An overdue book review and recommendation.

As a byproduct of complying with “social distancing” and “shelter-in-place” directives, I started browsing a few of my wine books.   One that seems to have survived the challenge of having relevant and timely information is Wine Style by Mary Ewing-Mulligan and Ed McCarthy. Though published in 2005, its information and advice are still current and useful, especially for those open to exploring new approaches to wine appreciation.   You may be unfamiliar with their names, but they have authored three editions of the highly successful Wines for Dummies book, and six other editions in the For Dummies series. Wine Style is their effort to provide a new perspective to understanding wine, a sensory one.  That is, why it tastes good. The authors define wine style as “a set of characteristics through which wine manifests itself—the composite personality of the wine.”   Those principal characteristics are appearance, acidity, tannin, sweetness and alcohol (body), plus other

by noreply@blogger.com (tom) · source ↗