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Review
An Amazon Best of the Month June 2018: Cookbooks and History“This is quite a book, and I hope it is read widely throughout the wine world and that it has a huge impact. The fact that current practices have put a halt to evolution for wine grapes, that was news to me. Tasting the Past shocked the hell out of me.” —Kermit Lynch, wine merchant and author of Adventures on the Wine Route “Lively and instructive . . . We experience his discoveries on the wine side roads as freshly as he does.” —The Wall Street Journal “Nothing less than the exact book the wine world needs right now." —Toronto Star “In Tasting the Past, journalist Kevin Begos takes readers along on a journey to find the historical origins of wine. His story unfolds in a manner similar to the growth of ancient grapevines; rooted in a strong central narrative, side stories grow like tendrils, wrapping around and supporting each other, while clusters of vividly described wines emerge like ripe grapes. Anyone who is interested in wine history, viniculture, or just enjoying a glass of wine will likely find Tasting the Past a pleasurable read.” —Science “If you can tell Sauvignon blanc from Sémillon, you might feel that you ‘know’ wine. Science journalist Kevin Begos blows that idea to smithereens. He travelled from the Caucasus Mountains to Israel and beyond, and riffled through archives, to unearth ancient ‘founder’ grape varieties. En route, he consults archaeobiologist Patrick McGovern and grape geneticist Shivi Drori; reads papers on the DNA of ‘wild yeasts that live symbiotically with wasps’; and contemplates the oldest grape fossil found. A book that froths with data on half-forgotten vines, from Hamdani to Gros Manseng.” —Nature “A fascinating dive into history.” —Spirited Magazine “[Begos] consults fascinating characters, including a biomolecular archaeologist, master sommeliers, and vintners striving to save their local culture by producing traditional wines from days gone by. As Begos continues his search, it becomes clear to him, as well as to readers, that getting to know wine-producing regions’ people, cultures, and history is integral to truly understanding what they’ve produced—and are yet to.” —Becca Smith for Booklist “With a cast of characters that includes archeologists, botanists and historians, Kevin Begos offers a lively account of his journey to find the origins of wine, debunking a number of the wine world’s long-held beliefs along the way.” —PUNCH “Oenophiles will raise a glass to Begos’s excellent exploration of the science and history of wine . . . This mix of memoir and wine education guide is all-around satisfying.” —Publishers Weekly “You don't need to be an oenophile to enjoy this flavorful adventure about one wine nerd's search for the perfect grape . . . This multidisciplinary master class in the history, science, religion, and literature of wines is as luscious as a full-bodied pinot noir.” —Kirkus Reviews “Readable and well-researched . . . A palatable blend of history, food science, and travel writing.” —Library Journal “Tasting the Past is a rallying cry for the obscure grape and for regional particularity.” —Terroirist “From the moment Begos describes Cremisan wine, the reader is captivated. You don’t have to be an oenophile to dig this book.” —Atlanta Journal-Constitution “A fascinating journey . . . Begos is an accomplished writer who enlightens with insights about the spread of winemaking throughout the world.” —The Prince of Pinot “Tasting the Past is an insightful history of wine. This well-researched book has combined history, science, and travel in one place which makes it extraordinarily interesting and entertaining. It is packed with drink recommendation and will teach you how to select your wine next time you go out to buy a bottle. This intoxicating and sensual book will change the way you think of wine. Tasting the Past is an essential read for every wine lover.” —Washington Book Review “Tasting the Past is a vintner’s blend of science, history, travel, and tantalizing drink recommendations. It’s the kind of book that will have you quoting passages at cocktail parties, making off-the-beaten-path travel plans, and seeking out unusual and obscure wines everywhere you go.” —Amy Stewart, author of The Drunken Botanist “In a personal, conversational style, Kevin Begos mixes poetry, history, geography, and science into a delightful volume in praise of unique, nearly forgotten grapes that give real meaning to terroir.” —Mark Pendergrast, author of Uncommon Grounds: The History of Coffee and How It Transformed Our World “A myth-busting, history-reclaiming, science-centric, skeptical—and, yet, loving and respectful—tour of the history, the present, and even the future of wine production. Kevin Begos is an unrelenting and delightful detective.” —Cat Warren, New York Times bestselling author of What the Dog Knows: Scent, Science, and the Amazing Ways Dogs Perceive the World “Earthy, with undertones of humor. This fascinating dive into the world of obscure wines will educate you, entertain you, and make you want to drink. Begos teaches us that a glass of wine isn’t just a glass of wine, but a window into history, culture, and science.” —Matti Friedman, author of Pumpkinflowers “Kevin Begos has pulled together a wonderfully surprising assortment of characters and threads to take us on his compelling journey into wine’s origin.” —Alice Feiring, author of The Dirty Guide to Wine: Following Flavor from Ground to Glass “Kevin Begos’s exploration of the world’s storied wines is an intoxicating blend of scientific inquiry, human culture, and natural history. Pull up a chair, open the book and pour yourself a glass to go with it—you'll enjoy it more than ever.” —Deborah Blum, author of The Poisoner’s Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York “One of the most interesting books about wine I’ve ever read. It’s Vin BC! Belongs in every oenophile’s library.” —Eugenia Bone, author of The Kitchen Ecosystem “Through mythology, history, flavor and science, Tasting the Past stretches across centuries and continents, helping us understand why the transformation of juice to alcohol continues to intoxicate us all. A compelling, sensual journey weaving past and present.” —Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love
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About the Author
Kevin Begos is a former MIT Knight Science Journalism Fellow whose stories and research have appeared in major newspapers and other publications, including Scientific American, Harper’s, Salon, the Christian Science Monitor, USA Today, and the New York Times. He reviews books for the Associated Press and is a former AP correspondent.
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Product details
Paperback: 288 pages
Publisher: Algonquin Books; Reprint edition (June 4, 2019)
Language: English
ISBN-10: 1616209372
ISBN-13: 978-1616209377
Product Dimensions:
5.5 x 8.2 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#717,923 in Books (See Top 100 in Books)
The author actually quotes the line of Persian poetry I've used as my review title in his book. Nonetheless, he seeks the origins of wine.Inspired by a wine made in Bethlehem from ancient varietals that he tasted while pursuing a story (he's a journalist), he returns years later seeking the origin of wine in the holy land. As he talks to experts he learns that the holy land is not likely to be the birthplace of wine. He finally visits the monastery winery where that wine from the hotel minibar in Jordan that so inspired him was made, but discovers the monks have since hired a winemaker from outside and no longer make the wine themselves; his experience from nine years earlier was now gone forever.Among other excursions he visits the Caucasus, considered the likely place of origin of wine grapes and the wine made from them. While several countries have their advocates, and we'll likely never know for sure, Georgia currently has the strongest claim. Begos explores their ancient varietals and their rediscovery of qvevri, clay amphorae without handles, as vessels for wine making. He also notes the spread of such vessels beyond Georgia. (I have California wines made in amphorae.)He further explores the role and evolution of yeast, the other key ingredient besides grapes for making wine. This includes the choice between native and commercial yeasts, a matter of disagreement among wine makers.In addition to being an exploration of the history of wine it is also an exploration of wine beyond the handful of grapes that dominate the global industry, and what we lose if we neglect them. It is interesting that publication of this book follows so closely after Godforsaken Grapes, which is also about neglected grapes. While I enjoyed them both, they are quite different books. The author of the earlier book was searching for variety, and his book is very much about himself and his quest. This book is written by a journalist, and while the author is certainly a subject in his book the focus is less on him and more on history. Which book you like better will depend on which style and focus is of more interest to you. And there is nothing wrong with liking them both.I was provided a copy for review by the publisher, but have ordered a copy of the final version for my library.
I'm generally suspicious of first person accounts masquerading as "hard" non-fiction reality. Where one expects a serious presentation of facts, figures and background, the usual substitute is a series of opinions and impressions, often of little or no provable value. And Begos is, at first, that suspect first person narrator. However, he keeps himself in the game throughout, never opting out but digging even deeper into the subject of the origins of wine and the increasingly lost diversity of wine grape varieties. He engages the right people (Patrick McGovern, José Vouillamoz and others) and combines it with ongoing real experiences backed by intelligent commentary and observation. While the book is somewhat light on the science of flavor he does pursue the search for the origins of wine, effectively dismissing the specious concept of "noble" grapes and their superiority. An excellent read for anyone who questions the past and future of what we pour into our glasses.
Well written, engaging book on the history of vines, grapes and some obscure grapes. A great supplement to an wine aficionado's collection.
Very informative
This is an easily readable book with many fascinating details about the origin of grapes and vinification of wine.
Informative and enjoyable.
Think you know all there is to know wine? Think again.Kevin Begos is a world-traveling journalist who set out to discover the science and origins of wine. You’ll meet the scientist whose goal is to map the DNA of every grape variety known (and a few unknown). You’ll sit on Begos’ broad shoulders as he unravels one wine myth after another.It’s part historical dig (get your archeology hat on), part science (who knew DNA was sexy), part mythology (you mean Greece didn’t invent wine?) yet 100% entertaining. As a wine connoisseur for more than twenty-six years, I thought I knew where wine originated. I was shocked by Begos’ findings and am now on the hunt for wines from that region. My wine bucket list just got bigger.If you’re a wine lover and/or love history, you’ll love this book. I couldn’t put it down and neither will you.Disclaimer: I received an ARC from Algonquin Books via Netgalley in the hopes I’d review it.My Rating: 5 stars
This is a very interesting premise for a book on wine. The author set out on a ten-year journey to discover the origins of wine with some varieties of grapes going back thousands of years. This book is part history, part science, part travelogue, part buyers list. I particularly like that the author includes "tastings" at the end of some chapters providing information on where these more obscure wines can be found in the U.S. It will be fun to try wines other than the dozen or so that are currently popular. I think this book would make a unique gift for any adventurous wine lover.
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