In the Sommelier’s Atlas the authors present an advanced tasting tour through Europe. The authors explore why wine tastes as it does by looking at the soils, cépages, climates, and personalities across the continent.
The Atlas provides a comprehensive look into the European wines and regions with the focus on France – almost 200 pages. The authors throughly describe the differences between microregions and subtelest nuances of various wines.
Parr’s wine-tasting experience together with Mackay’s lively writing and crystal clear explanations create the book, which will be incredibly useful for wine professionals.
The authors aim it for an ideal reader in the industry. However, there are a lot of people not in the industry who want this knowledge too, so the book will be interesting for all wine lovers as well.
The book provides certain background on things, but it’s not a textbook as it offers more practical knowledge. It describes, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for both sommeliers and wine lovers, who are looking for their way in understanding and describing wine.
Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book offers the modern way of wine description: appellation by appellation, soil by soil, technique by technique. All these facts and insights make the book an essential reference and instant classic.
The Sommelier’s Atlas of Taste
Winner of the prestigious André Simon Drink Book Award
Best Wine Books of 2018 —The New York Times
“This is the sort of thought-provoking book that I will return to again and again.” —Eric Asimov, The New York Times
“It’s a comprehensive book that’s perfect for any oenophile–or anybody wanting to become one.” —Condé Nast Traveler