It's a comprehensive introduction to wine varieties and the complexities surrounding them but instead of the usual aroma and flavour descriptors such as blackcurrants or butter or tinned peas, she uses things more familiar to Asians, such as wolfberries, Chinese red dates, jasmine tea leaves, star anise, dried Chinese mushrooms, Chinese sausages, wakame or jackfruit. An excellent introduction to the world of wine varieties, especially if you are familiar with Asian cuisines and flavours.
