Bacchus and Me: Adventures in the Wine Cellar

by Jay Mcinerney

Knopf Doubleday Publishing Group | March 12, 2002 | Trade Paperback

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Jay McInerney on wine? Yes, Jay McInerney on wine! The best-selling novelist has turned his command of language and flair for metaphor on the world of wine, providing this sublime collection of untraditional musings on wine and wine culture that is as fit for someone looking for “a nice Chardonnay” as it is for the oenophile.

On champagne: “Is Dom Pérignon worth four bottles of Mo‘t & Chandon? If you are a connoisseur, a lover, a snob, or the owner of a large oceangoing craft, the answer . . . is probably yes.”
On the difficulty of picking a wine for a vegetarian meal: “Like boys and girls locked away in same-sex prep schools, most wines yearn for a bit of flesh.”
On telling the difference between Burgundy and Bordeaux: “If it’s red, French, costs too much, and tastes like the water that’s left in the vase after the flowers have died, it’s probably Burgundy.”
On the fungus responsible for the heavenly flavor of the dessert wine called Sauternes: “Not since Baudelaire smoked opium has corruption resulted in such beauty.”

Includes new material plus recommendations on the world’s most romantic wines and the best wines to pair with a meal

Format: Trade Paperback

Dimensions: 304 pages, 7.95 × 5.1 × 0.64 in

Published: March 12, 2002

Publisher: Knopf Doubleday Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 037571362X

ISBN - 13: 9780375713620

Found in: Beverages

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– More About This Product –

Bacchus and Me: Adventures in the Wine Cellar

by Jay Mcinerney

Format: Trade Paperback

Dimensions: 304 pages, 7.95 × 5.1 × 0.64 in

Published: March 12, 2002

Publisher: Knopf Doubleday Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 037571362X

ISBN - 13: 9780375713620

Read from the Book

In the Pink Rosé Never have I felt quite so worldly as I did on my very first real date, when, after considered perusal of the wine list, I masterfully commanded the waiter at the Log Cabin restaurant in Lenox, Massachusetts, to fetch me a bottle of Mateus Rosé. In its distinctive Buddha-shaped bottle, with its slight spritz, it represented a step up from the pink Almaden that my friends and I sucked down in order to get into the proper Dionysian frame of mind for the summer rock concerts at Tanglewood. (And that seemed a classic accompaniment--rather like Chablis and oysters--to the cheap Mexican pot we were smoking at the time.) Later, of course, as I discovered the joys of dry reds and whites, I learned to sneer at pink wine; it seemed--as Winston Churchill once remarked regarding the moniker of an acquaintance named Bossom--that it was neither one thing nor the other. A few summers ago a bottle of Domaines Ott rosé in conjunction with a leg of marinated grilled lamb cured me of this particular prejudice; I thought I''d died and gone to Provence, though in fact I was at my friend Steve''s birthday party in the Hamptons. Rosé denotes neither a region nor a grape but a color; it is wine made from almost any variety of red grapes from which the skins are removed after brief flirtation with the clear, fermenting juice. The shade of the wine is a function of the length of contact between skins and juice. (Rosé champagne, confusingly enough, is made with
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From the Publisher

Jay McInerney on wine? Yes, Jay McInerney on wine! The best-selling novelist has turned his command of language and flair for metaphor on the world of wine, providing this sublime collection of untraditional musings on wine and wine culture that is as fit for someone looking for “a nice Chardonnay” as it is for the oenophile.

On champagne: “Is Dom Pérignon worth four bottles of Mo‘t & Chandon? If you are a connoisseur, a lover, a snob, or the owner of a large oceangoing craft, the answer . . . is probably yes.”
On the difficulty of picking a wine for a vegetarian meal: “Like boys and girls locked away in same-sex prep schools, most wines yearn for a bit of flesh.”
On telling the difference between Burgundy and Bordeaux: “If it’s red, French, costs too much, and tastes like the water that’s left in the vase after the flowers have died, it’s probably Burgundy.”
On the fungus responsible for the heavenly flavor of the dessert wine called Sauternes: “Not since Baudelaire smoked opium has corruption resulted in such beauty.”

Includes new material plus recommendations on the world’s most romantic wines and the best wines to pair with a meal

From the Jacket

Jay McInerney on wine?" Yes, Jay McInerney on wine! The best-selling novelist has turned his command of language and flair for metaphor on the world of wine, providing this sublime collection of untraditional musings on wine and wine culture that is as fit for someone looking for "a nice Chardonnay" as it is for the oenophile.
"
On champagne: "Is Dom Perignon worth four bottles of Mo''t & Chandon? If you are a connoisseur, a lover, a snob, or the owner of a large oceangoing craft, the answer . . . is probably yes."
On the difficulty of picking a wine for a vegetarian meal: "Like boys and girls locked away in same-sex prep schools, most wines yearn for a bit of flesh."
On telling the difference between Burgundy and Bordeaux: "If it''s red, French, costs too much, and tastes like the water that''s left in the vase after the flowers have died, it''s probably Burgundy."
On the fungus responsible for the heavenly flavor of the dessert wine called Sauternes: "Not since Baudelaire smoked opium has corruption resulted in such beauty."
Includes new material plus recommendations on the world''s most romantic wines and the best wines to pair with a meal

About the Author

Jay McInerney lives in Tennessee and New York.

Editorial Reviews

“Brilliant, witty, comical, and often shamelessly candid and provocative thoughts about the world of wine and many of the people who produce it.” –Robert M. Parker, Jr.

“McInerney has become the best wine writer in America.” –Salon.com

“McInerney’s wine judgments are sound, his anecdotes witty and his literary references impeccable. Not many wine books are good reads; this one is.” –The New York Times

“In the fruity, buttery world of wine writing, there’s nothing else like it.” –Atlanta Journal