“It’s complicated!” That’s a simple way to describe the sort of relationship that seemingly defies simple explanations. Like a love triangle, money, taste, and wine are caught in a complicated relationship affecting every aspect of the wine industry and wine enthusiast experience. As wine economist and best-selling author Mike Veseth peels back the layers of the money-taste-wine story, he discovers the wine buyer’s biggest mistake (which is to confuse money and taste) and learns how to avoid it, sips and swirls dump bucket wines and Treasure Island wines, and toasts anything but Champagne. He bulks up with big-bag, big-box wines and realizes that sometimes the best wine is really a beer. Along the way he questions wine’s identity crisis, looks down his nose at wine snobs and cheese bores, follows the money, surveys the restaurant war battleground, and imagines wines that even money cannot buy before concluding that money, taste, and wine might have a complicated relationship but sometimes they have the power to change the world. His engaging and enlightening book will surprise, inform, inspire, and delight anyone with an interest in wine—or complicated relationships.
Any list of extreme wine importers must also include Terry Theise, Neal Rosenthal, and Kermit Lynch. Theise swims against the tide. His wine portfolio (part of the Michael Skurnik Wines list) focuses on terroir wines like Riesling from ...
Inspired by Jules Verne’s classic adventure tale, celebrated editor-in-chief of The Wine Economist Mike Veseth takes his readers Around the World in Eighty Wines.
In Wine Wars II economist Mike Veseth shows how globalization, commodification, and the "revenge of the terroirists" help determine what's in your wine glass - and how wine's triple crisis threatens the soul of wine.
I first met Susan McEachern when I was writing my book Globaloney and contacted Roman & Littlefield to see if they would like to publish it. Since then, we have worked together on Globaloney and Globaloney 2.0 and then the wine ...
In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more.
When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times ...
Well, Ms. Lee explains, many Asian cultures do not consume beverages (apart from savory soups) with their meals—they drink them before and after. White wines are generally chilled, of course, and most Asian drinks are warm or room ...
Counsels beginning-level oenophiles on how to cultivate wine knowledge by developing one's personal tastes, in a Q&A guide that explores such topics as wine styles, ordering wines in restaurants, and how to identify good vintages.
All the major wine styles and regions are covered in the new edition of this clear and concise primer, together with notes on the history of wine, winemaking, and blind tasting.
George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant.