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What bette***ay to learn about wine than to taste it? Hailed by Jerry Shriver in USA Today as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in How to Taste a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it. Written in Robinson's trademark accessible style, the new How to Taste features thoroughly updated vintages and producers as well as up-and-coming wine regi*** and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's less*** are separated into complementary porti*** of theory and practice to help you both learn and taste you***ay to wine expertise. One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of you***ine and food, and then about specific g***s and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular g*** varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, ***anize your own wine tastings, and pai***ines with specific foods. From the armchair to the wine shop and back to the table, How to Taste will transform anyone on any level into a confident connoisseu***ho can leave faltering sips behind and have fun along the way.

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What bette***ay to learn about wine than to taste it? Hailed by Jerry Shriver in USA Today as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in How to Taste a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it. Written in Robinson's trademark accessible style, the new How to Taste features thoroughly updated vintages and producers as well as up-and-coming wine regi*** and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's less*** are separated into complementary porti*** of theory and practice to help you both learn and taste you***ay to wine expertise. One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of you***ine and food, and then about specific g***s and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular g*** varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, ***anize your own wine tastings, and pai***ines with specific foods. From the armchair to the wine shop and back to the table, How to Taste will transform anyone on any level into a confident connoisseu***ho can leave faltering sips behind and have fun along the way.