Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals

• Authors: RAJAT PARR & JORDAN MACKAY
• Publisher: Ten Speed Press
• Language: English
• Release date: 10/2010
• Number of pages: 240
• Dimensions: 17 x 25 cm
• Weight: 1275g
• Format: hardcover
• ISBN: 9781580082983

Presentation:

A fascinating exploration of the inner world of sommeliers, sharing their unique perspectives, vast expertise, and best stories.

Rajat Parr's deep knowledge of wines, deep relationships with producers, and renowned tasting skills have made him a legend in the business. As wine director for the Mina Group, Parr presides over the wine lists of some of the country's top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay paint a fascinating portrait of the world's top wine professionals and their craft. The authors interviewed the elite of the sommelier community, and their colleagues' insights, recommendations, and funny stories are woven throughout the book, along with Parr's own views on his profession and his favorite wines and winemakers. Throughout the pages, the authors offer an immersion course in wine tasting and service, share strategies for unearthing hard-to-find bottles at good prices and identifying highlights among the many regions, and teach readers how to make inspired food and wine pairings.

Authors:

Rajat Parr is the director of wine for the Mina Group. He develops and manages the wine programs for its 17 restaurants, which are located in San Francisco, Las Vegas, Los Angeles, Washington D.C., Miami, Scottsdale and Atlantic City. His menu for Michael Mina, the flagship restaurant, has won several major Wine Spectator awards. Originally from Calcutta, India, Parr resides in San Francisco.

Jordan Mackay is a James-Beard Award-winning writer on wine, spirits and food. His articles have 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. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers (with Rajat Parr), was released in October 2010, and won a James Beard Award in 2011. Two in the Kitchen was published in 2012. Franklin Barbecue (with Aaron Franklin) was published in April 2015 and spent many weeks on the New York Times bestseller list. Knife, written with chef John Tesar, was released in May 2017 by Flatiron Press. His new book is The Sommelier's Atlas of Taste, again with Parr, while Franklin Steak comes out in spring 2018. Jordan lives in Napa Valley and travels extensively, talking about wine, spirits and food.

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