October 15, 2009
Writing in a friendly, conversational tone minus the highbrow snobbery found in some wine guides, James Beard Award-winning food and wine writer Grumdahl soothes the anxieties of novices with practical advice on how to appreciate wine without buying into myths and unnecessary paraphernalia. Grumdahl starts with the basics, taking readers through a tasting of two wines of the same varietal (the variety of grape from which the wine is made) and comparing them for elements of aroma, weight, acidity, tannin, and structure. She then devotes a chapter each to nine varietals, describing the history and tradition, ideal climate and soil, and the world regions in which a varietal is grown. Each varietal's typical flavor and suggested food pairing is described. Grumdahl also explains how to select wine in restaurants and how to buy a good bottle of wine without losing your shirt. VERDICT Like Kevin Zraly's classic textbook "Windows on the World Complete Wine Course", Grumdahl's work addresses the interests of both rookie and veteran wine drinkers, demystifying the art of enjoying wine for novices while delving deep enough to interest seasoned oenophiles. [Library marketing.]Ann Weber, Bellarmine College Prep., San Jose, CA
Copyright 2009 Library Journal, LLC Used with permission.
Starred review from December 1, 2009
Its all about the grape, stupid! No, thats not an entirely appropriate tone to set in identifying the basic premise of this welcome and enjoyable book. Indeed, as James Beard Awardwinning wine writer and restaurant critic Grumdahl avers and asserts throughout her knowledgeable and buoyant text, wine is all about how and where grapes are grown. But never in this perfectly accessible course in wine appreciation is the authors attitude toward the reader anything but supportive, considerate, and sympathetic to the intimidations inherent in being conversant in the language of wine. She admits she found understanding wine overwhelming at the outset of her career, and this admission underscores her careful explanations of how to negotiate wine lists in restaurants, build your own wine collections, how and with what to serve various wines, and how to comprehend the layouts of wine shops. Competence is what she seeks to instill in her readers, and her own is obvious from the first page. Her teaching method is based on her belief that what you like is the only thing that matters. Its your taste. The books format is attractive and comfortable, adding to its appeal. For all active cookery collections.(Reprinted with permission of Booklist, copyright 2009, American Library Association.)