A warning- despite the promise that this will lessen your problem of what wine, from where, how much, and how to straighten out the nomenclature- this is a handbook for ready (?) reference, to have on your own shelf. And not a book for a quick memorizing job. For the problem remains a problem. You don't buy table wines by brand but by the places from which they come. Mr. Massee breaks down his subject matter into Red, White, Pink, Sparkling, Fortified, Aromatic. And under successive headings, he discusses the wines from their sources:- France, Italy, Germany, and now and again, Spain, Portugal, Hungary, Switzerland, Latin America, and-somewhat hesitatingly- the United States. One learns what to look for on the label, where to seek out region, vineyard, vintage, distributor- and what the labels mean. Which wines will provide a varied and dependable wine cellar (he charts the actual and recommended names). He ends with some salutary advice on ordering in restaurants and hotels, and on what is both dependable and reasonable in price. Throughout- advice on what to serve and when; and briefly something on storing wines, on temperature, on glasses, cork screws, and the order of serving through the meal. This should have added value for restaurateurs.