Wine verses food position

[winecollector]

It sounds like this author's head has swelled up to a size that's just a little too big for the rest of his or her body! As far as I'm concerned, when he uses the phrases " absolute best..." and "most foods have their flavor ruined by...", he hangs himself out to dry.

If THIS IS a book for novices, I don't necessarily disagree with his choices of wines that are "food friendly" so to speak. But to generalize literally thousands of meals in this manner from all sorts of different cultures is completely unacceptable to me. Also, you have different degrees of quality to consider of each type of wine that he generalizes as well into one expectation of what he thinks that wine is like.

Again, unless this is a book for people that are clueless when it comes to matching food and wine, I would recommend he keeps his day job! There's just too many wonderful wines out there made from other different grapes for him to make them "irrellevent" when it comes to matching food and wine.

[This message has been edited by winecollector (edited 05-17-2000).]