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The Sommelier's Atlas of Taste
- A Field Guide to the Great Wines of Europe
- ナレーター： P. J. Ochlan
- 再生時間： 13 時間 45 分
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The Sommelier's Atlas of Taste
批評家のレビュー
Best Wine Books of 2018 - New York Times
"This is the sort of thought-provoking book that I will return to again and again." (Eric Asimov, New York Times)
“It isn't easy to produce fresh insights and fascinating commentary on some of the most well-trampled wine regions on earth, but sommelier-turned-wine producer Rajat Parr and writer Jordan Mackay have managed to do just that, and to do so with style; I expect this book to find its way on to the shelves of wine drinkers and collectors as well as those of aspiring sommeliers.” (Victoria Moore, André Simon Awards assessor)
"This book is both the wine novice's and expert's dream, packed full of everything you need to know about the word's best wine. Rajat Parr and Jordan Mackay break down what makes each one special and unique, and what to look for when it comes to awakening your palate. All that's left to do is open a bottle you've never tried before and explore the possibilities." (Ayesha Curry, author of the best-selling cookbook The Seasoned Life)
あらすじ・解説
Winner of the prestigious André Simon Drink Book Award
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 seven 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.