How to Taste - by Jancis Robinson (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Hailed by Paul Levy in "The Wall Street Journal, " as "our cleverest, most thoughtful wine writer, " Jancis Robinson makes learning about wine almost as enjoyable as drinking it. With "How to Taste, " she's put together a unique wine-tasting course based on practical exercises that appeal to wine connoisseurs of all levels. Innovative, informative, and above all fun, "How to Taste" is designed to be taken from the armchair to the vineyard to the wine shop and back to the table. 90 photos.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Hailed by Jerry Shriver in <i>USA Today</i> as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in <i>How to Taste</i> a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it.</b> <p/>What better way to learn about wine than to taste it? <p/>Written in Robinson's trademark accessible style, the new <i>How to Taste</i> features thoroughly updated vintages and producers as well as up-and-coming wine regions and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's lessons are separated into complementary portions of theory and practice to help you both learn and taste your way to wine expertise. <p/>One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of your wine and food, and then about specific grapes and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular grape varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, organize your own wine tastings, and pair wines with specific foods. <p/>From the armchair to the wine shop and back to the table, <i>How to Taste</i> will transform anyone on any level into a confident connoisseur who can leave faltering sips behind and have fun along the way.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>A thorough, no-nonsense approach to unlocking some of the mysteries of appreciating and enjoying wine. -- Frank Prial, <i>The New York Times</i><br><br>By a long measure the best wine writer in the world. -- Paul Levy, <i>The Wall Street Journal</i><br><br>For those who want to learn how to taste wine, the Robinson approach is hard to beat! -- Gerald D. Boyd, <i>San Francisco Chronicle</i><br><br>I have watched her slowly tighten her grip on the wine world with awe...Don't be fooled by her twinkling television persona; her serious purpose is to open the wine world to all comers, at all levels. In the process she has become a household name -- for good. -- Hugh Johnson<br><br>Perhaps the most talented of the world's wine writers...[with a] seemingly infinite ability to fashion informative, accurate books that are essential reading. -- Robert M. Parker, Jr.<br><br>She is simply the best wine writer working today. No one else comes close to Robinson's combination of tasting acuity, prolific and authoritative writing, and wit. -- Stephen Tanzer, <i>International Wine Cellar</i><br><br>The woman who makes the wine world gulp when she speaks...as unpretentious as Beaujolais Nouveau. -- Jerry Shriver, <i>USA Today</i><br><br>The Julia Child of wine. -- Peter M. Gianotti, <i>Newsday</i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Jancis Robinson</b> is one of the world's best-loved authorities on wine. A Master of Wine, a respected wine judge and lecturer, Robinson has also written and presented the award-winning BBC television series <i>Jancis Robinson's Wine Course</i> and She has been a regular columnist for <i>Wine Spectator</i> and is now the wine correspondent for the <i>Financial Times.</i> Author of several definitive books on wine as well as the autobiographical <i>Confessions of a Wine Lover, </i> she is also the editor of the multi-award-winning <i>Companion to Wine.
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