
This was a rather frivolous purchase: I had birthday money, I was on a "girl day shopping trip" with my husband's aunt (who is, on the side, one of the loveliest people I know), and I saw this at the bookstore. A book about choosing the right wine? Yes, please. Add to this the fact that the companion book was there for sale as well --
Mastering Wine, also by Tom Maresca -- and my money was practically burning a hole in my pocket. I purchased both, and I'm happy to say that they were worth the money. (Which, of course, isn't saying much, since both were pretty cheap...but you know what I mean.)
For some reason, both books don't seem to receive a great deal of attention. I had a tough time hunting down
The Right Wine on GoodReads, and I couldn't find
Mastering Wine at all. Granted, books about wine probably aren't among the most popular selections on GoodReads, but given the fact that
The Right Wine has actually won awards, I was surprised to find that it doesn't seem to be well known. A quick perusal over the reviews at Amazon suggested a possible reason. One of the reviewers complained that the book is written in the style of a novel and thus isn't useful as a quick reference. This is actually true. Before retiring to work full-time as a freelance wine writer, Tom Maresca was a professor of English literature for over thirty years. This means he writes long papers, so to speak, and he draws out his ideas very clearly. If you want the quick and peppy style that so many readers seem to crave in this at-your-fingertips-in-an-instant age, his writing might irritate you. I personally found it refreshing, although I have to be honest and say that some of my delight is in the fact that two of the man's interests are similar to my own: literature and wine. I can't think of a better combination.
To get to the substance of
The Right Wine, the purpose is simple: selecting the right wine to accompany food. Kind of obvious, I know, but it can be a somewhat challenging skill to master, especially with more complex foods. Complex foods need complex wines to highlight and complement their flavors. When both work together well, it's magic. When they don't, it's frankly nasty. And it seems to me that this is why so many Americans tend to stay away from wine or to drink it sans food -- because they just haven't been taught to recognize the flavors and varietal elements of wine and to know how to put them with food.
Fortunately, Maresca explains all of this quite clearly. Now, there's no real way to know how to put wine with food until you uncork a bottle and give it a try. But Maresca does a great job of steering the reader in the right direction. And while he is -- and most enophiles are -- something of a wine snob in certain ways, he isn't the kind of wine snob that tries to insist that it must be
only certain wines with certain foods. He's very flexible, offering recommendations that the reader can use for personal use but that don't limit the reader. In addition, he offers some really valuable tips for pairing wine with unusual foods. One of the most useful parts of the book for me was when he mentioned that Japanese food almost always needs white wine (Chardonnay, Sauvignon Blanc, and Riesling working best), Chinese foods pairs very well with many of the German wines (Spätlese and Kabinett primarily), and Indian food works beautifully with Alsace wines (Gewürztraminer, Pinot Gris, and Pinot Blanc among them).
As for the second of Maresca's books,
Mastering Wine, I'm not going to do a separate review, because it's more of a user's guide for sampling different wines. He basically suggests that readers use a notebook and begin writing down their comments as they taste certain wines, with Maresca recommending specific combinations to give readers an appreciation for the nuances among wines. I haven't tackled this yet (due to a challenging living situation and a bank account that can't yet handle extensive wine tasting), but I look forward to doing so at some point. A word of advice: should you decide that you want to purchase these books, I wouldn't purchase or even read
Mastering Wine without first reading
The Right Wine. The second really does work best after the first.
So,
The Right Wine (with its accompaniment
Mastering Wine) gets a big thumbs-up from me, but only for readers that actually want to read about wine. If you want a book that's a faster read, you won't enjoy either of these at all. But if you don't mind a slower pace with more detailed information -- while still being very readable -- these are great options.
[Concerning
The Right Wine]
Year of publication: 1990
Number of pages: 360