Named one of the ten “Best New Reads for Wine Lovers” by Wine Spectator


Peter Lewis’s Dead in the Dregs combines the best of Liebling, Harrison, Parker and Le Carré in a way that is a spectacular and fascinating new genre for our food and wine obsessed times. His knowledge of the prima materia makes this an eno-savant rollercoaster ride ten times more interesting than anything I have read since Agatha Christie and a heck of a lot juicier.

Mario Batali

Dead in the Dregs is a thrillingly knowledgeable, insider’s odyssey into the world of fine wines—with the added value of a series of particularly lurid homicides, lots of suspense, and a cast of fascinating and well-drawn characters. Peter Lewis, better than anybody, knows what he’s talking about here. I hope he writes more—and fast.

Anthony Bourdain

Dead in the Dregs is a rare and engrossing wonder dealing with the murderous grotesqueries of the wine world worn lightly in an atmosphere of homicide, sex and food. I don’t know anyone who knows more about wine than Peter Lewis, and I include France.

Jim Harrison

What I most enjoyed about Dead in the Dregs was Lewis’s handling of the Californian and French landscapes, the myriad details of the wine industry, the restaurant scenes—his sure and evocative grasp of all the locales in the book, which kept me turning the pages happily to the end. Impressively rich in atmospherics, technical knowledge, observation.

Jonathan Raban