Tasting the Past
One Man's Quest to Discover (and Drink!) the World's Original Wines
Nonfiction, Science & Nature, Science, Biological Sciences, Horticulture, Food & Drink, Beverages, Wine & Spirits, History, World History
| Author: | Kevin Begos | ISBN: | 9781616208233 |
| Publisher: | Algonquin Books | Publication: | June 12, 2018 |
| Imprint: | Algonquin Books | Language: | English |
| Author: | Kevin Begos |
| ISBN: | 9781616208233 |
| Publisher: | Algonquin Books |
| Publication: | June 12, 2018 |
| Imprint: | Algonquin Books |
| Language: | English |
"A vintner’s blend of science, history, travel, and tantalizing drink recommendations." --Amy Stewart, author of The Drunken Botanist
In search of a mysterious wine he once tasted in a hotel room minibar, journalist Kevin Begos travels along the original wine routes—from the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago, crossing the Mediterranean to Europe, and then America—and unearths a whole world of forgotten grapes, each with distinctive tastes and aromas. We meet the scientists who are decoding the DNA of wine grapes, and the historians who are searching for ancient vineyards and the flavors cultivated there. Begos discovers wines that go far beyond the bottles of Chardonnay and Merlot found in most stores and restaurants, and he offers suggestions for wines that are at once ancient and new.
"A vintner’s blend of science, history, travel, and tantalizing drink recommendations." --Amy Stewart, author of The Drunken Botanist
In search of a mysterious wine he once tasted in a hotel room minibar, journalist Kevin Begos travels along the original wine routes—from the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago, crossing the Mediterranean to Europe, and then America—and unearths a whole world of forgotten grapes, each with distinctive tastes and aromas. We meet the scientists who are decoding the DNA of wine grapes, and the historians who are searching for ancient vineyards and the flavors cultivated there. Begos discovers wines that go far beyond the bottles of Chardonnay and Merlot found in most stores and restaurants, and he offers suggestions for wines that are at once ancient and new.
