Bacchus and Me

Paperback $14.95

Mar 12, 2002 | 304 Pages

  • Paperback $14.95

    Mar 12, 2002 | 304 Pages

Praise

“Brilliant, witty, comical, and often shamelessly candid and provocative thoughts about the world of wine and many of the people who produce it.” –Robert M. Parker, Jr.

“McInerney has become the best wine writer in America.” –Salon.com

“McInerney’s wine judgments are sound, his anecdotes witty and his literary references impeccable. Not many wine books are good reads; this one is.” –The New York Times

“In the fruity, buttery world of wine writing, there’s nothing else like it.” –Atlanta Journal

Author Essay

Not Your Grandfather’s Food and Wine Combinations

• Australian Chardonnay and Kraft macaroni and cheese. (My kids and I prefer the kind with the squeeze, rather than the dry cheese. Almost any ten-dollar New World Chardonnay will be improved by this dish.)
• Australian Sémillon and lemongrass chicken
• Bandol Rosé and barbecue
• Barbera d’Alba and pizza
• Barbaresco and steak tartare
• California Cabernet and grilled eel
• Châteauneuf-du-Pape and antelope
• champagne and Parmigiano-Reggiano
• champagne and sushi
• Gewürztraminer and Thai food
• Grüner Veltliner and peekytoe crab
• Krug Champagne and popcorn
• Late harvest zinfandel and chocolate cake
• Late harvest Alsatian Pinot Gris (Vendange Tardive) and foie gras
• Oregon Pinot Noir and grilled king salmon
• Oregon Pinot Gris and grilled king salmon
• Old-vine zinfandel and southern fried chicken
• Petite Sirah and steak au poivre
• Pinot Noir and guinea fowl
• Pinot Noir and Arctic char
• Riesling and dim sum (or Cantonese food in general)
• Riesling and anything

Traditional Food and Wine Combinations

• Banyuls and chocolate
• Barolo and grilled cabreo (aka goat)
• Barolo and white truffle risotto
• Brunello di Montalcino and cinghale (aka wild boar)
• California Cabernet and grilled steak
• California Chardonnay and lobster
• California Chardonnay and salmon
• Chablis and oysters
• champagne and caviar
• Chianti and risotto with funghi
• Gewürztraminer and Muenster
• Port and chocolate
• Port and Stilton
• Red Bordeaux and Cheddar
• Red Bordeaux and lamb
• Red Burgundy and pheasant
• Red Burgundy and roast beef
• Red Hermitage and venison
• Red Châteauneuf-du-Pape and daube de boeuf
• Riesling and Wiener schnitzel
• Sancerre and oysters
• Sancerre (or Pouilly-Fumé) and Chèvre
• Sauternes and foie gras
• Sauternes and Roquefort
• Vin Santo and biscotti
• White Burgundy and pike quenelles

Product Details

Also by Jay McInerney

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