From Publishers Weekly
In vino veritas. Yet as Echikson (Burgundy Stars) shows in this entertaining journey through Bordeaux's wine-making landscape, the truth of wine is also highly subjective and subject to change. Bordeaux has long epitomized fine wine. In 1662, Echikson relates, the English diarist Samuel Pepys described "a sort of French wine called Ho Bryan that hath a good and most particular taste...." This Haut-Brion was the first Bordeaux wine; it would soon join a handful of other chateaux that became the coveted "first growths." Indeed, Thomas Jefferson noted there were "four vineyards of first quality": Margaux, Latour, Lafite and Haut-Brion. After a rigid classification system was imposed in 1855, it seemed likely that the French reverence for tradition would make "innovative Bordeaux" an oxymoron. Over the last several decades, however, some revolutionary "garagistes" (garage wine makers) have begun using new growing and wine-making techniques to show the world that less than perfect land and less than blue blood can yield extraordinary wines. Echikson, a wine columnist for Wall Street Journal Europe, profiles merchants, brokers, enologists and the most influential wine critic in the world, the American Robert Parker. The title comes from Chateau d' Yquem, the maker of a legendary sauterne ("noble rot" has to do with allowing grapes to begin to rot on the wine to achieve concentration and sweetness). Oenophiles will come away from this lively account with a sense of how globalization and economics have challenged the rot and created ferment and growth in ancient Bordeaux. 23 illus.
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A truly fascinating book. -- Peter Mayle, author of A Year in Provence
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Echikson has produced an accessible, thoughtful book so filled with interesting material...that it begs to be sipped and contemplated. -- Lewis Perdue, Barron's
Will be the controversial wine event of the year...Echikson courageously chronicles...the dark side of Bordeaux. -- Robert M. Parker, Jr., author and publisher of The Wine Advocate
Will turn a few things upside-down in Bordeaux....heavy-hitters will put a price out on Echikson's head. -- Gil Lempert-Schwarz, director of WineVegas.com
[Tells] real stories with real people and allowing them to talk in the clearest terms about claret. -- Danny Meyer, co-author of The Union Square Café Cookbook