Frederick J. Ryan, Jr, Wine and the White House: A History (White House Historical Association, 2020, 465 Pages)
Should you be a presidential history buff, a lover of wine, or both… and regardless of your political affiliation… you are certain to find Wine and the White House: A History both informative and entertaining.
This is a unique book, a fascinating journey though the history of White House hospitality that focuses upon every president’s experience with and attitude toward wine. It is also an extensive (more than 400 pages) beautifully produced, generously illustrated & photographed, and filled with a host of interesting information. The ultimate coffee table book, it is not meant to be read from cover to cover, but rather to sample here & there and simply enjoy at your leisure. Open any page at random and you will surely find something that you are happy to look at or read.
The book begins with “The Presidents and Their Wines,” a wine-driven profile of each president. The segment on Thomas Jefferson, of course, is of great interest, as he is considered the “Founding Father” of American wine appreciation. In addition to his contributions to wine education and enjoyment, he is also credited with establishing many of the White House traditions that endure to the present day.
The beautifully illustrated pages also feature memorable presidential toasts, menus from historic White House gatherings, an examination of the White House collection of wine glasses, decanters, and other wine-related items. There are even surveys of the different wine regions – and several of the producers – that have been featured at White House events.
Of special interest are the chapters that focus on the wines that presidents served to their guests at state dinners and similar events… and how the origin of these wines has changed over the years. In the 1950s, for example, fine wine meant European wine exclusively. Today the exact opposite is true. As one reviewer has noted, it is as unusual today for an international wine to be served as it was 70 years ago to see a domestic bottle on the table.
Frederick J. Ryan, Jr., publisher and CEO of the Washington Post, is an aficionado of both wine and White House history. He served in a senior staff position in the Ronald Reagan White House and as Reagan’s post-presidential chief of staff. Mr. Ryan currently serves as chair of the Board of Directors of the White House Historical Association, of the Board of Trustees of the Ronald Reagan Presidential Foundation, and of the Wine Committee of the Metropolitan Club of Washington, D.C.
Wine and the White House: A History is available online through Amazon and other sources. The hardcover edition is priced at $55.00.
Aldo Sohm, with Christine Muhlke, Wine Simple: A Totally Approachable Guide from a World-Class Sommelier (Clarkson and Potter, 2019, 272 Pages)
Born and raised in Austria, Aldo Sohm is one of the most respected and highly-praised sommeliers in the world. He is the James Beard Award-winning wine director of Le Bernardin, New York City’s, three-starred Michelin restaurant, and partner in the eponymous Aldo Sohm Wine Bar. He was named Best Sommelier in the World in 2008 by the World-wide Sommelier Association, Best Sommelier in America in 2007 by the American Sommelier Association, and Best Sommelier of Austria four times by the Austrian Sommelier Union.
Mr. Sohm’s credentials are impeccable… Fortunately, his philosophy and approach to wine are much more casual. Wine Simple is filled with helpful infographics and illustrations, an incredible depth of knowledge, words of encouragement, and strong opinions about wine so that readers can learn to form their own.
Most wine books out there are written by professionals, for professionals… and the language can be quite intimidating. But unlike other wine writers, Mr. Sohm is not at his desk all day, typing between tastings. As he notes: “Every working day for the last twenty-five years, I’ve been on the restaurant floor, helping diners decide what they should drink with their meals… My dedication to service and hospitality is what this book is all about making sure you end up with a glass of wine you’re happy with, whether it’s from a restaurant or the dodgy-looking liquor store you stopped at on the way to your friend’s house for dinner.”
Rather than write a textbook, Mr. Sohm has put together what he calls “hits-of-information” to acquaint readers with the basics – key varietals and winemaking regions, how to taste, etc. – as well as some interesting asides, like the proper way to open a bottle of wine, how to pour, debunking wine myths, choosing a bottle in a restaurant, tips on troubleshooting tricky wines, and a very helpful wine and food matrix.
As one reviewer noted: “This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.”
Wine Simple is available online from Amazon for $25.00. Highly recommended!
Cheers!
Be Safe & Stay Well
TAD
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