About this item
Food & Wine editor Ray Isle does for wine what Michael Pollan's The Omnivore's Dilemma did for food - showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.. So much of today's 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 it - and 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 world - everywhere from France's Burgundy to Oregon's Willamette Valley to the Itata Valley in the southern reaches of Chile - bringing the local vintners to life and describing the different wines they produce in vivid detail.
About the Author
Ray Isle is executive wine editor of Food & Wine. In addition to overseeing the magazine's wine department, Ray writes the monthly column, Tasting Room, and regular feature stories, plus directs all spirits and beer coverage; he also writes weekly for CNN's Eatocracy site. Prior to joining Food & Wine in 2005, Ray was managing editor of Wine & Spirits. He lives in New York and can be found on Twitter as @islewine and on Instagram as @rayisle.
