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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    A Hardback by Richard Betts

    £16.14

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    RRP £16.99 – you save £0.85 (5%)

    Order before 4pm today for delivery by Tue 15 Sep 2026.

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      Book details

      Publisher HarperCollins Publishers Inc
      Published 8 December 2015
      ISBN-13 9780544005037
      978-0544005037
      ISBN-10 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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