Here The New York Times offers it’s breaking news roster of The Best Wine Books of 2018.
I ordered Rajat Parr’s The Sommelier’s Atlas of Taste as soon as the book was released. In that I view Rajat as #1 on today’s international wine scene (Mr. Burgundy) ordering his seminal new atlas was a no brainer. I have no comment on the other books advised here.
Jordan Mackay, the book’s coauthor, writes in his introduction to this “rigorous and impassioned road-tripping inquiry into how wine tastes and why. “I’ve spent much of the last eighteen years of my life doing similar work as a wine and food writer, though certainly not with the same intensity (no one comes close to Rajat in that), so it made sense to do this together and record it in book form.”
The New York Times writes of the book:
Charting Terroir, One Plot at a Time
Rajat Parr has led a storied career as a sommelier and now as a wine producer in the Santa Rita Hills of California and the Willamette Valley of Oregon. Jordan Mackay is an acute observer of the wine world and an excellent writer and reporter. Together, they have produced a fascinating book, “The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe” (Ten Speed Press, $40).
Read more about Rajat Parr, the wines of Burgundy, and my travels with Debbie through the area by clicking here.