A Single Wine, from appetizer to dessert” of Evelyn Malnic & Odile Pontillo

The idea behind this book is to involve the same wine at any meal, including dessert. It’s a good idea since this formula is perfectly adapted for eating small committee and because it frees itself and potential gaps in the sequence of different wines.

70 types of wines are reviewed with, on the first page, an overview of the wine (because of name, service boards, tasting notes, agreements with the food and wine ideas peers) and on the page facing it, a detailed menu complete with a recipe (usually the main course) and a second proposal for a menu in a different style. Comments on wine tasting each dish come to form a truly remarkable addition to this set. These comments are highly instructive and makes the book quite unique.


The red wines have the best hand, the whites representing about one third of the book. The wines are mostly French and range from 3-25 € the bottle. In terms of the agreements is of course the desserts that agreements can seem a bit risky. Otherwise, the proposals are sound associations with some very creative … but still worthy of being tested. (This is also the science of chords!)

In summary, this is a book that offers an original and interesting arrangements, easy to implement. The book, moreover, a little modern edge that makes it very affordable for a wide audience of foodies and wine lovers of all levels.