The Sommelier’s Atlas of Taste by Rajat Parr and Jordan Mackay is a must-read for anyone interested in understanding the taste of wine. The book is a comprehensive guide to the major wine regions of the world and delves deep into the history, geography, and culture of each region.
One of the key differences between “The Sommelier’s Atlas of Taste” and other wine books is its focus on taste. The authors take a unique approach to understanding the flavors and aromas of wine, drawing on their extensive experience as sommeliers to provide a detailed analysis of the taste profile of each wine region. They break down the different flavor components of wine, such as acidity, tannin, and fruitiness, and explain how these components interact to create the overall taste of the wine.
The language is intelligent and thoughtful, but by no means boring. The authors quickly introduce you to their system of coordinates on such important and controversial concepts as terroir, minerality, typicity and the role of the winemaker. I was amused by the passage about whether it is necessary to swallow wine in order to taste it correctly — a serious debate when you have 100 samples in front of you. “If you want to get the full picture, we recommend taking a small sip,” they conclude. The introductory part occupies a considerable volume and is very stimulating for reflection.
A standout feature of the book is its focus on terroir. The authors explore the impact of the local environment, including soil type, climate, and geography, on the taste of wine. They explain how these factors contribute to the unique flavors and aromas of each wine region and provide detailed maps and diagrams to help readers understand the geography of each region.
“The Sommelier’s Atlas of Taste” is also notable for its accessible writing style. While the book is certainly aimed at wine professionals and enthusiasts, the authors make a concerted effort to explain technical terms and concepts in a way that is easy for anyone to understand. The book is filled with helpful diagrams and illustrations, making it a valuable resource for anyone looking to deepen their knowledge of wine.
“The Sommelier’s Atlas of Taste” is a comprehensive guide to the major wine regions of the world. The book is divided into three sections, with the first section providing an overview of the different components of wine taste and the second and third sections covering Old World and New World wine regions, respectively.
The first section, “The Components of Wine Taste,” is an in-depth exploration of the different factors that contribute to the taste of wine. The authors break down the different flavor components of wine, such as acidity, tannin, sweetness, and fruitiness, and explain how these components interact to create the overall taste of the wine. They also discuss the importance of balance in wine and provide practical advice on how to evaluate wine based on its taste profile.
The second section of the book, “The Old World,” covers the major wine regions of Europe, including France, Italy, Spain, Germany, and Portugal. For each region, the authors provide a detailed analysis of the terroir, including the geography, climate, soil type, and grape varieties grown in the region. They also describe the traditional winemaking practices and provide recommendations for the best wines to try from each region.
The third section of the book, “The New World,” covers the major wine regions outside of Europe, including the United States, Australia, New Zealand, South Africa, and South America. The authors provide a similar level of detail for each region, including the terroir, grape varieties, winemaking practices, and recommended wines.
Throughout the book, the authors provide detailed maps and diagrams to help readers understand the geography of each region and the impact of the local environment on the taste of the wine. They also include profiles of notable winemakers and provide insight into the latest trends in the wine industry.
Rajat Parr is a well-known sommelier and winemaker, originally from Kolkata, India. He is the wine director for the Mina Group, which operates a number of high-end restaurants in the United States, and is also the owner of Domaine de la Côte, a winery in California’s Santa Rita Hills region. Parr has received numerous accolades for his work in the wine industry, including being named “Best Sommelier in America” by Wine & Spirits magazine in 2015.
Jordan Mackay is an award-winning wine and spirits writer based in San Francisco. He has written for a number of publications, including The New York Times, The Wall Street Journal, and Food & Wine magazine. Mackay has also authored a number of other books on wine, including “Passion for Pinot” and “Zinfandel: A History of a Grape and Its Wine.”
Together, Parr and Mackay bring a wealth of knowledge and experience to “The Sommelier’s Atlas of Taste,” making it an authoritative and insightful guide to the world of wine.
Overall, “The Sommelier’s Atlas of Taste” is a standout book in the crowded field of wine literature. Its focus on taste and terroir, combined with its accessible writing style and comprehensive coverage of the major wine regions of the world, make it an invaluable resource for anyone looking to expand their understanding of wine.
The verdict: a great tool for both practitioners and those who love wine storytelling and great wine content per se.
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