Making Sense of Wine

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This new edition of Matt Kramer's classic guide to wine features a new preface and an all-new chapter that covers changes and advances in winemaking since first publication in 1989. The superbly written text explains everything an oenophile needs to know, including the creation and naming of wines, wine cellars, presentation and glassware, pairing wine with food, and much more. Kramer explores connoisseurship through the practical devices of "thinking wine" and "drinking wine," making for a most enjoyable and ...

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More About This Book

Overview

This new edition of Matt Kramer's classic guide to wine features a new preface and an all-new chapter that covers changes and advances in winemaking since first publication in 1989. The superbly written text explains everything an oenophile needs to know, including the creation and naming of wines, wine cellars, presentation and glassware, pairing wine with food, and much more. Kramer explores connoisseurship through the practical devices of "thinking wine" and "drinking wine," making for a most enjoyable and engrossing journey through one of life's most dependable pleasures.

Explains wine in a way that goes beyond the boring grammer of how to read a label or stare down a waiter in a restaurant.

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Editorial Reviews

Sacramento Bee
...Kramer remains as pleasurable to read as ever.
Publishers Weekly - Publisher's Weekly
Recommend Kramer's book to cherished adult ``children'' who refuse to be weaned from the beer bottle--this book may do the trick of transforming wine drinking into a familiar pleasure. While much wine writing verges on pedantry, columnist Kramer brings a disciplined reporter's ear to his job, along with wit and intelligence to spare. A relatively recent convert to wine, the author remembers how intimidating the drink can be, and seeks to tame it by solving the mysteries of its history, customs and manners. Why, for example, are many corks branded with their vineyard's name and year? As a precaution and tool for identification, lest the bottle label deteriorate in a damp cellar, and the cook or host need to verify the contents. Kramer is also not afraid to say, in his blunt style, that the overly technical language often used to explain how champagne comes by its bubbles is ``gobbledegook.'' And because he asserts that wine is meant to be imbibed with food--``without the context of food, wine is a eunuch''--his final chapter includes recipes for such delicacies as blanc-manger and butternut squash soup. (Sept.)
Library Journal
The author, a widely published food and wine writer, discusses the fundamentals of wine, as well as its fine points, from a perspective that combines common sense with scientific fact. Topics such as wine storage, service, and matching wine with food are dealt with in a no-nonsense fashion. Perhaps more interesting is the opening discussion of connoisseurship and the social dimension of wine. Some recipes are offered in the section on wine with food. The point of view taken is refreshingly free of dogma. This is recommended reading for those interested in wine and is a useful supplement to such standards as Andre Simon's Wines of the World , edited by Serena Sutcliffe (McGraw-Hill, 1981. 2d. ed.).-- Bruce Hulse, Vanguard Technologies Corp., Washington, D.C.
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Product Details

  • ISBN-13: 9780762415793
  • Publisher: Running Press Book Publishers
  • Publication date: 7/17/2003
  • Edition description: REV
  • Pages: 240
  • Product dimensions: 5.78 (w) x 8.60 (h) x 0.95 (d)

Meet the Author

Matt Kramer lives in Portland, Oregon.

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Table of Contents

Preface to the Second Edition 7
Preface to the First Edition 11
Acknowledgments 17
Thinking Wine
The Notion of Connoisseurship 21
Wine in the Cellar and Society 35
Appellation and Authenticity 61
The Creation of Wine 79
Twenty-First Century Fine Wine--The Consequences of Success 101
Drinking Wine
The Wine Cellar--A Brief History 123
The Wine Cellar--Are You Ready for Reality? 135
The Presentation of Wine 173
Food Is the Meaning of Wine 187
Bibliography 215
Index 221
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