Red Wine with Fish: The New Art of Matching Wine with Food

For anyone seriously interested in pairing food and wine, this is the authoritative book on the subject. Using Rosengarten's technique for matching the components, textures and flavors in the wine and food can lead to some memorable meals and, at the same time, explain why others fall flat on their face.I write a wine column for my local newspaper and whenever the subject is food-wine pairing, I remember the lessons taught in Red Wine with Fish. I also teach a basic Wine Appreciation at the local University and Rosengarten's technique is the heart of the section on matching food with wine.If any book should be reprinted, this is it.I have over 400 books in my personal wine library. If I would ever sell the collection, it would not include Red Wine with Fish.