192 pages, 7.25 × 5.25 × 0.5 in
June 23, 1998
The following ISBNs are associated with this title:
ISBN - 10: 0684822571
ISBN - 13: 9780684822570
Read from the Book
OAK: The MSG of Wine Recipe for Chardonnay One 10,000-gallon fermentation tank 10,000 gallons of Chardonnay grape juice Two 25-pound burlap sacks of oak chips (extra-light, light, medium toast, extra-medium toast, heavy toast, or extra-heavy toast) 1. Toss oak sacks into tank with Chardonnay juice. 2. Let steep for about a month, lifting and dunking occasionally (like giant tea bags). 3. Fish out sacks. 4. Bottle and label. Serves 106,000 Many kinds of containers are used to ferment grape juice into wine. The following are the three most popular: Stainless steel, a neutral environment. It imparts nothing to the fermenting wine-zero aroma, flavor, or mouthfeel. Used oak (barrels that have held wine in a previous year). It imparts weight and a rich, viscous mouthfeel without adding sweetness or flavoring. New oak. It adds a lot: enriched body, tannin, and certain unmistakable aromas and tastes. These include vanilla, caramel, buttered toast, and all too often, burnt popcorn kernels. Above all, new oak adds its own nonvinous, rough-hewn sweetness. WHAT OAK DOES The staves of oak barrels allow mild, beneficial oxidation of wines as they age. Oak enriches a wine's body and adds viscosity. Oak's natural tannins act as a preservative for wine (important for aging big reds and a few whites). It creates a vanilla-like sweetness. Oak is generally used in the form of barrels. Wines fermented in oak barrels are far more powerfully influenced by its character than wines
Table of Contents
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
Und...Other Germanic Grapes
Storage: Do's and Don'ts
The Bad Bottle
Decanting: When and How
Is Older Wine Better?
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
A Few Helpful Do's and Don'ts
Salads and Vegetables
Sicily and the South
Germany, Austria, and the Scandinavian Countries
Northern and Central
Provence and the Southwest
Spicy Foods of the Wesern Hemisphere
Indian and Asian
Thai and Vietnamese
From the Publisher
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.
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.
From Our Editors
Irreverent, informative, and controversial, this book offers indispensable information for beginners as well as for wine enthusiasts. 2-color throughout. 50 line drawings