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Don't get confused when you see a wine list in a restaurant, skilfully choose a wine that tastes good with a certain dish, and distinguish between an expensive drink and a cheap fake - these skills are a must for wine lovers. But how can you learn this when sommeliers - the greatest experts in all wine wisdom - use completely incomprehensible words, and some questions seem to be embarrassing to ask them: for example, how is sparkling wine made and what is rosé wine?

This book will be useful for gourmets who want to know what wine from which region they might like and why most people store it incorrectly. And you will no longer be confused in the store when choosing between Chenin Blanc and Montepulciano.