Here are 100 books that Tangled Vines fans have personally recommended if you like
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I’m a historian who is endlessly curious about the past lives of the things that I love. My fondness for wine began when I lived in Paris after finishing my PhD, and it deepened when I taught in Cambridge and sampled my college’s vast cellar. My first books were on imperial history and this perspective made me wonder: was it a coincidence that New World wine producers are former European colonies? I spent a decade researching Imperial Wine, consulting archives in five countries, and proved that wine was an arm of colonial strategy. I’m a Professor of History at Trinity College in Connecticut, USA, and I love teaching wine and history.
What could be more French than champagne? In this fascinating book, historian Kolleen Guy shows that, surprisingly, our idea of champagne as part of French national identity was only created and popularised at the turn of the 20th century.
I enjoyed how she details the debates and discussions amongst grape growers, winemakers, and government officials, and shows how champagne’s rise to glory was never guaranteed. This book has been hugely influential to me because it shows how (and why) to scrutinize the popular history of food and drink by demonstrating how the mystique of champagne was created. This is an academic book, but Guy’s writing is clear and accessible.
Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture-luxury wine-and the rural…
I’m a historian who is endlessly curious about the past lives of the things that I love. My fondness for wine began when I lived in Paris after finishing my PhD, and it deepened when I taught in Cambridge and sampled my college’s vast cellar. My first books were on imperial history and this perspective made me wonder: was it a coincidence that New World wine producers are former European colonies? I spent a decade researching Imperial Wine, consulting archives in five countries, and proved that wine was an arm of colonial strategy. I’m a Professor of History at Trinity College in Connecticut, USA, and I love teaching wine and history.
This book sucked me into the world of wine sommeliers and soon had me practicing my spittoon skills in the shower. I’m a wine historian who’d worked in restaurants, but I knew little about serving fine wine professionally. Bianca Bosker started with even less knowledge and embarked on a successful year-long crash course in wine.
She shadows sommeliers, learning their memory hacks and sharing their tasting tips, writing with empathy and humor. This book made me feel like I was lurking behind a sommelier on the floor of a Michelin-starred restaurant, except it was a lot funnier and had more swearing.
INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK
"Thrilling . . . [told] with gonzo elan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she's not wrong, though Bill Buford's Heat is probably a shade closer." -Jennifer Senior, The New York Times
Professional journalist and amateur drinker Bianca Bosker didn't know much about wine-until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and…
I’m a historian who is endlessly curious about the past lives of the things that I love. My fondness for wine began when I lived in Paris after finishing my PhD, and it deepened when I taught in Cambridge and sampled my college’s vast cellar. My first books were on imperial history and this perspective made me wonder: was it a coincidence that New World wine producers are former European colonies? I spent a decade researching Imperial Wine, consulting archives in five countries, and proved that wine was an arm of colonial strategy. I’m a Professor of History at Trinity College in Connecticut, USA, and I love teaching wine and history.
This is my favorite general wine guide because it is full of pictures with a purpose. Most wine guides are overwhelmingly dense texts, interspersed with photographs of vineyards or still-life arrangements of bottles, glasses, and grapes: beautiful, but the images are illustrations rather than learning tools.
This book is completely different. Author Madeleine Puckette is a wine educator with a graphic design background. She has created infographics and visualizations to break down information about wine. The result is an authoritative wine guide that is visually appealing and accessible, which I find myself dipping in and out of, and also using as a reference tool.
I’m a historian who is endlessly curious about the past lives of the things that I love. My fondness for wine began when I lived in Paris after finishing my PhD, and it deepened when I taught in Cambridge and sampled my college’s vast cellar. My first books were on imperial history and this perspective made me wonder: was it a coincidence that New World wine producers are former European colonies? I spent a decade researching Imperial Wine, consulting archives in five countries, and proved that wine was an arm of colonial strategy. I’m a Professor of History at Trinity College in Connecticut, USA, and I love teaching wine and history.
Ludington’s book is exciting because it disproves pervasive ideas about wine consumption. One of the big assumptions in the history of commodities is that middle-class people want to imitate elites, and that taste trickles down the social ladder.
Ludington shows that the opposite was true 250 years ago in England and Scotland: aristocrats started changing their wine-buying habits to appear more sympathetic to the middling sort. This trickle-up is an eighteenth-century equivalent of affluent hipsters drinking Pabst Blue Ribbon or fashionistas buying $400 jeans.
I’m the type of reader who finishes each sentence thinking yeah, but how do we know that?, so I find Ludington’s generous footnotes and detailed cellar inventories to be deeply satisfying. This is not an easy read, but it’s a thoroughly enriching one.
A unique look at the meaning of the taste for wine in Britain, from the establishment of a Commonwealth in 1649 to the Commercial Treaty between Britain and France in 1860 - this book provides an extraordinary window into the politics and culture of England and Scotland just as they were becoming the powerful British state.
I became intensely interested in wine while working in a Michelin Star kitchen where understanding how flavours work together, developing nuances in my palate, and an interesting wine list combine. Enthusiasm and passion led to success in wine examinations at the highest levels, working in wine retail, travelling the globe visiting amazing vineyards, and wineries, meeting iconic winemakers, influential vineyards managers, as well as other luminaries in the world of wine. The greatest benefit being many new friends and lifelong special memories. Along with the wine tastings I give, The Periodic Table of Wine is a way to share discovering wine and the joy it brings to new audiences.
An inspiring story of how prejudice in the wine world was brought into focus which started a revolution in the way wines from around the world are viewed. It uncovers the people and places involved in shattering conventional wisdom and demonstrating that exceptional wines can be produced in many countries. So well told is this story, that it inspired the film Bottle Shock.
The only reporter present at the mythic Paris Tasting of 1976-a blind tasting where a panel of esteemed French judges chose upstart California wines over France's best-for the first time introduces the eccentric American winemakers and records the tremendous aftershocks of this historic event that changed forever the world of wine.
The Paris Tasting of 1976 will forever be remembered as the landmark event that transformed the wine industry. At this legendary contest-a blind tasting-a panel of top French wine experts shocked the industry by choosing unknown California wines over France's best.
George M. Taber, the only reporter present, recounts…
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
I write about beer, cider, spirits, and cocktails. In fact, I'll write about almost anything that will get you drunk, plus a few liquids that won't, but I don't write about wine. That's my off-duty drink, the one side of booze I don't need to know about beyond asking myself whether I want more of the wine in my glass.
So you could say that for me all wine is from another galaxy. It can seem too big, the world of wine. Too deep. Too stuffy. This book makes it fun again, makes it fresh and exciting. I almost want to learn about the stuff, despite my best efforts not to!
After reading this, I feel I'd happily follow Dan Keeling and Mark Andrew into any cellar to swill and swig the hours away.
Winner of the Guild of Food Writers Drinks Book Award 2021
Shortlisted for the Andre Simon Food and Drink Book Awards 2020
"Noble Rot manages to unravel the mysteries of wine with insight and humour. A wonderful - and essential - read for anyone interested in the world of wine, or even for those, like me, who just drink it." - Nigella Lawson
"The Noble Rot guys have the ability to describe wines as if theyre either future friends, or rock-stars coming to blow your mind." - Caitlin Moran
"Noble Rot has brought originality, humour and now space travel to…
I’m a wine writer, winemaker, organic wine farmer, and an accredited wine educator with decades of experience. I have loved wine since my first sip as a university student and wine is one of my life’s passions. I love how wine can connect you to a place, how it is like travel in a bottle, to a vintage, a place, a person. I’ve written five books about wine; I offer wine courses, tours and vineyard walks in South-West France and I live on the organic vineyard and winery that I co-founded with my husband. In my writing life, I’m also wine writer for Living magazine.
Mike Veseth is a writer and economist. His book offers insight into the economics and business of wine via analysis, anecdotes, and entertainment.
Branded industrial single varietal (single grape type) wines simplify the wine shelf and help wine-lovers to understand wine as they start their wine journey, but they also dumb down wine and destroy part of what makes wine so special: its unique ability to take us to a place, a time, a person.
Mike asks if this trend toward standardisation will kill wine or if there will be a swing back to small lot wines. I found the case studies he explored enlightening. This book sheds new light on the complicated business of wine.
Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices. Two Buck Chuck, the second force, symbolizes the rise of branded products like the famous Charles Shaw wines sold…
I’m a wine writer, winemaker, organic wine farmer, and an accredited wine educator with decades of experience. I have loved wine since my first sip as a university student and wine is one of my life’s passions. I love how wine can connect you to a place, how it is like travel in a bottle, to a vintage, a place, a person. I’ve written five books about wine; I offer wine courses, tours and vineyard walks in South-West France and I live on the organic vineyard and winery that I co-founded with my husband. In my writing life, I’m also wine writer for Living magazine.
Alice’s book is a manifesto against homogenization, wine consultants, and 100-point scoring systems.
She travels to the Loire and Champagne in France, to Piedmont in Italy, and to Spain. She reveals what goes into industrial wines, the mechanical treatments like reverse osmosis, and the additives like yeasts and enzymes, tannins, sawdust, and oak chips.
This book is an excellent compendium of anecdotes, interesting people in the wine world, and why natural wine is good. You’ll learn about the world of wine, but especially about the world of wine through the lens of Alice Feiring’s passion, natural wine.
An “entertaining and passionate” connoisseur tours the vineyards of Europe and California, arguing for an old-fashioned appreciation of authenticity (The New York Times).
The drastic effects that influential wine critic Robert M. Parker Jr. has had on the winemaking industry are best described as wine Parkerization. Many vintners are leaving old techniques behind and turning to chemistry and technology in order to please Parker’s palate. This led to the disappearance of James Beard Foundation Award–winning writer Alice Feiring’s favorite wines—and she was determined to learn why.
In a one-woman crusade that will have you wondering what exactly is in your…
It’s now fifty years or so since I started growing my own fruit and vegetables so as to have the freshest, best quality ingredients for my home cooking and making my own wine and beer. But I was always asking myself why things were done in a certain way: what was the science behind what was going on? I’ve always loved science for its own sake, but I believe such knowledge enhances appreciation. That’s why, when today’s new interest in vineyard geology took off, I put together my own book on that subject, and it’s why I’m enlightened by the books I list here.
Andrew Jefford is one of the most intelligent, insightful, and engaging wine writers on the planet. And he writes beautifully. All aspects of the wine world come within his incisive but fair scrutiny, and, for me, this collection of short articles from Decanter magazine is a joy to keep dipping into.
"An entrancing companion for wine lovers. Celebratory, discerning writing with all the variety and unexpectedness of the wines explored." - Michele Roberts, author and Emeritus Professor of Creative Writing at the University of East Anglia
"This book is about feeling, tasting and describing the beauty of wine, as well as understanding the intensity of emotion that wine can engender." - Decanter Magazine
"So precise and dancing, so chiselled and so free, as complex and delicious as your favourite bottle of wine, you will enjoy the world of wine differently after reading through Jefford's words." - Pascaline Lepeltier on Instagram
"A…
I’m the daughter of a Californian grape farmer, and have driven tractor, picked grapes, and tied vines. Whilst at Berkeley, I travelled around Napa Valley tasting wines whilst riding pillion on a 750 cc motorcycle; at Oxford I discovered European wines. Thereafter, I was a professor of modern and contemporary history in London, writing nearly a dozen books, and continuing to explore wines with my husband. I have wine in my bones. I now travel around the world tasting it, writing about it, judging it, and leading tasting tours, all the while continuing to drink it. I am currently writing a book on the global history of wine.
Hugh Johnson is one of the most famous, and certainly the best-selling, of all the world’s wine writers. This book was first published in 1989 and has held the field ever since. It’s a glorious sweep of the history of wine from the beginning to about thirty years ago, with masses of illustrations, which is one of the glories of the book. A new edition was published in 2020, which brings it up to the present, but it lacks maps and illustrations. On the other hand, he hints at what he thinks about scoring wines by numbers: he’s not keen, preferring sniffing and tasting and then using stars to indicate the quality. What, after all, is the perceived difference between a 91 wine and a 92? And why start at 50?
This fascinating history of wine is written with all the characteristic enthusiasm and wit of its famous author, Hugh Johnson. Unlike many comprehensive histories, this book is easily "digestible" and explores the cultural history of wine in enthralling chapters. The colorful prose makes the book a joy to read from cover to cover and a delight to dip into at leisure.
