Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh figs with Muscat de Beaumes-de-Venise and truffled sausages with pistachios accompanied by Macon-Village. Richard Olney, a member of the Academie Internationale du Vin, has been writing about wine and food since 1951, and his previous books include "The French menu cookbook", "Simple French food" and "Yquem".
- ISBN10 0940793237
- ISBN13 9780940793231
- Publish Date 1 November 1988 (first published 23 May 1988)
- Publish Status Active
- Publish Country US
- Imprint Interlink Publishing Group
- Format Hardcover
- Pages 128
- Language English