Synopsis
Richard Betts is one of fewer than two hundred master sommeliers in the world, but he’s no wine snob and he hates wine-speak. In the first book of its kind, he helps readers scratch and sniff their way to expertise by introducing the basic components of wine—the fruits, the wood, the earth—enabling anyone to discover the difference between a Syrah and a Sangiovese and get the glass they love every time. Humorously illustrated, with 16 scents, this irresistible gift puts the fun back in wine fundamentals.
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About the Authors
RICHARD BETTS is the author of the New York Times bestseller The Essential Scratch & Sniff Guide to Becoming a Wine Expert. He has been featured in the New York Times, Wine Spectator, Food & Wine, Outside, GQ, and Details and speaks frequently on wine throughout the country. He is also the founder of two wine companies, Betts & Scholl and Scarpetta, which have won top praise from leading wine publications. He is also the founder and president of Sombra Mezcal and Astral Tequila, and his newest wine ventures include Saint Glinglin Bordeaux, My Essential Red, My Essential White, and My Essential Rosé.
WENDY MacNAUGHTON's work has appeared in the New York Times and the Wall Street Journal.
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The Essential Scratch & Sniff Guide to Becoming a Wine Expert: Take a Whiff of That
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Rux Martin/Houghton Mifflin Harcourt, 2013
ISBN 10: 0544005031
ISBN 13: 9780544005037
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The Essential Scratch & Sniff Guide to Becoming a Wine Expert: Take a Whiff of That
Published by
Rux Martin/Houghton Mifflin Harcourt, 2013
ISBN 10: 0544005031
ISBN 13: 9780544005037
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