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.
- A cure for label worship: "There are just as many lousy $60 bottles as $3.99 bottles."
- How to avoid getting ripped off in stores and restaurants.
- How to choose a great wineshop: "Do they know where Italy is?"
- Dreary housekeeping tips, such as storage, decanting, saving opened wine, and "that sulfite thing."
Plus, the straight poop on oak, "the MSG of wine," a few well-chosen words for greedy restaurants and retailers ("Those bastards!"), and an unprecedented expose of mass-market Champagne, including how to find the good stuff by cracking the secret label code.
Irreverent, informative, and controversial, The Wine Avenger is indispensable for beginners as well as enthusiasts.
|Product dimensions:||5.25(w) x 7.25(h) x 0.50(d)|
About the Author
Willie Gluckstern, an outspoken critic of wine snobbery, label worship, and over-oaked Chardonnay, is the founder of Wines for Food, a consumer wine school in New York City. He has written the wine lists for hundreds of Manhattan restaurants, and is the purchasing director for the popular wineshop Nancy's Wines in New York City. He lives in New York City with his moldering 8-track tape collection.
Most Helpful Customer Reviews
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!