The Official Guide to Wine Snobbery / Leonard S. Bernstein.

Format:

Book

Author/Creator:

Bernstein, Leonard S.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Wine and wine making.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

160 pages : illustrations ; 26 cm

Edition:

First Quill Edition

Place of Publication:

New York : Quill, 1982.

Contents:

Introduction

Part I. Cleaning the Palate; The Unusual Bottle; Decanting; The Mystery of Château Lafite; Letting the Wine Breathe; Adjectives; Red Wine with Meat; The Snubbing of Le Pavillon; The Correct Wine Words: Bouquet, Taste and Color; Complexity, Balance and Finish; The Five "In" Wines of the World-and some that aren't; Vintages; Etiquette; On the Playing Fields of Lutèce

Part II. The Ceremony of the Cork-Part I; The Ceremony of the Cork-Part II; Surviving the Blind Tasting; At the Cathedral of Wine Snobbery; The Raspberry Sauce Controversy; A Moment of Triumph; Sending Back the Bottle; The Summer Wine Tasting; Instant Snobbery; Which Wine with Roast Duckling?; It's not the Food, It's the Preparation; Which Wine?-Which Food?; The Noble Societies of Wine and Food

Part III. At the Château; The Wine Cellar: To Have or Have Not; Esoterica; Le Tour Gastronomique; The Szechuan Solution; Le Snob Gastronomique; A Lesson in Beaujolais; The Rains Came; Old is Good-New is Bad; Understanding Oak; Death of the Wine Snob; A Wine by Any Other Name; Reginald; Reginald Reconsidered; In Defense of Wine Snobbery.

Notes:

Illustrations and book design by Terry M. Fehr.

"22A6"

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0688016057

9780688016050

OCLC:

9939513