The Wine Avenger

Willie Gluckstern (Autor)

Buch | Softcover

192 Seiten

1998
Simon & Schuster (Verlag)
978-0-684-82257-0 (ISBN)

Artikel merken

Irreverent, informative, and controversial, The Wine Avenger is indispensable guide to wine for beginners and enthusiasts alike.

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 wine shop: "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.

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 has served 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.

Preface

Introduction

TASTE: It's Not What You Think

WINE AND FOOD: The Basics

WHERE DO GREAT WINES COME FROM?

QUALITY: What to Look For

OAK: The MSG of Wine

THE GRAPES

WHITES

Chardonnay

Sauvignon Blanc

Chenin Blanc

Riesling

Und...Other Germanic Grapes

REDS

Merlot

Cabernet Sauvignon

Sangiovese

Nebbiolo

Syrah

Zinfandel

Pinot Noir

Barbera

Gamay

Cabernet Franc

HOUSEKEEPING

Storage: Do's and Don'ts

The Bad Bottle

Decanting: When and How

Is Older Wine Better?

Serving Temperature

The Sulfite Thing

Saving Opened Wine

Cooking with Wine

RETAIL: Buyer Beware

WINE IN RESTAURANTS: Dining's Downside

AN OPEN LETTER To RESTAURANT CRITICS

BRING YOUR OWN

WINE RATINGS: What's the Real Score?

CHAMPAGNE: WIth Respect

WINES FOR FOOD

The Strategy

A Few Helpful Do's and Don'ts

Appetizers

Salads and Vegetables

Seafood

Pizza

Pasta

Roasted Meats

Game

Picnics

ETHNIC CUISINES

ITALY

Northern

Central

Sicily and the South

Germany, Austria, and the Scandinavian Countries

FRANCE

Northern and Central

Provence and the Southwest

Alsace

Spicy Foods of the Wesern Hemisphere

Tex-Mex/Southwestern

Mexican

Caribbean

Cajun/Creole

Indian and Asian

Thai and Vietnamese

Indian

Chinese

Japanese

Cheese

Desserts

SO...

Index

Erscheint lt. Verlag	23.6.1998
Zusatzinfo	50 LINE DWGs
Verlagsort	New York
Sprache	englisch
Maße	140 x 216 mm
Gewicht	210 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
ISBN-10	0-684-82257-1 / 0684822571
ISBN-13	978-0-684-82257-0 / 9780684822570
Zustand	Neuware