- Author: ANDERS FREDERIK STEEN
- Publisher: Apartamento Publishing S.L.
- Language: English
- Release date: 01/2022
- Number of pages: 564
- Dimensions: 12.5 x 19.5 cm
- Format: softcover
- ISBN: 9788409352180
Over the past eight years, Anders Frederik Steen has filled notebooks: ruminations on what it means to understand (and misunderstand) wine, to taste and pair it, to leave the restaurant business behind, where the balance between manual skill and the abstract philosophy in a winemaker's practice, and the technical minutiae of someone who is deep in his craft. This work brings together his notes on winemaking and wine consumption, but also the doubts and deviations of any learning process and the work necessary for the formation of any practice. Over the years, they show someone exploring the confines of a discipline only to come back to the thing itself and eventually grow with it.
The book opens with a preface by French chef Pierre Jancou, whose restaurants, including Racines, Achilles and Vivant, were among those that reshaped the contours of Parisian gastronomy in the early 2000s, combining a exceptional cuisine with a wine list that has completely dispensed with added sulphites. The rest is divided into Anders' daily notes. It spans over 500 pages - a definitive book, but one that allows you to draw your own conclusions about the wines you drink.
Anders Frederik Steen, one of the cult figures of natural winemaking, started as a sommelier in his hometown of Copenhagen - first in Noma, then opening Relæ and Manfreds - before launching as a winemaker in the south of France in 2013 .
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