Marco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop.
As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked offers a peek behind the curtain of the wine world.
Pasanella takes the reader into the underbelly of his store and the industry, which is steeped in history yet fanatical about technology and brimming with larger-than-life personalities.
Infused with rich details of his historic waterfront building in New York City and his sojourns to Tuscany, Pasanella's memoir is one of transformation through a project many fantasize about but few commit to. A colorful cast of characters rounds out this fascinating journey through the world of wine.
Uncorked: My Journey Through the Crazy World of Wine
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Review
“Who would have guessed it? The wine world is just as crazy and full of intrigue as the restaurant scene. Uncorked knocks wine off its pedestal and yet elevates it at the same time. I’m more of a beer guy, but after reading Marco Pasanella’s book I suddenly have the urge to build a serious wine cellar. He takes wine out of the hands of oenological snobs—and pulls back the curtain of mystery surrounding the grape’s sublime elixir—and places it into the hands of the common man. This is a surprising, heartfelt, and entertaining book.”
—Steven Dublanica, author of the bestselling Waiter Rant
“Facing the East River, not far from the amazing Brooklyn Bridge, is one of New York’s most unique wine stores. Pasanella & Son is the charming and evocative brainchild of Marco Pasanella. Marco is extremely knowledgeable about wines: how they taste, how they are made, and how they are bottled. The story he tells in Uncorked is much more than what wine to pair with what, and everyone interested in enjoying an excellent glass of wine should read his book.”
—Martha Stewart
“In this memoir about family, love, wine, and Italy, Marco shares how he reinvented his life—from designer to wineshop owner—and discovered what’s really important. The book is filled with portraits of the wild and crazy characters you find in the food and wine business. It’s also filled with real wisdom. If you’ve ever thought about changing course and taking a big leap to follow your passion, then Uncorked is a must-read.”
—Rocco DiSpirito, author of Now Eat This!
This is a book that any wine lover should read. The stories of dealing with growers, winemakers, salespeople, employees, customers, bureaucrats and family are insightful, occasionally hilarious, and often heartfelt.” – WINE LINES ONLINE
—Steven Dublanica, author of the bestselling Waiter Rant
“Facing the East River, not far from the amazing Brooklyn Bridge, is one of New York’s most unique wine stores. Pasanella & Son is the charming and evocative brainchild of Marco Pasanella. Marco is extremely knowledgeable about wines: how they taste, how they are made, and how they are bottled. The story he tells in Uncorked is much more than what wine to pair with what, and everyone interested in enjoying an excellent glass of wine should read his book.”
—Martha Stewart
“In this memoir about family, love, wine, and Italy, Marco shares how he reinvented his life—from designer to wineshop owner—and discovered what’s really important. The book is filled with portraits of the wild and crazy characters you find in the food and wine business. It’s also filled with real wisdom. If you’ve ever thought about changing course and taking a big leap to follow your passion, then Uncorked is a must-read.”
—Rocco DiSpirito, author of Now Eat This!
This is a book that any wine lover should read. The stories of dealing with growers, winemakers, salespeople, employees, customers, bureaucrats and family are insightful, occasionally hilarious, and often heartfelt.” – WINE LINES ONLINE
About the Author
MARCO PASANELLA is the proprietor of Pasanella and Son Vintners, which opened in the South Street Seaport area of Manhattan in 2005. The shop has been included in top-ten lists in New York magazine and The Village Voice, and has received praise in Food & Wine, Elle, and Blueprint.
Previously, Pasanella designed hotels, including the Maritime in New York, and his furniture and houseware designs are on display at the Cooper-Hewitt National Design Museum.
A graduate of Yale, he taught for 13 years at the Parsons School of Design. He has been featured in and has written for numerous publications, including Esquire, GQ, Vogue, Vanity Fair, and the New York Times.
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Amazon.com:
4.1 out of 5 stars
56 reviews
11 of 14 people found the following review helpful
5.0 out of 5 stars
Warning - Reading this book will make you hungry and thirsty (and nostalgic for your past)!
April 17 2012
By moolane
- Published on Amazon.com
Format:Hardcover|Amazon Vine™ Review
Wow! What a journey and what a fun read! I was horrifed and yet read with admiration as the financial and personal peril this couple put themselves thru to pursue a dream of a wine shop unfolded. I felt like I was a friend of the family by the end and that somehow I had personally shared in their adventure.
Great tips on wine, food, personal discovery, dealing with all sorts of people and "going broke" for your dream. I highly reccomend this book to anyone who enjoys wine, food, or is thinking of a life change that is full of risk.
Great tips on wine, food, personal discovery, dealing with all sorts of people and "going broke" for your dream. I highly reccomend this book to anyone who enjoys wine, food, or is thinking of a life change that is full of risk.
6 of 7 people found the following review helpful
5.0 out of 5 stars
Hope the finished book is as good as this uncorrected proof copy
May 11 2012
By Beth DeRoos
- Published on Amazon.com
Format:Hardcover|Amazon Vine™ Review
Because the copy of the book I was sent, is an uncorrected proof edition, and has 'Please do not quote for publication without checking against the final book', which isn't due out until late May, its really hard to say much about the book, with quotes.
If the final edition is like this copy, I can highly recommend it. Love the tone of the book, from how he was exposed to wine in Italy, and how he and his wife came to have a wine shop. When I read of his Fathers death I actually cried. When I read of the meals with wine served I smiled and felt in some way as if I were there in some way.
Am very pleased with the recipes he has included when writing about certain topics. These are not average, boring, or even complicated recipes. A few we have tried, were a great success.
If the final edition is like this copy, I can highly recommend it. Love the tone of the book, from how he was exposed to wine in Italy, and how he and his wife came to have a wine shop. When I read of his Fathers death I actually cried. When I read of the meals with wine served I smiled and felt in some way as if I were there in some way.
Am very pleased with the recipes he has included when writing about certain topics. These are not average, boring, or even complicated recipes. A few we have tried, were a great success.
10 of 13 people found the following review helpful
5.0 out of 5 stars
Pasanella and Son
April 3 2012
By Terri J. Rice
- Published on Amazon.com
Format:Hardcover|Amazon Vine™ Review
At forty-three years old, Marco Pasanella a Yale graduate with a successful career as a designer, and teacher for thirteen years at the famous Parsons School of Design, gave it all up to open a wine shop.
It was a good time to buy a five story dilapidated building in the South Street Seaport area in Manhattan. He had a renter- a fish market. Pasanella figured he could continue renting to them while he fixed the building to rent out to a few other tenants as well and live on one floor when the fishmonger up and left. After two months of attempting to get a business to rent the main floor he finally found one- trouble was it was himself.
He decided to start a wine shop with no knowledge of the business.
Pasanella takes you with him as he discovers the trial of hiring a competent wine expert to work the store, the arduous ordeal of getting a liquor license in New York City, the many tiered system of buying wine for a shop.
Attempting to stay up on all the new organic, green and biodynamic wines is a mystery and a challenge, "It was hard to keep an open mind when he started detailing the making of chamomile sausages out of cows' intestines and their burial at the fall equinox until they have amassed the proper etheric and astral forces, at which point the goop is disinterred. Likewise, I had to turn away when he described lovingly packing ripe cow dung into a female cow's horns to make a potion that would fertilize the whole field. Yarrow plant stuffed into deer's bladder, dandelions stuffed into bovine peritoneum, and oak bark stuffed more ominously into the skull of a domesticated animal rounded out this menu of entrails farci." In the end, Pasanella says that biodynamic has become shorthand for "I care more."
I don't hand off many books to my husband to read also, but this one I did- he loved it.
Pasanella weaves a fascinating story from start up to successful wine shop.
It was a good time to buy a five story dilapidated building in the South Street Seaport area in Manhattan. He had a renter- a fish market. Pasanella figured he could continue renting to them while he fixed the building to rent out to a few other tenants as well and live on one floor when the fishmonger up and left. After two months of attempting to get a business to rent the main floor he finally found one- trouble was it was himself.
He decided to start a wine shop with no knowledge of the business.
Pasanella takes you with him as he discovers the trial of hiring a competent wine expert to work the store, the arduous ordeal of getting a liquor license in New York City, the many tiered system of buying wine for a shop.
Attempting to stay up on all the new organic, green and biodynamic wines is a mystery and a challenge, "It was hard to keep an open mind when he started detailing the making of chamomile sausages out of cows' intestines and their burial at the fall equinox until they have amassed the proper etheric and astral forces, at which point the goop is disinterred. Likewise, I had to turn away when he described lovingly packing ripe cow dung into a female cow's horns to make a potion that would fertilize the whole field. Yarrow plant stuffed into deer's bladder, dandelions stuffed into bovine peritoneum, and oak bark stuffed more ominously into the skull of a domesticated animal rounded out this menu of entrails farci." In the end, Pasanella says that biodynamic has become shorthand for "I care more."
I don't hand off many books to my husband to read also, but this one I did- he loved it.
Pasanella weaves a fascinating story from start up to successful wine shop.
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4.1 out of 5 stars
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