I'll (eat and) Drink to That - a list by darrinsiegfried

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This stuff makes my work and my life easier and more pleasurable.

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Viewing 1-10 of 14 Items

What to Drink with What You Eat

First to recommend

Description

This book is a "must have" for everyone, from novice wine drinker to Sommelier, who enjoys the way that wine and food can compliment one another. There are wine and food pairings that are almost magical, synergistic examples of the experience being so much greater than the sum of the two parts: this book will help you to make those matches. No one has done as good a job of tackling the often daunting task of suggesting "which wine with artichokes?" as well as "what should I cook to go with that special bottle of Brunello we've been saving?" This one will become a classic. Buy this book!

Updated Sep 23, 2006

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Vines, Grapes & Wines : The Wine Drinker's Guide to Grape Varieties

First to recommend

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By Jancis Robinson. This shold also be on your bookshelf.

Updated Jul 10, 2006

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The World Atlas of Wine

First to recommend

3 people recommended this item

Description

A great reference book. I go back to my books time after time: not only to look up something, or to refresh my memory, but often for pleasure.

Updated Jul 10, 2006

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Windows On The World Complete Wine Course

First to recommend

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By Kevin Zraly, my first wine teacher. The best introductory wine book I know of. No pretension, no snootiness, no snobbery: just wine in a very straightforward and easy to understand way.

Updated Aug 26, 2006

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Riedel Overture Magnum Red Wine Glass

4 people recommended this item

Description

I used to bring the rep from Riedel Crystal in to do a demonstration for my students, and we would taste the same wine from different glasses. Unless you’ve tried it yourself, you won’t believe the difference that a glass can make in the way the wine smells and tastes. Most of the time, at home, I use their Vinum Series Bordeaux and Burgundy glasses. The new, stemless wineglasses? The only one I use is the small one, made for Chardonnay. I find it perfect for Cognac and Armagnac. You wrap your hand around the bowl to warm the brandy to body temperature, releasing those wonderful aromas! The glasses from their Sommelier line are just too big for me: I feel foolish and pretentious with a glass that big. Besides, who spends $60 to $95 a glass?

Updated Sep 11, 2006

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Hugh Johnson's Pocket Wine Book

First to recommend

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Updated annually, I use this more than the rest of my wine books combined. There is probably more correct info and wisdom per page here than in any other wine book in the English language.

Updated Jul 10, 2006

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Stoelzle-Oberglas decanter

First to recommend

Description

A very good decanter at a fair price. Besides using it for decanting older reds off their sediment, I like the way younger wines open up when they’re poured into a decanter. Simply pulling the cork does nothng to aerate the wine: there is no breathing going on when an area smaller than a penny is all that is in contact with the air. Pouring wine slowly straight down the opening, letting it splash, is the only way to actually let a wine breathe. I confess that I also decant just for pleasure: it seems more elegant to have a decanter on my table rather than a bottle. Look for a wide opening at the top, which will make pouring into the decanter easier, as well as a wide bottom, which will allow more surface area of the wine to come into contact with air. Remember: you don’t store wine in a decanter: you serve wine from a decanter.

Updated Aug 27, 2006

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Laguiole Corkscrew

3 people recommended this item

Description

I have two: one with a bone handle, one with olivewood. They’re classic: beautiful, functional, sturdy and they feel good in my hand. On the floor in a restaurant, using one shows that you’re serious enough about wine that you’ve spent good money on a well-made tool, rather than using a flimsy “freebie” with the name of a winery on the handle.

Updated Jul 10, 2006

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Mauviel Copper "Fait Tout" Saucepan

First to recommend

Description

I love copper pots and pans, and this one is my favorite. Also called an Evasée or Windsor pan, it’s made by Mauviel in France of 2.5 mm. thick copper, tin lined. It has a thick iron handle that never seems to get hot. The sloping sides make it easy to stir the entire bottom of the pot and the wide surface area reduces the time it takes to “cook down” a sauce. Copper is one of the finest conductors of heat, and the thick copper of this pan spreads that heat evenly, without hot spots that could burn your food. It’s as heavy as a truck, as responsive as a ballerina, and the burnished color of the copper is satisfying to my soul. Bury me with this one!

Updated Aug 27, 2006

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darrinsiegfried

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Sommelier, educator and owner of Red White and Bubbly wine shop.

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