The addition here is a new epilogue that covers the full range of Lynch’s emotions: a drop of anger at intemperate critics; wistfulness at the departure of some the book’s original heroes; skepticism at the rise of so-called natural wines.
“The Road to Burgundy”: A much newer path has been forged in this book by Ray Walker (Gotham Books; 293 pages; $26), a Bay Area native who transformed his general disdain for wine into becoming the first American to bottle a wine from the hallowed French ground of Chambertin.
Vineyard to Glass: Turning to academic scrutiny, this book, edited by Rachel Black and Robert Ulin (Bloomsbury; 336 pages; $42.95), is at its best when parsing topics that have yet to get attention in the wine realm – such as the transformation of Georgia’s wine industry from the Soviet era to its current rebirth.
“Postmodern Winemaking”: There’s meat, too, in Clark Smith’s book (UC Press; 346 pages; $34.95), in which the ever controversial author – known both for hard-core techniques including the use of reverse osmosis on wine and for his fanciful theories about how, say, music impacts our perception of wine – lays out a view of the modern cellar that encompasses his full spectrum of scientific interests.
The mix of well-known and avant-garde examples (when last did a book include both Coppola’s Sofia and Corsica’s Comte Abbatucci?) and expert advice add up to a charming and detailed approach to the challenging task of wine education.
Betts artfully navigates the basics of tasting with the aid of scented patches that mostly work, an eye toward clarity and a cheery but not frivolous look. …read more
Via: Food and Recipes