Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
  • Charger l'image dans la galerie, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier

Wine Simple: A Totally Approachable Guide from a World-Class Sommelier

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Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He’s worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo’s debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo’s insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals.

Christine Muhlke is the executive editor ofBon Appétit and the author of On the Line: Inside the World of Le Bernardin with Eric Ripert. A former food editor and columnist for the New York Times Magazine, her writing has appeared in VogueVanity FairFood + Wine and other publications.