The Wine Bible

by Karen MacNeil

It’s America’s bestselling wine book, now fully revised, updated, and in color!

Beloved and trusted by everyone, from newcomers starting their wine journey to oenophiles, sommeliers, restaurateurs, and industry insiders, The Wine Bible is comprehensive, entertaining, authoritative, beautifully written, and endlessly interesting. Page after page grounds the reader deeply in the fundamentals—vineyards and varietals, climate and terroir—while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and over 400 photographs in full-color. Plus this completely updated 3rd edition New chapters on Great Britain, Croatia, Israel. A new section called In the Beginning… Wine in the Ancient World. New fully revised Great Wines section with recommended bottles to try for each country and region. Expanded chapters on France, Italy, Australia, South America, and the U.S. A deeper grape glossary including 400-plus varieties, and an expanded Mastering Wine Section incorporating latest science on taste and smell.

Genres: Wine, Reference, Nonfiction, Food, Cooking, Cookbooks, Culinary

736 pages, Paperback

Published October 11, 2022

Reviews

[Paul · Rating 5 out of 5]

sauvignon blanc smells like cat piss.

[H (trying to keep up with GR friends) Balikov · Rating 5 out of 5]

3rd Edition

This recently updated wine book has a long tradition. I doesn’t come close to fitting in my pocket like Hugh Johnson’s but it has more on individual entries and explores interesting topics such as the effects of a changing climate on vineyards, wine production and new places to grow grapes. I was immediately taken by the author’s approach to this complex subject:
"Most wine books begin with what wine is, how it’s made, where it comes from. And we’ll definitely get into each of those. But I want to lead off The Wine Bible with the bottom line, the big question, and the final paradox: What makes great wine great? Most of us hope to taste at least some great wines sometime in our lives, and those of us in the wine business spend our entire “wine lives” tasting in pursuit of wine’s greatness. What exactly are we looking for? And why do we keep looking?"

This is both a book that can explain many questions you might have about wine/winemaking and one that can recommend specific wines and wineries to explore.

It’s coverage of the United States is robust and helpful. Yes, Vicky, MacNeil devotes more than a dozen pages to Greek wine and cuisine. There is a short but enlightening section on Asian wine production. I am reluctantly returning this to our local library with the feeling that I will be getting back on the wait list soon for some additional exploration.


5


For those interested in the impact of climate change, I have excerpted some of what MacNeil has to say on that subject:
For an industry built on the concept of terroir, a change in climate is more than just a few extra degrees of heat. It’s an existential threat. As this book was being written, climate change had already become a climate crisis for some wine growers around the world. One of the longest historical records of climate comes from Burgundy, France, where harvest dates have been continually recorded since the 1300s. Temperatures have climbed so much that harvests in Burgundy now begin thirteen days earlier than they did prior to 1988. In Champagne, they begin eighteen days earlier. In dozens of wine regions across the northern hemisphere, harvests that once took place in September and October now start in August. As temperatures have risen, winemaking has moved farther and farther away from the equator, and whole new wine regions have emerged—like southern England, which now makes sparkling wines that, if not quite on par with Champagne, are only a few steps behind. In Chile, wine is now made in the deep southern reaches of Patagonia, close to Antarctica, and in Europe, at the most northern points in Germany as well as in Denmark and other parts of Scandinavia. Wine has also moved up. Spanish vintners have begun planting in high-elevation sites in the Pyrenees, and at the highest points in Rioja and Ribera del Duero….Grapes are, for the most part, highly sensitive to temperature. It is one thing to have a few days over 100 degrees Fahrenheit (38 degrees Celsius). But according to a study by the Union of Concerned Scientists, if no progress is made on climate change, the number of days with temperatures over 100 degrees could climb to thirty-six in some parts of the United States by the year 2100, and some areas in Texas and California will experience as much as three months of sustained 100-degree temperatures. Increasing temperatures of this magnitude have led historic wine regions to consider the varieties of grapes they grow, and how adaptable those grapes might be. In 2019, worried about the long-term prospects for Merlot and Cabernet Sauvignon, Bordeaux approved six additional varieties that can now be part of basic Bordeaux blends…."

[Terrance · Rating 5 out of 5]

This is the best topically informative book I have ever read. When I was first getting into wine I would reach out for this book at my bedside and without fail it would soothe me like a night cap and feed my thirst for wine knowledge. It is thorough, nerdy, literary, all without the snobbery that is often found in things wine related. The word bible gets abused as the noun for encompassing information books but this book deserves the title. I can spout about wine but a lot of my knowledge is not personal, it's from this book, written so personably that people often think the haughty wine trivia I spout is personal.

[Yaneli B · Rating 5 out of 5]

I bought this book in order to begin learning about wine, and all I could think about is how much I love it.
I believe MacNeil has done a great job, and the glossary is my best friend. It was published in 2000, meaning it is a bit outdated for 2015 with wine growing more and more popular each day, but it is still a great base for getting to know the basics of wine.
Although there is the newer 2015 version out, I think owning this book is a must.
It's a fun, entertaining read and it definitely hits you with knowledge.
I'm not quite sure I will be purchasing the newer version since I don't want over 300 pages of repetition, but a must for anyone that is a wine enthusiast.

[Someone_IRL · Rating 3 out of 5]

Semi-well organized. Good information for the small brained individual (like me).

[Jill · Rating 5 out of 5]

I purchased this book to be used for a Stanford University class given by the author, Karen MacNeil. There have been a few assigned readings from the book for our weekly classes, but I enjoy the author’s writing style so much, that I have read many other sections as well. While you don’t need to read the 900+ page book from cover to cover, you just might find yourself treating it like an engaging novel - as I have. There are several glossaries and an index that allows you to quickly navigate to a particular topic. Numerous wine labels are mentioned, but no prices. MacNeil has stated that she intends the wines listed to be representative of those available and recommended in a particular region, but shouldn’t serve as a shopping list. There are many sources of ratings and prices, and this book does not try to fill that niche. I look forward to acquiring the Third Edition when it is published next year.

[J.R. · Rating 3 out of 5]

I haven't actually finished the book. It is double columned, 900 two sided paged, size10 font; it would take approximately 15 years to read front to back hahaha


But the first 300 pages are the most informative and reads like a novel, the other 600 pages are different wines throughout the world by region. So as you drink a type of wine, you read that section on it.

You will literally know EVERYTHING about wines, very comprehensive.

[Panda Incognito · Rating 4 out of 5]

Note: This review is for the 2022 third edition, which does not yet appear on Goodreads.

Those of you who know me will be wondering why I'm reviewing a book on wine. It was available for free on Amazon Vine, and I thought it would be a great way for me to enhance my cultural knowledge even though I don't drink. (Also, let's take a moment to appreciate the pun potential here. A book about wine, from Vine!) People who don't know me should be aware that this review is coming from the perspective of someone who has zero personal experience with alcoholic beverages.

This hefty reference guide features tons of information about wine, covering a variety of different topics and facets of interest. Whether someone is interested in historical information about wine production (me!), the science of fermentation, wine's cultural significance, or how to best enjoy wines, this book will have interesting insights for them. Approximately the first hundred pages focus on knowing and understanding wines and wine production, and the rest of the book covers different countries and regions of wine production in detail.

There are full-color photos throughout this book, and the writing style is conversational and engaging without seeming too casual. The author's passion for her subject comes through clearly, and she explains complex topics in succinct, engaging ways. Some elements of the book are occasionally repetitive, but this makes sense, since it is a reference guide and people will dip into different parts of it at different times.

The paperback cover is unfortunately flimsy for such a large book, but the binding is solid. I would recommend the more expensive hardcover to someone who is interested in this as a coffee table book rather than a reference guide to store on a shelf, since the paperback cover doesn't really lie flat and will curl more with use.

Something else to note is that this edition is apparently hundreds of pages shorter than the second edition of the same book. It's not clear what is different between this and the previous edition, and I wish that there had been a note at the beginning of the book to state what is new or removed in this edition, like I'm used to seeing in textbooks. As it is, since I haven't read an older version, I have no idea whether someone would be missing out on anything to purchase this instead of looking for an older copy.

I received a free copy from the publisher through Amazon Vine in exchange for an honest review.

[Amy · Rating 5 out of 5]

This book is THOROUGH. It covers the places wine is made, the grapes grown, the types of wine produced, what foods to pair with which wines.

I am very interested in wine, but very much a beginner in understanding the nuances of wines and the wine making process.

Interesting, and very informative.

Thank you Netgalley for the ARC!

[K · Rating 3 out of 5]

800 pages in, I realized there’s a new edition 🙄

Also there were a few sentences in this book that I didn’t care for so I removed a star.

[Valerie · Rating 5 out of 5]

I love wine, and have taken a local wine tasting course, and have been reading books about wine for several years now. I love learning more about wine, and admit I will never know it all. The journey, however, is loads of fun. But, the Wine Bible’s previous editions were not on my list. Maybe it was because I was waiting for this edition.

This one is filled with gorgeous color photographs, interesting insights, and pertinent information. Right off the bat, it pulled me in, and even knowing some of the information that was given, I was engrossed with the way the author told the information. It is very down to earth, easily understood, and even when she talks about science things, you do not feel like you need a chemistry degree to figure out what she is talking about.

I liked her descriptions of making wine, and barrels, but felt during the grape varietals section, she left out some important details-possibly for brevity. Example, in Chile, especially the Maipo Valley, they are making age worthy and winning Cabernet Sauvignon and it is not touched on during that part of the round up of good Cabernet’s around the world. It is mentioned later in the Chile country wine section, though, but I think it deserved a mention under Cabernet as well. But, that is a minor picky point, and like I said, it was talked about later in the book, so not left out.

The author has updated this Bible to include some new trends, as well as new trials, like smoke taint, as well as some new statistics in the wine world. Much of the information is history, and facts about wine that have come down through the ages. I like the little historical tidbits and stories that are intermingled with informatable facts. There are also enjoyable sections on the different wines of wine regions, and some example that the author has tried. Ah, to be able to taste those as well! She even includes new regions that are up and coming, or in revival, so the reader is brought up to date with some of the exciting changes that are happening in the wine world.

As a Missouri resident, I felt the section on Missouri wines was skimpy, and needed more, (yeah, I know, some bias) and I encourage the author to explore some of the wine in my state with her palate, and go beyond Stone Hill, and Les Bourgeois. With Missouri having the first AVA in the nation in Augusta, a winery in that part of the state is a must. Augusta Winery itself has several award winning choices to try.

This is a book that is great for a reference as well as a coffee table volume, and I would recommend for your own personal library as well as a gift. Wine lovers will appreciate the information as well as the pictures that add new dimensions to the basic wine information; and novices will love the fact that the information is given in such a way as to make it personable and easy to understand. I highly recommend this bible for wines.

[Jela Heneghan · Rating 5 out of 5]

This book is the hands down go to book for anyone interested in wine. And when I say “interested in wine,” I mean anything you might want to know about wine is in this book. You get the basics, the history of wine itself, the histories of the regions that the specific wines come from, the food pairings, and anything you might need to know about the wine you’re looking up. It’s like a more interesting encyclopedia of wine, and it’s a phenomenal resource for the topic. Not only that, but I love how MacNeil makes the different wines seem so interesting that I get so excited to try them. She’s who turned me onto Beaujolais Nouveau, and now every fall I’m clamoring to get my hands on a couple bottles to try. She’s who made me fall in love with the simplicity and yet heritage heavy Barbara. I could go on and on, but I think you get my point.

This new edition has a section that discusses wine “in the beginning” and now includes chapter about other wine-making regions, too. I originally owned the first edition of this book, and while it’s still an amazing text I enjoyed learning more about other regions like Croatia and Israel that didn’t have their own chapters in previous editions. It’s the new parts to this text that make it even more of a profoundly comprehensive resource on wine.

This book is thorough, and I love that MacNeil makes learning about a subject as vast as wine so accessible. The way the material is presented is clear and to the point, which is nice given that there’s a lot to cover. As a reader, I get the sense that the author wants you to learn about something that’s so obviously her passion.

This is a well-done resource that’s filled with all sorts of history and tidbits for those looking to learn about wine. I encourage you to give it a read if you’re looking to learn more about this beverage and all the things that go along with it.

[AnnieHil · Rating 5 out of 5]

This book is one of the best purchases I made before moving to Europe. It’s guided our travels and taught us so much. Make sure to buy the second edition which includes “new world” wines as well.

A sobering detail: There are exactly zero pages about Luxembourg and two paragraphs on Missouri. 😂

[Mie · Rating 4 out of 5]

A must for any wine geek. Would have liked some more equal coverage of the different wine producing countries, as the book is a bit too US focused, and only skims the surface of wine production in countries like Austria.

[Sarah · Rating 5 out of 5]

I think I am officially a wine nerd now.

[Susanna · Rating 5 out of 5]

When is a wine ready to drink? A wine is ready when you can't bear to wait for it any longer.

[Starr De graffenried · Rating 5 out of 5]

She had me at pinot grigio smelling like the inside of a dog's ear.

[Robin Christophersen · Rating 5 out of 5]

Just finished and more to come on what I liked about this incredible effort by Karen MacNeil. I will be returning to this book regularly over the next few years.

[Untimely Gamer · Rating 4 out of 5]

The Wine Bible is a delightful and wonderful resource. It is one of the best-written guides I have ever read and is quickly becoming one of my favorite books ever.

But...

The author, unfortunately, is snobbish to a fault. Some snobbery is expected of any wine critic, but others like Kevin Zraly and Mark Oldman have handled the topic with a more popular touch. Part of the problem is that MacNeil earnestly subscribes to an extremely hierarchical and top-down view of wine. She regularly drops adjectives like "great" and "important" as shorthand classifiers of value. Her summary of the most representative wines in a region are often very expensive, and very little information is given for looking for other wines on a budget. And she continually makes snide comments about mass-market wines that quickly wear thin: e.g., "the flavor of an inexpensive, mass-market wine disappears almost as soon as you swallow it. (This can be a blessing.)" (5). Maybe this snark is aimed at soulless corporate wines, but given the author's haughtiness, it is unclear what she considers "mass-market" and "inexpensive." As the so-called "great" wines that MacNeil identifies become increasingly available only to the wealthy, the author really needs to reexamine her priors and critical attitude. If the true essence of wine can only be experienced in these small number of wines, usually aged for decades, most of your audience will barely glimpse that essence.

And then, at times, Karen MacNeil can be positively cringeworthy. The first photo of her we see is MacNeil folding her arms across her chest, her eyes shut, with the caption "Caught in a moment when no words sufficed to describe the wines in front of me" (2). At one point she brags about drinking a German 1943 Pinot Noir "harvested—with the help of women and children—just before the end of World War II" (390). Who did the harvesting, Karen? Who? If I thoroughly enjoyed a Nazi wine, I would consider keeping it to myself.

[Frank Cat · Rating 4 out of 5]

Wine. Vino. A beverage that has been around for thousands of years. When the term wine is mentioned, what jumps into your head? Perhaps it’s that red or white liquid stuff that people drink. Or maybe it’s that special celebration beverage that you see celebrities pop corks from or more specifically, those 3 ounce drinks you see people consume after dinner. When it comes down to it, Karen MacNeil’s ability to educate the reader with her vast array of information from all over the world simply keeps the audience wanting more. Her experience, knowledge, and understanding of the subject is at an expert level in the wine bible. She is the teacher, and you, are the student.

While the book itself is quite lengthy (900+ pages) this is an absolute must read for any individual looking to expand their wine knowledge. The author does the best she can navigating around the globe exploring specific countries, producers, and numerous vineyards with hopes of sharing her experiences with you, the reader. While this book can certainly be a “dry” read, meaning it sometimes can be tough to plow through....The book is laid out in a way that allows the reader to pick it up and put it down whenever they please. They can jump around from country to country if they choose. The only issue I had with this book is the minor interruptions. At times one page or one section is interfered by something such as a gigantic picture or a large text box explaining an important topic related to the subject at hand. At times it can be frustrating. Regardless, the author knows what she is talking about!

Think of this book as a lively course from an expert teacher grounded deeply in the fundamentals and enriched with passionate asides, tips, anecdotes, definitions, glossaries, illustrations, maps, wine labels....everything, in fact, but the actual wine itself. So next time you’re out to eat or at an event, don’t be afraid to pick up that wine list. Try tasting the wine, instead of drinking it. Read that wine bottle and it’s label in its entirety instead of putting it down and maybe just maybe one day you’ll find yourself reading the wine bible.

Cheers!

🍇🍇🍷🍷🥂🥂🍾🍾

[Kate · Rating 4 out of 5]

It was an extremely well-written book. Understandably, I still feel a bit confused about all the details regarding specific regions - they can be just as complex as the wine they produce. The descriptions of the Old-World winemaking were also much more pleasant to read about than the descriptions of the New World. The New-World winemaking gave me the impression of falling into a certain groove: here is the region x, it produces mostly wine y, grapes z is grown, the quality improved during the last 30 years. Meanwhile, the Old World had much more to offer in respect to traditions and cuisine.

Fun fact 1:
The fastest way to cool down wine is to submerge the bottle to its neck in a bucket half filled with ice and half filled with water.

Fun fact 2:
The reason for the 1855 Classification of Bordeaux wine was a request from Napoleon III to rate wines for a fair - the Paris Exhibition. Wines were grouped into 5 categories based on the selling price. The first and last time when the ranking was amended took place in 1973. After 20 years of petitioning, Baron Philippe de Rothschild managed to upgrade the status of his chateaux.

Fun fact 3:
Noble rot was most likely first discovered in the mid-1600s in the Tokay region of Hungary when a priest/winemaker delayed the harvest because of an impending attack of the Turks.

Fun fact 4:
The sweetness of Tokay Aszu is measured in puttonyon. A puttony is a basket in which aszu grapes were traditionally gathered. It holds 20-25 kg of grapes which produces about 20 L of aszu paste. The ration of puttonyos to base wine in each barrel determines the sweetness of a wine. The traditional barrels, called Gonci (vilage of Gonc was famous for barrel-making), holds about 140 L of wine.

[Sanford Chee · Rating 3 out of 5]

Richard Betts
http://fourhourworkweek.com/2015/10/0...

What makes a wine great?

- Distinctiveness: varietal character vs blends (which can also be distinctive) => this wine could not be anything; it is something. Simple test: is this wine delicious and different from others? Do you feel like drinking more?
- Balance: all of its major components (fruit, earth, wood, acid, alcohol & tannin) are in equilibrium; harmonies tension of opposites that makes the wine interesting and you want to drink more; integration; harmonious
- Precision: expressive not muddied or blurry flavours
- Complexity: multi-faceted aromas & flavours which reveals themselves layer by layer over time; not monochromatic in flavour or mono-dimensional in appeal; kaleidoscope - that’s why you are compelled to take sip after sip to discover layers of flavours
- Beyond fruitiness: tar, bitter expresso, roasted meats, blood, worn leather, exotic spices, minerals, rocks, wet bark, dead leaves etc
- Length & finish: persistence on your tongue
- Ability to evoke an emotional response; a connectedness to a certain place and time: expressions of terroir (everything that goes into the wine e.g. the soil, weather, hours of sunlight, amount of rainfall, wind velocity, fog, minerals, rivers, slope of the land, elevation, orientation to the sun etc); evokes memories

Tasting Notes: F.E.W. = Fruit, Earth, Wood
Appearance: transparent (light) vs dense (full bodied); bright red vs dark red/blackish purple

- Age hints: light: bluish tinge (young) vs brick coloured (old); full bodied: bluey-purple (young) vs brick-brown/orange (old)

Legs: more alcohol more legs & slower the legs fall
Nose & Taste
http://www.bettertastingwine.com/Imag...

Major wine regions
Old World
France

- Burgundy: Pinot Noir/Chardonnay; Cote d’Or [Cote de Nuits (North) e.g. Vosne Romanée (DRC: 1. Le Montrachet; 2. Romanee-Conti; 3. LaTache; 4. Richebourg; 5. Romanee-St Vivant; 6. Eschezeaux & 7. Grand Eschezeaux), Gevrey-Chambertin (Pierre Damoy), Morey St Denis, Chamboule-Musigny, Voguent, Nuits-St Georges vs Cote de Beaune (South) e.g. Aloxe-Corton, Batard, Puligny-Montrachet, Pommard], Cote Chalonnaise Chablis and Mâconnais (Pouilly Fuisse) ex-Beaujolais; 33 Grand Crus = 2% of Burgundy production

- Bordeaux: Left Bank (Cabernet Sauvignon) e.g. Medoc (Margaux, St Julien (Talbot), Paulliac (Lafite-Rothschild, Latour, Mouton Rothschild, Pichon Longueville Lalande/Baron, Lynch-Bages, Grand Puy Lacoste), St Estephe), Graves (Haut Brion), Sauternes (d’Yquem), Entre-Deux-Mers (Château de Sours (bought by Jack Ma)) vs Right Bank (Merlot) e.g. Pomerol (Petrus (100% Merlot)), St Emilion (Cheval Blanc (aka White Horse Castle; featured in ‘Sideways’; 57% Cabernet Franc/40% Merlot), Angelus, Pavie)

- Rhone: Northern Rhone (Cote Rotie, Hermitage), Southern Rhone (Chateauneuf du Pape aka castle of the Pope when the Pope resided in the walled city of Avignon during the 14th Century - famous for its blended wine (14 permitted e.g. Grenache/Mourvedre/Syrah/Cinsaut) - Chateau La Nerthe, Chateau de Beaucastel, Domaine du Vieux Telegraphe (aka "old telegraph"))
- Champagne:
- Alsace: border of France & Germany; devoted almost exclusively to whites; Riesling, Gewürztraminer, Pinot Gris & Muscat - typically single varietal; "Marcel Deiss is the guy who does field blends really interesting style biodynamic, coating very sexy wines” (Grand Cru Altenberg is a blend of 13 grapes), Weinbach - “the wines are among the most expressive, powerful and elegant in all of Alace” (Ana’s fave), Marc Kreydenweiss (Moenchberg Grand Cru Pinot Gris)
- Loire Valley: Mosse (Chenin Blanc = to the finest whites from California)

Italy

- Super Tuscans: Sassicaia

Spain

- Rioja
- Ribero del Duero: Vega Sicilia Unico Gran Reserva

Germany

Portugal

Lebanon

Austria

Greece

Israel

New World
USA - Judgement of Paris 1976: Californian Stag’s Leap Cabernet Sauvignon 1973 beat 1970 Mouton-Rothschild
https://en.wikipedia.org/wiki/Judgmen...

- Napa Valley: Cabernet Sauvignon/Chardonnay/Zinfandel; Screaming Eagle, Stag’s Leap, Inglenook, Robert Mondavi (Opus One), Diamond Creek, Harlan Estate, Joseph Phelps, Dalla Valle, Stony Hills, Shafer, O’Shaughnessy, Ovid, Scarecrow

- Sonoma: aka California’s Provence; Russian River Pinot Noir/Chardonnay/Ridge Vineyards Cabernet Sauvignon & Zinfandel; see Edmund’s tasting notes (Merry Edwards, Dutton-Goldfields, Miramar, Hanzell, Gary Farrel, Shug, William Selyem, Rochioli, Kosta Browne)

Australia

- Barossa Valley: Rusden Christine’s Vineyard (Grenache punches above its weight), Ben Glatzer (Amon Ra, Anaperenna), Torbreck, Charles Melton (Nine Popes is a homage to Chateauneuf du Pape), Elderton
- Healthcote (Shiraz)
- Margaret River: Leeuwin Estate (Chardonnay)

New Zealand

- Central Otago: World’s southernmost wine region; Pinot Noir, Chardonnay; Felton Road, Sato, Wild Earth, Misha’s Vineyard
- Marlborough: Sauvignon Blanc, Pinot Noir; Cloudy Bay, Greywacke, Dog Point
- Martinborough: soil & climate similar to Burgundy; Pinot Noir; Ata Rangi, Dry River, Craggy Range, Martinborough Vineyard
- Hawke’s Bay: Malbec, Syrah; Brookfields Hillside

Argentina

Chile

South Africa

Key grape varietals
Reds
Light & Smooth (least tannic)

- Pinot Noir: S-characteristics: soft, smooth, silky, sexy, subtle
- Grenache: Pinot Noir like S-characteristics grown in warmer climates; Chateauneuf du Pape
- Dolcetto: aka Little Sweet One; recommended by Richard Betts; Piedmont, Italy; simple, fruity quaffing wine (soft red cherry & sometimes acid/slightly sour twist although it is generally a low-acid grape). Most frequently made in stainless steel => no oak flavours
- Zinfandel:

Medium bodied

- Tempranillo:
- Sangiovese:
- Merlot: Angelus,
- Nero D’avola: Sicily
- Malbec: medium-full bodied

Full bodied (most tannic)
Appearance: dark red; port like; younger wines tend to be more blue-purple vs older wines are brick-brown

- Cabernet Sauvignon:
- Shiraz/Syrah: spicy
- Nebbiolo: Piedmont & across Italy; makes the legendary Barolo & Barbaresco; full flavoured; fruity, spicy; power, structure & tannin - ages well up to 10 yrs

Whites

- Chardonnay: the only grape used to make Chablis & White Burgundy; buttery in taste
- Champagne
- Prosecco
- Cava
- Riesling
- Chenin Blanc: Loire Valley
- Gewürztraminer: Alsace & Germany; heady nose; rose, lychee, gingerbread, orange/grapefruit; pairs well with pork
- Pinot Gris

[James Steele · Rating 4 out of 5]

It’s only by reading this book, in its entirety and in sequence, that I come to understand wine is not just a commodity for sale. It’s centuries of local history, trial and error, regional identity and culture. Wine is history. Wine is people. You can’t really understand that until you take it all in.

What else is there to say about this book other than it’s an exhaustive, casually written, easily accessible overview of just how much history and heritage and culture and identity is in a single glass of wine. Every region is unique. Every town in every wine-producing country has its own history and culture and process and heritage. Appreciating that should be the first step in appreciating wine.

The sections detailing French winemaking are perhaps the most awe-inspiring—just how much history and heritage exists in each region. Centuries of culture go into the wine. There’s a reason for the wine laws, as they protect the old ways in an effort to keep them from becoming corrupted by mass production and commodification, not to mention protecting the land itself from development and pollution that would certainly kill not just the wine but the history and community identity supporting it.

Every country’s section (France, Italy, Spain, Germany... even the USA) leaves me feeling awed by how much heritage is involved in the process. The section devoted to Germany made my mouth water just how she describes different expressions of Riesling. Good writing should make the reader tingle with recognition.

I feel about 20 years wiser after reading The Wine Bible.

[Bryan Whitehead · Rating 4 out of 5]

This is the first book I ever read about wine, so I can’t really say how it compares to others in general. However, considered all on its own, it has some strengths and some weaknesses. I particularly liked the country-by-country organization and the in-depth background stuff. I like the idea of drinking wine I actually know a little about rather than just trying whatever’s supposed to taste good. However, when it comes to recommending specific wines to try, for some reason Karen MacNeil sometimes lets go her practical, non-elitist approach and suggests stuff that costs a ton or even worse can’t be found at any price because it only goes to long-time customers of the few importers who handle it. At the very least it might have been nice to have had specific suggestions broken down not only by type but also by price, so I wouldn’t constantly labor under the suspicion that I was reading a review of something I could never possibly afford. Also, I would have liked a little more practical advice spread throughout the book. The opening was good, but it just gave some general guidelines. Specifics such as serving temperature, likely aging range and the like should have been emphasized throughout. Overall, however, this was a pleasant and engaging read. I know a lot more about the subject now than I did when I started.

[Laurence · Rating 5 out of 5]

If wine has a scripture, The Wine Bible is it ... and thankfully, it’s written by someone with a pulse. Karen MacNeil doesn’t just teach you about wine; she takes you by the hand and walks you through the vineyards, the cellars, and the centuries of culture behind every glass.

As a Sommelier, I still learn from this book. Every time I crack it open ... whether I’m double-checking a region’s quirks or just looking for inspiration before a tasting ... I find something new, something sharp, something perfectly phrased. MacNeil has that rare gift of making wine both accessible and profound. Her writing sparkles: witty without fluff, precise without pretension, and full of that infectious passion that reminds you why wine is endlessly fascinating in the first place.

What makes The Wine Bible indispensable is how it demystifies the entire subject. Anyone with a curiosity about wine ... where it comes from, how it’s made, and what makes it sing ... will find every essential here. It’s the ultimate beginner’s guide, yes, but it’s also a trusted companion for those of us deep in the trade.

If you’ve ever felt intimidated by a crowd of self-proclaimed “experts,” this is the book that arms you with real knowledge ... the kind that makes you quietly confident, not loudly obnoxious. MacNeil doesn’t just make you love wine more; she makes you understand why it matters.

[Reshma Patel · Rating 5 out of 5]

Never thought I would make it through all 1000 pages in this book when I first started reading it, but I found myself reaching for this book whenever I had a free moment. It’s thorough, without the snobbery. MacNeil has a deep and enthusiastic appreciation, not only for the wines, but also for the history, culture and food of each of the countries that she writes about. This adds extra dimensions to the book. At times it reads almost like a travel guide as it does like a reference work on wine. The book is divided into two parts. The first is an introduction to the elements of winemaking, wine tasting, major kinds of grapes, etc. The second part (my favorite) is a country by country, region by region, sub-region by sub-region discussion of grapes, vineyards and wines from around the world.

[Michael · Rating 5 out of 5]

Fantastic knowledge about many wine regions, and the book is very readable.

The content is not quite academic enough for WSET or CMS, especially above WSET Level 2 or CMS Level 1, but it is good general knowledge, and great for someone who is not quite considering formal wine education, but wants an idea of what it's like to be a bit more deep in the wine world than a normal person.

Given that Karen gives some wine recs, it would be good to see a deeper dive into why she likes the producers so much. It's usually pretty generic and a "pick one good thing about them to say." I wanna hear more about their stories, and e.g. if a producer is legendary...why? That is something I would love to read about.

[Kj X · Rating 5 out of 5]

A must read for anyone chasing the title sommelier or wanting to become a better sommelier!!! Well in depth look a different grape varieties and wine styles around the world . Not only will you learn about wine but this book will educate you on history thru out the entire world !! The author Karen MacNeil really knows how to write to keep the reader engaged. This book is not a simple read but a complex and interesting read . Just like wine itself no body cares about the easy everyday stuff .. we want the interesting complex information and this book delivers!!!! 5 out of 5 stars .. I will be reading this book again in the future

[Ben Labe · Rating 5 out of 5]

Karen MacNeil is a very good writer, and this is a very good book. The first few chapters convey general information about wine, while the rest focus on specific regions. MacNeil possesses an intimate knowledge of a vast array of wines, and her ability to express the tasting experience has few rivals. Aside from the aforementioned introductory chapters, this book should mostly serve as a reference, reminding one of the important aspects of a given wine or region in order to apply context to whatever one is currently drinking.

[Imanol · Rating 2 out of 5]

For a book that calls itself the wine Bible it is lacking a lot of wine producing countries. I liked it in general although I would have loved to learn more about more obscure regions or varietals. The author concentrates too much on repetitive information and on wines which are above any sane person's price range. It's fun to know about first growths but when it comes to wine recommendations pointing these out kind of beats the purpose. Overall its a good reference which I'll definitely use in case I visit any of the mentioned places.