Whether you enjoy the occasional glass of wine or you like to have one every night with dinner, Dan Amatuzzi's A First Course in Wine will provide you with everything you need to know about how to smell, taste, and enjoy fine wines. With stunning imagery and helpful diagrams throughout, you'll learn: *the science behind winemaking *how to interpret wine labels without stress *how to identify flavors in your wine *how to pair wines with foods *what to look for on restaurant wine lists *glossary of terms and a pronunciation guide *detailed information about vineyards and more Life is too short for wine you won't enjoy. Once you've taken this first course, you will read your restaurant's wine list with confidence and browse through the wine selection at your store with the knowledge that you're going to walk home with the perfect wine in hand. Dan Amatuzzi was the wine director at Mario Batali's OTTO before he became Eataly's beverage director. He studied wine production in Florence and was chosen to Zagat's inaugural class of New York's rising "30 under 30" culinary stars.
About the Author
Following a semester in Florence studying wine production, DAN AMATUZZI entered the hospitality industry in New York City. His first job was polishing wine glasses at Mario Batali's flagship restaurant, Babbo. Since that time, Dan was sommelier at Del Posto in New York City before becoming wine director at Mario Batali's OTTO. He is currently the beverage director at Eataly, where he manages the wine program and teaches classes at Eataly's education center, La Scuola. His website, www.wineforthestudent.com, is based on wine and spirits education, featuring interviews with winemakers and regional grape descriptions. In 2011, Dan was chosen to Zagat's inaugural class of New York's rising "30 under 30" culinary stars. He has an MBA degree from the Leonard N. Stern School of Business at NYU and currently lives in Manhattan.
"This friendly guide from Amatuzzi, a beverage director and wine educator in New York City, caters to wine newbies, covering topics that range from tips on hosting a dinner party where wine will be served to opinions about the screw tops vs. cork debate. However, even those who know the difference between a chardonnay and a chenin blanc will take tidbits of information away from this accessible overview. The many photos (some as large as a spread) are bright, clear, and cheery, and the tables are helpful. But those who are just learning wine appellations may find themselves wishing that the book had more than one map--particularly for the tricky geography of France. Sidebars deliver useful tips, definitions, and interesting facts. Curiously, Amatuzzi decides to divide appellations by white and red wines instead of explaining the wines produced by each country, making for a confusing organization. The writing can be dense, but this is not likely to bother those who will be lured to the plethora of material by the title's clean design and easy tone.Verdict This approachable volume is ideal for readers seeking a broad introduction to the world of wine."-- "Library Journal"
Number Of Pages: 224
Published: 1st October 2013
Dimensions (cm): 27.0 x 21.8 x 2.7
Weight (kg): 1.15