Short, Authoritative, Useful eBooks
Short, Authoritative, Useful eBooks
$7
Learn About Alcohol & Wine in 60 Minutes is a concise, beginner-friendly introduction to wine—what it is, why it matters culturally, and how it differs from other alcoholic drinks. It starts with the foundations (a brief history of wine and its role in society), then explains the main categories and styles of wine—red, white, rosé, sparkling, and dessert/fortified—so readers can recognise what’s in the bottle and what to expect in the glass.
The book then demystifies the winemaking journey from vine to bottle, explaining key steps such as harvesting, crushing, fermentation, pressing, aging in stainless steel vs oak, malolactic fermentation, clarification/filtration, blending, and bottling. This section helps readers understand why wines taste the way they do and how production choices shape flavour, aroma, tannin, acidity, and texture.
Finally, it focuses on practical enjoyment: how to choose a wine by decoding labels (grape variety or appellation, region, vintage, ABV, and common label terms), how to serve and store wine properly, how to taste systematically, and how to pair wine with food using approachable principles and tips. By the end, readers should feel confident selecting, tasting, and discussing wine—without heavy jargon—while having a solid base to keep exploring on their own.
Categories of Wine
According to wine experts, virtually all wines fall into five main groups.
Red Wine
Still (non-sparkling) wine made from dark-skinned grapes (often called ‘black’ grapes). The grape skins are kept in contact with the juice during fermentation, which gives the wine its red colour and imparts ‘tannins’ (compounds that can make the wine taste dry or astringent and provide ‘structure’ [body, backbone]).
Red wines range in hue from purple (in young reds) to ruby red to garnet or brownish (in aged reds). They also range from ‘light-bodied’ to ‘full-bodied’ in style. Examples include Cabernet Sauvignon, Pinot Noir, Merlot, Syrah/Shiraz, and many blends. A red wine typically tastes of dark or red fruits along with other flavours (spice, earth, etc) and often has noticeable tannin, a dry sensation on the palate rather than taste. Red wines are often described as ‘bold’ or ‘soft’ depending on tannin and body.
White Wine
Still wine typically made from green or yellow-skinned (‘white’) grapes. In white wine production, the grape skins are usually removed before fermentation, so they do not colour the wine. This is why white wines have a pale yellow/golden colour. (It’s even possible to make white wine from red grapes by minimising skin contact; Champagne, for example, may use red Pinot Noir grapes but is made as a white wine by quickly removing skins.)
White wines are generally lighter in body than reds (though some can be quite rich) and emphasise fresh fruit, floral, and citrus flavours. They can be made dry or sweet, but most classic whites (like Sauvignon Blanc or Pinot Grigio) are dry. Common white wine grapes include Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio/Gris, and Chenin Blanc.
Fazil began his hospitality career in 2002 and has since established himself as one of Singapore’s most recognised and respected sommeliers.
After earning his Diploma in Economics from the University of London (Stansfield School of Business) in 2003, he discovered a true passion for wine—a journey that started in the food & beverage industry and has since taken him across the world.
From humble beginnings as service staff, Fazil quickly rose through the ranks to become Group Sommelier at Salt Grill & Sky Bar and Salt Tapas & Bar. He later went on to collaborate with some of Singapore’s most esteemed establishments.
Fazil holds an impressive portfolio of professional certifications, including:
He has proudly represented Singapore at the Southeast Asia Best Sommelier Competition in Jakarta and continues to contribute actively to the sommelier community. His eight years as Head of Membership, Sommelier Association of Singapore, reflect his commitment to developing talent and strengthening ties with peers across Asia.
Beyond restaurants, Fazil is also passionate about education and advocacy. He has conducted wine and spirits training, appreciation workshops, and corporate events for organisations including Wine Australia, New Zealand Winegrowers, the Singapore Tourism Board, the Ministry of Foreign Affairs and many more.
His dedication has been recognised with numerous accolades:
A firm believer in continuing growth, Fazil has travelled extensively through the world’s great wine regions—from France, Italy, Spain, and Germany to Chile, Argentina, the USA, Australia, New Zealand, China, and Japan—deepening his expertise and staying at the forefront of global wine trends.
Today, Fazil proudly serves as Brand Ambassador for Viña Concha y Toro, representing the portfolio across Southeast Asia, the Middle East, and Russia. Building on his recent completion of the WSET Diploma (2025), he is now preparing to pursue the Master of Wine qualification, further underscoring his commitment to excellence and lifelong learning in the world of wine.
Fazil began his hospitality career in 2002 and has since established himself as one of Singapore’s most recognised and respected sommeliers.
After earning his Diploma in Economics from the University of London (Stansfield School of Business) in 2003, he discovered a true passion for wine—a journey that started in the food & beverage industry and has since taken him across the world.
From humble beginnings as service staff, Fazil quickly rose through the ranks to become Group Sommelier at Salt Grill & Sky Bar and Salt Tapas & Bar. He later went on to collaborate with some of Singapore’s most esteemed establishments.
Fazil holds an impressive portfolio of professional certifications, including:
He has proudly represented Singapore at the Southeast Asia Best Sommelier Competition in Jakarta and continues to contribute actively to the sommelier community. His eight years as Head of Membership, Sommelier Association of Singapore, reflect his commitment to developing talent and strengthening ties with peers across Asia.
Beyond restaurants, Fazil is also passionate about education and advocacy. He has conducted wine and spirits training, appreciation workshops, and corporate events for organisations including Wine Australia, New Zealand Winegrowers, the Singapore Tourism Board, the Ministry of Foreign Affairs and many more.
His dedication has been recognised with numerous accolades:
A firm believer in continuing growth, Fazil has travelled extensively through the world’s great wine regions—from France, Italy, Spain, and Germany to Chile, Argentina, the USA, Australia, New Zealand, China, and Japan—deepening his expertise and staying at the forefront of global wine trends.
Today, Fazil proudly serves as Brand Ambassador for Viña Concha y Toro, representing the portfolio across Southeast Asia, the Middle East, and Russia. Building on his recent completion of the WSET Diploma (2025), he is now preparing to pursue the Master of Wine qualification, further underscoring his commitment to excellence and lifelong learning in the world of wine.