Christopher Kimball says... Garlic Press: Yes! Expensive Wine: No

[mymymichl]

Kimball clearly does not understand wine and food. His example of Sangria, sweetened red wine, often with the addition of brandy you can't tell a thing, But a stew with red wine. It makes a huge difference.

His remarks on chopped garlic are also misleading. Chop it you get one flavor. Mash it under your knife, you get another entirely different. . True Italians know how.

Were it not for his having a garlic press maker (OXO) as a sponsor, I believe he would eschew them as well.

[LuckXIII]

@mymymichl

I think you have to realize he's speaking from the perspective of a regular home cook, that is one that may not have all the techniques down in say understanding finer minces and then knife crushing will give you different levels of garlic. I work in a kitchen so all we need is a good knife and we're good to go but for everyone else, it may not be so easy.