In this volume, wine jargon is explained in simple terms, expert tips give you the inside track, and wine snobbery and wine myths are put firmly in their place. Straightforward explanations detail what wine is, how it is made and why both flavour and quality vary so much from one wine to the next.
Wine jargon is explained in simple terms, expert tips give you the inside track and wine snobbery and wine myths are put firmly in their place. Straightforward explanations detail what wine is, how it is made and why both flavour and quality vary so much from one wine to the next. A guide to the most important grapes (Cabernet Sauvignon, Chardonnay, etc.) describes their characteristic tastes and styles and the sorts of foods they go well with. All the key elements of enjoying wine are included: how to taste, buy, store and serve wine, how to choose wine in a restaurant and how to match wine and food. A virtual tour of the shelves of a wine shop gives essential information on the wines of each country and region: the flavours, the styles, the quality and affordability. INTRODUCING WINE is ideal for anyone who wants to know about wine and to make the right choices without being overwhelmed with information.
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You've seen him doing it on telly, all that swirling and sniffing and slurping and spitting, you've flicked through a few of his books, but you really aren't that interested in wine. The idea doesn't do much for you. But Oz Clarke won't give up. He still has designs on you and your palate. The latest manoeuvre in his campaign to educate the world's taste-buds is Oz Clarke's Introducing Wine, an ungainly title for an elegant little book. Subtitled "A Complete Guide for the Modern Drinker", it offers a simple, but not simplistic, entry into the pleasures of wine. Oz Clarke takes something of a Year Zero approach to wine: forget the mystique, the reputations, the inflated prices, the snobbery--all that matters is the quality. Consequently he approaches all wines in the same spirit, asking the same questions in a kind of catechism. Part I covers briefly but incisively the major grape varieties, an essential starting point in this wine world view, grouping them in flavour categories such as Spicy, Warm-hearted Reds or Green, Tangy Whites. Amusingly, and effectively, the special flavours of each class are illustrated rather than described at length, the Green, Tangy Whites being accompanied by a skewer of gooseberry, apple, mint, lime, asparagus and green pepper. Part II deals effectively with the practicalities of enjoying wine--opening the bottle, serving wine etc. Part III is the meat of the book, dealing with the major wine-producing countries, divided into regions as appropriate. For each, he provides a Quick Guide, describing location, principal grape varieties, top vintages and label recommendations; then asks his standard set of questions: Do regions matter? Do vintages matter? When do I drink them? and Can I afford them? As ever with Oz Clarke, the answers are honest, reliable, utterly without prejudice and invigoratingly written. Robin Davidson ...Oz's enthusiasm combined with the book's stunning photography make it an attractive and essential wine companion. Wine Magazine
About Oz Clarke
Oz Clarke is a well-known personality and highly respected authority on wine. He appears regularly on BBC TV's FOOD AND DRINK and writes on wine for the DAILY TELEGRAPH.
Introducing Wine by Oz Clarke
Used - Very Good
Little, Brown & Company
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.