1000 Best Wine Secrets is well worth reading. The language is straight forward. I like the way the book is laid out with each of the wine secrets in its own paragraph. It made the book easy to pick up and read whenever I had a chance. I have highlighted below the features I liked best about the book.
I liked reading about the wines by country. Each country’s wine had its own chapter. I found the book filled with interesting facts. For example, “German Riesling commanded higher prices than first-growth Bordeaux in the late nineteenth and early twentieth centuries. German wines were considered the finest wines of Europe, but they declined in quality in the twentieth century and are now fighting their way back to a reputable position on the world stage.” (Wine secret #675), p. 177. I also enjoyed reading about the different regions within each country and what wines were their specialties.
The trade secrets section was very good including wine myths (chapter 26) and how to store wine (chapter 27). “Myth: Old wines taste better than young ones. Truth: This is seldom true because the vast majority of wine made today is released from the winery at its peak and ready to drink. If these ready-to-drink wines are aged, they will be older but not better because they’re not made to bear the weight of time. Wines designed for cellaring are the only ones that actually improve with age.” (Wine secret #938), p.262.
A good example of a wine storing tip that the author suggested is, “If a wine is sealed with a screwcap or plastic cork-like plug, it’s generally not made for aging so drink it as young as possible.” (Wine secret # 944), p.264.
Chapter 3 focused on pairing food and wine. I always enjoy learning food and wine pairing tips. For example, “When pairing food and wine, body not color matters most. Body is the weight of the wine in your mouth and corresponds closely with alcohol level. Fuller bodied wines such as Cabernet Sauvignon, Barolo, and Syrah all go well with heavier dishes such as roasted meats, while lighter wines such as German Riesling, Pinot Blanc, and Beaujolais pair best with lighter fare such as salads.” (Wine secret #51), p. 23.
I think this is an informative book. It has tips for novices and enthusiasts alike. It has a lot of excellent information in it. I’m sure I will refer back to it time and again.
Cheers,
Theresa Hoggins
www.KensWineGuide.com
I liked reading about the wines by country. Each country’s wine had its own chapter. I found the book filled with interesting facts. For example, “German Riesling commanded higher prices than first-growth Bordeaux in the late nineteenth and early twentieth centuries. German wines were considered the finest wines of Europe, but they declined in quality in the twentieth century and are now fighting their way back to a reputable position on the world stage.” (Wine secret #675), p. 177. I also enjoyed reading about the different regions within each country and what wines were their specialties.
The trade secrets section was very good including wine myths (chapter 26) and how to store wine (chapter 27). “Myth: Old wines taste better than young ones. Truth: This is seldom true because the vast majority of wine made today is released from the winery at its peak and ready to drink. If these ready-to-drink wines are aged, they will be older but not better because they’re not made to bear the weight of time. Wines designed for cellaring are the only ones that actually improve with age.” (Wine secret #938), p.262.
A good example of a wine storing tip that the author suggested is, “If a wine is sealed with a screwcap or plastic cork-like plug, it’s generally not made for aging so drink it as young as possible.” (Wine secret # 944), p.264.
Chapter 3 focused on pairing food and wine. I always enjoy learning food and wine pairing tips. For example, “When pairing food and wine, body not color matters most. Body is the weight of the wine in your mouth and corresponds closely with alcohol level. Fuller bodied wines such as Cabernet Sauvignon, Barolo, and Syrah all go well with heavier dishes such as roasted meats, while lighter wines such as German Riesling, Pinot Blanc, and Beaujolais pair best with lighter fare such as salads.” (Wine secret #51), p. 23.
I think this is an informative book. It has tips for novices and enthusiasts alike. It has a lot of excellent information in it. I’m sure I will refer back to it time and again.
Cheers,
Theresa Hoggins
www.KensWineGuide.com
Wine 1000 Best Wine Secrets German Riesling Screw Cap Wine Storing Tip
1 comments:
Thanks for reviewing my book. Cheers! Carolyn
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