Paperback: 384 pages
Publisher: Penguin Books; Trade Paperback Edition edition (December 7, 2004)
Product Dimensions: 7.5 x 0.9 x 9.2 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (59 customer reviews)
Best Sellers Rank: #660,412 in Books (See Top 100 in Books) #93 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Buying Guides #520 in Books > Reference > Consumer Guides #608 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Wine
With this incredible book, it's hard to even know where to start.Ever since I accidentally opened a friend's bottle of '86 Heitz Napa cabernet and fell in love, I've been studying wine whenever I get a chance. I've purchased books like "The Wall Street Journal's Guide to Understanding Wine," "Wine for Dummies," and some more advanced "grape-specific" books. After reading through a few pages of this book, I was blown away and proceeded to spend two hours engrossed in one of the most entertaining books I've ever read - even among non-wine books! I laughed throughout, poked on by Oldman's extremely clever wit and knowledge.The book can be used as a reference - lately I've been checking it to make sure I'm serving Fume Blanc (same as Sauvignon Blanc, as I've found out) at the appropriate temperature - but it's more likely that you'll read this as a novel. A very, very entertaining one.Among the valuable things I've picked up from the book - besides the already-cited examples of what prominent and celebrity wine lovers like to have on their tables - include:- How to pronounce everything related to wine you ever worried about trying to say. I'm talking about Riedel, Taittinger, Chateau Cos d'Estournel and Moet, which is pronounced "Mo-EHT, not Moe-AY."- The many affordable options in the world of wine - encouraging those who are either shy, unadventurous, poor or all of the above to try new, good-value wines.- What wines to pair with food, and more importantly why - from the science to the history to what is most accepted in popular culture (things like champagne and cake at weddings) even though they technically might not taste that great together.
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