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The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe

The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe

Regular price $54.00 CAD
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  • Publisher: Ten Speed Press
  • Language: English
  • Release date: 10/2018
  • Number of pages: 345
  • Dimensions: 26 x 21 cm
  • Weight: 1400g
  • Format: hardcover
  • ISBN: 9780399578236


The first reference book that describes, region by region, the taste of Europe's great wines. It will be a must-have guide for aspiring sommeliers, wine lovers who want to improve their blind tasting skills, and wine enthusiasts who are looking for a direct and visceral way to understand and describe wine. In this seminal book, experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of wine tasting.

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 taste of basic wines and grapes. But there are no books that describe the subtleties of the taste of wines from different sub-regions, different terroirs and different appellations. Now, for the first time, you can learn the differences between the wines of the 7 grands crus and 40 premiers crus of Chablis, or the terroirs of Barolo, Champagne and Bordeaux.

Focusing on the most cutting-edge styles, winemakers, terroirs, and trends, this book explains how to understand the world's wines not in the classic way, but in the modern way - appellation by appellation, terroir by terroir, technique by technique - making it an essential reference and an instant classic.

The authors:

Rajat Parr is an avid wine educator who has been invited to conduct seminars and lead discussions at many of the country's most prestigious gastronomic gatherings. He enjoys creating and hosting wine dinners to share his love of wine with others. His new book, Secrets of the Sommeliers, chronicles his experiences as a sommelier in the wine industry.

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.

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