Prominent American wine writer Jon Bonné’s new handbook, ‘The New Wine Rules’ is as good as any I’ve seen and takes a refreshingly new format.
This is a very personal cookbook driven by a lot of pride and passion.
Simon Woods is wise, witty and a very active tweeter, which is how I spotted a list of 101 wine questions that he has addressed in his book, 101 Wine FAQs.
This book is well written and researched, a pleasure to read and Walters argues his case persuasively.
Jancis Robinson (pictured) is noted for her serious wine books, erudite books with great depth of information, such as The Oxford Companion to Wine, The World Atlas of Wine and Wine Grapes. Now she’s produced what I suspect is her smallest book so far, The 24-Hour Wine Expert.
I can’t visit a new or second-hand bookshop and walk out empty-handed. Consequently, I always have a large pile of books by the bed, waiting to be read. The book I’ve just finished cost $10 at a second-hand bookstall in one of those open-air jumble markets. It’s the most enjoyment I’ve had from $10 for a very long time.
This is a non-scary book on wine. Perfect for anyone who has been bitten by the wine bug but feels slightly intimidated by wine jargon and the sheer scale of wines on offer.
I really wanted to like this book. And I did enjoy much of it. But…
Sherry – Spanish Sherry, that is – has a legion of loyal followers but has been out of fashion for quite a few years. So have all fortified wines. But there is something of a revival going on in wine-bars and savvy restaurants. In New York, the resurgence was kicked off by the sommeliers and the mixologists, aka bartenders.
It’s amazing but true. Go to any social gathering, party, celebration in Australia at which fizzy wine is served and you’ll hear people talking about ‘champagne’, even if there is no real Champagne on the go.