Karen Page and Andrew Dornenburg’s latest book, The Food Lover’s Guide to Wine, is scheduled to be published by Little, Brown this fall. The book picks up where What to Drink with What You Eat left off in exploring wine as the ideal complement to food, promising readers that if they love food, they know flavor — and can master wine.
Andrew and Karen were frequent guests at Bellavitae, and I always loved seeing them. Their books are renowned in the hospitality industry, but more importantly, revered by professional chefs and sommeliers alike.
But to me, this book’s most important contribution — like that of What to Drink with What You Eat — is sharing the couple’s continuing journey of demystifying wine. Andrew and Karen strike an intelligent, yet down-to-earth approach to wine drinking, with an emphasis on flavor.
Food is enhanced with wine and vice versa. And an optimal pairing of food and wine creates an experience that is nothing short of magical. This book will guide any palate toward heaven on earth.
I have always been fascinated by terroir and its influence on how things taste. Its greatest expression, in my opinion, is through cheese and wine. Why? Because both are aged, thus the flavors have intensified, transporting the taster to that area of the world where the unique elements — soil, weather, altitude, etc. — converge to create flavors like nowhere else on earth.
I’m looking forward to reading The Food Lover’s Guide to Wine and expect it will occupy a prominent place next to other important books of reference by these two influential writers.
If you pre-order, you can receive 34% off the cover price by clicking here. Oh, and it will also be available for Kindle at a 43% discount. It’s what I plan to do, and hope to some day get the book autographed — it’s been way too long since I’ve seen Andrew and Karen.
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