Never again confuse your vintage with your viticulture, your ullage with your oenology, your sabrage with your c�page. Bask in the admiration of your fellow drinkers, pronounce confidently on the provenance of whatever is in your glass (or your mouth), and hold your own against the most sneering of sommeliers.

About the Author

Jonathan Goodall landed his first writing job editing The Potato Page at The Fresh Produce Journal. He learned quickly how to identify a ‘hot-potato’ story, a skill he successfully transferred to Wine & Spirit International then Decanter wine magazine, which he joined as editor. Never afraid of hands-on research, he has since written about all facets of booze for, among others, The Daily Telegraph, The Times, The Spectator and Saga Magazine. He has also written books, too humorous to mention, about beer (The Boys’ Beer Book), cocktails (including The American Bar & Cocktail Book and The Bluffer's Guide to Gin) and wine (The Bluffer’s Guide to Wine).Harry Eyres was introduced to serious wine appreciation at the age of eight. With wine running in his blood in both senses (his father was a wine merchant), he twice managed to carry off the coveted individual prize in the Oxford v Cambridge Tasting Match (the bibbers’ Boat race). He has been wine columnist for The Spectator and Harpers & Queen When not seriously appreciating wine, he returns to Spain to anaesthetise his palate with Fundador brandy in the bars of old Barcelona.

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