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Wine For Dummies (Anglais) Broché – 14 septembre 2012

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The fast and easy way to demystify and enjoy wine Wine enthusiasts and novices, raise your glasses! The #1 wine book has been updated! If you're a connoisseur, Wine For Dummies will get you up to speed on what's "in" and help you take your hobby to the next level. If you're a newbie, it'll clue you in on what you've been missing and show you how to get started in the wonderful world of wine. Wine 101 — discover which grapes are used in winemaking, the basic types of wine, how wines are named, and how to properly taste wine Pour your heart out — find out how to shop for wine, decode restaurant wine lists, remove those stubborn corks, and pair wine with food Visit the old world — take a tour of the major wine regions of Europe: France, Italy, Spain, Portugal, Germany, Austria, and Greece Get in with the new — adventure to Australia, New Zealand, Chile, Argentina, and South Africa, and then take a look at the major wine areas in the United States Catch the wine bug —get the lowdown on how to describe and rate wines, store wine properly, and pursue your love of wine Open the book and find: How to decipher cryptic wine labels Hands-on info on how to pair wine with food How to open, aerate, and store wine Where to get deals on great wines Tips on choosing wines that please your palate How to taste and rate wine like a pro Plain-English explanations of wine terms Learn to: Understand grape varieties and wine styles Decipher wine lists and wine labels Appreciate wines from around the world Select, store, open, pour, and enjoy wine

Biographie de l'auteur

Ed McCarthy, CWE, is a regular contributor to and Beverage Media. Mary Ewing-Mulligan, MW, is president of the International Wine Center in New York. Together, they are the authors of many For Dummies wine guides, including Italian Wine For Dummies.

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2.0 étoiles sur 5 Good book. BUT PLEASE IGNORE RESTAURANT SECTION!!! 10 septembre 2013
Par JET - Publié sur
Format: Broché Achat vérifié
Overall this is a good book, worthy of a four star review. The reason for my two star review is because of Chapter 7, Confronting a Restaurant Wine List. This is the one chapter that obviously is written by people who don't have experience in the area they are talking about and didn't bother to consult with people who do before making some bold assumptions. This chapter is full of misinformation, negative assumptions, and directions on how to conduct yourself in a restaurant that if followed, make for a less enjoyable dining experience. In short, this chapter tells you to be infuriated by a lot of things that are just standard restaurant protocol.

I have worked in fine dining restaurants as a server and captain for many years. Ordering wine at a restaurant and talking shop with the server or sommelier once you have some wine knowledge is a fun part of the experience for all who are involved. It is a shame that this book has the potential to ruin that for its readers by putting a negative spin on a lot of things that are just normal happenings with restaurant wine lists and dinner service. So I'm going to quickly address some of the points:

1. It starts by saying that it is infuriating that wine lists sometimes only tell you the name and price and that sometimes they won't have the wine you ordered in stock that night. Well, if a wine list with 500 bottles had an extra two lines describing each bottle, the list would be so overwhelming and take forever to get through. You could have 50 Cabernets in a row that all say "Notes of chocolate, leather, cassis and tannins". You're going to judge the wine by the familiarity with the producer, vintage, region and questions you ask your server.

The wine you ordered could be a bottle that customers rarely order, but randomly the previous night a large party ordered all the bottles in house and the restaurant had to place an order and wait 3 business days to get more. It happens no matter how nice and on top of things a restaurant is. It's not because they don't care, forgot to place an order, or just didn't bother to update the wine list, as the book suggests.

2. They also tell you to ask your server how long the bottle of wine has been opened if you decide to do wine by the glass. They say that no wine is fresh enough to serve the next day. Well, in reality all decent restaurants keep track of when their bottles were opened and gas their wines at night or have them hooked up to machines that air seal the wine. If it tastes old, you can ask your server about it. But don't automatically ask every single time you order a glass of wine. That's just tacky and a good way to kill rapport early on in the dining experience. If you do ask, ask them to check with the bartender on when the bottle was opened. Don't just expect them to know the exact time that all 22 wines by the glass were opened.

3. This chapter also tells you to be upset if only one wine list is presented to the table and demand more because that is an "outmoded convention". Wine lists are big books that restaurants don't have as many of as they do menus. Usually even though a discussion happens, one person decides on the bottle. The server isn't trying to be sexist or old-fashioned. You can ask for another list, but don't waste energy being negative over something that isn't insulting. You'll be annoyed every time you go out to eat before you even get water service if you expect your server to automatically assume everyone needs a copy of the wine list.

4. "Be aware of low to high pricing". This part tells you to be insulted by a wine list that presents the wines in ascending order from lowest to highest price. They say this is done to make you feel guilty and buy more expensive wine further down the list. That is a ridiculous assumption that has 0% base in reality. It's simply not true. People have a price range and a varietal in mind when they walk in. It makes it so much easier for them to look at different wines in their range right next to each other than to be flipping back and forth between pages trying to remember the wines in the same price range.

5. Wine prices versus retail. When you're going out to a nice restaurant, if you sit there and price out how much potatoes cost at Safeway versus your baked potato, a bottle of Absolut versus your two martinis, etc., you'll drive yourself crazy and not enjoy your meal. Yes, restaurants have higher price margins on their wine and liquor, but that is how the business model works, period. Keeping a restaurant profitable is very difficult and they're not doing it to gouge customers.

6. Wine service. There is a section that actually is called "Wine List Power Struggles". It tells you that servers often don't give you enough time before they come back to the table. You need to stand your ground and don't let the server bully you into making a hasty choice. Well, the server comes back to the table after a few minutes to see if you have any questions and then gives you more time. They don't do it to pressure you. Once again, this book is dangerously planting an idea in it's readers minds that could make a dining experience go south from the beginning. If servers always gave every guest 10 minutes to look at the wine list, they would have a lot more customers upset over slow service than they would happy guests who appreciate the extra time to look over the list. If you always expect 10 minutes of uninterrupted time and feel pressured if the server returns after a few minutes, you'll always be disappointed. But it's just standard service.

This part also encourages being insulted if women are poured first and if the server tries to refill your glasses instead of letting you pour yourself. If that really is something that bothers you, not just because you read it in the book, then politely tell your server you like to pour for yourself once the bottle is open. But don't wait for him/her to try and then act insulted because they tried to do something that is standard restaurant protocol.

Other than this chapter, it's a great book for touching the surface on all the basic aspects of wine knowledge. They just dropped the ball in the restaurant chapter.
5.0 étoiles sur 5 I bought the Atlas of Wine and was sorely disappointed. I considered myself more than a "wine for ... 3 janvier 2015
Par A. McIntosh - Publié sur
Format: Broché Achat vérifié
This wine book was more my speed. I bought the Atlas of Wine and was sorely disappointed. I considered myself more than a "wine for dummies" but I guess not, as the Atlas book will never be read. It was like a graduate level text book on Europe's agriculture. At least to me. Anyway, this book is the one you want if you enjoy drinking wine and want to know more about it but don't want to use the book to fall asleep. If you are looking for something to put you to sleep in record time, buy the Atlas of Wine'll get you there FAST.
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5.0 étoiles sur 5 this is one of the very best books introducing the novice to the world of wine 21 octobre 2014
Par TBS - Publié sur
Format: Broché Achat vérifié
I have been interested in wine for over 40 years and have seriously studied the many aspects of wine from a consumer's viewpoint for the last 20 years. I am a Certified Specialist of Wine and teach a class entitled "Understanding the World of Wine" in my community. I have read numerous books and publications concerning wine, wine making, viticulture, wine producing countries, etc.

In my opinion, this is one of the very best books introducing the novice to the world of wine. It is easy to read, comprehensive, and accurate but for a few minor errors. It goes far beyond many introductory books and could actually be considered an intermediate level reference. This is the book I chose to use in my wine class.
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Some useful information 20 février 2015
Par Bobby P - Publié sur
Format: Broché Achat vérifié
Some useful information . . . though I immediately found some things that seem like they were written BY dummies, rather than FOR. p.224 "New Zealanders are nicknamed "Kiwis" because for a long time this country led the world in kiwi production (Italy is now the largest producer, followed by New Zealand)" --- well no, this is completely wrong; the nickname is on account of the famous bird, nothing to do with kiwi fruit. And on the next page -- "red grapes grow around the capital city, Auckland". Maybe red grapes do grow around Auckland, but the capital city is Wellington.
4.0 étoiles sur 5 Learn how to swirl in sophisticated settings 12 décembre 2015
Par Ray Roberts - Publié sur
Format: Format Kindle Achat vérifié
A lot of great information on the why and when of wines. Whether interested in history, culture, or social status of wine drinking, the knowledge you need to be conversant is in this book. Some sections may be heavier on background than you want, but its easy enough to pass on those. You can explore the older world (France, Italy, Germay, Spain) or dive into the new age (California, Australia, New Zealand, Argentina, even South Africa). Wander through your local wine shop or chat with the sommelier at a nice restaurant to enhance your experience with the book.
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