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  • Published: 19 November 2018
  • ISBN: 9780399578236
  • Imprint: Ten Speed Press
  • Format: Hardback
  • Pages: 352
  • RRP: $69.99
Categories:

The Sommelier's Atlas Of Taste



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 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.

  • Published: 19 November 2018
  • ISBN: 9780399578236
  • Imprint: Ten Speed Press
  • Format: Hardback
  • Pages: 352
  • RRP: $69.99
Categories:

About the authors

Rajat Parr

RAJAT PARR is the wine director of the 17-restaurant Mina Group, which includes properties in Las Vegas, Los Angeles, Miami, and Washington, DC. His program at the flagship restaurant in San Francisco holds a Wine Spectator Grand Award.

Praise for The Sommelier's Atlas Of Taste

"It's a comprehensive book that's perfect for any oenophile--or anybody wanting to become one." --Condé Nast Traveler "...a fascinating look at a world of after-hours tastings and tenacious debates, at the wines that many sommeliers care most about, and at restaurant service from an insider's view. We meet many unusual and charismatic personalities, not least of whom is Mr. Parr... in the tradition of the best sommeliers, useful lessons and tips are conveyed painlessly and entertainingly." --New York Times "Parr and Jordan open a window onto the workings of a great sommeliers mind. . . .The result is part history lesson, part insider'sguide to the best producers and best buys, but, most of all, it's a testament to all the hard work that goes into being a greatsommelier." --Wine & Spirits

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