Description

Book 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. 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.

Trade Review
"Smart, fun, enlightening, and refreshingly free of snobbery." --Real Simple "The master sommelier Richard Betts's clever new scratch-and-sniff book is likely to broaden the novice's appreciation of wine, explaining how aromas relate to different varietals.... A useful chart that ties bouquets to wines is tucked inside." --Florence Fabricant for The New York Times "Fiendishly clever." --Food & Wine

The Essential Scratch and Sniff Guide to Becoming

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    Order before 4pm today for delivery by Sat 4 Jul 2026.

    A Hardback by Richard Betts

    10 in stock

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      View other formats and editions of The Essential Scratch and Sniff Guide to Becoming by Richard Betts

      Publisher: HarperCollins Publishers Inc
      Publication Date: 08/12/2015
      ISBN13: 9780544005037, 978-0544005037
      ISBN10: 0544005031
      Also in:
      Food & Drink Cooking for parties and special occasions Food and drink: alcoholic beverages

      Description

      Book 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. 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.

      Trade Review
      "Smart, fun, enlightening, and refreshingly free of snobbery." --Real Simple "The master sommelier Richard Betts's clever new scratch-and-sniff book is likely to broaden the novice's appreciation of wine, explaining how aromas relate to different varietals.... A useful chart that ties bouquets to wines is tucked inside." --Florence Fabricant for The New York Times "Fiendishly clever." --Food & Wine

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