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Index
Cover Title Page Copyright Dedication Contents Wines + Recipes Introduction How We Wine Food Prefunk
Cava / Jamón and Peas Blanc de Blancs Champagne / Golden Eggs Muscadet / Oyster Bar, for a Shucking Good Time Vermentino / Shrimp Aguachile Albariño / Dips and Sticks Chablis / Cast-Iron Skillet Mussels with Pancetta-Chive Butter Provençal Rosé / Roasted Shallot Pissaladière Rosé of Pinot Noir / Burrata with Strawberry Salad Amontillado Sherry / Sherry-Cherry Chicken Liver Toast Alpine Whites / Fête de la Raclette
Brunch with Benefits
Moscato d’Asti / Griddled Zucchini Bread with Moscato Peaches and Crème Crémant / Biscuits and Morel Gravy Franciacorta / Torta di Frittata with Spring Mushrooms and Stinging Nettles Alsatian Pinot Blanc / Tropical Yogurt Parfaits with Seedy Cashew Crunch Bugey-Cerdon / Pretzel Bagels and Lox Pétillant Naturel Rosé / Falafel Waffles Lambrusco / Leftover Beef Hash with Herby Poached Eggs American Gamay / Pimento Cheese Soufflé Riesling / Somm-Ssäm Throwdown
Salad Days
Edelzwicker / A Sophisticated Hippie Salad Arneis / Chop Chop Dry-ish Riesling / Sweet-Sour-Salty-Crunchy Citrus Salad Malvasia / Melon and Prosciutto with Radishes, Avocado, and Mint Gewürztraminer / Tomato Chaat Chenin Blanc / Little Louie Wedge Sauvignon Blanc / Our Ideal Green Salad Jurançon Sec / Roots Rémoulade with Smoked Trout Corsican or Canary Islands Rosé / Fig Fattoush with Grilled Halloumi Provençal Wines / Le Grand Aioli
The Big Veg
Prosecco / Spring Fling Sparkling Vouvray / Neon Coconut Curry with Paneer (or Tofu) and Greens Verdejo / Stuffed Peppers with Sweet Corn, Herby Rice, and Possibly Too Much Cheese Furmint / Carrot-Zucchini Latkes Carignan / Ratatouille Gratin Chianti Classico / Spaghetti Squash Parmigiano Cabernet Franc / Wild Mushrooms and Baked Eggs, or Breakfast of Champignons Southern Rhône Red / Pomegranate-Roasted Carrots with Lentils, Labneh, and Carrot-Top Zhoug Zinfandel / Roots Tagine with Cauliflower “Couscous” Georgian Wines / Georgian Supra
Picnics and Other Reasons to Eat Outside
Txakoli / Salt-and-Pepper Fried Chicken with General Tso’s Dipping Sauce Gemischter Satz / Spring Green Picnic Rolls Greek White / Whole Grilled Fish with Herby Fennel Relish Carricante / Flatbread alla Norma Full-Bodied Rosé / Deviled Ham Hand Pies Rossese / Big Boule Sandwich with Roast Beef, Pickled Beets, and Gorgonzola Glou-Glou / Glou-Glou Thai BBQ Oregon Pinot Noir / Campfire Cassoulet Northern Rhône Syrah / Tomahawk Steaks with Grilled Radicchio and Cherry Tapenade Spanish Wines / Paella and Porrons
Uncommon Common Dinners
Grüner Veltliner / Forbidden Rice Bowls with Slow-Roasted Salmon and Those Sweet-and-Sour Cucumbers Everyone Loves Croatian White / Cod and Clams en Papillote Aligoté / The New Tuna Noodle Tempranillo / Summer Piperade with Fried Eggs Beaujolais / Spatchcock Roast Chicken with Schmaltzy Potatoes and Cabbage Barbera / Borscht Risotto Dolcetto / Delicata Crostata with Fennel Sausage, Ricotta, and Buckwheat Honey Aglianico / Butternut Lamb Chili Oloroso Sherry / Caramelized Onion and Bread Soup with Brûléed Blue Cheese Sicilian Reds / Sunday Sauce
Cozy Night In
White Burgundy / Our Chicken Pot Pie Orange Wine / Porcini Mushroom Stroganoff Red Burgundy / A Giant Stuffed Pumpkin for Harvest Time Trousseau / Coq au Vin Jura Corsican Red / Seafood Stew with Aromas of the Maquis Balkan Red / Romanian Cabbage Rolls with Lots of Dill Barolo / Slow-Braised Lamb Ragù with Rigatoni and Whipped Ricotta Cahors / Vietnamese Beef Stew (Bò Kho) Red Bordeaux / Indian-Spiced Duck Breast with Burst Grapes and Glazed Cipollini Champagne / Crabs and Mags
Resources Acknowledgments Index About the Authors
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