When I first set eyes on this book at the public library I thought about the wine I had made the previous year at my local brew your own swill joint. I thought about how excited I was to make my own vino (all 60 bottles of it) and about how disappointing the end product eventually turned out to be. I decided it was time I understood why my Syrah tasted like a stinky wet dog and my Chardonnay tasted more like lemon-aid than the buttery oakey flavor description on the box of juice I bought. 

This book was a very long read. Not because it was difficult or uninteresting. Quite the contrary, it was informative and engaging, often encouraging the reader (in a suggestive kinda way) to whip out to the liquor store and grab a bottle of Cabernet Franc or Baco Noir. Not for the pleasure of the drink but strictly for study purposes. I mean how one can expect to fully comprehend the information with out correlating it to the product you're studying is behond me.

This constant necessity to acquire study material, as you can imagine, caused numerous distractions when trying to read. And lets not forget the effects of the beverage and the way it makes you want to impart your newly acquired knowledge on anyone who will listen.

Upon completion of the book, I can now say with confidence that I know far more about wine than I did pre read. I can also say with great conviction  that by learning how much information exists on the subject, 'I still know very little about wine.' I did however aquire enough information to advise my younger brother on future 'can't go wrong' wine purchases in one word. Inniskillin.

This book inspired me to:

check out the cost of vineyards in southwestern Ontario, find a place to buy fresh grapes and fresh juice for this years batch of home brew, find a place to buy grape vines and

 a place to plant them. (thanks Scott)

In closing here is an excerpt about Ordering Wine in a dining establishment:

"Your server should place the cork on the table beside you so that you can examine it. The end that has been in the bottle (referred to as the business end) Should be swollen and wet. This tells you the wine has been stored on its side. A wet and swollen cork seals off the bottle more completely, leaving little room for air to get in and oxidize the wine. You should also sniff the cork to check for moldy smells that indicate a bad bottle."