If you’re ever felt confused or intimidated by the world of wine, you’re not alone. We all want to have an easier time browsing the wine aisle at the liquor store or ordering a bottle for the table, but when you’re a beginner or casual wine drinker, it can feel like a huge leap to get to the point where you can comfortably taste, select, and talk about wine with confidence.
André Mack is the perfect person to help you bridge that gap. As an award-winning sommelier and winemaker who has educated millions, he’s deeply knowledgeable about the subject, and his down-to-earth persona allows him to talk about wine in a relatable and accessible way.
With Wine for Good Times, André invites you to be curious, enthusiastic, and adventurous enough to ask questions about wine and encourages you to explore the world of wine at your own pace. Wine for Good Times is an approachable guide that covers the basics with easy-to-digest illustrations to help break it all down. André decodes wine terminology, explaining how abstract words like “body,” “chewy,” and “legs” can be used to describe wine. He outlines the journey from grape to glass, explaining the dizzying number of decisions —from when to pick fruit to what kind of vessel to age the juice in—that go into every bottle. You’ll learn how to pick out key info on a wine label, how food impacts the way wine tastes, and how to let the vibes choose the wines for different occasions, whether it’s a backyard barbecue or an engagement gift.
Whether you’re a novice or more experienced drinker, you’ll find helpful tips to carry with you on your wine journey—no snobs allowed!
Author
André Hueston Mack
André Mack is an ardent wine educator who has hosted seminars and lead panel discussions at top industry gatherings across the United States, including Aspen Food & Wine Classic and Newport Mansions Wine and Food Festival. Mack was the first African-American to be named Best Young Sommelier in America by Chaine des Rotisseurs. He was a sommelier at Thomas Keller’s renowned French Laundry before helping open Chef Keller’s three-Michelin-starred Per Se as head sommelier. Mack now produces wine in Oregon’s Willamette Valley under his own label, Mouton Noir, sold all over the world.Oset Babür-Winter is a writer and editor based in New York City. She was previously the Senior Drinks Editor at Food & Wine, and has contributed stories to Bon Appétit, New York Magazine, Wine Enthusiast, and more. She holds a Level 3 award in wines from the Wine and Spirit Education Trust.
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