Audience and level of use: the serious food and wine lover.
Some interesting or unusual facts: Eugenol is the dominant volatile compound in cloves and is one of the principal aromatics generated by charred oak barrels. Cloves also contain vanillin and other aromatics that are found in oak barrels. The connection is that an oak-aged wine goes perfectly well with clove-inflected foods.
The downside to this book: my eyes hurt from reading all the graphical-layout of the text with its many colours and arrows.
The upside to this book: the same layout may just appeal to younger wine lovers and attract them to reading about the quality of wine and food pairing.
Quality/Price Rating: 91.