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An Introduction to French Wines, by region,
This review is from: Floyd Uncorked (Hardcover)
Noted for his fondness for a little slurp while he cooks, Floyd now turns his attention to what's actually in the bottle, in this refreshingly uncomplicated look at wine and how to enjoy it.
Floyd Uncorked: A No-Nonsense Guide to French Wine features the 8 wine-producing regions of France and accompanied the series of TV programmes of the same name.
Typical Floyd humour:- (from the foreword)
'First, let me state that I do not believe that we must drink white wine with fish or red wine with met. I don't even believe we have to drink wine at all, if we don't like it. You must drink what ou like, when you like it and with what you like.
That's the disclaimer over...
But, as I explained at the outset, or at least I think I explained, whereas I have devoted my liver to one of the greatest célèbres, to wit, enjoying wine, I have never really bothered to turn my enjoyment into a science or an art, nor to worry about which grape makes which wine.
I have been unconcerned about the attributes of a Merlot or a Sauvignon Blanc or a Pinot Noir; and that is why it has been such a pleasure to work with JP, who will explain the intricacies and the basic facts of the drink in your glass.
144 shiny high quality pages, split over the regions:-
along with a foreword, introduction from Jonathan Pedley, and an index which indicates `wine tasting notes' with wines and regions using a particular grape listed under the variety name.
Each chapter is devoted to one of the main vineyard regions of France. As well as describing the principal styles of wine produced, there are tasting notes on some of the benchmark examples along with technical information, including how to taste wine, how to store and how to serve.
Keith himself describes some of the classic foods of the relevant region - 'Floyd Food Notes', including a handful of recipes using local specialities.
Recipes are clearly laid out with the French/English titles, number of servings, list of ingredients and a clear method, along with the recommended wine, naturally!
* Ham in Chablis and Mustard Sauce
* Coq au Vin
* Chicken with Onion, Mushrooms and Cream
* Purée of Salt Cod
'p.s. A lot of restaurants in the Champagne region offer Salmon in a Champagne Sauce'.
Salmon and French cooking, in my view, don't go together, so don't bother.
There are more appropriate fish in France.
I am afraid I xenophobically regard salmon as the preserve of the Scots, English and Irish.'
Then follows a superb recipe for:-
* Crayfish in a Champagne Sauce
Interspersed with superb on-location shots, general photography, and maps.
* Bonne santé