This is the new edition of the most successful 2014 book by wine expert Jane Parkinson. That success is founded on a carefully crafted vision: educate with detail but do not overwhelm. Yes, there are mountains of books out there about wine, about grapes, about pairing. The problem is those volumes really are mountains. What most of us need is a gentle, grassy hill we can easily climb.
That’s what Jane has created here: a most informative book that is not intimidating but provides us with the information we need to become wine-educated, to be adept at understand what to drink with what foods. And why, too.
The book has three parts. In The Bar, she discusses fundamentals for storing and serving. Practical guides on wine temperature for storage and sipping. A wonderful discussion of glassware. She’s done the practical test: do different wine glasses actually matter? Yes, she tried the same wine in a variety of glasses and describes how different glass shapes and sizes influence your ability to smell and enjoy your bottle.
In part two, The Cellar, you’ll discover a sensible discussion of grapes and the resulting wines. She has two graphics, one for red/rose and one for white: Pick the Right Wine. Red wines, say, are divided into three classes: light, medium and bold. [There’s another graphic for fortified and sparkling, don’t worry.] For each of those three classes, there’s a suggested list of matching food types. So, if you have a Merlot, that’s overkill for fish but fine for beef or game. Serving something that is mushroom intense? You need a bold wine, say a Nebbiolo. The charts are life and time savers.
For many of the grape varieties, there are four-page descriptions: history, home base [like Burgundy], smells and tastes, and regions and flavors. That last page is important. If you are looking at different Pinot Noirs, from Italy, Germany, the USA, Chile and New Zealand, well, how do you decide? Same nominal grape, but different wines. Jane unravels the mysteries and guides you to a selection that meets your tastes.
The 110 pages in The Cellar are gracefully presented. It’s easy to start the journey, relax and finish later in the day or week. You’ll probably find yourself returning here over and over, absorbing new insights with each read.
And food. The book is titled Wine & Food. Part three is devoted to The Table. Jane’s first sentence is key: “Wine takes on a whole new meaning when it’s served with food.” Sections here address all the pairings you need to consider:
Meat
Surf and Tub
Fish and Shellfish
Veggies
Cheese
Plus, there are considerations on matching your wine to a sauce or spice. Having some Thai food? Who would think to pair it up with Gruner Veltliner from Austria? Jane’s extensive background in tasting and matching is on full display here. With years of writing experience, her polished descriptions of what goes with what are a breeze to read and to understand. Jane is as clear as a chilled young white wine.
Wine & Food is handy, intelligent, and a personable guide to keep by your side as you plan, cook, and drink.