Want to become a wine expert?
Richard Betts has some ideas.
The master sommelier and former Janos Restaurant wine guy wrote the book on the subject. It's a guide that takes the snobbery out of vino and from 6:30 to 7:30 tonight he's sharing his secrets and signing copies of his book "The Essential Scratch and Sniff Guide to Becoming A Wine Expert."
Betts will host a book signing and reception at Etherton Gallery, upstairs from Janos Wilder's Downtown Kitchen + Cocktails at 135 S. Sixth Ave. The cost is $40 per person and includes Betts's Essential Red and St. Glinglin Bordeaux, Sombra Mezcal Mule Cocktail and light hors d’oeuvres.
Betts' book breaks down the famously complex aromas of red and white wines into fruits, woods, florals and earth to help wine novices understand the complexities without the complexity. Confused? Buy the book.