I can’t even remember how I originally came across this book about a year ago. Potentially I read a review about it or saw it mentioned in a wine article somewhere, but regardless of how it happened I’m glad it did! Juice Jargon is definitely one of my favorite no nonsense wine references. Without getting into too much philosophy or elitist dribble the author, Stephen Reiss, cuts right to the chase helping to make the elusive language of wine easier for all. This book is a perfect accompaniment for anyone that’s past the basic wine knowledge stage, such as understanding that white wine can also come from red grapes, and interested in taking things further.
Juice Jargon covers everything from how to explain what you see, smell, and taste in wine to where it’s grown and how it’s made. Of course it also covers the major varietals as well as the most popular growing regions of the world from which they come. The book finishes with a 140-page glossary of useful wine terms that’s quite comprehensive and clear. Best of all Stephen Reiss does a nice job explaining everything in basic easy to understand terms, which is actually refreshing for once.
Read through the entire book or use it as a periodic reference, but either way it will be one of the most useful wine books in your arsenal. My only criticisms are that the growing regions are a little outdated, missing some of the newer areas, and the maps are rudimentary at best. Also, I think some full color imagery would round this book out nicely. But, any of these things can be remedied in future editions. Juice Jargon can be found online at www.juicejargon.com for  $19.95, and Stephen Reiss will even personally sign it for you.