What inspired you to write your book?
My wife actually came up with idea for me. She knew nothing about wine when we first met and has become quite knowledgeable with wine over the last few years. The idea came to her that there needs to be a guide when it comes to buying wine at a local store. There are countless selections to choose from and at various price ranges. For a novice wine drinker, all you may is the basic grapes like chardonnay or pinot noir and you may feel that a wine for $20 and up must be better than a wine $10 or lower. Often many just buy wine based on the pretty label they see. With this book, it was the idea of how to find not only affordable wines that are good but perhaps even amazing wines that are at bargain prices. That idea was my inspiration to write a simple reader friendly guide to buying amazing wine at affordable prices.
About your Book:
Table Wine is a reader friendly guide to learning about wine or expanding on that knowledge. It throws out any idea that wine must be expensive and from a highly famed wine region in order for it to be good. From the first to last page the concept of this book is to guide the reader to finding great wine at affordable prices.
For beginning wine drinkers this book serves well to teach you everything from how to properly taste wine, the classic grapes for red and white, and regions of wine that are generally looked over despite the production of great wines. It then extends that basic information further by helping the reader to be able to explore unique and lesser known grape varietals and regions.
For experienced wine drinkers, this book can be a useful tool to expand on your knowledge and perhaps find something new. Many find themselves stuck on classic grapes like Chardonnay, Pinot Noir, and Merlot. Yet they may find themselves completely unaware of the unique and wonderful flavors of Albarino, Nebbiolo, and Tempranillo. Provided here is an opportunity to explore different grape varietals and regions you may never had before.
For all reading the book, it was written so you can not only find and learn about different grapes and regions but so you can feel confident about your purchasing choices and not be fearful about finding a dud. Not all wine is amazing but with the right tools you have a better chance finding those amazing wines and will be able to learn much in the process.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Dolcetto – Like its neighboring grape Barbera, Dolcetto is a top choice for an everyday drinking wine in Piedmont, Italy. It pairs great with food, making it a good choice when out to dinner with friends. Almost guarantees itself to matching each dish, making everyone happy.
Dolcetto unlike its neighbor Barbera, is generally not rich and highly acidic. Dolcetto is a very easy to drink red, with low acidity, low tannin, and light body. Despite its simplicity, at times it can still be firm, spicy, with hints of bittersweet chocolate, and flavors of plums, and blackberries. There are some producers out there making versions that don’t scream Dolcetto due to the intensity.
Dolcetto is very much exclusive to Piedmont, Italy. If you really were to search elsewhere, you can find other versions in Australia and the United States. However, these are difficult to come by and tend to be expensive due to their rarity. Dolcetto makes for a great everyday wine and at wonderfully affordable prices.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
With writing any book there needs to be some real life experience or something that is part of you in order for it to be conveyed as real in the readers mind. With the food/cookbook genre, I find that can be quite a bit more difficult to achieve. With food writing you must go out and search for the experience instead of allowing them to naturally come to you.
Advice to someone that is thinking about or currently working on a food book or cookbook
Hello there! My name is Ron Nattress. I currently live in the San Francisco bay area along with my wife and animals. Having lived in this are for about ten years and in New York before that, I have been able to become quite involved with the food and beverage culture in some of the top metropolitan areas. I have spent over ten years now working in the culinary industry and the wellness industry. Through those years I have been privileged to work with some of the best chefs and sommeliers in some of the top restaurants.
While I still have a great passion for food and beverage, I decided it was best to start focusing more on the industry in a different way. That way being through writing and sharing with others the things I was taught and continue to learn about through research and experience.
Besides my career in the food industry I still focus heavily on my career as a wellness leader. I work hard everyday to enhance people’s lives with health, safety, finances, peace of mind, and environmentally. It is a career I love and it also serves as a great help to me in being able to write on different subjects. Some of my passions in writing beside basic food and beverage include nutrition, specialty diet for diseases like Celiac’s, fitness, and knowing about chemical’s we see in food.
I hope that you find my book and my blog to be of interest and I hope you enjoy what you read.
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