Julia, Food and Wine

Bruce Sanderson
Issue: September 30, 2009

In her 1961 opus Mastering the Art of French Cooking, Julia Child was ahead of her time in that she recommended wines to go with her recipes, territory that few cookbooks of the era explored. Largely French, her suggestions were general in nature, typically referring to regions rather than to specific wines.

In matching wines to the recipes accompanying this story, we followed her guidelines but also cast a wider net to reflect the greater diversity available to today’s wine lovers.

In matching wines to the recipes accompanying this story, we followed her guidelines but also cast a wider net to reflect the greater diversity available to today’s wine lovers.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2009.

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