Robinson, the author of this book, is today's most famous wine writer. She and Hugh Johnson co-authored the world-renowned The World Altars of Wine, and she is the editor-in-chief of the Oxford Wine Encyclopedia.

This book is written for everyone who wants to learn to enjoy wine. Whether you are a professional wine drinker, a wine lover, or even a person who knows nothing about wine, you can benefit from this book. The author especially encourages those beginners to be confident because they are the most sensitive at the beginning and aren’t confusing by previous experience. So, novices tend to be even better when blind tasting.

The book includes learning to taste, wine tasting, white and red grapes, liqueurs and sparkling wines, as well as food and wine pairing. Each chapter is divided into two parts: theory and practice. The book also tells you how wine is made, explaining how different factors such as weather and bottle size affect the final taste of the wine and teach you how to get the most out of the wine.

Compared with many wine books today, the most prominent feature of this book is to use a quarter of the book to explain and train a person's various tasting functions, including vision, smell, touch, and memory in detail and professionally in the first chapter. This knowledge can help you have a richer taste from anything you eat and drink every day.

The translator of this book, Lu Yang, is a true wine industry expert in China. Although he was only in his twenties when he translated the book, he has already won national championships in professional competitions and even won many awards in international competitions. Translators hope that this book will provide a translation standard for wine vocabulary.

Finally, remember that the wine you enjoy the most at this moment is the best wine in the world for you.