30-Second Wine, Annette Alvarez-Peters
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Annette Alvarez-Peters

30-Second Wine

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Surrounded by mystique, the world of wine can be intimidating for the novice. What’s the difference between bouquet and nose? Is Rioja a wine or a region? What’s an appellation?

And are you prepared to ask any of those questions at a dinner party or in a restaurant?

30-Second Wine breaks down the subject, decanting the knowledge you need into palatable sips. Compiled by lead editor Gerard Basset, with contributions from an impressive assembly of wine experts, the book is organised in a sequence of well-thought-out chapters; taking you from terroir to the technicalities of winemaking, introducing you to the important grapes and iconic regions, offering an overview of the business of wine and how it works, and concluding with a section on the enjoyment of wine. And with every entry edited into a neat and effective 300 words, it will leave you plenty of time to put your new-found expertise into practice.
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They discovered what centuries later came to be called terroir, the magical ability of a particular place to impart an identifiable character to the wines made from grapes grown there.
The vine’s four components – root, leaf, flower and fruit – are linked to the four elements of earth, water, air and fire.
I was astonished at the range

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