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: LIThe wines that go BEST with food -- and why. LIA cure for label worship: "There are just as many lousy $60 bottles as $3.99 bottles." LIHow to avoid getting ripped off in stores and restaurants. LIHow to choose a great wineshop: "Do they know where Italy is?" LIDreary housekeeping tips, such as storage, decanting, saving opened wine, and "that sulfite thing."/ULPlus, 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.
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