The Battle for Wine and Love : Or How I Saved the World From Parkerization

The Age of innocence -- What I learned at UC Davis -- Putting Syrah on the couch -- Rioja loses its spanish accent -- Who stole the krug? -- Desperately seeking scanavino -- The lone guinea fowl of Burgundy -- My date with Bob -- Revolution. An “entertaining and passionate” connoisseur tours the vineyards of Europe and California, arguing for an old-fashioned appreciation of authenticity (The New York Times). The drastic effects that influential wine critic Robert M. Parker Jr. has had on the winemaking industry are best described as wine Parkerization. Many vintners are leaving old techniques behind and turning to chemistry and technology in order to please Parker’s palate. This led to the disappearance of James Beard Foundation Award–winning writer Alice Feiring’s favorite wines—and she was determined to learn why. In a one-woman crusade that will have you wondering what exactly is in your glass, Feiring argues against the tyranny of homogenization, Big Wine, consultants, and, of course, Parker’s infamous one hundred-point scoring system. Traveling through the vineyards of the Loire and Champagne, to Piedmont and Spain, she searches for authentic Barolo, the last old-style Rioja, and the tastiest terroir-driven Champagnes. Feiring reveals what goes into the average bottle—the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips—and why she doesn’t find much to drink in California. She introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul. And finally Feiring explains what love’s really got to do with it all, in a delightful read for anyone who truly appreciates the good things in life.

I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue,” says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the 100-point scoring system of a certain all-powerful wine writer. Traveling through the ancient vineyards of the Loire and Champagne, to Piedmont and Spain, she goes in search of authentic barolo, the last old-style rioja, and the tastiest new terroir-driven champagnes. She reveals just what goes into the average bottle—the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips—and why she doesn’t find much to drink in California. And she introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul.

No matter what your palate, travel the wine world with Feiring and you’ll have to ask yourself: What do i really want in my glass?

The New York Times - Bryan Miller

The Battle for Wine and Love is loosely organized, but that's not a fault. Reading it is like taking a road trip with a smart-alecky friend who can't stop talking about the wines you're going to taste with dinner. And, refreshingly, this is one of the few books in this genre that focus on telling readers what not to drink.

An "entertaining and passionate" connoisseur tours the vineyards of Europe and California, arguing for an old-fashioned appreciation of authenticity (The New York Times). "I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue," says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the one hundred-point scoring system of a certain all-powerful wine writer. Traveling through the ancient vineyards of the Loire and Champagne, to Piedmont and Spain, she goes in search of authentic barolo, the last old-style rioja, and the tastiest new terroir-driven champagnes. She reveals just what goes into the average bottle--the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips -- and why she doesn't find much to drink in California. And she introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul. No matter what your palate, travel the wine world with Feiring and you'll have to ask yourself: What do i really want in my glass? "I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue," says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the 100-point scoring system of a certain all-powerful wine writer. Traveling through the ancient vineyards of the Loire and Champagne, to Piedmont and Spain, she goes in search of authentic barolo, the last old-style rioja, and the tastiest new terroir-driven champagnes. She reveals just what goes into the average bottle-the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips-and why she doesn't find much to drink in California. And she introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul. No matter what your palate, travel the wine world with Feiring and you'll have to ask yourself: What do i really want in my glass' An "entertaining and passionate" connoisseur tours the vineyards of Europe and California, and argues for an old-fashioned appreciation of authenticity ( The New York Times ). "I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue," says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the one hundred-point scoring system of a certain all-powerful wine writer. Traveling through the ancient vineyards of the Loire and Champagne, to Piedmont and Spain, she goes in search of authentic barolo, the last old-style rioja, and the tastiest new terroir-driven champagnes. She reveals just what goes into the average bottle—the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips—and why she doesn't find much to drink in California. And she introduces rebel winemakers...