(Part 2) Best wine & spirits books according to redditors

So... I'm rearranging my bookshelves, and came across my copy of, ["Whiskey, the Manual"](Whisky: The Manual https://www.amazon.com/dp/1845337557/ref=cm_sw_r_sms_c_api_EalQzbVMTWKX9), by Dave Broom. A fantastic book, but one I haven't browsed in a while. Decided to flip through and found something so outrageous, I simply had to try it.

Yes, none other than Dave Broom says to mix Lagavulin 16 with Coca-Cola 1:1 over ice. In fact he says, "The most astonishing revelation is how it goes so well with equal parts cola..."

So, I had to. I wish I could agree with Broom's ranking of this as a 5 out of 5, but I'd put it somewhere in the "easily drinkable, but nothing special" category. I'd rather have the whisky neat, or a cold Coke.

~ Cheers!

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

If you’re interested in a little history with your drink, Drunk: a Cultural History of Alcohol is an awesome book.

Hi! IBS-D sufferer here. I hope it's okay for me to butt in. This IBS cookbook changed my life. The author, Heather Van Vorous, is a patient advocate and while everyone is different when it comes to IBS, I found her advice and recipes to be exactly what my tummy wanted/needed. :)

Drink: A Cultural History of Alcohol by Iain Gately is a great book that talks about humanity's long and varied relationship with alcohol, and goes into this quite a bit.

Imagine the times when you go to a party and drink so much that you are totally and utterly shitfaced, and puking all the way home. It wasn't that long ago that everyone drank that much. Every day. Now when I say 'everyone', I mean everyone: 10 year old kids drank this much too.

We are currently living in one of the driest ages since the invention of alcohol.

I assume you're read Wine and War, highly recommended if you haven't. FWIW, here's a note on a '42 Rioja I posted a few years ago.

"Windows of the World Complete Wine Course" by Kevin Zraly is great and seems to be the consensus best book for beginners.

1. fame and trends are definitely a driving force, which don't always speak to quality. awards and designated quality level have an influence, but these can be misleading. italy is known for having certain top designations that were gained politically, not because of any outstanding quality that they were trying to preserve. winemaking factors can also affect price and often have more of a hand in quality. if the variety is fickle and difficult to grow, lower quantity means higher prices. manual labor is expensive so if you need to, say, hand-pick frozen grapes for an ice wine, a delicate process, the extra cost contributes to the wine's price. overall, lower yields generally bring higher quality fruit, but again with less product, prices will climb. at least the latter few influences are good indicators of better quality.
   
   
2. your palate will change and adjust over time. flavors and textures might impress you early on that you'll find yourself shying away from a year later. try different wines and don't get so hung up on what's better than what. people get so focused on finding the best wine end up chasing the one style they've deemed great and using it as a measuring stick for all else. a long way of saying: keep an open mind. also, wine is about the place it comes from so read up on what you're drinking or just find it on a map. it's a great way to travel from home.
   
   
3. oak does contribute much of the flavors like toast, smoke, vanilla, cinnamon, baking spices, caramel and on and on. the primary flavors attributed to variety are that grape's personality, which is then influenced by terroir, ripeness, vinification processes like lees stirring, malolactic fermentation or oak usage, so the range of flavors is vast and can be quite subtle.
   
   
4. try drinking wines side by side, even just two wines of similar style or origin can help you begin distinguishing the subtle differences in categories. tasting won't do you any good if you're not paying attention so try talking about it aloud or writing your thoughts down. check out How To Taste if you want some more specific guidance.
   
   
5. wine is completely dynamic. there are so many factors that play into even a single bottle of wine's maturity (storage, cork, temperature) let alone what was put in the bottle. wines built for longer aging have more tannin, acidity or sugar (influenced by variety, style and vintage) and sulfur is pretty much a must to age a wine to its potential. in general, reds can age longer because they have tannin but quality rieslings with high acidity can also age for quite a while. regular wine stores do sell ageworthy wines, but to know when the wine is at its peak is more of a mystery, a frustrating fact for many. some people double up on their wine purchase, and some even buy a case just to watch the wine mature over the years. others, like me, read reviews and follow CellarTracker.
   
   
6. newer barrels impart more flavor in the wine, but that's not necessarily a good or bad thing, it just depends on the style. for instance, new barrel usage could overwhelm the flavors of a delicate wine while giving structure and flavors of a heartier variety. barrels are reused, and with each usage they have less to impart than the previous time. eventually they are considered neutral barrels that have little or nothing to offer in flavor but do help to mature wines (micro-oxygenation and such).
   
   hope that helps, even if i breezed through some of it.
   
   edit: formatting failures to repair

I can recommend The Flavor Thesaurus. It's similar in concept and an easy read. Each of the 1000+ entries is a paragraph or so and blends technical information with personal experience. It's more for reading then serious reference though.

The World Atlas of Wine

has been an invaluable resource to me in my wine journey.

To reset some expectations from beer.

First, it goes without saying. No heat. Don't even think about using your burner.

Premium wine yeasts are dry. Lallemand, Scott Labs, etc, are highly regarded, with many other players in the field. White Labs/Wyeast are not typically used or referenced in winemaking literature, despite having offerings in the area. I'm not saying they're bad, but they don't garner the same respect as the wine yeast labs like Scott Labs. If you haven't read it, I suggest you gander at Scott Labs fermentation handbook . For a more in-depth technical and process reference: Pambianchi

As for additives. That's the name of the game. They all have different purposes at all points in the process. Nutrients, enzymes, Tannins, Additives, other finishing compounds, oak chips, and finings. In general gelatin is not used for fining wine as it strips too much tannin (but is useful in finishing an overly-tanic wine). Fermaid O and K were actually designed as wine nutrients, so if you have them on hand, great. Enzymes are an absolute must. If you choose not to use finings be prepared to wait a very long time for clear wine. Sulfites will keep your wine flavors protected and fresh. Discard these process steps at your peril.

Timeframe: You aren't going to make a premium wine in less than 4 months. White wines can take 4-8 months, red wines take 6 months to 2 years easily.

You must always, always, always, top up your aging wine. Any headspace will lead to infection. There is no such thing as the CO2 blanket. Kegs can help, but unless you have nitrogen, kegs aren't great storage, as you want to get all the CO2 out of wine in most cases.

Beer bottles are ok for storing wine in the 1-3 year timeframe. When you get into extended aging, premium non-agglomerated corks are used. Note that there are different grades and aging-time/quality of corks. Not all corks are equivalent.

Yes, I agree kits make medeocre wine. The first thing to do is to buy grapes or juice at harvest time. You have missed the fall harvest at this point for North America (through September and October). If you are lucky, you are near a supplier that can get southern hemisphere grapes, usually arriving in April or May. For whites, Juice buckets are a great option. For reds, it's limiting but not as limiting as a kit, so I recommending fermenting on the skins and pressing yourself.

For overall wine knowledge: World Atlas of Wine is a wonderful resource and looks nice on your coffee table :) You'll learn a lot, and can reference it for specific things that come up.

Since you'll be working for a local winery, though, you're probably not going to be getting questions about how the presence of oyster shells in the soil affects the taste of Chablis. Your customers (ie: restaurants, stores) are going to want to know about your product. So read up on any literature the winery has to offer, and talk to as many people as you can who work there. What is the production process like? Are the grapes sourced from a single vineyard site? Is it aged in oak barrels, or stainless steel? What makes the wines stand out? How can I turn around and sell this to my customers?

Then as far as private events, I am 99% sure you'll get questions about food pairings. What should I serve with this? Would it work for Thanksgiving? So, do some research (tactile, sip and eat!) and get to know your product the same way your consumers will. Taste lots of other wines as well for comparisons. You'll probably hear something like, I typically drink Chardonnays, what would be similar?

And, most importantly, have fun! I used to have a blast running tastings, and I made the most sales by being friendly and willing to chat, and listen. As far as the lingo, you'll pick up on it the more you taste. It's an enjoyable challenge to describe sensory experience.

Hope that's helpful!

You dont need the language, but you will need to know geography and industry jargon.

THE book to start is, as repeated over and over in r/wine, is kevin zraly's windows on the world. i and a shitload of people vouch for it.

jancis robinson "instant expert" is free and a must too. do NOT buy the atlas because it is outdated (2007), either get it at your public library or subscribe to jancis' purple pages which gives access to an updated online version of it. same advice applies to her Oxford companion. it is difficult not to like her, she is not just extremely knowledgeable but, an most importantly, a great, concise communicator.



bookwise it is all you need really, the rest is to start drinking up.

in addition i would recommend jennifer simonetti bryant's videos as it complements zraly's book.

Congratulations.

Web: Check out the links in our FAQ thread. Most of the better wine sites have learning sections that teach the basics. Or, for that matter the Wine Wiki is a good springboard to learning about things like the classifications of wine and an intro to tasting, etc.

Books:

• Kevin Zraly's Windows on the World
  
  
• Karen MacNeil's Wine Bible
  
  

[Michael Jackson](http://en.wikipedia.org/wiki/Michael_Jackson_(writer) has written several books on ales and spirits. I found The World Guide to Whisky to be an excellent resource.

Drink This - Wine Made Simple - Great book for beginners

The Wine Bible

The Essential Scratch and Sniff Guide to Becoming a Wine Expert - Seems like it's a joke, and it sooort of is, but there's some good information there, and the scratch and sniff thing is actually quite useful.

The World Atlas of Wine - Pretty much the ultimate wine book. If you don't want to spend that much on it, consider buying a used copy of the older edition. You can get it for just a few bucks. Obviously it won't be as up to date, but it's still extremely useful.

Pairing Food and Wine for Dummies - John Szabo is legit

Great Wine Made Simple

Up until recently I worked at a book store, these were the books I recommended most frequently to people. If you want ones about specific regions, there are some good ones out there too. These are all more general.

3 time restaurant/bar owner here. Taking classes is good or your can get a bartending for dummies book and Franmara's The Bartenders' Black Book and do that shit on your own. Either way you will still have to sign on somewhere as a barback. You will never get hired at a real restaurant or bar with no actual, direct experience.

If you want to work at a really nice restaurant with a decent wine list add http://www.amazon.com/Windows-World-Complete-Wine-Course/dp/1402757468. That shit will give you more wine knowledge than 90% of the bartenders out there. Plus it's patriotic as fuck because the class used to be held in building one of the first World Trade Center pre 9/11.

If you want to learn how to flip bottles and shit go somewhere where you can be alone, grab your ankles and try your hardest to stick your head up your ass. That's as useful as you will ever be to a real, non theme park themed libation establishment. Learn everything you can about every spirit your establishment offers and learn how to craft drinks quickly, efficiently and well and you will be a rockstar. Treat the place that hires you with respect and honesty and you will be rewarded handsomely. Forget that you can be replaced and work for your tips over the interests of your employer and you will find yourself unemployed and unemployable.

/rant

When you go to medic school then you will be ready for the expert level book.

http://www.amazon.com/The-Home-Distillers-Workbook-Moonshine/dp/1469989395/ref=pd_sim_b_1?ie=UTF8&refRID=0MB4408TKAJGVW977VPJ

One of our mods - /u/ChampagneFloozy I believe currently works at an independent wine shop in NC and I'm sure would be able to help select some interesting bottles.

For a start on a book collection, it's hard to go past something like The World Atlas of Wine. The Oxford Companion to Wine is another essential reference book, but probably due for an update sometime in the not too distant future.

In that case I suggest you look up Complete Wine Course by Kevin Zraly.

I'm at work so here is a quick and dirty list.

Compleat Distiller: Your Technical Resource

Excellent Forum

How To Brew: Tips on fermentation

The Joy of Home Distilling: Good Resource in general

Moonshine!: Great beginners Guide with simple recipes

The Compleat distller, this one is extra nerdy i have read it multiple times , had to break out the highlighter though! it has all the details that you could ever imagine on distilling.

http://www.amphora-society.com/The-Compleat-Distiller-2nd-Edition--by-Nixon-and-McCaw_p_1.html

The Alaskan Bootlegger's bible is a very fun read! I would read the other suggestions in this thread for true, proper, safe and clean methods. There are a few questionable methods, but this book is intended as a humorous read into the cheap, backwoods booze making (beer, wine and sprits)

http://www.amazon.com/Alaskan-Bootleggers-Bible-Leon-Kania/dp/0967452406

The Home Distillers workbook was the first book i picked up was free on kindle one day It was a very straight forward read, nothing too complicated. built my first teapot setup that evening

http://www.amazon.com/dp/B003T0GHKA/ref=nosim/?ascsubtag=FWbug785&tag=fatwalletcom&linkCode=as1

I apologize if my post is not formatted well, I dont post too much on reddit!

You should check out this book for flavour pairings. Some great ones there. Personally mine is a whole peeled pineapple with a obscene amount of cayenne pepper dusted on to it and then roasted in an oven for a couple of hours and served with a coconut creme frais

Here's a few sources to get you started:

Midwest Grape Production Guide

http://www.oardc.ohio-state.edu/fruitpathology/Bulletins/mw_grape_12aug05%20S.pdf

Sunlight Into Wine (this is a classic that nearly every viticulture student reads)

https://www.amazon.com/Sunlight-Handbook-Grape-Canopy-Arrangement/dp/1875130101?ie=UTF8&*Version*=1&*entries*=0

From Vines to Wines

https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_sim_14_10?ie=UTF8&dpID=51nfgvc6%2BeL&dpSrc=sims&preST=_AC_UL160_SR107%2C160_&refRID=FY1P8X9AZ464ADRVAKHA

Grape Disease Management Guide

http://www.oardc.ohio-state.edu/fruitpathology/organic/PDF/OSU-Organic-Grape-Diseases.pdf


Cover cropping in vineyards is on the rise (as it is across the agricultural world) If you're interested here's an article that covers some basics:

http://www.practicalwinery.com/septoct04/septoct04p22.htm

Practical Winery is a great resource with many good articles. And here is a great book on cover cropping:

https://www.amazon.com/Cover-Cropping-Vineyards-Growers-Handbook/dp/187990635X?ie=UTF8&*Version*=1&*entries*=0

Edit: One more winemaking book that has been very helpful for me. The Winemaker's Answer Book:

https://www.amazon.com/Wine-Makers-Answer-Book-Solutions/dp/1580176569/ref=sr_1_1?s=books&ie=UTF8&qid=1464790148&sr=1-1&keywords=winemakers+answer+book

I'd highly suggest getting the book "Eating for IBS" by Heather Van Vorous. It's a cook book, but it also has an intro to typical trigger foods, and ways to eat (grains first, then raw veggies, etc) that help relieve symptoms.

https://www.amazon.ca/Eating-IBS-Delicious-Nutritious-Low-Residue/dp/1569246009

All of us will have different triggers but there are several that seem to be hard for IBS sufferers to digest properly... here's some of the triggers mentioned in the book above:

-Red meat

-Poultry dark meat and skin

-Dairy

-Egg yolks

-Fried foods

-Coconut milk

-Oils, shortening, fats, butter, margarine

-solid chocolate

-Coffee (regular and decaf)

-Alcohol

-Carbonated beverages

-Artificial sweeteners

-Artificial fats

​

I hope this helps!

I'm getting THIS BOOK. I think you should too.

This book is a great starting point for you. It literally depicts nearly every topic from vines to wine.

https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=X535CV6C4EA4VYZ4FKKD

When you sign up for the Level I course, you'll receive a copy of Sales and Service for the Wine Professional by Brian Julyan. Much of the Level I course will be taught from this book, so it will be helpful to familiarize yourself with it.

I'm a big fan of the World Atlas of Wine by Hugh Johnson and Janis Robinson, since it focuses on regions and appellations and explores wine from there. Great for getting to know the smaller sub-regions that you'll be expected to know for future exams.

I also have a copy of the Oxford Companion to Wine by Janis Robinson. It's more of a reference manual than a book you can read straight through, but if you come across a term or a region you're unfamiliar with, this will be a great reference.

I also recommend Karen McNeil's Wine Bible and Wine for Dummies for a more conversational, digestible overview of wine. They won't delve too deeply into the Master-Level details, but for Levels I and II, they'll help immensely.

See this link for the Level I syllabus and recommended reading list from the Court of Masters. Hope that helps out. I took and passed Level I about two years ago, and will be sitting for Level II this year. PM me if you have specific questions about the test. Level I is pretty easy if you've been working with wine for a while, so October/November should be an attainable goal.

I bought Great Wine Made Simple by Andrea Immer Robinson a few weeks ago. I found it easy to read and understand.

I am now reading Adventures on the Wine Route: A Wine Buyer's Tour of France by Kermit Lynch. It is very interesting.

This is my full list of books from /r/homebrewing but it includes pro level books:

New Brewers:

• How to Brew - John Palmer
  
• Brewing classic styles- Jamil Zainasheff
  
• Designing Great Beers - Ray Daniels
  
• The Complete Joy of Homebrewing - Charlie Papazian
  
  Continued Learning:
  
  
• Water - Palmer and Kaminsky
  
• Yeast - Zainicheff and White
  
• Malt - Mallet
  
• Hops - Hieronymous
  
• Experimental Brewing - Drew Beechum and Denny Conn
  
• Radical Brewing - Randy Mosher
  
• Brewing Better Beer - Gordon Strong
  
  Specialty/Advanced/Other:
  
  
• American Sour Beers - Michael Tonsmeire (/u/oldsock)
  
• Brewing with Wheat - Stan Hieronymus
  
• IPA: Brewing Techniques - Mitch Steele
  
• Farmhouse Ales - Phil Markowski
  
• Brew Like a Monk - Stan Hieronymus
  
• New Brewing Lager Beers - Gregory J. Noonan
  
• Sacred and Herbal Healing Beers- Stephen Harrod Buhner
  
• Drink: a cultural history of alcohol - Iain gately
  
• Principals of Brewing Science - George Fix
  
  Business Books:
  
  
• Brewing Up a Business - Sam Calagione
  
• Brewers association Guide to Starting Your Own Brewery - Cantwell, among others
  
• SO you want to start a brewery - Tony magee
  
• Beyond the Pale: The Story of Sierra Nevada Brewing Co - Ken Grossman
  
• Beer School: Bottling Success at the Brooklyn Brewery Paperback –Steve Hindy & Tom Potter
  
  Technical Readings (Textbooks might be expensive):
  
  
• Brewery Operations Manual - Tom Hennessy
  
• Beer Packaging - Master Brewers Association
  
• Technology Brewing and Malting - W. Kunze, 5th Edition
  
• Malting and Brewing Science, Volume 1 - Many Authors
  
• Malting and Brewing Science, Volume 2 - Many Authors
  
• Brewing yeast and fermentation - Boulton and Quain

When do you need it for. This book is set to come out shortly, and looks pretty interesting. Chuck Cowdery's Bourbon Straight is generally well-regarded. I wouldn't recommend Mike Veach's Kentucky Bourbon Whiskey, though--it's a very slight book and certainly didn't tell me anything I didn't already know.

I'm current reading Drink: A Cultural History of Alcohol and it would appear that beer was already associated with the working class long before the romans and greeks were culturally established.

Here's a few books I've found useful:

http://www.amazon.com/gp/aw/d/0520276892/ref=mp_s_a_1_2?qid=1404722183&sr=8-2&pi=SY200_QL40

http://www.amazon.com/gp/aw/d/0198609906/ref=mp_s_a_1_3?qid=1404722276&sr=8-3&pi=SY200_QL40

http://www.amazon.com/gp/aw/d/1845336895/ref=mp_s_a_1_2?qid=1404722276&sr=8-2&pi=SY200_QL40

As has already been said, start trying different varietals and learn your general preference ... much like beers, there can be great differences between regions and/or styles. "Learn what you like" is basically it... and it will take a while and a bit of investment.

If you're close enough to a decent wine country, you can get a bit of experience (at least in that region) for not too big an investment... many will host bus tours that will take you around to a good number of wineries and tastings. Washington State (Seattle/Tacoma area), California (Napa, Sonoma, Monterey/Carmel, Paso Robles, Lodi), Colorado, Northern Michigan, New York and Oregon are all decent starts... there are more.

Tasting in restaurants can be expensive (they often double the bottle price , though you can sometimes spot good/reasonable deals). Some states may have a decent corkage fee (ie. bring your own bottle). Good restaurants may also staff a sommelier, which can talk to you intelligently about your wine choices and pairings.

Some big cities might host wine bars. For example, I've seen Blanc et Rouge around San Francisco. Bottle price is about 30% over retail... but you can get the bottle "to go" and pay pretty close to retail price. And, of course, the staff there is generally pretty knowledgeable about what's on the shelves.

There's also the option of big stores like BevMo, and they'll often host tastings... or big sales (eg. Buy One, Get Second Bottle for $0.05 Sale) that can really help expose you to more wines.

Lastly, if you want a huge amount of technical knowledge, I'd recommend Windows on the World - "A Complete Wine Course." It's a bit of reading, and will give you an enormous amount of knowledge... some might argue "enough to make you too picky."

Most importantly, though... it's just learning what you like, and then enjoying it as you branch out and discover new tastes.

Definitely agree with this, no substitute for experience. Maybe join a wine tasting group, or food and wine group (I learnt loads from one of these, I miss it), do your own blind tastings etc. Wine is very experiential. You can read stuff and learn about grapes and techniques and all sorts of things but at the end of the day you need to get out and open a few bottles.

That said, this book by Jancis Robinson is pretty good, why not start there? Or maybe this one by Michael Schuster. Either way you'll only get 'advanced' but actually tasting wines (and probably taking notes as you go).

Techniques in Home Winemaking by Daniel Pambianchi

I have it, but haven't done anything with it. Not a technical book, but definitely advanced. I would say it's more technical than "How to Brew", but not much. If I wanted anything more technical I would start with this books bibliography :)

Tea is good with whisky.

It's popular enough that Dave Broom, in his book, rates each whisky separately based on how it tastes with 5-6 different mixers, including tea (and including coconut water, I believe):

http://www.amazon.com/Whisky-Manual-Dave-Broom/dp/1845337557

Not knowing what periods of history interest him/her, it's hard to say. I recently read the books below and found them interesting though. To make my book gifts more interesting, I always try to find signed or first edition hardcovers if possible. You could try alibris.com.

Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure (alibris link)

Principle and Interest: Thomas Jefferson and the Problem of Debt (alibris link)

FWIW, my neighbour with IBS said following this book totally changed her life. She said she's gone from bad pain that meds didn't with much, to being symptom-free most of the time.

http://www.amazon.com/Eating-IBS-Delicious-Nutritious-Low-Residue/dp/1569246009

If you haven't already, might be worth a try, obviously ymmv, though.

Two recs:

• This book.
  
  
• Are there any bottle shops or wine bars near you? If so, check out their social media. They frequently have free (or at least affordable) tastings on a regular basis where you can try a wide variety of wines and chat with someone who knows their stuff without committing tons of money.

I really liked Great Wine Made Simple. It gives a crash course in understanding wine and wine terms with tasting assignments so that you can taste a compare to understand the differences. Obviously whether that is helpful depends on why you don't drink, but it's still well written and describes well enough on its own.

Yes! I've had a similar experience. I recently got this book, it's mostly a cookbook but in the beginning thoroughly discusses IBS triggers, what's safe and what to avoid. The biggest things are fat and insoluble fiber.

The woman also sells this supplement that is pure soluble fiber called Heathers Tummy Fiber which I have found has helped me significantly.

I would check it out and see what you think.... the woman who wrote it is not a doctor or anything but is an IBS sufferer and explains how she did a lot of her own research into the topic herself. I've found the advice and info in this book to match much closer to my experiences than the advice to cut out fodmaps/gluten/dairy/whatever else.

I also saw an actual dietician for the first time recently and she also suggested a low fiber diet and said that the evidence is still mixed on the low fodmap diet.


Eating for IBS: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy https://www.amazon.com/dp/1569246009/ref=cm_sw_r_cp_api_ji73ybJWQ4KWN

Heather's Tummy Fiber CAN Organic Acacia Senegal (16 oz) for IBS https://www.amazon.com/dp/B0009XFYSG/ref=cm_sw_r_cp_apip_uHM8AjEVwfksg

I've got like 8 books on deck right now, it's absurd. Right now I'm reading Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure.

I don't know that book, but I've been happy with this that sounds quite similar (although this is more of a dictionary of interesting and historical food pairing):

https://www.amazon.com/Flavor-Thesaurus-Compendium-Pairings-Creative/dp/1596916044/ (although many also reference "The Flavor Bible" as similar).

The problem with listing specific bottles is that the wines with large production and wide distribution are usually some of the worst values and tend to be less interesting wines.

Two books that I've enjoyed:
Great Wine Made Simple

This will really lead you by the hand and suggest specific bottles that you can taste and compare so you can start figuring out wine.

I also like Mark Oldman's book. Not really packed with tons of information, but I think it's worth it just for the lists of alternatives to common wine types.

The Flavour Thesaurus by Niki Segnit. It's full of food pairings with snippets of culinary history, personal anecdotes and the occasional recipe.

I dont know of any up to date North America whiskey books b/c I haven't done the research. However I currently have this in my library and it is fantastic: Whiskey: The Definitive World Guide

I've been looking for something similar. I have read Tasting Beer and am currently reading Tasting Whiskey. I love the format of both of them.

Most wine books I've found are much easier to read by section as a reference than to read straight through. If you've looked at the Oxford Companion to Beer, a lot of them are kind of like that (and not just the Oxford Companion to Wine).

In order of most narrative to most reference I recommend:

Wine for Dummies (not kidding, nor to be confused with An Idiot's Guide to Wine)

Kevin Zraly's Windows on the World Complete Wine Course (reminds me of Bernstein's Complete Beer Course)

The Wine Bible

The World Atlas of Wine

The Oxford Companion to Wine

I once tried to read A Beer Drinker's Guide to Knowing and Enjoying Fine Wine. I couldn't read much of it because its tone seemed a little too... forced conversational.

On the offchance you haven't discovered WLTV yet... go there. Now.

If you're just starting off, it is a great source of quotable info that will help you "fake it till ya make it" so to speak.

See if your employer will let you expense educational materials. I'd recommend the Oxford Companion to Wine as a great general reference book. Not something you can read cover-to-cover, but if you happen across a term or a region that you don't know, it will be in there.

Your priorities:

1. Learn HOW its made. Don't overlook a single step. You need to be unquestionably good when it comes to the basics. Remember that everything is a variation on what is ostensibly a simple chemical reaction. Once you have the basics of production down solid, you'll be able to incorporate other knowledge easily because you'll see how it fits in.
   
   
2. GEOGRAPHY CLASS. Learn your AOCs and your IGTs. This is a lifetime pursuit, so start with the important ones. Learn Bordeaux, Burgundy, Napa, Piedmont and their sub-regions. From there, take a look and see what your store seems to specialize in.
   
   Don't forget to take advantage of your co-workers, distributor/importer reps, and even your customers. Be inquisitive. And most importantly, taste LOTS of juice. That is the best part, after all.
   
   Remember, it's just grape juice \^_^

As far as basic wine knowledge, pick up Kevin Zraly's Complete Wine Course. It's an awesome introduction into the basics of wine and wine geography. From there, as the top comment says, you should move into the World Atlas of Wine, once you have a basic understanding of the main varietals and styles of each of the main wine producing regions around the world. Zraly's book really helped me grasp the pretty complex concept of wine, and allowed me to start talking about it intelligently when I first started out. It also has little quizzes and tasting guides at the end of each 'course' to really help you integrate what you read into your daily work. You won't be disappointed with it.

The Home Distiller's Workbook is a good straightforward guide.

If I were you, I would pick up this book and then read about the different areas and then buy wines you've read about while making tasting notes in a journal.

I think you'll star tot understand which types of wine you like, and why. Grapes grown in different areas of the world develop differently, and their wine makers make the wine differently which has a major influence on taste.

Most guys (I'm assuming you're a guy) tend to skip white wines which I think is a major mistake. Give some quality produced whites a chance, and I think you'll be pleasantly surprised. There is a major difference between a mass marketed Sutter Home Chardonnay and a premier cru meursault.

Techniques in home winemaking is a good one that walks you through a lot of the basics and some of the science. http://www.amazon.com/gp/aw/d/1550652362?pc_redir=1405492032&robot_redir=1

http://www.amazon.com/gp/aw/d/1402798407

This book is awesome, gives you a lot of hard to find info on a ton of American whiskey

I second The Flavor Bible - it's a great reference book and fun to browse, too. You can pair it with What to Drink with What You Eat, which as a similar layout and style, but pairs alcohol with food and vice versa.

I really suggest you buy this https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=G19S23HMQXDA77PQZMCN
It will teach you all the basics you need to know about winemaking :)

Schramm's book is definitely at the top some other good reads are:

On Mead:

• Making Mead (honeywine) - Roger A Morse Link
  
• Making mead - Bryan Acton and Peter Duncan Link
  
  WineMaking in general:
  
  
• The art of making wine - Stanley F Anderson and Raymond Hull Link
  
• Country Wines - Pattie Vargas and Rich Gulling Link
  
• Techniques in Home Winemaking - Daniel Pambianchi Link
  
  Good Reads for science:
  
  
• An analysis of brewing techniques - George and Laurie Fix Link
  
• Principles of brewing science - George Fix Link

You need more time for Normandy.

If you would like to taste champagne and visit the caves, you can go to Reims. It is a (approximately) 45 minute train ride. I think these days there might even be a TGV.
We toured Veuve Clicquot, but there are a number of choices, such as Pommery. Look for the Smiling Angel on the Notre Dame Cathedral, where the kings of France were once crowned (it is an easy walk from the train station.)
Take your tour, have lunch, then return to Paris.

Edit: If you are interested in WWII history, you might enjoy this book about how France saved her wine.
Wine and War

My introduction to wine course used Windows On the World Complete Wine Course. Excellent book because it starts with the basics and gives a good foundation to build on.

The three books I found most helpful that aren't super expensive:

For General Knowledge:

Oldman's Guide to Outsmarting Wine

For Tasting:

How to Taste: A Guide to Enjoying Wine

For More Detailed Knowledge of Regions:

The Wine Bible

You can get those three for $50 total and if you read through them and do some of the things they say, and try some of what is mentioned, you will notice yourself getting really informed really quickly.

After a few months with these books, you can branch out to the more expensive and more specific books of which there are many.

Techniques in Home Winemaking is always at the top of the list for grape wines.

Hah, that is fortuitous. That being said, I wouldn't exactly call myself a winemaker yet. I am like you in that regard! I just said wth and planted a bunch of grapes because I like wine and am just hoping that I can get a drinkable product!

The best piece of advice I can give you is to read. I have done a lot of that lately. My favorite three books on the subject are:

https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=sr_1_1?ie=UTF8&qid=1495465433&sr=8-1&keywords=from+vines+to+wines

https://www.amazon.com/Organic-Backyard-Vineyard-Step-Step/dp/1604692855/ref=pd_bxgy_14_3?_encoding=UTF8&pd_rd_i=1604692855&pd_rd_r=GGTRVNRET3ZF1BVFRGQH&pd_rd_w=mHT9B&pd_rd_wg=NG0Ym&psc=1&refRID=GGTRVNRET3ZF1BVFRGQH

https://www.amazon.com/Homebuilt-Winery-Projects-Winemaking-Equipment/dp/1603429905/ref=pd_bxgy_14_img_2?_encoding=UTF8&pd_rd_i=1603429905&pd_rd_r=VJW281V3B49SSHRVTPND&pd_rd_w=5ERKw&pd_rd_wg=makHZ&psc=1&refRID=VJW281V3B49SSHRVTPND

I know that you can source grapes/grape juice from various places on the internet. I cannot speak to their quality. You might even be able to find someone in Texas who is growing and might sell you some. My guess is it is going to be the hot varietals down there! Given your background, I think you should figure it out in no time!

Sorry. Clay Risen is the author that wrote American Whiskey, Bourbon & Rye, mentioned in the OP. That one is a great resource and buying guide.

I don't know how seriously you want to take it, but Jancis Robinson wrote an awesome book on wine tasting called How to Taste: A Guide to Enjoying Wine (https://www.amazon.com/dp/1416596658/ref=cm_sw_r_cp_awd_B2x9wbQJK15HZ) that really helped me develop a better understanding and vocabulary as to what I was really tasting. Which in turn helped me appreciate and enjoy both wine and beer a lot more.

Also yeah, as mentioned by others, most of it is just finding what you like and developing your taste in that area and kind of branching out from there. So basically: just drink more beer. But that's my solution to most things.

Read Windows of the World. http://www.amazon.com/Kevin-Zraly-Windows-Complete-Course/dp/1454913649/ref=sr_1_1?ie=UTF8&qid=1415111222&sr=8-1&keywords=windows+of+the+world+complete+wine+course

I think it is the best intro, as it is structured and readable beyond that of just a reference source. It is great for giving some direction on where you want to take your own study afterward. (As mentioned, WAOW and TWB are great "second" books in my mind)

I'd also recommend "What to Drink with What You Eat." to serve as a basis for pairing: http://www.amazon.com/What-Drink-You-Eat-Definitive-ebook/dp/B000SEIGUO/ref=sr_1_1?ie=UTF8&qid=1415111602&sr=8-1&keywords=what+to+drink+with+what+you+eat. It will be great for a reference on wine interacting with foods you've had little exposure to previously, which could be the case your first time in a higher end restaurant.

The tasting group thing is a great idea if you can put it together, but may prove difficult if you aren't already around people with the same aspirations. It will prove very valuable once you are "in" at a place and want to continue your development.

The biggest key in an interview though is that you've shown a willingness and aspiration to learn. When asked about your previous wine experience, it will go a long way if you can state, "well, I only have direct experience (generic chain restaurant wines) but I've expanded my knowledge of the great wine regions of the world through self study"

I didn't learn much from that one. I found the following 3 far more informative. Enjoy your journey though, it's a great hobby!

https://www.amazon.com/Artisans-Guide-Crafting-Distilled-Spirits/dp/194301504X/ref=pd_aw_sim_14_2?_encoding=UTF8&psc=1&refRID=WHB348J72EE0WGAR0GEX
https://www.amazon.com/How-Make-Whiskey-Step-Step/dp/1480174408/ref=pd_aw_sim_14_3?_encoding=UTF8&psc=1&refRID=WHB348J72EE0WGAR0GEX
https://www.amazon.com/Joy-Home-Distilling-Ultimate-Moonshine/dp/1629145866/ref=pd_aw_sim_14_2?_encoding=UTF8&psc=1&refRID=G7YVR1NB2915DSV3KK4Q

Great Wine Made Simple: Straight Talk from a Master Sommelier https://www.amazon.com/dp/0767904788/ref=cm_sw_r_awd_Jv0Gub0YY6P21

> I do decant my wine, but also sometimes use the magic decanter to see the difference in taste. Are the magic decanters frowned upon here?

I had to google this because they are marketed differently here and not called magic decanters. But I have used them when I used to work behind tasting bars. They do a little bit of aerating in my opinion, but I tend to just go with the old fashioned decanter. It's all personal preference.

> If there's any popular books you know of which are easy to read (i.e. more for beginners) then please let me know.

Are you thinking of just tasting books, to help you get in the swing of things? If so, here are a few:

• How To Taste
  
  
• Wine: A Tasting Course
  
  
• Wine Folly - this one is basically a lot of infographics and so it may not be as helpful on its own but in conjunction with one of the others it's good
  
  These are good starter books. Once you get the hang of it, invest in the Oxford Companion or other lovely tomes that may be a bit dense at the moment.

If you do decide you want a book:

http://www.amazon.com/Whiskey-The-Definitive-World-Guide/dp/0789497107

This book has helped me out a ton. I also have an allergy-free cook book but couldn't find it online.

edit: Not sure if link works. Try this

Whiskey drinker male here for far too long - so here are my two cents.

1. Decanters are really kind of pointless. They can look cool but meh.
   
   
2. Whiskey stones suck. I bought them and were really disappointed. Get these things. They fucking ROCK. (No pun intended.)
   
3. This guy is basically THE voice on Whiskey. Great read. Unfortunately he has passed away but good guide for the future.
   
4. For glassware I have kind of been interested in these just because they look awesome. I personally own these and they also get some great comments. I've personally never really found a shape that changes the taste so I just wanted something a little more flashy.
   
5. I'm turning 30 this year and I bought myself a 21 year old bottle of bourbon and am getting it laser engraved. Things Remembered will do anything really so if you know what he likes (or just as an add in, doesn't have to be crazy expensive) maybe an engraved bottle.
   
   Hope this helps!

From vines to wines especially if he has any interest in growing his own grapes.

Wishart, Michael Jackson is fairly popular. I like the first title.

As for inspiration. Since the last years that I drink whisky I buy faster than I drink. There's usually something to get before I empty a bottle. It's not like I read a lot of books or magazines about whisky, but I am active on some fora (a very active Dutch forum mostly) where people have suggestions. Or just because I run into some store that has some whisky that I'm interested in. I've passed 'the very beginning' trying to find my taste, but when you're still in that 'phase': try to find samples or minis. I don't know about other countries, but in the Netherlans and Belgium there are many people selling samples. That's a way to try some old or expensive whisky, simply get very different ones, etc.

If you read one book to learn wine, make it this one. No offense to everyone leaving long comments, but if you're new to wine it's good to know the basics before listening to people offer their opinions. For example, there's no way to group wines produced from certain grapes as smooth or fruity or spicy. This has more to do with the the winemaker's own style and the age of the cuvee than the specific grape.

I suggest going to Barnes and Noble, flipping open Wine Spectator and look at their Best Under $10 list. Buy those, research basic info, drink, make notes, rinse and repeat. You can find a best list pretty much anywhere, I just say Wine Spectator because of accessibility. Also, the November issue will be the Top 100 best in the world, and probably a Top 100 on value.

Good luck.

P.S. Buy this book, it will help a ton.

Decanter, glasses, coasters. For a book I'd recommend Clay Risen's

Link without pocketing this guys pockets: http://www.amazon.com/gp/product/1402798407/

Here is the mobile version of your link

+1 for the Flavour Bible. The same people wrote What to Drink with What You Eat, a food and beverage pairing book. Great if you want to do wine/beer and food pairings.

http://www.amazon.com/gp/aw/d/B000SEIGUO?cache=3192bf0cf7bc1745994221c824edbf41&pi=AC_SX110_SY165_QL70&qid=1413219893&sr=8-1#ref=mp_s_a_1_1

> file:///C:/Users/ellyt_000/Downloads/White%20Mule%20Press%20Spring%202015%20Wholesale%20Catalog.pdf

Yep, Elly has a bug.

And let's clean up those links; here and here.

I really enjoyed The Home Distiller's Workbook. It's easy to understand, gives beginners a decent foundational knowledge (enough to get started), and includes some simple recipes at the end.

These books are a must and Will help you even if your slinging pie

Setting the Table
http://www.amazon.com/gp/aw/d/0060742763/ref=mw_dp_sim_ps3?pi=SL500_SY125

The Mere Mortal's Guide to Fine Dining
http://www.amazon.com/gp/aw/d/0767922034

Windows on the World
http://www.amazon.com/gp/aw/d/1402757468/ref=redir_mdp_mobile

Start with setting the table, it has alot of stuff in it that seems like commonsense, but, if you do it.......you will find that most of it works
"make it nice"

Honestly, I hate wine. Tried getting into drinking it. Did some tastings. Its not for me. But I do like cooking with it. I bought a book called What To Drink with What You Eat and its been so helpful in choosing what to use for my recipes. It gives suggested pairings and I pretty much use that to to help me choose a wine would go well in the dish. And make sure that its not really tannic.

http://whitemulepress.com/

heres a list of ADI books which most you can buy off of amazon


http://www.amazon.com/Home-Distillers-Workbook-Making-Moonshine/dp/1469989395/ref=sr_1_2?ie=UTF8&qid=1450201049&sr=8-2&keywords=home+distilling

this is a pretty basic one. I would ignore the advice he gives to make a still. youll outgrow it pretty quickly and want to advance to something bigger

http://www.amazon.com/Kings-County-Distillery-Guide-Moonshining/dp/1419709909/ref=sr_1_6?ie=UTF8&qid=1450201049&sr=8-6&keywords=home+distilling

this book really basic and doesnt get into the science too much but is instead a real basic intro. sort of a cliff notes version. also doesnt get too much into distilling itself but is a decent starting place.


edit: added a different link to a website that has good books.

Here are all the local Amazon links I could find:


amazon.co.uk

amazon.ca

amazon.com.au

amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

amazon.com.br

amazon.nl

amazon.co.jp

amazon.fr

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