One of the cult figures in natural winemaking, Anders Frederik Steen started as a sommelier in his native Copenhagen—first at Noma, then opening Relæ and Manfreds—before starting as a winemaker in southern France in 2013. In the eight years since, Anders has filled notebooks: ruminations on what it means to understand (and misunderstand) wine, taste and pair it, leave the restaurant industry behind, where the balance lies between manual skill and abstract philosophy in a winemaker’s practice, and the technical minutiae of someone deep into his craft. These are his notes on wine–making and wine–drinking, but they’re also the doubts and deviations of any learning process and the work that goes into forming any kind of practice.
Please note that the book comes in different colors and we can't guarantee which one you will get.
