On Wine: A Master Sommelier and Master of Wine Tells All
Down-to-earth and full of good information, Doug Frost'sOn Winereflects its author's relaxed yet authoritative approach to the grape's joys. Why is wine less popular in America than it should be? "Because people are confused as to how it's to be used," says the commonsensical Frost, one of only three people to have achieved Master of Wine and Master Sommelier distinctions. Addressing this fundamental issue, as well as a host of other wine topics, Frost provides a quick, though comprehensive, wine survey. Absolute wine neophytes may require more rudimentary material, but most readers will benefit from Frost's perspective-expanding opinion.Beginning with the history of wine and winemaking today, which also includes useful information on wine styles ("the grape plus the region generally equals the style," says Frost), the book then offers an extensive section on grape types like Sauvignon Blanc, Chardonnay, and pinot noir; information on winemaking and production; a survey of the world's wine-yielding regions and their wines; label "anatomies"; wine and food pairing; and Frost's own pick of the best winemakers in every important winemaking place. An extensive glossary plus a shopping list of Frost's favored wine picks conclude this pithy, useful work.--Arthur Boehm