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Michael Steinberger

The Wine Savant

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«Entertaining and edifying. . . . [Steinberger] deftly shows how any and all of us can be savvier about wine.»—Bill Ward, Minneapolis Star TribuneToday's dynamic wine culture calls for a different kind of wine book. The Wine Savant is just that: punchy, polemical, and brimming with insights to educate and entertain beginning wine drinkers and seasoned oenophiles alike.
Never has the wine world had so much to offer, and never have smart decisions about value, quality, grape, and season been so difficult to make. In The Wine Savant, Michael Steinberger tramps through the world of contemporary wine—from three-buck Chuck and bucket-list Bordeaux to bottle speculators and biodynamic wineries—to give the inside scoop on the key concerns facing the new generation of wine lovers:
• Why is California suddenly cool again?• What's really the difference between a 95-point wine and a 94-point wine?• Why is Burgundy ascendant…

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  • Nadia Zelenkovahas quoted5 years ago
    Another sign of the times: In recent years Champagne producers have been scouting for land in southern England. There you find the same chalky soil that you find in the Champagne region of France, and because southern England is just a little farther north, some Champenois are eyeing it as a bolt hole of sorts—a place where they can continue to make exemplary sparkling wines if climate change undermines the quality of the sparkling wines that they produce at home.
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    • Nadia Zelenkovahas quoted5 years ago
      Mourvèdre Like Cabernet Franc, Mourvèdre is a widely planted grape that deserves more respect than it gets. A thick-skinned, slow-ripening grape, Mourvèdre is believed to be native to Spain, where it is known as Monastrell. It is also found in California, where it is sometimes called Mataró, and in Australia, too. But Mourvèdre is used to greatest effect in France. It is one of the primary grapes of the southern Rhône Valley, where it is a key component in Châteaneuf-du-Pape.
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      • Nadia Zelenkovahas quoted5 years ago
        Lagrein is finally getting some well-deserved notice. It is a grape that turns out rich, highly aromatic reds that pair well with meat dishes, cheese, and yes, pizza. Not unlike Barbera, which is grown in the Piedmont region on the other side of northern Italy, Lagrein tends to be brisk in acidity but fairly modest in tannins, which helps make the wines approachable in their youth.
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