Jacques Puisais is well known to lovers of gastronomy and wines, winemaker, apostle of “taste just” love of men and the land, avid educator, he founded the Institute of Taste in the 70s to promote emergent the notion of taste in young children.
Denis Hervier knows him well and he has shaped for us this primer, drawn directly from the source … It looks like a small booklet in which we can forage on which we can come back regularly. For, needless to say well, it is not in any of a list of technical terms. No, the purpose here is more general: it is no longer here to guide us, give us ways to better taste and enjoy wine and gastronomy, we encourage them to adopt a certain approach to the pleasures of the palate.
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As a result of his classic ” School of Tasting “Pierre Casamayor explores in depth the possible alliances of 88 recipes. Each has a double page where we can find the recipe itself and usually four specific wines, ie for example, not a “Haut-Medoc” but a “Haut-Medoc, Chateau Malescasse 1995″ which he describes the tasting before the meal and the dish.
A delight to the senses in every way, the lavishly illustrated ‘In Tuscany’ is a celebration of life in this enchanting region of Italy. Here are photos to please the eye, recipes to tempt the tastebuds, but above all the prose of Frances Mayes and her poet husband, Ed; full of a vital and refreshing immediacy which never fails to capture the quintessence of this historic country. Whether it is a meal with friends, gathering olives or simply regarding the landscape, Mayes’ deft touch communicates effortlessly what she describes as ‘the turn of slow days in an ancient place’.
The book is two-sided: one side, you have in hand “looking dishes Wine” by David Cobbold and if you return the book, you have “Dish seeking wines of Pierre-Yves Chupin. This is an original way to introduce £ 2 (additional) in 1. 
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. 
Revised. This is a Portuguese wine book by Richard Mayson. It is available from Hi Marketing, 33 Carver Road, London, United Kingdom, SE24 9LT.
Guido Van Imschoot is president of Professional Sommeliers Flemish. His intent with this book is to make us share his passion for wine and gastronomy. Taking advantage of its extensive experience in the field of wine and agreements, we will better understand how to approach wine and thus better appreciate them.