LIBRARY: Ray Isle at the Hudson Library [2/8]
Join the Hudson Library & Historical Society for an author event on Thursday, February 8 at 6:30 p.m. Executive wine editor for Food & Wine magazine, Ray Isle, will discuss his book The World in a Wineglass.
*Registration for the event is required. To register, click here.
So much of today’s wine is mass-produced, industrially farmed, corporate-owned, and essentially, ordinary. In The World in a Wineglass, veteran wine writer Ray Isle explains that the way a wine is made, and who made it, can make a huge difference when you drink it—and why that information matters much more than knowing it scored 90 points. Or that it tastes like blueberries. Or “hints of violets and black pepper.” Drawing on his deep knowledge and genuine appreciation of winemaking, Isle takes readers on a tour of several hundred independently owned wineries around the world, bringing the local vintners to life and describing the different wines they produce in vivid detail. This accessible guide to finding unusual or undiscovered varieties offers a window into a whole new fascinating world for wine lovers everywhere.
Ray Isle is the longtime executive wine editor for Food & Wine as well as the wine and spirits editor for Travel + Leisure. He writes Food & Wine’s monthly “What to Drink Next” column as well as regular feature articles for Food & Wine and Travel + Leisure’s print issues. His writing has appeared in Departures, Wine & Spirits, Time, The Washington Post, and many other national publications. He has won the IACP award for narrative beverage writing three times, the American Food Journalists award for beverage writing, and the North American Travel Journalists Association gold award, and has been nominated three times for a James Beard Award in beverage writing.
Food & Wine editor Ray Isle does for wine what Michael Pollan’s The Omnivore’s Dilemma did for food—showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.
So much of today’s wine is mass-produced, industrially farmed, corporate-owned, and essentially, ordinary.