Few of the myriad wine books that fill the shelves give an illustrated, step-by-step guide to opening a bottle of wine with a standard waiter’s corkscrew, showing what to do if the cork breaks. “It happens,” says Aldo Sohm, the wine director at Le Bernardin, in his new, very practical book about wine. There’s information on wine basics, winemaking and natural wines, as well as a guide to grapes, countries and regions, and instructions on how to taste, order, buy and collect wine, and serve it at home. It’s a book that teaches, making it more suitable for a novice than someone with a sophisticated cellar and palate.
“Wine Simple: A Totally Approachable Guide From a World-Class Sommelier” by Aldo Sohm, with Christine Muhlke (Clarkson Potter, $32.50).
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
