From Publishers Weekly
In an era when fine dining meant having coffee with your meal, Terlato was working to get a wine bottle on every table. In this breezy memoir with recipes, Terlato recounts his path, growing up in 1930s Italian-American Brooklyn and working at his father's liquor store, where he was drawn to the wines-an interest that led led him into distribution. While scouting Europe for wines marketable to Americans, rubbing elbows with top vintners and getting in on key trends-the introduction of Pinot Grigio to the U.S. was one of his major successes-Terlato built one of the country's most prestigious wine portfolios. Given his pivotal role in shaping America's wine market, it is unfortunate that he glosses over the specifics of his strategies. His hindsight makes his successes seem overly simplified, lacking any hint of struggle, and his failure to discuss the rest of the wine industry means that his own innovations lack context. Wine aficionados will nonetheless appreciate this chance to hear from a man who has kept a low profile, even as he influenced the landscape of American dining.
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"It's a nearly ubiquitous sight in Italian restaurants, and now [in his] autobiography [Terlato] tells how he introduced Santa Margherita pinot grigio to the United States."
H. Lee Murphy, Crain’s Chicago Business
"One thing is for certain: Terlato knows a lot about wine."
Sarah Tobol, Brooklyn Eagle
"This autobiography is a personable read in which Terlato talks about his close relationships with legends such as Alexis Lichine, Frank Schoonmaker, Robert Mondavi, Baroness Philippine de Rothschild, Michel Chapoutier and Angelo Gaja."
Sandra Silfven, Detroit News
"This is no tell-all book, but Terlato often reveals much by what he doesn't write. You sense the inner steel and discipline that made him a success in a competitive business."
Bill Daley, Chicago Tribune
"Terlato has cast a large shadow across Chicago’s wine community for the better part of half a century...[and now] he has found time for recollection and reminiscence."
William Rice, Chicago Magazine