Jay McInerney on wine?Yes, Jay McInerney on wine! The best-selling novelist has turned his command of language and flair for metaphor on the world of wine, providing this sublime collection of untraditional musings on wine and wine culture that is as fit for someone looking for “a nice Chardonnay” as it is for the oenophile. On champagne: “Is Dom Pérignon worth four bottles of Mo‘t & Chandon? If you are a connoisseur, a lover, a snob, or the owner of a large oceangoing craft, the answer . . . is probably yes.” On the difficulty of picking a wine for a vegetarian meal: “Like boys and girls locked away in same-sex prep schools, most wines yearn for a bit of flesh.” On telling the difference between Burgundy and Bordeaux: “If it’s red, French, costs too much, and tastes like the water that’s left in the vase after the flowers have died, it’s probably Burgundy.” On the fungus responsible for the heavenly flavor of the dessert wine called Sauternes: “Not since Baudelaire smoked opium has corruption resulted in such beauty.”
Includes new material plus recommendations on the world’s most romantic wines and the best wines to pair with a meal
Jay McInerney is the author of eight novels, two collections of short stories, and three collections of essays on wine. His latest book, Bright, Precious Days, was published in 2016. He lives in New York City and Bridgehampton, New York.
“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
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