Floyd Uncorked: A No-Nonsense Guide to French Wine Paperback – 6 Sep 1999
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“Plonk without the plonkers is what we get from Keith Floyd… as he fearlessly bans all overblown descriptive language from his wine show.”
Victor Lewis-Smith, Evening Standard
From the Back Cover
A paperback edition of the bestselling book of 1998 – 'Floyd Uncorked 'received rave reviews·and has sold over 32,000 copies.
A beginner’s guide to French wine, the book looks at a variety of red, white, rose wines and champagne· with Master of Wine Jonathan Pedley adding weight to the informative side of the book. Pedley explains all about wine tasting and the differences between the various wines – how they are made, characteristics, etc.
Floyd meets the characters who reflect the lifestyle of the area, shares a joke, a meal and a few bottles of the locally produced wine. He also cooks up some delicious food, using wines of the regions. The book features locations shots of Floyd and Pedley in France and recipe shots. There are 10 recipes – one or two for each region, 8 illustrated in colour.
Loire, Bordeaux, Anguedoc-Roussillon, Provence, Rhone, Burgundy, Alsace, Champagne
Top customer reviews
Of course, Keith Floyd's input, the occassional recipe, jocular comments and willingness to ever stress the importance of enjoyment over self important knowledge is what makes this book sooo enjoyable, especially if read whilst enjoying the odd slurp, glass or even bottle of the wines in question.
If the aim of the book is to let you understand which wine goes with which food, which wine is the best in its region, and then to allow you to fly in the face of perceived wisdom - then it succeeds in spades.
Enjoy the book, live the dream and at the end of the day ask yourself if the time taken to read Floyd Uncorked has been wasted or has enhanced your life and you are sure to decide that your time has been well spent.
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 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 super recipe for:
* Crayfish in a Champagne Sauce
Interspersed with superb on-location shots, general photography, and maps.
The series consists of a trips through France sampling the wines and Floyd cooking chow to accompany the vinos. All normal stuff mostly done out of doors.
Alas, I found a certain arrogance in Floyd’s presentation throughout along with his impatience which made me feel uneasy. On the other hand I found Jonathan Pedley’s enthusiasm for wine infectious and his gentle humour warm-hearted. If the show was made today in 2014 I would plumb for Jonathan Pedley as the host and forget about Floyd.
This series could have been a wonderful journey through some of the most beautiful countryside in the world accompanied by history of social customs which grew the vines to wine reflecting local culture. A sort of Tour De Vin.
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