Wine verses food position

[mrdutton]

This book is "The Wine Avenger" by Willie Gluckstern. The website is www.wineavenger.com.

His day job includes writing wine lists for many of Manhattan's restaurants and working as purchasing director for Nancy's Wines. He also runs a consumer wine school in NYC known as "Wines for Food".

I found myself agreeing with many of his opinions. Maybe not the strenght of the words used, but the ideas presented.

I agree with him that over-oaked Chardonnay is a waste of a good grape in many instances.

Until a few years ago when word spread like wildfire, "Everyone in California is drinking it", Merlot was a wine used to impart some softness to other reds. A blending agent, if you will.

However, I did not rush around the house throwing out my Chardonnay and Merlot after reading his book. I kinda like my Pahlmeyer Merlot and my J. Fritz Chardonnay, but not everyday.

Quite frankly, I don't really find myself drinking Cabernet Sauvignon everyday. My everyday wines are much less bold. However when we roll out the Roast Beef, we break-out the CS! But its gamay or other grapes that provide the wine for the hamburgers, et al.

He comes on strong with his thesis. That has a certain "shock appeal" that grabs one's attention. Throughout the book he does pay particular attention to the wines he believes are the best matches with food:

RIESLING
CHENIN BLANC
SAUVIGNON BLANC
CABERNET FRANC
GAMAY
BARBERA
PINOT NOIR

However he does discuss and suggest as matches many other varieties than these.

You might wish to read the entire book. I really did find it interesting and educational.