Andrew Jefford begins with the three things that determine taste. First, grapes; knowing a dozen or so varieties will enable you to predict the taste of most wines. Next, places: Andrew examines flavours from the major winemaking regions. Lastly, he looks at the impact of the grower and winemaker on a wine's flavours. The book describes wine styles according to their colour, weight and whether they are still, sparkling or fortified. This is invaluable when you want a particular style of wine to go with food. Andrew also ...
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Andrew Jefford begins with the three things that determine taste. First, grapes; knowing a dozen or so varieties will enable you to predict the taste of most wines. Next, places: Andrew examines flavours from the major winemaking regions. Lastly, he looks at the impact of the grower and winemaker on a wine's flavours. The book describes wine styles according to their colour, weight and whether they are still, sparkling or fortified. This is invaluable when you want a particular style of wine to go with food. Andrew also discusses wine and food matching and choosing wine in a restaurant.
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