Hardcover
160 pages
$34

I instantly liked this book. You know you're in for a good time when the author leads with "rules and how to break them" and does in Wine with Food. Joanna Simon tackles the relationship between wine and food with her easy approachable manner in this superbly illustrated book.

Want to know what to drink with dim sum? Try Champagne. Other matches? Japanese noodles pair nicely with Riesling, jambalaya and Sancerre are a duo, frankfurters and Alsatian pinot noir are made for each other, aioli and rosé hit it off while kangaroo and shiraz are a natural. Simon offers plenty of classic pairings too as well as brilliant break-all-the-rules combinations. In this worldwide, whirlwind taste tour she explores regional specialties and delivers traditional and not so traditional pairings. A classic roast leg of lamb meets its match in both a fine Bordeaux from Medoc and a New Zealand Cabernet-Merlot. A crisply tender Portuguese suckling pig hits the mark with both a red table wine from the Douro and a California Chardonnay. You'll learn how and what to drink with Indian, Chinese, Thai and other Asian cuisines and discover how and why cooking methods impact ingredients and ultimately the wines.

My favourite features are the final sections: Food with Wine where wines are listed with food recommendations and Wine with Food where the dishes are followed by wine suggestions. It's all common sense. You'll see …

Reviewed by Judith Lane, wine and food writer

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