Chardonnay, Merlot, Chianti, Rose, Cabernet Sauvignon, Burgandy, Pinot Noir, champagne - which wine do you chose? Knowing what wine to serve with what food is an important social skill necessary for any host or party. From light, fruity Chardonnays to heavier, meaty Sauvignons, dessert wines to sparkling wines, the choice can be daunting. Well, no more. This books will make you into a Wine Genius - packed with tips on which wines taste of what, how to serve them, when to serve them, how to open them, how to spot what shape bottle of wine will bring the best results, and so much more, this is truly the wine lovers essential book. Your choice of wines will depend on the type of dinner you organize (formal, casual) and on the tastes of your guests (if you know them). For example, you can choose to serve only Champagne if you wish to be very ceremonial or very romantic. But if you organize a casual barbecue party, you can choose the option of serving the same fresh light red wine or rose during the whole time. Whatever the occasion this book will make sure your tastebuds have the time of their life.
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Editorial Reviews
About the Author
Allan Gage has worked in bars all over the world - from the USA to Australia and currently in London. This is his third publication of classic, contemporary and original cocktails. He spends most of his time working on Sweet&Chilli - the bar solutions company he runs - organising bars at one-off parties and designing the drinking experience for new venues. He can often be found in the bars of London dreaming up new and unusual cocktail combinations to quench the thirst of the nation.
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3.0 out of 5 stars
for mixological novices,
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This review is from: Cocktail Genius (Paperback)
A good beginners' guide to cocktails and the mixing thereof. Its organization is based on the chief ingredient of each cocktail; so there's a section that focuses on gin, a vodka section, etc. -- there's even a "virgin" section. It covers some of the basic techniques (e.g., muddling), terms (e.g., rocks vs. neat vs. straight), and ingredients (e.g., simple syrup) and how they tie in with the various recipes. It works well for folks that have not necessarily developed their particular palates in this area or are looking to explore a little bit within their chosen poison (i.e., "I've enjoyed gin gimlets, what else in the gin family would I like?") That said, you'll likely exhaust your options pretty quickly (it's not a comprehensive book). The major criticism I have is that many of the recipes call for relatively esoteric ingredients -- half of the vodka recipes call for particular flavored vodkas (for example) and many other recipes call for hard-to-find liquers -- meaning that what should be a relatively inexpensive exploration of gustatory delights can turn into a major hit on your pocketbook from just one round of drinks calling for créme de cassis.
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