This month we’ll be reading The Best American Food Writing 2020 edited by Kenji López-Alt, author of The Food Lab. Each edition of this American anthology of food writing has been on my bookshelf since the series’ inception in 2018. This year’s edition offers articles ranging from baby food and crab rangoon to omelets and Lean Cuisine. The best thing about an anthology is that you can join in the conversation even if you didn’t read each piece in the book. I know I have a lot to say about many of the articles in this month’s text.
To pair with this month’s anthology of food writing, I figured that I would make a little anthology of my go-to wines for the year. It is my firm belief that one should always have a bottle of Chenin Blanc, a bottle of Gamay, and/or a bottle of Pinot Noir in the house at all times. These wines pair well with almost all cuisine so whether it’s pizza or sushi, Thai or tacos, the wines below will do your dinner justice.
Free to join and open to all!
About Reading Cru
What do we read?
Our club curator selects a range of literature, both fiction and nonfiction
What do we drink?
Three suggested wines that pair with the book based on themes and flavors.
What & where do we meet?
Join us virtually the last Sunday of each month at 5pm via Zoom or Google Meet.