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  • By Nicole Mulligan
    Oct 15, 2009
    "Re: Matchmaker's Concise Guide to Food and Drink 2006" Ok! Let's get real here!! You must be his best friend, because the book I received bore no resemblance to the review written. I was extremely disappointed. Seriously, if you want to be a good friend, buy the man a pint, but please do not mislead everyoneinto thinking they are buying a masterpiece!
  • By Mark Lunn
    Mar 23, 2006
    "Matchmaker's Concise Guide to Food and Drink 2006" This is a wicked booze n’ grub reference book. It’s much more than an idiot’s guide, but if you’re an idiot, it’s still pretty useful -- assuming you can read. And if you are an oenophile and gastronome, there’s SO much global information in its 200 pages that its bound to fill in those nanometric gaps in your knowledge. If you’re somewhere between an idiot and a connoisseur, like me and the (dear) wife, the book’s brilliant. We keep it between her recipe books and my wine atlas. If you have a FOOD query (for example, what, exactly, is purslane, matzo or zabaglione?), or want to know the difference between Brie and Camembert, or Ticklemore and Stinking Bishop, just check it out (again, you need to know the alphabet). But it’s the WINE (and beer and whisky) compendium that is truly fantastic. Name a grape, vineyard, type or region of winemaking, and, hey presto… it’s there. A Spanish friend mentioned Ribera del Duero the... More > other day… so I checked it in the book, and then went out and bought an Alexandro Fernandez Pesquera. Brilliant wine! We’re going to Cahors in southern France this summer… did you know that Cahors AC wine has to be 70% Auxerrois grape (otherwise known as Malbec)? Or that Pinotage was developed at Stellenbosch University in 1925? Or that Lebanon’s Chateau Musar (which is stunning, and I know, ‘cos I drank a lot at the chateau with Musar and son back in the early 1990s), is a blend of Cabernet Sauvignon, Cinsault and Syrah? Truly, this book is a fountain of wine wisdom. But there’s more… it’s greatest claim is, as the title suggests, its “matchmaking” section. What wine to drink with what food? Once again, Mr Ince gives it to us straight… there ain’t no bullshit here. “For matching with food, there are some basic styles of wine that are worth noting, without the need to become an expert,” says Mr Ince. But what he tells us IS enough to become an expert. I’m cooking a paella this Sunday, and Mr Ince suggests we try any one of four reds and three whites. How about grilled mackerel? “The oils in the fish clash with red wine,” says Mr Ince. “Simple whites are good. Try Pinot Gris, Soave Classico, Frascati, white Rioja. Champagne is especially good.” I’m getting hungry writing this. I wonder what’ll go with cheese and onion crisps? I love food, I love wine, and I love this book. Next edition, Mr Ince, make the design a little more interesting. Otherwise, this is 10 out of 10.< Less
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Product Details

March 7, 2006
Perfect-bound Paperback
Interior Ink
Black & white
0.78 lbs.
Dimensions (inches)
6 wide x 9 tall
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