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Wine simple a totally approachable guide from a world-class sommelier

This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips--key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine kn...

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Main Authors: Sohm, Aldo (Author), Muhlke, Christine (Author)
Format: Books Print Book
Language: English
Published: New York : Clarkson Potter/Publishers, [2019]
Edition: First edition.
Subjects:
Wine and wine making > Amateurs' manuals.
Wine tasting > Amateurs' manuals.
Handbooks and manuals.
Summary: This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips--key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a "flavor library," a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine. -- Provided by publisher.
Physical Description: 272 pages : col. ill. ; 25 cm.
ISBN: 9781984824257
1984824252
Author Notes: ALDO SOHM is the James Beard Award-winning wine director of Le Bernardin and a partner in the eponymous Aldo Sohm Wine Bar. Sohm was named Best Sommelier in the World in 2008 by the Worldwide Sommelier Association, Best Sommelier in America in 2007 by the American Sommelier Association, and Best Sommelier of Austria four times by the Austrian Sommelier Union. He lives in Brooklyn, New York.

CHRISTINE MUHLKE is a contributing editor at Bon Appétit , the founder of Bureau X food consultancy, and the creator of the newsletter Xtine . She has authored cookbooks with Eric Ripert, David Kinch, and Eric Werner.

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