Secrets of the Sommeliers
Authors: Rajat Parr & Jordan Mackay
Subject: Wine Tasting, Buying & Storing

Synopsis & Review: To typical diners, a sommelier can appear a bit like Batman — mysterious and hidden in the shadows of a restaurant’s chaos until help is sought by a well-heeled, wine-list-wielding patron. No wonder, really, since there’s never been an insider’s look into the psyche of the sommelier. Until now. Aptly named “Secrets of the Sommeliers,” this tome to understanding, purchasing and savoring classic Old World wines — and their worthy contemporaries — is one of the most relevant books about wine knowledge we’ve seen to date. In contrast to the hundreds of fermented grape guides out there, this is told from the service perspective, which gives collectors and novices alike a rare look into how the finest restaurants in the world run their wine programs. From getting the best deals on the most expensive vintages to the challenges of pairing whites and reds with fickle ingredients, it’s a secret-spilling read that manages to make buying and ordering less intimidating.

Why We Recommend It: Becoming a master sommelier — or even a run-of-the-mill chain restaurant sommelier, for that matter — doesn’t happen overnight. There are hours and hours of classes and tests involved in addition to thousands of dollars and an innate sense of smell and taste that takes a lifetime to hone. Fortunately, this book reads like crib notes of a sommelier’s mind, from how to ace a blind tasting to what temperature to store a fine white Burgundy. One of the greatest benefits of this book, however, is the hard-core regional wine knowledge you’ll learn through the storytelling. Intimidated by the French section of the bottle menu? Fear not, mon frere. After a read-through, you’ll walk away with at least a working knowledge of the countryside’s best grape varietals (and a newfound appreciation for a sommelier’s superhuman palate).

About the Authors: Most San Francisco foodies are already familiar with Jordan Mackay, who scours the City’s new and noteworthy dining destinations for “San Francisco” magazine. In the line of duty, he met Rajat Parr, the wine director of the Mina Group and co-owner of RN74. Together they weave journalistic prose with first-hand knowledge that makes this book both an informative and interesting read.

SecretsOfTheSommeliers.com