Wine Avengerby Willie Gluckstern, Ben Crumlich (Illustrator)
IT STANDS TO REASON THAT IF OUR FOODS ARE NOW LIGHTER AND MORE DYNAMIC, OUR WINES SHOULD BE ALSO.
A longtime champion of the victimized wine consumer, Willie Gluckstern debunks the myths and misinformation surrounding the (allegedly) complex subject of wine. His straightforward advice includes:
- The wines that go BEST with food and why.
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Willie Gluckstern hits it on the head. Having worked in the wine business for several years, and supporting the industry as a consumer for over 30 years. We have discovered...there is a lot of hype out there. Over-oaked chardonnays...(or stuff put on the bottom of the stainless tanks to make the stuff taste "oak-like" or "buttery") has been promoted way past its expiration date. Each person needs to taste each wine themselves, with and without food, to determine what they prefer. Yes, there are some basic rules..strong chardonnay is needed for stinky fish, a sweeter wine such as Riesling will compliment a hot dish such as Thai or hot Spanish cuisine. Cabs go best with Beef....etc... Buy the book, try the wine, and let us know what you think!