Peterson describes how each wine is made, how it should be served, and what it tastes like. In addition, 40 recipes for hors d'oeuvres, appetizers, entrees, and desserts are paired with the wines they most perfectly complement.
The book features dozens of helpful sidebars on topics such as organizing a sweet wine tasting, decanting sweet wines, and how to read a German wine label. A wine vocabulary and a description of the most important grapes are also included. This fully illustrated guidebook, written and photographed by one of our most respected food authorities, fills a major gap in the marketplace.