The Wine Table: Recipes and Pairings from Winemakers' Kitchens

Reh Vickie

sept. 2018 · Vendu par Simon and Schuster

À propos de cet ebook

We all dream of tasting our way through Burgundy, walking through vineyards in Champagne with a winemaker, or dining late into the night on a winery balcony in Chianti. Who better to guide you than someone whose passion and years in the food and wine industry have led to travels and friendship with winemakers all over the world? Vickie Reh takes us right into the kitchen with winemakers—what do they eat during harvest? What do they drink to celebrate the holidays? Which foods pair best with their wines, and why? How does this vary from region to region?

The Wine Table will discuss basics and essentials in food and wine including meeting your local farmer, stocking your pantry, and how to buy and store wine.

We will then travel with the author through various regions of France and Italy, visiting winemakers in their homes to share their stories, cook with them, and enjoy their recipes. Specialties include:

Choucroute Garnie from Domaine Weinbach, Alsace, France

Squab and Penne Pie from Agricole Lo Sparviere, Franciacorta, Italy

Sole à la Meunière from Domaine Lucien Crochet, Sancerre, France

Pork Rillettes from Domaine La Grange Tiphaine, Montlouis, France

Guinea Fowl en Papillote from Champagne Roses de Jeanne, Aube, France

Pesto Trapanese from Arianna Occhipinti, Sicily, Italy

Quelques mots sur l'auteur

Vickie Reh is a chef and certified sommelier who has spent her life researching food and wine traditions. Her forays have taken her to family kitchens in obscure wine regions, elegant palazzos, modern showcase wineries and respected restaurant kitchens—from France to California, from Sicily to the Italian Alps, from Portugal to Virginia. When not traveling, Vickie has spent years on both sides of the kitchen door alternating between roles as Chef, Wine Director, Wine Consultant, and Tour Guide with stints in Washington DC at Buck's Fishing & Camping, Comet Ping Pong, and Arrowine and Cheese. Currently combining her two loves, cooking and wine, Vickie is Chef and Wine Director at Via Umbria in Georgetown.