The Sommelier's Atlas Of Taste

Discover the ultimate wine companion with The Sommelier's Atlas of Taste, a groundbreaking resource for wine enthusiasts and professionals alike. Authored by acclaimed wine experts Rajat Parr and Jordan Mackay, this essential guide delves into the intricacies of wine regions around the world. Explore the famed terroirs of Chablis, Champagne, Barolo, and Bordeaux through detailed insights into their unique subregions, soils, and climates. Learn how to discern the subtle variations of flavor and aroma that define wines from specific appellations, along with the historical context and modern trends shaping the wine industry today. This comprehensive book goes beyond traditional wine literature, presenting a fresh perspective on tasting and understanding wine in a way that is both engaging and informative. With 352 pages of expert knowledge, The Sommelier's Atlas of Taste is your key to elevating your wine tasting experience. Perfect for both novice drinkers and seasoned sommeliers, this essential reference will guide you through the complex world of wine and enhance your appreciation for every sip. Don't miss the opportunity to expand your wine knowledge with FREE shipping from Smartfox NZ, ensuring that your copy arrives promptly. Order now to start your journey through the world's most celebrated wine regions and unlock the secrets of their distinctive tastes.
Condition: BRAND NEW
ISBN: 9780399578236
Format: Paper over boards
Year: 2018
Publisher: RANDOM HOUSE US
Pages: 352


Description:
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 7 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.

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