My buddy Mark Law has published an e-book called “The 7 Key Wine Concepts”. He asked me to review it and the link to his e-book is at the end of my review. If you’re into wine tasting and wine culture then you definitely won’t be disappointed. My review follows and you can get his book here: http://bit.ly/1wlGXRc
From the very beginning Mark sets the tone and purpose of “The 7 Key Wine Concepts” effectively and presents to the reader a situation that many of us have encountered: “How do I select the right wine for me?” He goes on to stress the point that one cannot place the brunt of their decision on the reviews of a wine critic or anyone else who, all things considered, is the same as any other person: he has different likes/dislikes and the reviews of a given wine tend to be personal in nature as taste is subjective. Finally, he rounds out a method of picking a similar wine if your desired choice is no longer in stock; the described method is solid and takes into account several important concepts and characteristics. All of this has happened in the introduction and serves as the perfect hook. I read on.
Mark makes the distinction between red and white varieties of wine instead of lumping them all together as a group. For those of us who like to pair our wines with food (he gets to this later and touches well on what to expect with pairings) this distinction is important. He provides an in-depth discussion of varietals and regions as well as the one-to-one and many-to-many relationships for both. He also provides an accessible discussion on wine terminology that is direct and free from the typical word-salad and nonsense of didactic lessons. The section on temperature plays into the above sections nicely as well as there are few of us who have a dedicated temperature-controlled cellar in which to store our selections; he gives practical advice here that is easily digested.
Faults are discussed and he gives some common profiles; I’m sure we have all encountered at least one on the list. He then segways directly into tasting a sample at a restaurant before committing to a bottle. He yet again presents a solid method but this time it involves ensuring the wine is not faulty. I’m a fan of swirling my reds to release the aroma so I was glad to see this included. The final concept is then discussed and it ties the entire experience of both the book and wine selection together nicely.
The writing flows well and at the end there is even a list of online resources for those interested in learning more. I’d recommend this book to fellow wine consumers without a second thought.