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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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

Good wine glasses are essential. Riedel makes some of the best . Unless you are a wine nut, a Chapagne flute, a glass for white wine and one each for Burgundy (Pinot Noir) and Bordeaux (Cabernet) will do.

Updated Mar 9, 2007

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Hugh Johnson's Pocket Wine Book

First to recommend

Description

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

First to recommend

3 people recommended this item

Description

These are a little on the expensive side, and I do break them ever 5 or 6 weeks, but they fit my hand perfectly and they have a lifetime guarantee. I’ve tried every type of handle and I like the bone and the wood the best. I look for a serrated foil cutter. It cuts the foil nice and clean. When I leave home, I just need a lipstick, my keys, and a wine opener.

Updated Jul 10, 2006

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FrancisFrancis! X1 Espresso Machine

8 people recommended this item

Description

After all those years spent working in restaurants, the one thing I realized that I missed when I opened my wine shop was the convenience of having an espresso machine at hand. I got a great deal on mine through Illy, and I use their convenient pods. My girlfriend drinks Americanos, and I can foam up a pretty good cappucino with it, too. Consistent, reliable, easy to use and to clean.

Updated Sep 27, 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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