The Wine Avenger
Simon & Schuster (Verlag)
978-0-684-82257-0 (ISBN)
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 |
| Sachbuch/Ratgeber ► Essen / Trinken ► Getränke | |
| ISBN-10 | 0-684-82257-1 / 0684822571 |
| ISBN-13 | 978-0-684-82257-0 / 9780684822570 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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