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.
Pair with fun flavors.
Wine Pairing: Chateau Graville-Lacoste, Bordeaux BlancFood Pairing: Lemon Curd Tarts
Pair with wine & food everyone will love.
Wine Pairing: Domaine Carneros Brut RoséFood Pairing: Crab Bruschetta
Pair these books with a food & wine with a lot of depth.
Wine Pairing: Santi Valpolicella Ripasso Classico Superiore SolaneFood Pairing: Italian Meatballs Arrabiata
Pair with something classic.
Wine Pairing: Georges Du Boeuf JulienasFood Pairing: Charcuterie Board
Pair with flavors that will be a favorite for years.
Wine Pairing: Chateau Bel-Air BordeauxFood Pairing: Warm Bleu Cheese, Walnut & Grape Phyllo Cup
Pair with something just as rich and mysterious.
Wine Pairing: La Crema Russian River Pinot NoirFood Pairing: Three Cheese Spread with Fig on Crostini
Pair with a blend.
Wine Pairing: Schloss Gobelsburg Rosé AustriaFood Pairing: Summer Salad with Raspberry Vinaigrette
Save for your next party!
Serve wines that come from regions in your featured books and cocktails popular during the book’s time period.
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
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.
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.
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.