I have been browsing the new six-volume Modernist Cuisine cookbook to see how it handles wine. Most cookbooks don't even bother with wine, except to specify generically red or white to use in a specific recipe. A few offer suggestions of what to drink with a dish.
The advice on pairing wine and food pretty much jibes with my own experience, however. That's not surprising, because I know the author, Nathan Myhrvold, qualifies as a wine aficionado.
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