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Books For Food and Wine Lovers

By Darryl Beeson

In time for the holidays, here are some gift giving ideas for wine, food and travel lovers.

Brunello di Montalcino by Guelfo Magrini ($33 hardcover, Morganti Editore)

This small book (6 inches by 8 inches) is packed with 286 pages and over 300 great photographs about Brunello and more importantly the vineyards. The book covers the history of wine and culture in Montalcino, with a chapter on the sangiovese grape, details on the land, production techniques, vintages, and the producers. There are also chapters on the other wines of Montalcino and the cuisine of the area. Order via the internet at www.italianwinereview.com/bookstoreart.html.

Supertuscan by Andrea Zanfi (soft-cover, Carlo Cambi Editore}

Andrea Zanfi tells the story of the Supertuscan phenomenon and provides detailed portraits of 76 winemakers and their 107 different wines. In just a few decades the Supertuscans have emerged to compete with great wines around the world. The Supertuscans have provided an opportunity for creative freedom in enology. They represent the possible expression of a territory, Tuscany, whose red grapes are capable of exalting the quality of wines. The massive book is soft-cover, but perfect a winelover's coffee table. Details regarding purchase may be found at www.italianwinereview.com/bookstoreart.html.

Africa Uncorked- Travels in Extreme Wine Territory by John and Erica Platter ($24.95 hardcover, WAG)

The best selling wine journalists of South Africa take a roadtrip to visit the better and lesser known wine regions and winemakers of the entire continent. This book is already being called the most original wine book of the decade. Though few of us will ever taste the wines of Ethiopia, Zimbabwe, Kenya, and Madagascar, to mention a few, the prose makes for fascinating reading and a perfect gift for a travel fan as well as the wine lover. To purchase this book, as well as hundreds of other wine books, visit www.wineappreciation.com.

Daniel Johnnes's Top 200 Wines: An Expert's Guide to Maximum Enjoyment for Your Dollar by Daniel Johnnes and contributor Michael Stephenson ($18 soft-cover, Viking/Penguin Publications)
Daniel Johnnes is the wine director of Montrachet and Tribeca Grill, and winner of the James Beard Award for Outstanding Wine Service. He is also a wine importer under his own label. Without stuffy, technical terms-and without talking down to the inexperienced wine buyer-Daniel Johnnes lays out all the basics that the consumer needs to know before making his or her next purchase. This edition, newly updated for 2004, includes:
* Daniel Johnnes's opinion of 200 wines, including more than 80 wines of recent vintage added since the first edition
* Explanations of grape varieties and the wine-making process
* How to start a wine cellar for only $750
* Helpful hints on everything from uncorking the bottle to complementary dishes
Most important, Johnnes makes the distinction between cheap wines and wines of good value. If a wine is truly great, it may be worth paying a little more than you expected.

True to Our Roots- Fermenting a Business Revolution by Paul Dolan ($27.95 hardcover, Bloomberg Press)

Paul Dolan, a forth-generation Californian winemaker now president of Fetzer Vineyards, adapts his ideas about sustainable farming, organic practices, making fine wine, the unpredictable challenges like weather, combined with the "learned on the job" insights of leading the entire team of Fetzer employees. Dolan was not a corporate natural, but he learned. The book translates to most any area of the corporate world, and is a great gift for a business associate, especially the wine lover.

From Curries to Kebabs- Recipes from the Indian Spice Trail by Madhur Jaffrey ($35 hardcover, Clarkson Potter Publishers)

Madhur Jaffrey, born in Delhi, is an acclaimed actress, journalist and James Beard Award winning cookbook author. Though the book is authoritative on cuisines influenced by the trade winds and the spice trade, the insights on pairing wine with Indian cuisines drew my attention.

"Indians usually drink plain water with their meals," observes Jaffrey. "I nearly always accompany all courses with good wine.,,do not be bullied into serving lager or a fruity Alsatian wines. I really think they do fine Indian food an injustice. Try a good Chablis or pinot grigio. Among the reds, try an Australian merlot or a reasonably priced Bordeaux. Most dry white and red wines complement Indian foods. Non-drinkers may be offered fresh limeade, lassi (recipes for both are in the book) or seltzer water.."

Darryl Beeson is a food, wine and travel writer based in Dallas, Texas. He has been a member of two teams nominated for The James Beard Award. His insights have been quoted in The New York Times, The Washington Post, The Detroit News, and both InStyle and Money Magazine.

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