||This wonderfully opinionated book about wine and food contains advice for getting the most for your wine money, matching wine to cuisine, and avoiding the pretentious pitfalls that lie in wait for beginning wine buffs.
||"I have come to believe that a well-made $10 or $12 Saumur-Champigny -- with its medium weight, ripe piquant fruit and delicate herbal finish--must be, dollar for dollar, the best of all possible red wines for food."
||Irreverent, informative, and controversial, this book offers indispensable information for beginners as well as for wine enthusiasts. 2-color throughout. 50 line drawings.
|Editors Note 3
||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.