- Auteur: RAJAT PARR & JORDAN MACKAY
- Éditeur: Ten Speed Press
- Langue: Anglais
- Date de publication: 10/2018
- Nombre de pages: 345
- Dimensions: 26 x 21 cm
- Poids: 1400g
- Format: Couverture rigide
- ISBN: 9780399578236
The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine. In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine.
The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux.
Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
Rajat Parr is an ardent wine educator who has been invited to host seminars and lead panel discussions at several of the country’s most prestigious food and wine gatherings. He enjoys creating and hosting wine dinners that share his love of wine with others. His new book, Secrets of the Sommeliers, chronicles his experiences as a wine industry luminary.
Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in Food & Wine, The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, and many others.