Guy Bonnefoit (*1938) from Paris worked for more than 30 years in leading positions in the gastronomy and hotel industry. Among other things, he was managing director of Robinson Hotels and Club Hotels, as well as head of the main gastronomy department of Steigenberger Hotels AG from 1976 to 1987 with responsibility for the quality and gastro-philosophy of all 30 hotels. He became internationally known through his book "Unsere Weine unsere Küche" (50,000 copies sold), his numerous lectures and professional articles, interviews on radio and television, and as a capacity on the subject of "wine and food".
In 2007, his book "Bonnefoit Deutschland - Faszination Wein & Aromen" came onto the market. It is not a classic wine guide, but tastes more than 10,000 wines from all German wine-growing regions and formulates more than 8,000 food recommendations to go with the wine. It includes a comprehensive introduction to the world of olfactory and gustatory perception of wine, as well as digressions on the topics of "tasting wines correctly", "aroma tables", "wine & food" and "suggestions for the harmony of wine and food". With this work, the author won the "Gourmand World Cookbook Award" in the category "Best Book on European Wine".
Bonnefoit France" followed a year later, in which 11,300 French wines and champagnes are tasted, their aromas are catalogued in detail and over 9,000 food recommendations are given. For this, Bonnefoit received the "Gourmand World Cookbook Award" in the category "Best Book on French Wine". In October 2009, the author was awarded a gold medal by the GAD (Gastronomische Akademie Deutschland) for this work. In addition to his passion as a wine critic and jury member in many national and international sommelier competitions, he has been working freelance since 1988 in the areas of quality management for kitchen, service and cellar, further and advanced training, as well as in motivation and leadership techniques. See also under aroma substances, wine address, wine evaluation, wine enjoyment and wine with food.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.Andreas Essl