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Are point-system ratings a reliable way to choose wines? Is a $50 Bordeaux invariably better than a $15 Cabernet Sauvignon from Chile? Does a screw-cap indicate a poor-quality wine? Should you always serve white wine with seafood? Are rosés and blush wines déclassé? If you answered "yes" to any of these questions, you need to read WineWise. Written by three renowned wine professors at The Culinary Institute of America, WineWise gives you the knowledge and confidence you need to get more enjoyment out of wine. It shows you how to get past conventional wisdom and wine snobbery, broaden your wine horizons, and find delicious, affordably priced bottles that make everyday meals more pleasurable.

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ISBN: 9780471770640
Publisher: Wiley
Language: English
Page Count: 360
Size: 11.20" l x 8.81" w x 1.04
Series: N/A

Category Subject
Cooking, Food & Wine General