each combining a specific American wine with a particular course. Recommendations include Stag's Leap cabernet sauvignon to accompany grilled duck breast with red-onion sauce and Fetzer zinfandel for duck stewed in red wine. While purists might wish that this book concentrated on either food or wine, the two blend together as symbiotically as cabernet sauvignon and merlot and leave as pleasant and memorable an aftertaste.
Copyright 1986 Reed Business Information, Inc.
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Book Description California Culinary Academy, 1986. Paperback. Book Condition: New. book. Bookseller Inventory # M0897210581
Book Description California Culinary Academy, 1986. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110897210581
Book Description California Culinary Academy, 1986. Paperback. Book Condition: New. Bookseller Inventory # DADAX0897210581