When I first saw this book I thought it might be an easy, breezy trip through wine world. From the first chapter, it’s clear that this is a tenacious, and unforgettable journey.
In Wine Girl, Victoria Jamesshines a graphic spotlight on her struggles rising through the ranks from greasy-spoon diners to Michelin- starred restaurants. Becoming America’s youngest sommelier was not an easy climb. James is remarkably honest about her chaotic early life, her struggles with addiction, and her unwavering determination to carve a place for herself in the world of wine. Incremental wins for her are everything. And they speak to the power of not giving up, even with some scorched hope along the way.
James pulls no punches about life in the wine industry. She paints an honest picture of the rampant misogyny, racism and abuse, not only from entitled guests but many in power positions within the worlds of hospitality, and wine. It can be a harrowing read at times. But it’s an important journey to share. There is light at the end of her story.
Because of her experiences, James co-founded Wine Empowered, with Cynthia Cheng and Amy Zhou. This non-profit provides free wine education, and support of leadership careers in wine world for minorities and women, as well as promoting safe work environments for all.
This is a significant book for everyone, especially those working in and around the world of wine and hospitality.
A daughter of privilege, Barbe-Nicole Ponsant was expected to live an ornamental existence, yet her life was anything but. Married at age 21 to François Clicquot, then widowed at 27, she continued the wine passion project she and her husband started when they first married. Over time, she immersed herself in the art and science of winemaking, keeping a watch on all aspects from the vineyard to the cellar, to blending and aging the wine, and finally managing the business of champagne both in France and beyond. This was not an easy task in a male dominated industry. She had to work twice as hard to be recognized for her ingenuity and business acumen. Does this sound familiar?
While she did not adore the emperor Napoleon himself, nor many of his policies, under Napoleonic code,widows could assume prominent trade roles within business. Barbe-Nicole was able to use this to her advantage. But the road to prosperity wasn’t as easy as popping a cork. Lean times through the wars created an environment of doubt and anxiety at every turn. International trade embargoes imposed by the British left the first shipments languishing in Amsterdam warehouses, where fluctuating temperatures could ruin the wine. Further restraints against Champagne leveraged by Russia and other countries made international dealings difficult and dangerous.
But she pressed on.
The Year of the Comet Vintage in 1811 proved the stars were aligned to create one the best growing seasons in the Champagne’s history. Conditions were perfect from bud to harvest. Sugar levels that produced both alcohol and bubbles occurred naturally in this vintage. The only thing stopping her was fate. War was raging and threatening to ravage her business.
During this time she bottled her wines, and had the foresight to have the cellar bricked up to seal this vintage from pillagers. This had the added effect of allowing the wine to rest on the lees (the yeast) for longer than usual, creating a spectacularly beautiful, flavorful, and potent sparkler. Her 1811 comet cuvée made her an international celebrity, pushing Moët, who had the largess of the Russian markets, back a few spaces.
Prior to the lifting of international embargoes, she gambled by securing passage of her wines into Russia well before her competitors – a move that could have potentially ruined her, but payed off.
“I didn’t have any hope of doing anything [and] the advance of the Russians over the Rhine was the last straw. And now, out of all the misfortunes came the good business I have had, and I dare to hope for more. We can’t always be unlucky, in my experience. And so, my dear friend: courage, patience, and resignation.”
Barbe-Nicole Clicquot Ponsant
Mazzeo paints a rich, sweeping story from documentation, supposition, and anecdotal reportage. There’s much that she assumes the widow Clicquot must have felt and seen. But this works to create an intriguing tale. This is an engaging and fascinating read about the First Lady of Champagne, and what it means to persevere against all odds.💪🍾
From vineyard to table, and everywhere in between, Canadian wine writer Natalie MacLean has seen, done, and drunk it all. On a summer trip to Muskoka, ON, last year, I was looking for my next great dock read. I found this book nestled amongst the shelves at The Owl Pen vintage book store in Bracebridge.
Published in 2006, Red, White, and Drunk All Over takes the reader along on MacLean’s journey discovering the earthy mysteries of the wines of Burgundy in France, helping collect zinfandel grapes in Sonoma Valley, California, working as a novice sommelier, learning how to sell wine at two bi-coastal retail shops, and much more. Along with the wine, it’s the people she meets that make the stories so fascinating. With each experience, MacLean takes us beyond the glass, and deep into the intriguing world of wine. Every new adventure teaches us so much about all aspects of wine; from soil to the grapes, harvest to the cellar, bottle to the glass, first sip to the buzz. Her descriptions are delicious.
With honesty and humour, MacLean illuminates how intimidating wine world can be, even for an accomplished expert. And she keeps it real by reiterating how, with perseverance, and taking a deep breath or two, one can find their groove and truly enjoy the ride.
This is a wonderfully accessible book for anyone interested in wine world; from seasoned oenophile to novice wine enthusiast. It’s a fun and informative read; an excellent reference for those just beginning a career in wine. It would be cool if it was required reading for college wine courses.
I think this quote honestly sums up what attracts many of us to wine,
“But I have to confess, much as I’m drawn to its nuances, I wouldn’t be writing about wine if it weren’t for the buzz. I love the way a glass of wine makes me feel – invigorated and animated, released from my natural shyness. After a couple of glasses, I’m mellow, soothed, contemplative.” Yup.
Good news: You don’t have to make a trek to Muskoka to find this book. Here’s the link.
If you live where there is a regular accumulation of snow, then this winter has been a long one. And if you’ve been a little reluctant to go out right now, and just finished bingeing SuperPumped, The Dropout, or S2 of Bridgerton, here’s a way to unplug, and decompress. And apart from just drinking wine, which is always nice, reading about it can be just as interesting (without the buzz).
Below are two books that helped me get through many a long winter’s journey into night.
Packed with lots of info, and so well-written, they’re like taking a comprehensive, self-directed wine course without the hefty fee and stress-inducing exam at the end.
Check out the video below for a little taste of what you’ll find!
From the #1 ranked wine education site winefolly.com, Wine Folly: Magnum Edition is a culmination of many viewpoints: from wine writers and educators, to wine professionals and scientists.
Madeline Puckette is a wine sommelier, writer and visual designer. Justin Hammack is an entrepreneur, digital strategist and web developer.
This book takes you on a journey through the basics and beyond; how wine is made, facts about drinking wine (and how to avoid that pesky headache), a funny section on wine etiquette, and how to smell wine (to actually detect faults, not just to look fancy). It lays everything out with super cool graphics, and easy to digest descriptions that make learning easy if you’re new to wine, and a great review if you’re an old pro.
Sohm was named 2008 Best Sommelier in the World by the Worldwide Sommelier Association and namesake of the Aldo Sohm Wine Barin New York City. Christine Muhlke is former food editor of the New York Times Magazine, and contributing editor at Bon Appêtit magazine.
Wine Simple also has great depth of information, fun graphics, and cool side bars. An added feature: the main points of each section are highlighted for you, saving you time (and highlighter).
Check out the ‘Wine With Bad Raps” section for a good rundown on pre-conceived wine reputations that might make you go “hmmmm…”. It may have you completely reconsidering your next wine purchase.
There’s also an honest view about boxed, bagged and canned wines (spoiler: they’re not all that bad).
Both books examine wine regions, flavor profiles, practical magic of storing and serving, and much more.
Each have excellent chapters about food and wine pairing, which can be daunting at the best of times. And each have fun graphics, charts and practical info about cooking with wine. Wine Folly has a little pairing exercise that involves potato chips, cheese, honey and a pickle. I am SO going to try this in an upcoming post!
Both books are excellent and make learning accessible, enjoyable, and will have you understanding, pairing and enjoying wine like a pro in no time!
If you read either (or both) let me know what you think in the comments! 👇
To celebrate Women’s History Month in the best way I could think of, I revisited a book about women whose passion is both the grape and the wine. 🍇🍷🎉
In her book, Women of the Vine, Deborah Brenner explores the lives of several women in wine. Each woman shares her own story about how she came to be in wine world; the pitfalls, the triumphs, and candid views on their experiences of discrimination within the industry.
There are only a small handful of books that chronicle the lives, careers, and history of some incredible wine women – those who have gone the distance in a typically male-dominated profession. But this is a rapidly changing landscape as more and more women are finding themselves drawn to the world of wine.
And here’s how you can support some wonderful women winemakers! Check out their sites below (and their unique stories) and keep them in mind on your next wine run:
To honor International Day of Women and Girls in Science, I revisited Women of the Vine, an inspiring book by Deborah Brenner. In it, she examines a varied cross section of women who are making great strides in what has been, over centuries, a male dominated profession.
Some of the women profiled came into their calling dynastically (Stephanie Gallo), some discovered their passion along the way ~ punching down the cap of discrimination (Merry Edwards) to have a satisfying career, and one blended her love of science and unique ability to identify aromas and tastes(Dr. Ann C. Noble).
To create exceptional wine that stands the test of time, it’s a marriage of science, instinct, wisdom, and perseverance. These women understand that very well.
From sommelier to winemaker to marketing, to creating the wine aroma wheel, Women of the Vine gives an interesting perspective for all wine lovers, and also for girls studying science who may be looking for an alternative in science-based careers.
Today, most of us are getting our game faces on, deflating (or inflating) our balls, cooking our favorite chili recipes, and waiting for the coin toss. But with the weather in the Cleve being what it is today ( “Snow likely” ) and finding myself with a little free time, and cold toes, I poured a wee glass and cracked open “Wine With Food” by NYTimes wine writer Eric Asimov and Florence Fabricant.
What I’m enjoying about the book is the precise way the wines are categorized and paired with a variety of unique dishes. Lately, i’ve found myself in a bit of a rut; cooking the same meals and pairing them with the same wine. This book inspires me to break out of the mundane menu, and makes pairing easy without being intimidating.
With the weather doing its best to make me a shut in, I thought I’d rethink my daily snow shovel workout and settle in with a book or two (or four) about wine. The Drops of God is a Manga series of stylized comic novels about the myriad aspects of wine. Written and illustrated by Tadashi Agi and Shu Okimoto, it begins with a quest: the two sons of a recently deceased, renowned wine expert must compete to find and identify the twelve ‘heaven- sent’ wines.Within one year, the winner will correctly answer to which wines, and what vintages, their father was referring. As the story unfolds, it illuminates the finer points of wine service; the benefits of decanting, what to look for in terms of color: How it indicates both maturity of the wine and the climate of where the grapes were grown. The books also demonstrate how two people drinking the same wine can have vastly different impressions about what it tastes like. In this world, the images, memories, sights, smells and feelings wine can evoke, may ultimately uncork its ability to heal.
Manga (MAH-Nnnn-Gah) is traditionally read from right side to left, with the panels and text also read from right
The Drops of God ~ Book One
to left. This takes a wee bit of getting used to but the information and story is so interesting, it really doesn’t matter. The artwork of Manga is quite distinctive with characters that have large eyes, small mouths and an outpouring of over exaggerated emotions. And what’s really amazing to me is the detail given in the novels about the wine industry (from vineyard to wine cellar to restaurant) and how looks, labels and first impressions can be very misleading.
The strength of these books is that they appeal to all wine audiences from beginner to expert.
They’re a really cool way to study and gain an in-depth understanding of the magic of wine.
“Gewurztraminer is very much like a rock band that will perform only if the organizers can deliver on a long list of silly demands.” ~ Evan Dawson
When you’re on vacation, time and space have a tendency to stand still. At least they should. It’s when you get back that everything goes from zero to sixty. I had been hoping to have a few spare moments to sit down and write but reality had its own plans for the last week. And even when I got the rare chance, I’d look at the blank screen and wait for divine inspiration. And wait. And then I’d get a glass of wine and wait. And then I began to think about the moments on the dock when I settled into my book and let time evaporate.
Summer in a Glassby Evan Dawson is a great exploration into the world of winemaking in the Finger Lakes. He takes you to thirteen wineries, giving a detailed back story about how each of the winemakers got their start; how they knew that that they only ever really wanted to make wine, and what, despite some serious hardships, brought them to the Finger Lakes region to ply their craft. He paints a lucent picture of their highs and lows, and how they all seemed to find a home in these vineyards and, for the most part, with each other.
Dawson’s tome is great study of a region, and of winemakers who ~ against many odds ~ produce some very interesting wines. They are as diverse a cast of characters as you’ll ever find, who do their thing with a lot of heart.
I admit it: I was a little anxious. Yesterday was my exam for the WSET Level 1 Foundation course. I’d studied and paid attention in class, yet occasionally had the feeling in the pit of my stomach that I used to get before I wrote an exam. And it’d been a while since I’d studied for anything. While the course was only three weeks, there was a lot of great information shared not only in the study guide but in class as well. The wealth of knowledge of instructors Paul Giudici andAmerican Wine SchoolFounder, Marianne Frantz, made the class so interesting and fun; their love and enjoyment of wine was infectious. We studied about the seven noble varieties, styles of wine and how other factors like oak, tannin and acidity affects the wine. We also e xplored the appropriate temperatures for serving wines (including varying temps for white and sweet and sparkling. Not all reds should be served at room temperature). We looked at the importance of correct glassware and why to keep it clean: Dust and detergent residue can adversely affect the taste.
The final night’s class on food and wine pairing ~ the one I missed, was in addition to my study notes that, thankfully, I had with me. I learned that: Sweeter and savory dishes can amplify your perception of bitterness, acidity and alcohol burn in your wine. Foods that are higher in acidity and salt can enhance your perception of the wine’s body, sweetness and fruitiness. Until this class, when I’d choose wine with a dish, I typically thought only of the standard, safe-and-sure pairing principles: White wine with lighter meats and fish; reds with beef and certain pasta dishes. I’ve since learned that it goes much further than that, in order to get the best taste experience. It’s good to consider the salt-to-acid ratio, not just in the food but also in your wine. For instance, if you’re having a dinner that’s packing some major Chili heat, you’d want to pair it with a lower alcohol white or low-tannin | low-alcohol red. Since Chili heat increases the perception of bitterness, acid and alcohol burn, pairing with a high alcohol wine would be like trying to put out a fire with gasoline. Yowza!
Once I turned the test paper over and read the questions, my nerves fell away. And to celebrate after the exam, I cracked open an ’02 Tempranillo. It was lovely and creamy; deep purple in color and tasted of rich, ripe raspberry.
I really enjoyed my time at the American Wine School and I hope my schedule will allow me to take the other levels in the WSET Foundation series. If you’re looking for a great, fun way to improve your wine knowledge, I recommend checking out the AWS | WSET Foundation series classes.
The Wine Student 