Wine masters spill secrets of sommeliers

on 28/09/10 at 11:21 pm


Longtime friends and oenophiles Rajat Parr and Jordan Mackay have had countless conversations about varietals and vintages, and constantly field questions from curious neophytes and savvy industry insiders about what makes a wine great.

In an attempt to dispel the mysteries surrounding their profession, the two co-wrote “Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals” (Ten Speed Press) being published this month.

Parr, now wine director for the Mina Group, used to pour for some of San Francisco’s finest restaurants (Rubicon, Fifth Floor). Mackay, who has been writing about wine for 10 years, is now the drinks writer for San Francisco Magazine and Chow, and the author of last year’s “Passion for Pinot.”

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