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Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into:
talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's
obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her
talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of
the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true
experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines
while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads
to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."
The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each
section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary),
highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other
tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable
section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun