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Reading a 1988 wine enclopedia in 2012 means some of it is too old to be useful; hence only 3 stars, while the 2007 version, now 5-years out of date might merit a 4. When there is a new revised and updates version, assuming Tom Stevenson remains the author and Sotheby's the sponsor, I predict it will merit 5 stars as this edition would have in 1988, however inaccurate such a prediction is likely to be. The word "tannin" is not in the glossary. That tells me the author assumes the user has at least a working knowledge of wine terminology. Under "The Taste of Wine" in the introductory pages, there is a discussion of the "eye" of wine (sight), the "nose" (smell), and "palate" (taste), but when he finally gets to the palate, he goes all academic about how taste is actually smell, but does not go much into taste itself. He does give examples, and does say that Tannin is derived from the wine's skin, but leaves it to the user to already know what tannin means (astringency, sharpness) or to look it up elsewhere. That said, and the nitpicking over, the encyclopedia is a store of useful information to the neophyte or to the knowledgeable aficionado. If you can, wait for a newer version; if not, the 2007 edition would be a better choice.Read full review
A booklover's dream!!! Like fine wine, the book has mellowed with age... and though old...is still useful!!!
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