Charlie Adler Publishes I Drink on the Job: A Refreshing Perspective on Wine

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Charlie Adler, wine professional and blogger, works to make waves in the wine industry by teaching people to enjoy wine on their own level and budget in his new book, I Drink on the Job: A Refreshing Perspective on Wine. The book is a series of vignettes illustrating why wine should be enjoyed organically, rather than studied and dissected.

People think they're supposed to know everything about [wine] before they start.

It's been a long time since a wine book came along that aimed to shake things up in an industry where things rarely change. In I Drink on the Job: A Refreshing Perspective on Wine, Charlie Adler does just that. A wine connoisseur and professional instructor, Adler has used his Wine Basics 101 class to teach more that 16,000 people to enjoy wine on their own level.

Wine has developed into a hobby where "people think they're supposed to know everything about [wine] before they start." In his book and his classes, Adler works to break down this high learning curve and get people drinking. His philosophy is that wine is meant to be enjoyed, not studied. I Drink on the Job consists of many anecdotes gleaned from his own experiences as a wine professional which serve to illustrate how simple combinations of good food and good drink can add up to a very satisfying experience--and it shouldn't matter how much one knows about wine to enjoy it.

"My goal is to get people drinking wine every day with their meals," Adler says. By moving wine from a subject of academic study to something that can be enjoyed organically, I Drink on the Job helps newcomers find their own way into oenophile-dom while not bogging them down with details.

"What glass should I use?" and "Is the lip of this glass okay?" are some of the most frequent questions that Adler gets asked during his classes. "I only have one glass, and it's big!" he jokes, and says, "I've never heard anyone say that their plate is the wrong shape for their steak." By teaching simple wine and food combinations and encouraging people to experiment on their own, Adler wants people to understand that wine is meant to be fun, not stressful. "What you taste is what you taste; don't let anyone tell you differently," he says, and in that sentence is the core of his philosophy. There are many roads to loving wine, and Adler encourages each of his students to find their own path.

On February 15th, the author will be appearing on the popular wine show Wine Library TV to discuss wine and his book with Gary Vaynerchuk. Visit his website, http://www.IDrinkOnTheJob.com to contact him or purchase the book.

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Charlie Adler
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