World of Wine and Food

Don Philpott has written about – and thoroughly enjoyed - wine and food for 50 years. He is author of over 200 books including The Vineyards of France, The Wine Drinkers Almanac,Burgundy and Beaujolais, and many other titles on wine, food and travel. For many years he was food and drinks correspondent of the Press Association, the UK national news agency, travelling the world writing about wine and food. For six years he wrote a nationally syndicated wine column and for three years wrote the 'My Favorite Restaurant' column in Caterer and Hotelkeeper magazine in which he invited scores of celebrities out to lunch or dinner at their favorite restaurants to talk about wine and food. He has written about wine and food for leading publications in the UK and U.S. and was a founding member of the British Academy of Gastronomes. His travels have taken him to all the world’s major wine producing regions.

This book provides a fine introduction to the wines of the world and…their interplay with food. Public libraries will best benefit from its content, although academic libraries may find it useful for programs of nutrition, culinary arts, or hospitality.

• IntroductionWine Guide CodeTop Red Grape varietiesTop White Grape varietiesThe History of WineMaking WineThe WineryWine SnobsTasting WineDebunking the MythsBuying WineStoring WineServing WinePart One – Wines of the WorldAlgeriaArgentinaArmeniaAustraliaAustriaAzerbaijanBelarusBelgiumBosnia-HerzegovinaBoliviaBrazilBulgariaCanadaChileChinaCroatiaCubaCyprusCzech RepublicEgyptEnglandFrance and RegionsGeorgiaGermany and RegionsGreeceHungaryIndiaIsraelItaly and RegionsJapanKazakhstanKyrgystanLatviaLebanonLithuaniaLuxembourgMacedoniaMadagascarMaltaMexicoMoldovaMontenegroMoroccoNew ZealandNorwayPeruPortugalRomaniaRussiaSerbiaSloveniaSouth AfricaSpain and RegionsSwitzerlandTunisiaTurkeyTurkmenistanUkraineUnited States and RegionsUruguayUzbekistanZimbabwePart Two. Food and PairingsA little historyWine with foodWhat to drink, when and whyFood and Wine PairingCuisines of the WorldAfricaNorth AfricaAlgeriaEgyptLibyaMauritaniaMoroccoTunisiaMiddle EastIsrael and Jewish CuisineCentral AfricaWest AfricaEast AfricaSouthern AfricaAustralia and New ZealandBritainCaribbeanChinaEastern EuropeBulgariaCzech RepublicHungaryPolandRomaniaBosnia, Croatia, Serbia and SloveniaFranceAlsaceBeaujolaisBordeauxBurgundyChampagneCognac and ArmagnacLoireMidi and LanguedocNormany and CalvadosProvenceRhône and the CamargueSavoie and JuraSouth WestGermany and AustriaGreeceHollandIndia and Sri LankaSouthCentralNortheastNorthNorthwestIreland101ItalyItaly’s RegionsJapanNorth AmericaCanadaUnited StatesMexicoRussiaScandinaviaDenmarkFinlandNorwaySwedenSouth AmericaArgentina.BrazilChileColombiaPeruVenezuala.SpainAndalusiaAragonAsturiaBalearic IslandsBasque CountryCanary IslandsCantabriaCastile-La ManchaCastilla-LeonCataloniaEstremaduraGaliciaLa RiojaMadridMurciaNavarreValenciaSoutheast AsiaCambodiaKoreaIndonesiaLaosMalaysia and SingaporePhilippinesThailandVietnamSwitzerlandTurkeyPairings