The "Grand Cru" of wine and food pairing books and a revelation since the trade awakening "Red Wine with Fish" back in 1989 and a perfect companion book to Great Wine Made Simple. Andrea's book makes it clear from the start that food is colour blind and therefore the old rules of red with meat and white with fish no longer apply. There are twenty wonderfully thought out food menus that explain the concepts of wine and food pairing on the dinner table. Once again the book focuses on the big six grapes varieties and there ability to pair with foods. Each chapter focuses on the various food flavours and styles; earthiness, smokiness, spiciness, herbaceauness, as well as freshness and fattiness. Along the same principles, each wine type is paired with food based on its body style, flavour, tannins, acidity, alcohol level, and oakiness. There are plenty of well illustrated pairing matrixes and an amazing selection of samples that should be easy to find. If you enjoy cheese this book has the best pairing charts I've ever seen based on Andrea's professional back ground in the culinary and vinous arts. Making a salad and thinking of using luxurious oil like pumpkin or truffle? This book will tell you which one will work best. If you love corn or popcorn check out page 54 to find the perfect match. Red wine with fish? Why not and you might as well start with a glass of white with your beef. This book is now my wine and food pairing reference guide. Five out of five stars.

Review by Stephen R. Bonner, Editor ABV Alcohol By Volume

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