Whether your book club spends weeks studying deep literary works or breezes through a series of cozy mysteries, there is one thing we can all agree on – a good book pairs perfectly with a good wine. Remember, Celebrate Responsibly.

Story Line / Genre: Light Comedy

Pair with fun flavors. 

Wine Pairing: Chateau Graville-Lacoste, Bordeaux Blanc
Food Pairing: Lemon Curd Tarts

Story Line / Genre: Love Story

Pair with wine & food everyone will love. 

Wine Pairing: Domaine Carneros Brut Rosé
Food Pairing: Crab Bruschetta

Story Line / Genre: Biography

Pair these books with a food & wine with a lot of depth.

Wine Pairing: Santi Valpolicella Ripasso Classico Superiore Solane
Food Pairing: Italian Meatballs Arrabiata

Story Line / Genre: Classic Literature

Pair with something classic.

Wine Pairing: Georges Du Boeuf Julienas
Food Pairing: Charcuterie Board

Story Line / Genre: Historic Novel

Pair with flavors that will be a favorite for years.

Wine Pairing: Chateau Bel-Air Bordeaux
Food Pairing: Warm Bleu Cheese, Walnut & Grape Phyllo Cup

Story Line / Genre: Mystery

Pair with something just as rich and mysterious.

Wine Pairing: La Crema Russian River Pinot Noir
Food Pairing: Three Cheese Spread with Fig on Crostini

Story Line / Genre: Collection of Essays

Pair with a blend.

Wine Pairing: Schloss Gobelsburg Rosé Austria
Food Pairing: Summer Salad with Raspberry Vinaigrette

Book Club Pairing Chart

Save for your next party!

Literary-inspired cocktails

This is not only the name of a Hemingway book, it’s also a cocktail recipe he contributed to a book of celebrity recipes in 1935.

SIMPLE INGREDIENTS & PREPARATION

Pour one jigger of Absinthe into a Champagne saucer.

Add very cold Chandon Brut.

This is actually the original Gin Rickey, renamed by author F. Scott Fitzgerald who reportedly drank several a day because he thought gin couldn’t be smelled on his breath.

INGREDIENTS

• 2 oz. Beefeater London Dry gin
• ¾ oz. fresh lime juice
• soda water

Garnish: lime twist or wedge

DIRECTIONS

In an ice filled highball glass, combine the gin and lime juice, fill with soda water, stir and garnish.

Described in the book by Richard Hughes, A High Wind in Jamaica.

INGREDIENTS

• 1 ¼ oz. Citadelle Gin
• 1 ¼ oz. Plantation Original Rum
• 1 ¼ oz. Maker’s Mark Bourbon Whiskey
• 1 ¼ oz. St Remy French Brandy
• 1 ¼ oz. Graham’s Seven Grapes Port
• 5 oz. Guinness® stout or stout beer
• 4 oz. Toso Brut Champagne

DIRECTIONS

Add all five shots to a pint glass. Top to desired level with stout beer, 5 oz is just about right. Fill to top of glass with champagne.

Inspired from Truman Capote’s Breakfast at Tiffany’s.

INGREDIENTS

• 1 egg white or aquafaba
• 2 ½ oz. Pisco Capel – Do not substitute for Peruvian Pisco
• ½ oz. simple syrup
• ¾ oz. fresh lemon juice
• dash Angostura Bitters

DIRECTIONS

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.