I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton. I'm Erin Scala and here's our show today. Oh, Jances Robinson on this show.

Hello, hello.

Hello.

Nice to see you.

I am delighted to be in New York on this beautiful fall day.

So you just released the latest edition of the World Atlas of Wine.

And it seems to be going down very well.

People are really more excited about it than other editions. I think maybe partly, I think the designs just

lifted it a bit. I think because there's an eye version I couldn't I didn't until that appeared

I didn't really understand why the art guy was getting so fussy about the pictures

but now that I've seen the way you can

blow them up and how brilliant literally they look on an iPad I understand why so much

more effort has been put into the illustrations and of course it's just bigger and so updated. You know, it really, it

frustrates me when people say, yeah, yeah, I've got that book, I've got the fourth edition, you know, and when I know that it takes me two years to come up with to revise everything to make a new edition.

Even the sixth edition will not do. You need the seventh.

Because I thought it really was quite a bit bigger and also included things that I didn't expect to find about how to make wine or different grape varieties.

I mean you're known and Hugh Johnson are known

for those aspects in other books but I found some of them condensed in the

beginning you know about what is Terwar or what is Oak or you know stapper issues so I mean I thought in a lot of ways it could be

what we all want which is that one textbook to recommend to people well of course it was

launched in 1971 by Hugh when there were so, there were far fewer

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