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Jacqueline Friedrich is an American expat living in France who splits her time between Paris and the Loire Valley. Her first book, "A Wine & Food Guide to the Loire" (Henry Holt 1996; Mitchell-Beazley 1997) won the Best Wine & Spirits Book of the Year from The James Beard Foundation, the Julia Child/International Association of Cooking Professionals, Veuve Cliquot, Decanter Magazine and The Wine Advocate.

Friedrich’s second book, "The Wines of France: The Essential Guide for Savvy Shoppers" (TenSpeed Press 2006), was a James Beard finalist and won the Gourmand Wine & Spirits Award/English language guide. 
Her most recent book is "Earthly Delights from the Garden of France/Wines of the Loire Volume One, The Kingdom of Sauvignon Blanc: Sancerre, Pouilly-fumé and the Sauvignon Satellites" (self-published, 2011).

In addition to Zester Daily, Friedrich is writing for The World of Fine Wine. She corresponded regularly for the New York Times and for the Wall Street Journal. She have also written for the International Herald Tribune and the Los Angeles Times, and contributed articles to The Wine Spectator, Decanter, The Art of Eating, Travel & Leisure, Food & Wine, Gourmet, Bon Appetit, Saveur, Harper's Bazaar, Elle, 7 Days, The World of Fine Wine, The Journal of Gastronomy, and many other publications.

The main dish was Parmentier. Of the two reds served, it was the 2004 Domaine du Bois de Boursan “Cuvée des Félix,” an organic wine, that won universal acclaim. Chiefly Grenache with some Mourvedre, it had aged beautifully, presenting a homey tapestry of dried red fruit and herbs which married seamlessly with the Parmentier. Credit: Copyright 2015 Federation des Producteurs de Chateauneuf-du-Pape

The real trick to pairing food with wine is not to take it too seriously, but rather just play with it. When chef Olivier

Alain Jaume and two of his children. The family winery was created in 1826 and today spans the southern Rhone Valley. Credit: Copyright Alain Jaume & Fils

I was tasting the 2012 Grand Veneur Côtes du Rhône "Les Champauvins," a smooth, nicely structured red with flavors of black and red berries.

Stephane Riffault’s Pinot Noir comes from a parcel called La Noue which gives its name to his rosé and his red Sancerre. Credit: Copyright Denis Bomer

Sancerre's greatest secret is its red wines made from Pinot Noir. At the eastern border of France's Loire Valley, Sancerre is known for its benchmark

Pierre and Monique Seillan moved to Sonoma in 1997. Credit: Courtesy of Monique Seillan

This Sonoma wine captivated with scents of gently crushed black cherries mildly seasoned with oak. Its attack was silky and the flavors echoed the