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Wine with Food: The Ultimate Guide to Matching Wine with Food for Every Occasion [Paperback]

Joanna Simon
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First Sentence
WHEN THE GASTRONOMIC MAP OF THE WORLD WAS DIVIDED BY MUCH SHARPER BOUNDARIES THAN IT IS TODAY AND THE VITICULTURAL MAP WAS MUCH MORE LIMITED, THERE WERE SOME VERY SIMPLE RULES THAT COULD BE APPLIED MORE OR LESS USEFULLY TO THE MATCHING OF WINE TO FOOD. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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acidity  alsace  although  aromatic  australian  beef  best  blanc  bordeaux  burgundy  cabernet  california  champagne  character  chardonnay  cheese  classic  come  cooked  cooking  country  crisp  de  dishes  dry  eg  especially  even  example  fine  fish  flavours  food  france  fresh  fruit  fruity  game  garlic  german  go  good  grape  hot  including  ingredients  italy  less  light  local  loire  match  mature  may  meat  medium  muscat  need  new  noir  oak  often  olive  own  page  partner  pinot  pork  puddings  quite  rather  red  region  rich  riesling  roast  salad  sauce  sauvignon  see  served  smoked  south  spicy  stews  still  style  sweet  tannin  taste  traditional  used  usually  variety  vegetables  white  wine  world  young  zealand 
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