The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now

(Hardback)

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Food & Wine editor Ray Isle does for wine what Michael Pollans The Omnivores Dilemma did for foodshowing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.

So much of todays wine is mass-produced, industrially farmed, corporate-owned, and essentially, ordinary. In The World in a Wineglass, veteran wine writer Ray Isle explains that the way a wine is made, and who made it, can make a huge difference when you drink itand why that information matters much more than knowing it scored 90 points. Or that it tastes like blueberries. Or hints of violets and black pepper.

Drawing on his deep knowledge and genuine appreciation of winemaking, Isle takes us on a tour of several hundred independently owned wineries around the worldeverywhere from Frances Burgundy to Oregons Willamette Valley to the Itata Valley in the southern reaches of Chilebringing the local vintners to life and describing the different wines they produce in vivid detail. Isles enthusiasm for the grape growers and winemakers who are working sustainably or organically shines through as he shares his love for the way a glass of wine can express the place it comes from and capture the essence of the person who made it. Focusing on wines people can afford, rather than $500 rarities, Isle shows us where and how to find the most interesting bottles out there today.

Whether you prefer a hearty cabernet, a crisp chardonnay, or something more off the beaten path, Ray Isles affable, accessible guide to finding unusual or undiscovered varieties offers a window into a whole new fascinating world for wine lovers everywhere.

Author Bio

Ray Isle is the longtime executive wine editor for Food & Wine as well as the wine and spirits editor for Travel + Leisure. He writes Food & Wines monthly What to Drink Next column as well as regular feature articles for Food & Wine and Travel + Leisures print issues. His writing has appeared in Departures, Wine & Spirits, Time, The Washington Post, and many other national publications. He has won the IACP award for narrative beverage writing three times, the American Food Journalists award for beverage writing, and the North American Travel Journalists Association gold award, and has been nominated three times for a James Beard Award in beverage writing. He lives in Brooklyn, New York.