Wine by the Book!
A pairing of wine and words
In Wine by the Book!, Laurie Forster, The Wine Coach® and author of The Sipping Point: A Crash Course in Wine,
pairs words and wine just for book groups. Laurie explores wines from regions
found in book group picks – and she gives general tips on wine essentials,
including how to order wine at dinner, simplify food pairings, handle awkward wine
moments, and even bounce back the morning after!
For your next gathering, why not pair a book selection from Reading Group Choices
with a wine choice from Wine by the Book!
"Over a bottle of wine many a friend is found" —Old
This month, Laurie suggests some wine parings for your discussion of
by Agnes Desarthe.
No wine seems more misunderstood or mistreated than Rosé. In the red and white
world of wine it seems there is no room for pink. When did this campaign against
pink begin? Most likely it is a backlash from the California White Zinfandel
craze of the 1980’s. Light, sweet and easy to consume, White Zinfandel bares
no resemblance to the French Rosés that inspired them. Try this exercise;
close your eyes and imagine the flavors of watermelon, luscious strawberries, or
a ripe peach with the crisp finish you get from a white wine like Sauvignon Blanc.
That is traditional Rosé.
So what accounts for our pink aversion? Maybe it is just simply the color.
Consider this; a French study in 2001 by Gil Morot concluded that our perceptions
of wine and its flavors or aromas are prejudiced by its color. In this study,
participants tasted a white wine and described melons, honey and citrus. The
same wine was then colored red and participants perceived common aromas found in
red wine. It turns out our brains are prone to what he calls unconscious synaesthesia
where our senses become confused based on the wine’s color. This confusion
along with our memories of White Zin color our opinions before take our first sip.
So if you are ready to start trying some great Rosé you’ll be happy to know that
it is made all over the world. The south of France is probably the region
we most associate with Rosé . Provence has formed an identity from this pink
drink and areas in the Loire, Rhone Valley and Bordeaux also produce their versions
of Rosé from the red grapes they are best known for. Some of the most
exciting Rosé s of late come from Spain, California and believe it or not Greece.
Once you have found a Rosé that you want to savor, don’t forget that
its food friendliness is one of its best qualities. Its fuller body allows
it to handle food pairings that might overwhelm a white. Crisp acidity ensures
that it can withstand dishes with a good amount of salt and dishes that use acidic
ingredients like vinegars or goat cheese. Some of the natural partners for
dry Rosé include appetizers, salads, seafood, white meats, ham, a bowl of fresh
berries and even dishes with a bit of spiciness. Sauces that include garlic,
tomatoes or olives are also no problem for a crisp Rosé .
Try one of these French Rosés as you read Chez Moi:
Domaine de Corbillères Pinot Noir Rosé 2007 (Loire Valley, France)
Salmon-colored, this Rosé has flavors of peaches and watermelon with a crisp finish
making it extremely food-friendly. Made from 100% Pinot Noir, it would be
great with seafood or an array of appetizers.
Retail Price: $10.99
Domaine de Gournier Rosé 2007 (Rhône Valley, France)
This Rosé has a beautiful deep pink with intense strawberry flavors that you can
taste on and on! Great paired with salad, seafood, a dessert of fresh berries
or just a few girlfriends.
Retail Price: $9.99
to find other Rosés in your area.
After a successful career in software sales, Laurie decided she was ready for a
life change. Through working with a life coach, Laurie began to realize that her
biggest passions—wine and people—could be parlayed into a new career.
In 2002, she began her wine career in Manhattan where she studied with the American
Sommelier Association to obtain her certificate in Viticulture and Vinification.
Concurrently, she trained as a life coach with Coach U, the leading global provider
of coach training programs and is presently a member of the International Coaching
As The Wine
Laurie creates unique corporate team building events, group tasting seminars and
culinary tours. She is dedicated to demystifying wine—one glass at a time,
helping build successful teams as well as ensuring that everyone has an inspiring
time at her events. She’s a sparkling presenter, highly skilled at engaging every
wine lover—from beginners to wine enthusiasts.
Laurie is a regular columnist in several magazines, a sought after speaker and guest
expert on radio stations across the country. Her weekly radio show “Something to
Wine About®” can be heard on WCEI 96.7 FM and WBAL 1090AM or on demand. Laurie is also serving as national spokesperson
for the “Pour on The Joy” campaign sponsored by Lindemans® Wines where she is
helping people increase their happiness by making the wine-joy connection. Laurie’s
first book The
Sipping Point: A Crash Course in Wine, reflects her fresh
perspective on wine education and has already received rave reviews.