I am not a wine person. While I’m not exactly in the “wine drinkers are effete faggots” camp, I tend to avoid the stuff unless I’m at a special event and/or someone else is buying. I started drinking primarily to get drunk, and wine is a laughably inefficient way to get sloshed, what with its high costs and low alcohol content. Not to mention that the entire wine culture—picking this wine to go with that dinner, tasting it, recognizing the different types—is just confusing to me. I also am not a fan of hard liquor either, aside from vodka and rum, the latter for taste and the former because it’s the only hard liquor that doesn’t give me hangovers.
Meaning I got a great deal out of The 7 Key Wine Concepts.
Mark Law’s first book, The 7 Key Wine Concepts explains wine in a simple, easy-to-understand way. The book cuts through all the snobbery surrounding wine culture and gives you the facts you need to know when it comes to buying and enjoying wine:
With wine, most people have the traditional mindset that whites should be served quite cold and reds at room temperature. By challenging tradition, you get the chance to experience a wine in a new way. White wines that would otherwise be closed when cold will become more expressive when warmed slightly. Reds that were hot and bold may seem more poised and approachable when taken down a few notches.
The 7 Key Wine Concepts is relatively brief but free of filler, explaining the most important aspects of wine in a straightforward fashion. While reading it won’t make you a wine expert overnight, it will definitely help you more easily enjoy wine. Not only that, the book helped me make sense of aspects of wine culture that made zero sense to me as an outsider. For example, one of the book’s chapters discusses the logic of why certain types of wines are best paired with specific types of foods.
If you’re looking for a brief and dirty introduction to wine, The 7 Key Wine Concepts is a must-buy.