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Part 1: Rosé Is Old School – Learn about the three-thousand-year history of rosé, and see exactly why it took so long for this wine to saturate American culture.
Well done.” — Ed Mc Carthy, author of the WINE FOR DUMMIES series “James captures the twists and turns, highs and lows and sheer accidents that led to rosé‘s place in the world today. The book is studded with illustrations by Lyle Railsback...a gifted artist.” — The Street “In her new book... You’ll learn all the essentials.” — “Ramp up your rosé IQ.” — Food & Wine “Especially with Lyle Railsback’s pretty illustrations, sommelier Victoria James’s charming book is as enticing as the drink that inspired it.” — ’s 50 Best Books for the Beach This Summer “Nothing is more liberating than relaxing into what you love without so much as a care as to what others may think. It’s possibly the most unpretentious wine book I’ve ever read (and I’ve read )—a book for the most passionate rosé enthusiasts and beginner wine lovers alike.” — New Jersey Monthly “It’s a quick-reading little reference with whimsical illustrations by Lyle Railsback.” — Milwaukee Journal Sentinel “ .
The book is studded with morsels that will delight both the everyday drinker and the career sommelier... ” — Leiti Hsu, show host, WORD OF MOUTH, Writer, Town & Country “Wine wunderkind Victoria James takes readers through a refreshing and delightful journey through all the delights of drinking pink. Well done.” — Bianca Bosker, author of CORK DORK “Written by sommelier Victoria James with beautiful illustrations by Lyle Railsback, covers the history, process of making, and cultural appeal of rosé — and argues that drinkers should enjoy it all year round (we’re in).” — “James, the sommelier at Piora in New York, offers a crisp introduction . James celebrates the revival of critical and consumer interest in these wines — leaving the dark days of inexpensive and over-sweetened brands like Lancers, and the white zinfandel apocalypse of the 80s, far behind . That’s the gist behind James’ unabashed elation for rosé and her rationalization as to why it deserves a heck of a lot more respect than it gets.” — Leite’s Culinaria “The 128-page book is full of wonderful illustrations .