Wines Books

Book SynopsisItalian Wines is the English-language version of Gambero Rosso''s Vini d''Italia, the world''s best-selling guide to Italian wine, now in its 38th edition. It is the result of a year''s work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only half of which make it into the guide. More than 2,500 producers are selected. Each entry brings together useful information about a winery, including a description of its most important labels and price levels in Italian wine shops. Each wine is evaluated according to the Gambero Rosso bicchieri rating, with Tre Bicchieri awarded to the top labels. The guide is an essential tool for both wine professionals and passionate amateurs around the globe: it provides the instruments for finding one''s way in the complex panorama of Italy''s wine world.

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Book SynopsisWine can be daunting without an incisive guide. Who?s Afraid of Romanée-Conti? is a no-holds-barred voyage of discovery, from sourcing good cheap vino to drinking its most unattainable and holiest of grails ? Romanée-Conti ? and the universe of interstellar wines that lie in-between. From new-school Burgundy, Barolo and Champagne to Tenerife, Corsica and Chianti, Noble Rot co-founder Dan Keeling visits some of the world?s most renowned vignerons and vineyards on a quest to find out why some wines matter ? and why many others don?t. Throughout, he details the complex aspects of traditionalist wine culture, offering insights into subjects such as sulphur in winemaking, building a cellar, and many personal recommendations on what to buy for every pocket. It?s wine ? but not as you know it.?I love this book. There?s pleasure on every page. It?s essential reading for wine lovers and wine novices.? ? Keira Knightley?Who?s Afraid of Romanée-Conti? makes discovering great wine as exciting as the NME made discovering great music back in the day.? ? Mike Diamond, The Beastie Boys?In the world of fine wine and fine eats, Keeling?s palate rules. Above all, this Englishman is a literate man of taste, passion, and talent. Bon appétit!? Kermit Lynch, author of Adventures on the Wine Route.?This book is bloody amazing! ... Empowering, energising and without a scintilla of snobbery, this set off little explosions of excitement in me. It''s your passport to pleasure.? Diana Henry?Every word and thought here is shot through with verve, wit and often piercing snark. I dare you not to be engaged by the wisdom and writing of Dan Keeling. Do you need this collection of attitude-changing essays? If you care about wine (or want to) you absolutely do.? Alice Feiring, author of To Fall in Love, Drink This.?No-one writes about wine like Dan Keeling. Who''s Afraid is totally absorbing and just as importantly fun. Love it.? ? Angela Hartnett

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Book SynopsisWinner of the Guild of Food Writers Drinks Book Award 2021Shortlisted for the André Simon Food and Drink Book Awards 2020"Noble Rot manages to unravel the mysteries of wine with insight and humour. A wonderful - and essential - read for anyone interested in the world of wine, or even for those, like me, who just drink it." — Nigella Lawson"The Noble Rot guys have the ability to describe wines as if theyre either future friends, or rock-stars coming to blow your mind." — Caitlin Moran"Noble Rot has brought originality, humour and now space travel to the very serious business of drinking wine. About time too." — Brian Eno"Dan and Mark do that thing that only crazy knowledgeable enthusiasts can do, they make you a crazy enthusiast too. If they said, 'We've found a wine like no other, a wine that actually lights up the sky, but you can only drink it in the desert at midnight, are you coming? Id be off, and I'd be confident of meteor showers. They provoke curiosity - 'how does anyone make this extraordinary drink just with grapes?' - excitement, joy, and a longing for knowledge. Now, in this book, they're sharing the knowledge." — Diana Henry"To really know and love a wine one should know the grower and the vineyard. This isn't always or even often possible, which is why the Rotters introduce these wines at source. You learn that making wine, as cooking should be, is an act of love. You will come to love this book too." — Rowley LeighChoosing wine in a restaurant or shop can seem an unfathomable business. But, according to Dan Keeling and Mark Andrew, the duo behind London's Noble Rot, it needn't be that way.In Wine from Another Galaxy they'll help you to understand how it is made, where to buy it, what to look for when you drink it, and how to talk about it. And once you've mastered the basics, they'll take you on a journey through the best of European wine culture, meeting the people and places behind their favourite bottles. Indeed, Dan and Mark have spent years visiting growers that you probably haven't heard of, from the original thinkers of the natural wine movement to the iconic estates of Burgundy and Bordeaux. This is the alternative, accessible, no-holds-barred guide to wine, where the usual clichés and rules don't apply.Trade ReviewThe Times Drink Book of the Year 2020“The founders of Noble Rot restaurants and magazine prove that not all wine handbooks are full of dry tasting notes and arcane French classifications. Dan Keeling used to be in the music business and his angle is one of appreciation but not reverence. Who can resist a book Brian Eno says "brings originality, humour and now space travel to the serious business of drinking wine”? It's all in here, from advice on how to order wine in a restaurant to where to track down the best bargains." * Tony Turnbull, The Times *The Financial Times Best Books of 2020"An entirely new sort of wine book, devoid of stuffiness and presented in what I can only describe as 'haute fanzine' style. Incredibly informative, slays quite a few holy cows and, in the very best way, will drive you to drink." * Tim Hayward, The Financial Times *BBC R4 The Food Programme Books of the Year"Not only do you end up a lot more knowledgeable about wine after you've read this book, but you really care about it. Which is quite difficult to do in a subject like wine, where a lot of authors make it quite stuffy. This does the exact opposite to that." * Jaega Wise, The Food Programme *Archaic, funny, informative – Noble Rot magazine has become a cult read for foodies. Now there's a brilliant book that explains everything you need to know about wine. * The Sunday Times Style *This hefty hardback goes down smoothly, tackling almost every aspect of the wine world in a personable and accessible way. * National Geographic Food *

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Book SynopsisIn Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is multi-layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavour chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying graphics. The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better

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Book SynopsisThe world is full of wines. So why waste your time drinking something mediocre? Award-winning author Margaret Rand has selected the 101 wines you should taste in your lifetime. Some will definitely challenge your bank balance - but are so worth it; some are classics that any serious wine lover should experience; others are secret inexpensive gems that you will be delighted to discover. Together they form a fabulous selection of must-drink wines.From the prestigious vineyards of France and California to lesser-known wine makers in Hungary and Greece, discover the best wines from across the globe. Complete with tasting notes, advice on the best vintages and dishes to pair with the wines, this is the perfect gift for both wine aficionados and wine novices alike.

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Book SynopsisPeñín Guide is the most widely-read Spanish wine guide in Spain and the most international reference book on Spanish Wines with ratings on around 9,800 wines and information on 2,000 wineries.

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Book SynopsisAustralia's wine history dates back almost 250 years, to the arrival of the First Fleet in 1788. The first commercial wine region, the Hunter Valley in New South Wales, was created a mere 40 years later, and by as early as the 1850s small amounts of wine were being exported to the UK. In the modern era, Australian wine became known for fortified wine styles modelled on Port and Sherry. These were the main wine styles consumed for several decades, but by the mid-1990s nearly all grapes were going into table wine and Australia was the sixth largest global exporter of wine. Vibrant, varietally expressive and affordable wines introduced new generations of drinkers to the joys of wine. The popularity of Australian wine has ebbed and flowed over the years but experimentation, innovation and the illumination of newer regions has created a quiet revolution, challenging preconceptions of what is possible. In The Wines of Australia, sommelier Mark Davidson tastes his way round this new Australian wine world. European immigration was an important factor in the development of wine but it also had a dramatic and negative impact on the indigenous peoples, an issue that Davidson addresses in a chapter on history and culture, explaining how the wine industry is taking steps to involve First Nations peoples in grape growing and winemaking. The growing environment, including the critical question of climate change, is tackled, and today’s most important grape varieties, along with those that can take Australian wine into the future, are profiled. This is followed by a chapter explaining why the country is home to some of the oldest vines in the world. Every region is clearly delineated, its key producers introduced and their wines assessed. The Wines of Australia captures the character of one of the most exciting wine-producing countries on the planet.

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Book SynopsisThe Complete Bordeaux Vintage Guide 1870–2020 breaks new ground in wine publishing, being the first volume to cover in depth 150 years of vintages and totally unique in its cultural scope. For wine lovers and collectors this is the indispensable guide, not only for finding out what happened in a particular season, but providing wider historical and social context. Every single year is accompanied by one event or milestone, one song or musical composition and one film that encapsulates the spirit of the time as well as the world into which the vintage was born. Wine writer Neal Martin offers a personal, witty take on the traditional wine handbook, with notes on not just the growing seasons, harvests and wines themselves, but cultural phenomena ranging from Sherlock Holmes through Casablanca to Beyoncé. Innovative, inspired and addictively dip-in-able, The Complete Bordeaux Vintage Guide is an essential addition to your bookshelf as well as your cellar.

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Book SynopsisPeñín Guide is the most widely-read Spanish wine guide in Spain and the most international reference book on Spanish Wines with ratings on around 9,800 wines and information on 2,000 wineries. Text in Spanish.

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Book SynopsisNicolas Joly is responsible for producing some of the finest and most highly esteemed wines of France at his Coulee de Serrant vineyard. Practising the biodynamic method of agriculture - sometimes referred to as 'premium organic' - he is at the forefront of a movement to return to the concept of terroir, as full expression and embodiment of a particular grape-growing locality, or appelation. Today even expensive wines, made under strictly regulated controls and standards, are tainted by the use of pesticides and fertilizers, and manipulated in the cellar through the use of osmosis and the additions of aromatic yeasts and enzymes. To counter such trends, a new 'Charter of Quality', run by organic and biodynamic viticulturists, guarantees that the appelation comes to full, authentic expression. To aid this process, biodynamic winegrowers like Joly use special planting methods and preparations that enhance and invigorate the soil, bringing it into harmony with the forces of sun, moon and cosmos to embed the vine in a rich, living context.Trade Review'Nicolas Joly is right: he is not a winemaker. He is a thinker, a talker and an idealist, with a captivating passion for his work. His wine is simply the end result of a much greater process.' - DECANTER 'Under Joly's biodynamic care, this historic vineyard produces one of the most distinctive and expressive wines of the Loire.' - WINE AND SPIRIT 'The quartet of his 1994, 1995, 1996 and 1997 vintages may have been the greatest white wine produced in France. The incredible splendour of the bodies of these wines sends all the other famous vintages back to school. The originality of the perfumes is absolute.' - REVUE DES VIN DE FRANCE 'Coulee de Serrant ... among the most distinctive wines today...' - WINE SPECTATOR

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Book SynopsisA brilliantly intuitive handbook for matching food and wine, from the author of the bestselling How to Drink. 'Smart, fun, useful - highly recommended' Hugh Johnson, co-author of The World Atlas of Wine 'With apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours, too' Metro Want to pick the perfect wine for dinner? Wondering what to eat with a special bottle? Let The Wine Dine Dictionary be your guide. Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour. Winner of the Fortnum & Mason Food and Drink Awards 'Unbelievably useful' India Knight 'A proper go-to wine book stuffed with detail and brilliant ideas, I devoured it in one sitting and have been going back for seconds ever since' Helen McGinn, author of The Knackered Mother's Wine ClubTrade ReviewFull of valuable, well-founded information. Perfect! -- Michel Roux JrA proper go-to wine book stuffed with detail and brilliant ideas, I devoured it in one sitting and have been going back for seconds ever since -- Helen McGinn, author * The Knackered Mother's Wine Club *This work of genius means you'll ALWAYS know which wine goes with which food -- Marina O'LoughlinUnbelievably useful -- India Knight * Sunday Times, 'India Loves' *I can't think which is the better place to keep The Wine Dine Dictionary, in the kitchen or beside my bed, but either way it's an essential buy for any cook or wine-lover and a brilliant read -- Fiona BeckettHow can you not love a book that recommends drinking a Rhone syrah with rillettes on one page and Earl Grey tea or an Islay whisky with kippers on another page? -- Sybil KapoorIt is an unparalleled piece of work and I dived in with relish. The science-nerd in me loved the technical background to the complexities of taste and the writing is as delicious as the produce she describes. I shall keep it close by my elbow in the kitchen to act as a knowledgeable friend in pairing wine and food -- Jessica Seaton, author * Gather, Cook, Feast *A brilliant book: intelligent, accessible, and incredibly useful. This is my new "go to" bible for planning a meal -- Diana HenrySuch practical, down-to-earth advice is invaluable and means - with apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours too -- Claire Coleman * Metro *Like having a knowledgeable, yet non-judgemental sommelier by your side... Interspersed with tempting recipes and insider tips from wine-makers, this is your ultimate guide to all things grape -- Lucy Foster * Stylist *A characteristically unpretentious (no Pinot Grigio bashing for her) but immensely knowledgeable guide to matching food and wine... Briliant -- Caroline Sanderson * Bookseller *Moore, in her excellent new book The Wine Dine Dictionary, is illuminating on appreciating the scent of wine, noting that it is now claimed "that we can discriminate between more than one trillion different smells, making the nose arguably more discerning than the eyes or the ears" -- Susy Atkins * Sunday Telegraph *Moore's credentials are impeccable - she is an award-winning win writer and columnist, and her Dictionary is one of those ideas so brilliantly simple that it seems incredible no one has thought of it before... I've owned Moore's Dictionary only a few days, but I already know it will become one of my most-used kitchen reference books... [Moore's] combination of serious expertise and delight in the vast range of experience offered by wine and food is so playful and knowledgeable that you would have to be very grand indeed not to love it -- Jane Shilling * Daily Mail *A go-to guru on all liquid refreshments * Telegraph *A truly brilliant book... the wonderful Wine Dine Dictionary is a book for all levels of wine "expert" - whether you love nothing better than a cut-price supermarket rosé or regularly splash out on all collectible vintages... If you love eating or drinking - or both - The Wine Dine Dictionary will quickly become absolutely indispensable... Word to the wise: it's also a gift that will be appreciated by just about everyone * Running in Heels *Moore is one of the best wine writers of her generation... The book [...] breaks new ground with interesting entries from leading producers about what they like to eat with their own wines. These are often enlightening... The writing [and] the layout [are] both impressive... Wine and food lovers will find much to enjoy and agree with here -- Tim Atkin * Harpers *If you find the prospect of choosing the correct wines to serve with specific dishes mildly terrifying, then wine writer Victoria Moore's new book, The Wine Dine Dictionary may just be the thing to get you out of a hole. It's hard to understand why nobody has produced a book such as this before now, as it does a mean job of demystifying the hocus-pocus around wine and food matching, and delivering its information in a hugely readable and accessible fashion... Written with authority, warmth and wit, and [it] emanates from the starting point that putting food together with wine is supposed to be fun -- Katy McGuinness * Irish Independent Weekend Magazine *Accessible, entertaining... It's an invaluable oenophile's encyclopaedia for all kinds of wine-drinker * Waitrose Magazine *A gloriously breezy read from one of our best wine writers, this A-Z of dishes and wines packs in loads of information and should be everybody's go-to book for bullseye food and drink pairings -- Kate Hawking * Olive Magazine *For a perfectly balanced wedding-day feast, learn how to pair food and wine with The Wine Dine Dictionary * You & Your Wedding *This is a fantastic, beautifully written and researched book on how to choose a wine that won't clash with your palate * American *The perfect gift for anyone who spends too long scouring wine labels for hints about food matches, Victoria Moore's book lets you look up your meal or its constituent parts to find a selection of suitable accompaniments * Week *A refreshing approach... with nuggets of insight and opinion. This intelligently-written book is an essential read * Restaurant Magazine *A book [that] has a place in every kitchen * Good Things *As concise and vivid as a Nobu Bento Box [...] with a seemingly exhaustive list of food and wine matching options, punctuated by vignettes from an impressive list of winemakers. The Wine Dine Dictionary is a book that [...] empowers you to trust your own sense of taste -- Rob Buckhaven * Exclusive *An accessible, comprehensive guide to pairing wine with food. Thoroughly unpretentious, this book would suit those who drink cut-price supermarket bottles as well as the connoisseurs -- Harriet Addison * The Times *A must-have for food and wine lovers -- Jane Clare * Press Association *

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Book SynopsisThe Independent's 2017 Book of the Year and a 2020 London Eater recommended read for lockdown'If Malcolm Gladwell were to write a book about wine, the results wouldn't linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker' - The Times Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Fascinated by their fervour and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a 'cork dork.' With boundless curiosity, humour and a healthy dose of scepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, mass-market wine factories and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counterintuitive and compulsively readable, Cork Dork does for drinking what Kitchen Confidential did for dining out, ensuring you'll never reach blindly for the second cheapest bottle on the menu again.Trade ReviewAccessible, adventurous, amusing and informative * The Times *Perhaps the most purely pleasurable book about wine ever written, this account of Bianca Bosker's journey from clueless wine boor to certifiable wine bore is everything wine writing so seldom is: nimble, self-aware, funny. -- George Reynolds * Eater London *Bosker's journey into this sodden universe is thrilling, and she tells her story with gonzo élan. * New York Times *Remarkably entertaining. Bosker is a talented writer, a thorough reporter and is unfailingly funny. * San Francisco Chronicle *such a good story, so brilliantly written...Make this the first book you buy in 2018. YOU HAVE TO READ THIS BOOK. * JancisRobinson.com *A marvelous journey through the mad, manic, seductive subculture of wine and wine lovers. * Susan Orlean *I loved this book. It's not just about wine. It's about learning how to listen to your senses, to more deeply experience and appreciate the world around you, and everyone could use another glass of that. * Mary Roach *A brilliant feat of screwball participatory journalism. * Jay McInerney *excellent -- Martin Moran * The Sunday Times Ireland *

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Book SynopsisHugh Johnson is a world-famous wine expert and author of many wine books, including The World Atlas of Wine. Franck Ferrand has published Bordeaux Châteaux: A History of the Grands Crus Classés, 18552005, Jacques Garcia: Decorating in the French Style, and Highland Living: Landscape, Style, and Traditions of Scotland. Philippe Castéja is president of the Conseil des Grands Crus Classés en 1855 and CEO of Borie-Manoux. Guillaume de Laubier's photographs have appeared in A Home in Paris, Highland Living, and Saint-Émilion.

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Book SynopsisNow in its 34th edition, the Guía Peñín is the ultimate guide to Spanish wine. Each year our team of tasters travel to every wine-growing area of Spain to taste and review new varieties, labels and vintages. This year's edition of the guide covers around 9,900 new wines. Whatever your budget, the Guía Peñín is the essential guide for those who want to discover the best of Spanish wine.

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Book SynopsisMountainous terrain, volcanic soils, innumerable microclimates, and an ancient culture of winemaking influenced by Greeks, Phoenicians, and Romans make Italy the most diverse country in the world of wine. This book provides details about how wine grapes are identified and classified, what clones are available.Trade Review"Hours of pleasure for those who are tired of drinking only chardonnay and merlot." Miami Herald "Wine writers will tell you that they reach for two kinds of books: those for serious research and those for curling up in a favorite chair. When a book inhabits both categories, it is a rare and delightful tome indeed." The Boston Globe "Detailed, interesting and original and I recommend to anyone interested in Italian wines or the topic of native wine grapes generally. It is a seriously fascinating read." The Wine Economist "Intended for fans of Italian wine who want to learn more about all the native grape varieties, region by region... An excellent reference tool for those interested in viticulture who would like to go beyond the science of tasting." Vins & Vignobles "'Definitive' is the term that comes to mind for this book. It is rare to find a book that seems to cover its subject so thoroughly that it banishes the thought of needing any further resource on the matter, but Native Wine Grapes of Italy by Ian D'Agata is such a book." Italian Wine Central "Kind of overwhelming, but oh so fascinating. The only thing to do is plunge in... I'm hooked." -- S. Irene Virbila Los Angeles Times/Daily Dish "This book had to be written, and Ian D'Agata is the only person I know who could have done it... I strongly suspect every wine professional and wine consumer with a serious interest in Italian wine will come to count on the book as an indispensable work of reference for many years to come." Decanter "There's little anyone could possibly want to find out about Italian viticulture and viniculture that isn't here. It is a magnum opus of daunting authority." -- John Mariani Virtual Gourmet "D'Agata didn't just write this book, he lived it, and it's clear that he takes personal responsibility for the fate of Italy's native grape varieties. The frustration, tenderness, and romance that infuse both anecdotes and technical passages alike make this book an unexpected page-turner." The World of Fine Wine "Italian wine lovers might look for information about certain grapes or simply leaf through this monograph, amused as I was by some of the facts Mr. D'Agata uncovered. Who knew, for example, that Grillo, the white grape of Sicily, is also the word for cricket in Italian? Or that the Pecorino grape was named after sheepherders? (Pecorino is, of course, more famously a cheese made from sheep's milk.)" -Lettie Teague's Six Favorite New Wine Books Wall Street Journal "Superbly written, and very detailed ...Comprehensive and richly informative. His writing is excellent: his prose is flowing and easy-to-read." -- Huon Hooke Hooked on Wine "This is ... a book for any ardent lover of Italian wine to keep handy... His friendly, open voice and appealing combination of humility and pride are just right for his complex subject." -- Edward Behr The Art of Eating "This blend of personal recollection and definitive scholarship is an essential reference." - Best Wine Books of 2014 -- Eric Asimov New York Times "D'Agata has done superb scholarship on grapes both minor and major... Serious lovers of Italianate wines need this book." -- Jon Bonne Inside Scoop SF/SFGate "[Ian D'Agata is] a bit like the pied piper of indigenous grapes." -- Cathy Huyghe Forbes "D'Agata's book knows no equal... In my mind, what lifts this particular volume above and beyond is the way in which D'Agata's editor has chosen to preserve the author's inherent wry humour, charm, and wit across all 600+ pages." -- Jamie Drummond Good Food Revoution "Native Wine Grapes of Italy is a painstakenly researched and represents a significant contribution to the world of Italian grapes and wines." Wine SpectatorTable of ContentsPreface Map of Italy's Wine Regions Introduction: Understanding "Native" and Classifying Grape Varieties Part I. Grape Varieties: What, Where, When, Why, and How 1. Ampelology: The Art and Science of Grape Variety Identification 2. The Origin of Viticulture and a Brief History of Italy's Grape Varieties Part II. Italy's Native and Traditional Grape Varieties and Wines 3. Grape Groups and Families 4. Major Native and Traditional Grape Varieties 5. Little-Known Native and Traditional Grape Varieties 6. Crossings Appendix Glossary Bibliography General Index Index of Grape Varieties

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Book Synopsis"You might not be able to afford the top wines, but you can still read about them." — Decanter "It’s a book full of all the grand gestures – sweeping statements, effusive adoration, intense emotion, hyperbole and predictable clichés. Few authors have held back. But somehow, because it’s burgundy, it’s OK. Thank goodness for drunken wolves." — JancisRobinson.com "...a compilation that delivers on the title. Did you know there were once wolves in Burgundy?" — Bloomberg "Some anthologies preserve, some embalm; this one’s exuberantly alive, a divergent parliament, a busy talking place with no whispers." — World Of Fine Wine Burgundy is France's most prized and prestigious wine region today as well as being one of its oldest and most traded, if not always by the English. Its wines, to quote Jay McInerney who contributes, are "for lovers, lunatics and poets…" and are the textbook definition of what terroir is all about. Villages mere metres apart produce wines of startlingly different personalities, and it is one of the rare regions in Europe whose red and white wines are equally celebrated. For all of its precious history it is also a region at the forefront of vinous innovation, with many winemakers certified as biodynamic. It is home to some of the world's most famous wine estates, and its top wines are all made from just one red and one white grape, yet the range of wine styles across the region, from Chablis in the north to Beaujolais in the south is significant. On Burgundy explores all of these themes and ideas with contributions from many of the world's top wine writers, looking at the kings, popes, mavericks and pioneers who have made wine in this region for generations. Trade Review"You might not be able to afford the top wines, but you can still read about them." - Decanter"It’s a book full of all the grand gestures – sweeping statements, effusive adoration, intense emotion, hyperbole and predictable clichés. Few authors have held back. But somehow, because it’s burgundy, it’s OK. Thank goodness for drunken wolves." - JancisRobinson.com"...a compilation that delivers on the title. Did you know there were once wolves in Burgundy?" - Bloomberg"Some anthologies preserve, some embalm; this one’s exuberantly alive, a divergent parliament, a busy talking place with no whispers." - World Of Fine WineTable of ContentsIntroduction, Preface, Foreword 1. Secrets in the Contours 2. Red vs White 3. Saints Preserve Us! 4. Bottled Alive 5. Cads, Bounders, Blenders and Bone-Sette 6. Wine into Words... 7. Off the Main Drag 8. Peasants, Pioneers, Players and Princes 9. The Road to Romanée… Index

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Book SynopsisFrom basics to braggots, this is the ultimate guide to making mead at home, complete with history, types, equipment, techniques, and recipes.

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Book SynopsisTakes you on a historic journey to discover Barolo and Barbaresco, two of Italy's most fascinating and storied wines. In this title, profiles of key Barolo and Barbaresco villages include stories of the families, wine producers, and the personalities that have shaped the area and its wines.Trade Review"Barolo and Barbaresco is unique... Although it is thorough and traditionally organized for the most part, her selection of newer, less-known, up and coming producers adds a creative touch that you don't find in most wine books... O'Keefe's book is a tour de force, a magnificent, comprehensive tome that required loads of research." -- Ed McCarthy Wine Review Online "Fundamental by approach and inspiring by content. It will be useful for anybody with interest in Italian wines and is likely to become the first point of reference for those who geniunely love and appreciate great wines of Piedmont." SpazioVino "[A]n essential reference, with an invaluable level of both narrative and detail." -- Jon Bonne San Francisco Chronicle "In some ways, the greatness of Barolo and its sibling, Barbaresco, while long accepted, is only beginning to be understood. Partly, this is because clear and precise appellations, so integral to understanding Burgundy, are lacking for Barolo. It's left to consumers to research and understand the differences among the various sub-zones. One new resource that will be a great help is Kerin O'Keefe's authoritative 'Barolo and Barbaresco: The King and Queen of Italian Wine.'" -- Eric Asimov New York Times "O'Keefe's breezy, often enthusiastic prose, combines solid background information with personal appraisals of many producers. Kerin O'Keefe has written an informative work that will enlighten most readers to the beauty of these wines and the lofty goals of their producers. Barolo and Barbaresco brings the wines of kings and queens closer to an appreciative audience." -- Joel Butler MW International Wine Review "Essential and timely... Read the book. Pull some corks. And start plotting an itinerary for a visit to the region." -- Tyler Colman Dr. Vino "Anyone who loves the perfumes of Nebbiolo and the complexity and soulfulness of a mature bottle will enjoy this book." Wine Spectator "Ms. O'Keefe, who wrote a similar guide to Brunello di Montalcino in 2012, is thorough and authoritative. She is a critic in the best sense of the word, not shy with her opinions, which she offers without polemics or bluster. This book is not for novices; readers are expected to have an understanding of how wine is farmed and produced. But for those who have delved into Barolo and Barbaresco and want to know more about where the wines are made, the people who make them and the differences in terroirs, this book is inspiring and essential." - The Best Wine Books of 2014 -- Eric Asimov New York Times "Barolo and Barbaresco... had me reaching for words such as 'definitive' and even 'magisterial'. Don't let those rather pompous words put you off - it's a good read, too." - Books of the Year 2014 -- Henry Jeffreys The Independent "An accessible and informed orientation to two of Italy's greatest wines ... this book is a significant contribution to the English-language literature of Italian wine." -- K.L. Ames CHOICE "O'Keefe is a rare journalist who does the work to flesh out what 'sense of place' means. She goes out into the vineyards of the greatest wine region in Italy. Her hands and her boots are marked by the marl and the clay and the grasses. That dedication pours forth in her writing, which is neither ostentatious nor hesitant to focus on subtle-but-important differences of place." -- Evan Dawson Palate PressTable of ContentsList of Illustrations Preface Introduction: Barolo and Barbaresco, the Pride of Piedmont PART ONE THE PLACE, THE GRAPE, THE HISTORY, AND THE WINE 1 The Ancient Origins of the Langhe Hills 2 Noble Nebbiolo 3 The King of Wines, the Wine of Kings 4 The Barolo Wars and Their Effect on Both Denominations 5 Expansion, Subzones, and the Future of Barolo and Barbaresco PART TWO PROFILES OF KEY BAROLO PRODUCERS BY VILLAGE 6 Barolo and Novello 7 Castiglione Falletto 8 Serralunga d'Alba 9 La Morra and Cherasco 10 Monforte d'Alba 11 Verduno, Grinzane Cavour, Roddi, and Diano d'Alba PART THREE PROFILES OF KEY BARBARESCO PRODUCERS BY VILLAGE 12 Barbaresco: From Domizio Cavazza to Subzones 13 (Village of) Barbaresco 14 Neive 15 Treiso and San Rocco Seno d'Elvio 16 Wineries in Alba and outside of Barolo/Barbaresco Villages Appendix A. Vintage Guide to Barolo and Barbaresco Appendix B. Barolo and Barbaresco at a Glance Notes Acknowledgments Glossary Bibliography Index

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Book SynopsisA fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.Winner - 2011 James Beard Cookbook Award - Beverage Category

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Book SynopsisThis book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016. Whisky Classified has revolutionized our appreciation of single malt whisky. David Wishart cuts through the confusing jargon often used to describe single malts and replaces it with an objective and easily applied guide to taste using his easy to understand system of flavour profiles. He identifies twelve dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. In this fully revised and updated edition, David Wishart has included all new UK and Irish producers of single malt whisky. The author has also updated the taste profiles for each selected malt to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and the author also explains how to organize a whisky tasting.

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Book SynopsisTuscany, with its rolling hills and gorgeous villas, its ancient towns and villages, is nirvana for wine lovers. The Smart Traveller's Wine Guide tells you all you need to know to get the most out of your stay, from the centuries-long history to the best wineries to visit, the trattorias of Montalcino and the lesser-known delights of Bolgheri. We explain what makes a SuperTuscan, decipher Tuscany's wine classification system, and send you on journeys of discovery down the sun-dappled byways of Italy's most seductive wine region.

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Book SynopsisFor fans of Italian wine, few names command the level of respect accorded to Brunello di Montalcino. This title provides Brunello's complicated history, from its rapid rise to the negative and positive effects of the 2008 grape-blending scandal dubbed "Brunellogate".Trade Review"This well-researched detailed work on the zone is a must-read, especially for Brunellophiles." Wine Spectator "A valuable source." -- Keith Levenberg The World Of Fine Wine "An absolutely essential wine guide for the connoisseur wishing to learn about the wine or the wine traveler seeking advice on where to go and which wineries to visit." International Wine Review "A fabulous read...it's a fascinating, well-written take on Brunello di Montalcino, and one of the books of the year." -- Paul O'Doherty JancisRobinson.com "Easily the most definitive book on one of Italy's greatest wines." Choice "This well-researched detailed work on the zone is a must-read, especially for Brunellophiles." Wine SpectatorTable of ContentsList of Illustrations Preface Introduction. Brunello: A Modern-Day Phenomenon of Made in Italy Part One. The Place, the Grape, the History, and the Wine 1. Montalcino 2. Temperamental Sangiovese: Location, Location, Location 3. Birth of a New Wine 4. Brunello Comes of Age 5. Boom Years and the Loss of Tipicita 6. The Brunellogate Scandal 7. Brunello Today and Tomorrow: The Return to Tipicita, or Business as Usual? Part Two. Leading Producers by Subzone 8. Montalcino 9. Bosco and Torrenieri 10. Tavernelle 11. Camigliano 12. Sant'Angelo 13. Castelnuovo dell'Abate Part Three. Beyond Brunello: Other Wines and Local Cuisine 14. Montalcino's Other Wines: Rosso di Montalcino, Moscadello, and Sant'Antimo 15. Brunello, Rosso, and Food Pairing Appendix A. Vintage Guide to Brunello Appendix B. Brunello at a Glance Notes Acknowledgments Glossary Bibliography Index

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Book SynopsisMichael Broadbent, wine critic, writer, auctioneer and much-admired expert revolutionised the wine trade with his first edition of Wine Tasting in 1968 and has continued to capture the magic of wine for over 50 years, bringing it to the page and to the public in compelling detail, always tinged with his uniquely wry sense of humour. Michael’s original text (from the 1975 edition) updated with the latest vintages and footnotes revealing Michael’s reactions to the changing wine scene. Personal tributes to Michael from Hugh Johnson OBE, Jancis Robinson OBE MW, Steven Spurrier, the late Gerard Basset OBE MW MS, and international wine auctioneers Paul Bowker and Fritz Hatton. “He had added what the wine trade had lacked; a veneer of scholarship, and a dealer of genius.” – Hugh Johnson “A must read” – Ian Harris, CEO of the Wine and Spirit Education Trust Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

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Book Synopsis"A standout among the drink books published this year, which ought to be on the Christmas list of every wine lover, even if they don't think they have much interest in American wine." —Victoria Moore, The Telegraph "This is a book for novices and geeks interested in the significance of California through America’s wine history, from the swashbuckling era of Agoston Haraszthy through modern Napa’s cult cabernets and today’s despair over wildfires and drought." —David McIntyre, Washington Post "New York Times picks On California for their "This Year’s Best Wine Books": ". Its short selections from nearly three dozen writers offer impressionistic, thought-provoking views of the state and its winemaking history."—New York Times "There is something for everyone here." —Sommelier India On California explores the grapes and the people who have made California wine great. The pioneers, the boffins, the whizz-kids and scientists, many of whom tell their stories on its pages – some in precious archive material, others have set down their thoughts mid-pandemic in 2021: Randall Grahm, Gerald Asher, Steven Spurrier, Paul Draper and Warren Winiarski take a bow…. Includes: California wine and the future: where will the ‘California spirit’ lead next? The ‘Hollywood Grape’: our authors chart the path of Cabernet Sauvignon, from the wish-list of Thomas Jefferson to the hallowed hillsides of Stag’s Leap and Screaming Eagle 1976? Of course it was a competition! Steven Spurrier and Patricia Gallagher look back at the motivations behind the famous Paris wine tasting Top New York sommelier Victoria James tells of her near-death introduction to the whacky world of winemaking in Sonoma Will the real Zinfandel please stand up? Paul Draper seeks out the true heritage of California’s versatile orphan grape Contributions from top California writers: Elaine Chukan Brown, Mary Margaret McCamic MW, Karen MacNeil, Esther Mobley, Lisa Perrotti-Brown MW, Liz Thach MW, Clare Tooley MW, and Kelli White Hugh Johnson, Jane Anson and Fiona Morrison MW introduce California’s intrepid wine pioneers Rex Pickett’s Sideways heroes, Jack and Miles, clink glasses over the Central Coast’s finest Pinot Noir A–Z: from ‘Bob’ Mondavi to Xylem sap-sensors and pink Zinfandel – California wine in bite-size Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"A standout among the drink books published this year, which ought to be on the Christmas list of every wine lover, even if they don't think they have much interest in American wine." - Victoria Moore, The Telegraph"This is a book for novices and geeks interested in the significance of California through America’s wine history, from the swashbuckling era of Agoston Haraszthy through modern Napa’s cult cabernets and today’s despair over wildfires and drought." - David McIntyre, Washington PostNew York Times picks On California for their "This Year's Best Wine Books": "Its short selections from nearly three dozen writers offer impressionistic, thought-provoking views of the state and its winemaking history." - New York Times"Although 2021 robbed us of the great Steven Spurrier, his legacy lives on through, amongst many other things, the Académie du Vin Library, a publishing project he revived in the last years of his life. On California is a formidable compilation of essays from British writers on all things California." - Ines Salpico, Decanter"There is something for everyone here." - Sommelier India"Reading this book provides a lot of both pleasure and learning, a combination not to be sniffed at." - The World of Fine WineTable of ContentsFOREWORD INTRODUCTION PREFACE MAP 1 ON THE CUSP OF DISCOVERY... 2 UP THE COAST… SONOMA AND BEYOND 3 1976: WHAT CHANGED? (THE PRICES, CERTAINLY 4 FIRE, DROUGHT, PESTILENCE AND DESPAIR 5 ANYTHING BUT CABERNET! 6 BRAINS, BOFFINS, WHIZZ-KIDS AND SCHOLARS 7 BRING OUT THE BIG GUNS A – Z OF CALIFORNIA WINE 8 TERROIR... THE DIRT MATTERS! 9 IN A RUSH FOR NEW GOLD ON CALIFORNIA, THE CAST INDEX ACKNOWLEDGEMENTS

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Book SynopsisWhether you're a qualified quaffer or an aspiring aficionado, raise a glass to the wonders of wine with this vintage blend of culture, history and trivia Pinot, Chardonnay, Merlot, Riesling... There are so many delicious varieties of wine to delight both the nose and palate - and no other beverage has ever created such excitement and emotion over its vast history. It's also a subject whose complexities can be baffling and mysterious to the uninitiated. Luckily, this small but full-bodied pocket guide is here to unveil all the secrets of this most marvellous drink. Packed with a wealth of information on the world of wine, this miscellany is the perfect gift for any wine fan, from the seasoned expert to the casual drinker. Whether you favour red or white, dry or sweet, sparkling or still, indulge your inner sommelier and celebrate the gift of the grape with The Little Book of Wine.

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Book Synopsis"A charming, entertaining, and illuminating read – not only for all those in or around the wine trade, but also for all those outside who want to see in to what makes it so special. " - Neil Beckett, Editor, World of Fine Wine The memoirs of a wine trade insider, from the heady days of 1960s to today. Quickly discovering that a knowledge of wine opened doors that were closed to lesser mortals, Ben had a front row seat as the wine trade grew from an elitist and rather amateurish profession into a multi-million dollar global business. This is the story of how it happened, and of the many remarkable characters he befriended along the way – people whose marketing genius was matched only by their desire to put a smile on everyone’s faces. In true vinous style, Ben’s book is sure to do the same. Plumbing the depths: - Ben’s valiant attempts to sell wine to beer-loving miners, which involved actually joining them at the coal face. - Englishman abroad: a jolly jaunt through French châteaux, Spanish bodegas and Portuguese quintas, where Ben forged many of the friendships that would last a lifetime. - Serious business: Ben’s career takes off during the golden age of wine and spirits marketing, when he played a part bringing many of the world-famous brands we know and love today into being.Table of ContentsForeword Introduction Chapter One: Lost in France, Chapter Two: Jerez, Oporto and Bordeaux 1963, Chapter Three: On the Road, Chapter Four: Towards Enlightenment, Chapter Five: From Gin Palace to Quinta, Chapter Six: A World of Wine Beckons, Chapter Seven: Mayfair Wine Merchant, Chapter Eight: Happy Consulting, Chapter Nine: To the Manor Born, Chapter Ten: Mád World; Chapter Eleven: Spreading the Word, Ben's Vintners Reports, Index

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Book SynopsisRiesling is the world's seventh most-planted white wine grape variety and among the fastest growing over the past twenty years. This book explores the history of Riesling to illuminate how this variety emerged from a crowded field of grape varieties grown widely across northern Europe.Trade Review"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context... Not everyone loves Riesling, but those of us who do will find our passion articulately explained and expressed in Haeger's book." -- Anne Krebiehl, MW The World of Fine Wine "A thorough, rigorous and quite fascinating analysis of Riesling's world, focusing on dry Riesling production in the Northern Hemisphere." The Wine Economist "With a historian's clear eye for illuminating detail, Haeger describes how riesling is made... As a go-to book for understanding-and selling riesling to others-Haeger's language and thorough research skills can't be beat." -- Deborah Grossman Sante Online "Fills a significant void in contemporary oenological scholarship with its detailed look at the expanding quality and popularity of dry Riesling, the increasing diversity in styles, and the land and people behind these exciting wines." Lars Carlberg Mosel Wine "A study that will become a standard work on Riesling... Haegar is a China scholar, and his book on Rielsing combines a scholarly rigor with an evident passion for his subject." -- David Marcus The Street "You stand to learn a great deal." -- Joe Roberts 1 Wine Dude "The definitive book on the varietal currently in print in the English language... Fans of both reading and wine will enjoy Haeger's precise and fluid prose." -- James Knight Bohemian "A fresh, contemporary look at this venerable grape and its wines... A superb reference for a new generation of Riesling lovers." The Somm Journal "Haeger takes us on a deep dive through the Northern Hemisphere's most important regions for the grape - from Alsace and the Pfalz to British Columbia and the Finger Lakes of New York State - ending with granular details about specific vineyards. Along the way, riesling lovers and serious wine students will get history, explanations of the winemaking process and color maps." -- Michael Austin Chicago Tribune "This extensive and richly researched volume provides tremendous insights into one of Washington's most important wines." The Seattle Times "If you haven't been sold on dry riesling, this is required reading; if you're already a fan, it's an essential reference to add to your shelf." Wine & Spirits "Anybody interested in the story of dry Riesling will enjoy reading this book." Journal of Wine EconomicsTable of ContentsAcknowledgments Introduction PART I The Riesling Predicament Riesling Behaviors, Typicity, and Terroirs A History of Riesling, Reviewed and Amended Sweet Wines and Dry Wines, Then and Now How Dry Riesling is Made What Differences Do Clones Make? Riesling Habitats in Western Europe Riesling Habitats in North America PART II Introduction to Sites and Producers Rhine Basin Danube Basin: Lower Austria Adige Basin: Alto Adige Eastern North America Western North America References Index Map Section

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Book SynopsisDead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry. Now, the bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry's inspiring story that began in Ireland and has brought them to the top of the cocktail world.Trade ReviewWinner, Tales of the Cocktail Spirited Award 2016 -- Best New Cocktail & Bartending Book "Long before they had a place to hang a sign, Sean Muldoon and Jack McGarry, barmen from Belfast, Northern Ireland, had the name for their bar in Lower Manhattan: the Dead Rabbit. And in their new book, the story of these two men, who have become admired cocktail-makers, makes a good read. So do the recipes and their lively explanations." --The New York Times "If you like your cocktails classic and with a side of old timey New York City swagger, this is the cocktail book for you." --Epicurious "For anyone interested in cocktail culture, it's a fascinating read." --Tasting Table "Tells the story of how the bar came to be, and the drinks that make this place so special." --The Kitchn “Enduring change, or legacy for that matter, is only possible when the existing order in its entirety is taken into consideration before adaptations are made. And here we have it. In concept and execution, The Dead Rabbit Drinks Manual, which chronicles the stewardship of Sean Muldoon and creativity of Jack McGarry, is a peerless, over-the-shoulder case study in how history is used to make history; with twists and turns in the modern plot nimbly portrayed by Ben Schaffer that recall the turbulent times of the bar’s brazen namesake.” —Jim Meehan, author of The PDT Cocktail Book “Sean and Jack have created a ‘hundred year bar’ they call The Dead Rabbit Grocery and Grog; their quest to be the best has gifted New York with these rooms of endless delight. Once before in the last century two partners, Jack and Charlie, made a similar kind of magic at 21 West 52nd Street, still open and just a half-dozen years shy of a hundred years. Pick up The Dead Rabbit Drinks Manual and find out what makes a ‘hundred year bar.’ ” —Dale DeGroff, author of The Craft of the Cocktail “If ever a cocktail book was a grimoire of occult potionology, it’s this one. Sean Muldoon’s fierce determination to excel and Jack McGarry’s intensely focused artistry of the bar shine through in every recipe here, be it for one of The Rabbit’s characteristic virtuoso riffs on the classics or for one of its sublime originals.” —David Wondrich, author of Imbibe and Punch —

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Book SynopsisDetails major vintages from 2006 back to 1959 and includes thousands of tasting notes of the top wines. This book contains chapters on Chablis and Cote Chalonnaise. It considers Burgundy to be one of the most exciting, complex, and intractable wine region in the world.Trade Review"A master class in Burgundy, given by one of the world's foremost authorities." Jacqueline Friedrich, author of The Wines of France"Table of ContentsPreface Introduction Part One: * The Villages, the Vineyards, the Domaines CHABLIS THE CoTE D'OR: THE CoTE DE NUITS THE CoTE D'OR: THE CoTE DE BEAUNE CoTE CHALONNAISE Part Two: * The Vintages VINTAGE ASSESSMENTS 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1983 1978 1976 1971 1969 1966 1964 1962 1961 1959 Appendix One: Rating the Vintages Appendix Two: Rating The Domaines of the Cote d'Or Appendix Three: Rating the Domaines and Negociants Appendix Four: Cote d'Or: The Size of the Crop (2005-1949) Appendix Five: Cote d'Or: Surface Areas: A Summary Appendix Six: Price Movements Appendix Seven: Measurements and Conversion Tables Bibliography Index Maps

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Book SynopsisWinner of the André Simon Drinks Book of the Year Award.Winner of the IACP award in Wine, Beer & SpiritsA stunning box set, complete with seven vintage maps in a pull-out drawer.Based on six years of on-the-ground research and unprecedented access to actual Champagne growers, Champagne is the first book to actually describe producers and wines based on their terroir - enlightening readers by showing them exactly where, how, and by whom these great wines are made. Champagne is one of the most iconic, sought-after wines in the world, beloved by serious wine collectors as well as everyday wine drinkers. However, it is also one of the most misunderstood wines out there - obscured by a multimillion-pound marketing industry that makes it difficult for consumers to honestly judge value and understand what they're drinking.Included in the stunning box set are the Louis Larmat vinicultural maps - the only detailed wine maps of the region, which were commissioned by the French government in the mid-1940s and have never appeared in print in English.Trade ReviewI'm in awe of what Peter Liem has put together in his aptly named book, Champagne. There are enough facts, stories, details, and historical anecdotes here to keep anyone engaged, from the casual drinker to the champagne collector. This will be one of the definitive books on Champagne for many years to come. * Daniel Humm, chef/co-owner of Eleven Madison Park, The NoMad and Made Nice *

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Book SynopsisWhen you think of Australian wine, you think of James Halliday. For almost 40 years, the legendary winemaker and critic has been the most trusted name in the industry, and his celebrated Halliday Wine Companion is the final word in what to drink now. This bestselling annual sets the benchmark for winemakers, collectors and wine lovers alike. The 2023 edition has been revised and updated with over 760 pages. Featuring all new scores, notes, wineries and the latest information on ‘exceptional’, ‘outstanding’ and ‘highly recommended’ wines. Inside, a team of Halliday expert share their extensive knowledge of wine with over 5000 tasting notes offering advice on great value wines, as well as key wine regions, wineries and winemakers, vineyard sizes, opening times and contact details. The Halliday Wine Companion 2023 is quite simply the essential guide for drinkers of Australian wine, or a perfect gift for the wine lover in your life.

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Book SynopsisFrom the sunny vineyards of Napa Valley to the temperate estates of England's south coast, discover some of the world's best-kept travel secrets for wine-lovers. Take a tour of France's most prestigious wine-producing chateaux and find out how this thriving wine region has become a mecca for connoisseurs. Discover the hidden gems of the New World, from South America's rich reds to New Zealand's blancs. Travel through Europe and America as you tour the globe in search of great wine, we'll share with you our choice of all the best wineries and experiences and an address book to make your trips truly spectacular. The book includes: Bordeaux, the Rhone Valley, Piedmont, Franciacorta, Rioja, The Douro Valley, Naoussa, Georgia, Margaret River, Clare Valley, Christchurch, Cordoba, Montevideo & Canelonos, Mendocino, Alsace, the Rhine Valley, Alto Adige, Walla Walla Valley, Napa and Sonoma, Prince Edward County, Reims, Cape/South Africa, Long Island and more.

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Book SynopsisThe wine-writers'' wine writer collects his best articles to explore the most profound and interesting questions about wine. A fascinating read for everyone with a broad interest in our cultural world.“A new sort of literary gumption arrived on the scene with Andrew Jefford; a powerful blend of science and poetry. Here is a writer who does his interviews, delves deep into motives and methods, and then lets fly with whatever imagery he finds winging by.” Hugh Johnson (2019) Poet, philosopher, author, radio presenter and journalist, Andrew Jefford lives in France; but buried deep in one wine country what does he miss most about the rest? The answer: “Drinking young port. It’s the wine drinker’s equivalent of zorbing, wing-walking, base-jumping … you won’t fully understand it unless you have tasted it young, in its ‘Ride of the Valkyries’ stage, when it comes hurtling out of the glass and puts the screamers on you...” Andrew is the ideal companion for anyone wine-curious. In this collection of his essays, opinions and articles he shares his fascinating observations from half a century of discovery. For Andrew, wine should be listened to and admired, wherever it comes from; old-school pretensions turned on their head; style-points disdained; stellar prices dismissed; questions asked...

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Book SynopsisWinemaking is never easy – but in the case of Chateau Musar, the most famous wine to come out of Lebanon, there have been times when it has been almost impossibly difficult. Serge Hochar would say ‘in Lebanon, difficulties are our habit. We are addicted to difficulties!’ and he famously continued to make his wines regardless of the bombing and shelling attacks going on around him. This is his story, and the story of Gaston, Marc, Ralph and Tarek, the new generation that follows him, carrying on the tradition of making wines of charisma and character with minimal interference. It is a tale of our times; winemaking at its most instinctive and natural, inspired by Mother Nature, and resonating powerfully with the spirit of survival that has sustained the Hochars’ troubled homeland, Lebanon. With contributions from Kevin Gould, Elizabeth Gilbert, Catherine Miles, Edward Ragg MW, Fongyee Walker MW, Jancis Robinson MW, Michael Broadbent, Steven Spurrier, Andrew Jefford, Bartholomew Broadbent and Susan Keevil, Chateau Musar, The Story of a Wine Icon is the perfect read for those who want to learn more about this incredible wine and delve into the multi-millennia-tradition of Lebanese wine.Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

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Book Synopsis60 delicious cocktails for crisp autumn and cosy winter, all beautifully bundled up in a lavishly illustrated cocktail gift bookCrackling fires, the crunch of autumn leaves, toasty mittens, and frosted windowsFrom mulled wine to festive spritzes, hot toddies to fireside tipples, Winter Warmers offers 60 cosy cocktails for autumn and winter. Settle into an armchair by the fire and sip boozy treats of the season, including a Pumpkin Spice Espresso Martini, Hot Buttered Maple Bacon Bourbon, Peppermint Patty, Festive Cranberry Punch, 3-Booze Egg Nog, the BEST mulled wine, and much more.

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Book SynopsisThe Côte d’Or may be small in size but its influence is huge and its reputation alone can intimidate even the most seasoned wine professional. Divided into two halves, the Côte de Nuits and the Côte de Beaune, it is little more than a 30-mile stretch of vineyard but some of the world’s best known – and most expensive – wines are produced here. Of all the world’s wine regions it is here that terroir pushes itself to the fore, explaining the eye-watering prices paid for even the most modest parcels of vineyard. Raymond Blake’s companionable Côte d’Or demystifies this notoriously complicated region, explaining succinctly the history of winemaking in this part of Burgundy, the complexity of the subdivided vineyards and the special role played by geology and climate in the creation of these wines. Visiting a selection of notable producers, Blake provides his take on each, along with a suggestion of that winemaker’s most distinctive or interesting wine for readers to try. After a rundown of the characteristics of each vintage from the last 30 years, and notes on some outstanding earlier vintages, Blake considers what the future might hold for the côte, including the challenges posed by premature oxidation, extreme weather and world events. He ends the book by providing some ideas to help those planning a trip to the region get the most out of their visit. This fresh take on one of the world’s most influential wine regions is an essential addition to the library of any burgundy enthusiast.Trade ReviewBlake, somehow, without losing the gravitas of fact and classroom, has injected colour and emotion. He has a wonderful way of describing things, from the 'stony sinew' of quarries connecting Côte de Nuits to Côtes de Beaune, to the 'choir balcony' of Chassagne-Montrachet's grand cru vineyards, standing just a little apart from the commune ... The burgundies he loves ''like poetry, can be returned to again and again when another shade or nuance of flavour is discovered'. - Tamlyn Currin, jancisrobinson.comRaymond Blake's wonderfully descriptive volume on the Côte d'Or is one of my favourite reads of the year. Almost all you need to know about one of the world's great wine regions is between the covers. - Mathew Nugent, The Irish SunWithout doubt THE best introduction to Burgundy’s most famous vineyards. Highly enjoyable. - Matthew Nugent, The Irish SunThis is an indispensible book, the perfect fireside read, whether you need help choosing a few bottles, or planning a trip to Burgundy. Needless to say, it would make the perfect Christmas gift for the wine lover in your life. - John Wilson, The Irish timesThe book delights for the charm, elegance, and conviction of Blake’s prose—concise, informative, and leavened by abundant Wildean wit … Supremely, this is a work of distinguished literary merit. It is also very readable, a real page-turner. Bravo! - Michael Edwards, The World of Fine Wine, issue 59

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Book SynopsisThe history of wine is the history of civilisation. It is the religious drink par excellence. In Greek mythology, references to wine abound. In the Bible, after the Flood, Noah plants a vineyard. In the Middle Ages, it was in the monasteries and churches that the syrupy drink of antiquity, unpalatable if not diluted, was transformed into the wine we know today. Wine expert Benoist Simmat and artist Daniel Casanave trace the story of wine from its origins in the Mediterranean to the globalised industry of the 21st century. Taking in the innovations that have punctuated wine’s long history, from oak barrel aging to the invention of the bottle, Wine: A Graphic History will leave readers with a fresh view of our own drinking culture.

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Book Synopsis** SHORTLISTED FOR THE FORTNUM & MASON AWARD FOR DEBUT DRINK BOOK 2025 **** The infographic book all wine lovers and connoisseurs need **Tells you everything you need to know about wine and how to get the best out of it' The FieldThis is all about how your palate works, how you can taste different fruits. Bleeding fantastic' Tom GilbeyDiscover Sam Caporn's exclusive Wine Flavour Tree: the only guide you'll need to demystify the 10 major categories of wine and determine your best option on any budget and for any occasion. Sam Caporn is one of just over 400 people in the world to hold the expert status of Master of Wine. Drawing on three decades of experience tasting thousands of bottles as a consultant for brands and supermarkets, this informative visual guide to flavours covers: How to decode any wine label and buy the best value bottle Which wines you are likeliest to enjoy on a menu Simple expert tips for pairing your meal with a delicious wine What the names of wine styles can tell you about quality How wine is made and categorised around the worldBy mastering the Wine Flavour Tree, you'll never stand in the wine aisle for long, order the second cheapest option on the menu, or pick wines that overwhelm your palate again. Easy to follow, excellent advice and tasting guides that's enabled me to branch out and try new delicious wines!' 5* reader reviewThe wine flavour tree is ingenious! The book also has great food recipes and matches wines to them which I love.' 5* reader reviewGenuinely helps me to make a better choice in the wine shop about what I might like, at the same time as being able to try something new without too much risk!' 5* reader review The graphics and infographics make learning fun and you'll remember it all too! Wine terms, facts and processes are demystified' 5* reader review

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Book SynopsisThe epithet ‘hidden treasure’ may be overused but it can truly be applied to the often-overlooked wine region of Roussillon. Tucked into the southernmost corner of France, Roussillon’s reputation was founded on the popularity of its Vins Doux Naturels, which were particularly celebrated in the seventeenth and eighteenth centuries but have declined in popularity since the 1980s. Partly in response to this, over the last 20 years levels of production have shifted in favour of table wines, or vins secs, as they are known locally. Roussillon’s winemakers are still fine-tuning their talent for vins secs, but many have already created exciting, original and delicious wines; red, white and pink, as well as orange. In The Wines of Roussillon, Rosemary George MW takes us on a journey through the hilly landscape, revealing the huge variety of soil types and micro climates the region offers and explaining how viticulture is tackled in its rugged, sloping vineyards. Producer profiles make up the major part of the book; while some are continuing a long family tradition, the region has also seen an influx of winemakers from outside Roussillon attracted by the relative affordability of land or the excitement of helping to develop the region’s identity. Complete with vintage assessments and thorough appendices, this book is an eye-opening treat for wine lovers keen to make new discoveries.Trade ReviewThe most important book ever written in defence of this wonderful, unique wine region ... George has executed another superb book, and, in my opinion, her best yet. We wine lovers can be so hell-bent on discovering the next new region. George has shown that there is a hidden treasure, centuries old, brand new, right under our noses. - Tamlyn Currin, jancisrobinson.com

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Book SynopsisGreat Britain is a premium wine-producing region, with around 650 vineyards in England and Wales covering some 2,750 hectares and producing sparkling and still wines. English and Welsh wines have won many prestigious awards recently and Stephen Skelton is the leading authority on the wines of the UK. The Wines of Great Britain is a comprehensive survey of the history of UK wines, as well as of the current state of the wine industry and its future prospects. After a short introduction showing where UK wine is in 2019 and where it might go in the future Skelton considers the history of winemaking in the UK from King Alfred in the fifth century, through the medieval period to recent developments in the twentieth and twenty-first centuries. The Wines of Great Britain then takes us on a tour of contemporary viticulture and winemaking, examining trends in plantings and vineyard layout, varieties, rootstocks and clones, vineyard sizes, modern wineries and styles of wine. Skelton considers regional identities as well as the branding of UK sparkling wines and their market position. A substantial part of this important book is the 21 detailed biographies of the most important, exciting and innovative producers and the wines they create. Wine businesses profiled in detail include Breaky Bottom, Chapel Down, Nyetimber, Oxney Organic Estate, Sixteen Ridges Vineyard and Yorkshire Heart Vineyard. Shorter entries on other significant or up and coming producers also feature.Trade ReviewThe Wines of Great Britain is an academic and comprehensive guide which provides a great reference work for the past 2000 years of wine production history in the UK, and lends us Stephen Skelton’s personal view of where it might go in the future. A must-read for anyone currently working with, or aspiring to work with, the growing production of wines and sparkling wines coming from England and Wales. - Amanda Barnes, Circle of Wine Writers, The Circular

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Book SynopsisFor over thirty years James Halliday AM has been Australia's most respected wine critic, and his Halliday Wine Companion is recognised as the industry benchmark for Australian wine. A best-selling annual, the Halliday Wine Companion 2024 has been completely revised to bring readers the latest wine ratings, regions, best varietals, winery reviews and a curated selection of the best wines in Australia. The Halliday Tasting Team, now led by Campbell Mattinson in the role of chief editor, share their extensive knowledge of wine through detailed tasting notes with points, price, value, and advice on best-by drinking. ​ The book provides information about wineries and winemakers, including opening times, contact details and advice on family and dog-friendly vineyards. It’s the essential guide to the country’s best drops, or an ideal gift for any wine lover.

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Book SynopsisRaise a glass to the 35th anniversary edition of the definitive guide to understanding and appreciating winewritten by James Beard Lifetime Achievement Award Winner Kevin Zraly and with more than three million copies sold. When it comes to beginners' wine guides, Windows on the World Complete Wine Course is one of the perennial best. TheWall Street Journal Kevin Zraly is America's ultimate wine educator, and his entertaining teaching style has made this must-have book a treasured favorite for more than three decades. He demystifies every aspect of wine: grape varieties, winemaking techniques, different types and styles of wine, how to read a wine label, and how to evaluate a wine in just 60 seconds. Ranging from the renowned reds of Bordeaux and California to the trailblazing whites of New York and Burgundy, this essential volume features maps of each region, lush photographs, a wealth of infographics, more than 800 of the best-value wines from around the world, over 100 labelsincTrade ReviewPraise for Kevin Zraly and the Windows on the World Complete Wine Course: "Kevin Zraly is the finest wine educator I have known.” —Robert Parker Jr. "One of the best start-from-scratch wine books ever written." —The New York Times “The great Zraly wit and his legendary front-of-the-classroom presence are integral parts of this fresh approach.” —Wine Spectator “A visually exciting, intelligently structured reference.” —Bon Appétit “Brims with enthusiasm … breezy, down-to-earth.” —Chicago Tribune “The liveliest short course on wine ever wrapped between two covers.” —Boston Globe “As entertaining as it is informative.” —New York Daily NewsPraise for Kevin Zraly and the Windows on the World Complete Wine Course: "Kevin Zraly is the finest wine educator I have known.” —Robert Parker Jr. "One of the best start-from-scratch wine books ever written." —The New York Times “The great Zraly wit and his legendary front-of-the-classroom presence are integral parts of this fresh approach.” —Wine Spectator “A visually exciting, intelligently structured reference.” —Bon Appétit “Brims with enthusiasm … breezy, down-to-earth.” —Chicago Tribune “The liveliest short course on wine ever wrapped between two covers.” —Boston Globe “As entertaining as it is informative.” —New York Daily News

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Book SynopsisI fell in love with Porto and I love it still. The city's spectacular bridges, its vertiginous riverbanks, steep with ancient buildings, the old port houses, the wide squares: I was entranced by them all.' J.K. ROWLING One of the oldest cities in Europe, rising from the steep banks of the Douro (the river of gold) with picturesque praças, churches and houses with colourfully tiled facades, Porto is recognised the world over for its wonderful Port wine. Its ancient name Portucale forms the origin of the country Portugal. Today, Porto is a vibrant commercial and cultural centre that is proud of its historic links to the outside world. An essential read from one of the world's foremost writers on Portugal, Porto: Gateway to the World uses the beautiful buildings and landmarks across the city to take the reader on a journey through its rich history, from its origins right up to the modern era.Trade Review‘Evocative ... Fascinating and readable’ * Wall Street Journal *‘A landmark work’ * Times Literary Supplement *‘Lochery illuminates our history ... [he] has written the 20th century history of the Portuguese without bias’ -- João Céu e Silva * Diário de Noticias *Table of ContentsNote from the Author Introduction Part One Day One – Morning 1 Arrival 2 Origins 3 French Invasion 4 Liberation Day Part Two Day One – Afternoon 5 Absolutism versus Liberalism 6 War of the Brothers 7 The Siege of Porto, 1832 8 Decisive Battle 9 The Wine is on Fire Part Three Day Two – Morning 10 Liberal versus Liberal 11 Birth of an Elegant Industrial City 12 The Cradle of the Republic Part Four Day Two – Afternoon 13 Where the River Meets the Ocean 14 Republican Misadventures 15 Porto Revolts and Salazar Arrives Part Five Day Three – Morning 16 Henry the Navigator 17 British Treaties and Wine 18 Port Wine and the Factory House Part Six Day Three – Afternoon 19 The Golden Age 20 The Most Beautiful Bookshop in the World Part Seven Day Four – Morning 21 From the Highest Point to the River 22 The Mouth of the River Part Eight Day Four – Afternoon 23 The Longest Avenue 24 Conclusions: Taking Stock 25 Afterword: Further Afield Notes Acknowledgements A Brief Note About Sources Bibliography Index

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Book Synopsis***"Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences. This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.Trade ReviewPacked with fascinating, well-researched information about everything from genetically modified vines to wine allergies, cork taint to micro-oxygenation. Goode is a rarity - a scientist who knows how to explain his subject in an approachable way. -- Tim Atkin MW * Observer *Stimulating and highly approachable. -- Anthony Rose * The Independent *This scholarly yet accessible work is an invaluable source for the technicalities of vineyard, winery and tasting. -- Joanna Simon * The Sunday Times *

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Book SynopsisAs a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, “We are living in the heyday of IPA.” While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and “dressing-up,” producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite. Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood. Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes. When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals. Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again. Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers. Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.Trade ReviewAs IPAs continue to gallop to the farthest frontiers of flavor, Dick Cantwell has created the essential road map to brewing some of the wildest, and wildly tasty, hop bombs in the galaxy. You'll never again see cannabis, or fennel bulbs in the same light. -- Joshua Bernstein, Author of Complete IPA and Homebrew WorldDick Cantwell explores flavor combinations in IPA that few brewers could ever conceive. It's a fun and inspiring read, ripe with possibilities for all brewers. -- Mitch Steele, COO and Brewmaster, New Realm Brewing CompanyCantwell ignites our own excitement as we seek deeper knowledge of the brewing arts. In his latest book, Brewing Eclectic IPA, Cantwell relates his and other brewers' experiences and ingenuity in the pursuit of new flavor and aroma contributions from decidedly non-Reinheitsgebot ingredients. -- Will Meyers, Brewmaster, Cambridge Brewing CompanyTable of ContentsForewordAcknowledgmentsWell, How Did We Get Here?Section I: IPAs Then and Now 7Chapter 1 – Origins of IPA: The Evolution of the PeacockPerfidious Albion: Britain Kills the Golden (IPA) Goose The Linked Rings: Ballantine IPA and Beyond Cell Division: The Proliferation of American IPA Chapter 2 – Where It All Went from There, and Where We're Going The Subtle, and Not So Subtle, Machinery of Hops Dim the Lights: The Evocative Becomes Actual Wood-Aged and Sour IPAs The Long and One-Eyed Lens of History Section II: Crafting Eclectic IPAs Notes on the Recipes Water Malt Hops Yeast Additional Ingredients Chapter 3 – Cracking the Cornucopia Fruit and Vegetable IPA Brewing IPA with Fruit The Taxonomy of Fruit—Who Cares? Brewing IPA with Vegetables In the Land of the Mangaboos Brother, Can You Spare a Source? Putting Your Hands on All This Stuff Grow Your Own to Brew Your Own Form Follows Function (or Is It the Other Way Around?) Experiencing (and Analyzing) the Flavor Elements The Sensuous Brewer What It Is We're Trying to Do Here IPA Recipes with Fruit Cranberries for Sal IPA: Cranberry New England IPA Hot Guava Monster IPA: Guava Habanero Double IPA Fuyu Me IPA: Persimmon Long Pepper IPA Punch Drunk Love DIPA: Fruit Punchy Double IPA Yuzulupululu IPA: Yuzu IPA South Island Hiss IPA: Gooseberry IPA Red Spruce IPA: Redcurrant Spruce IPA True North Grapefruit IPA: Grapefruit IPA IPA Recipes with Vegetables Cucumber Squeeze IPA: Cucumber Meyer Lemon IPA Fennelicious IPA: Fennel IPA Maple Bardo IPA: Maple IPA Mr. MacGregor's IPA: Ginger, Turmeric, Carrot, and Parsnip IPA Jack o' Lupe IPA: Pumpkin Pineapple Sage IPA Chapter 4 – Time and Place, Herb and Spice Herbs in IPA Are You Going To Scarborough Fair? Articles of Incorporation—“Herb” in IPA Spices, Peppercorns, and Chilies It's Clobberin' Time! IPA Recipes with Herbs and Spices Avatar Jasmine IPA: Jasmine IPAGreen Dragon IPA: Marijuana IPA Pods and Sods IPA: Tamarind Kaffir Lime IPA June of '66 IPA: Rosemary IPAShiso Fine IPA: Shiso Pink Peppercorn IPA The Cs Knees IPA: Gin Botanical IPA Thyme Has Come Today IPA: Fresh Thyme IPA Chapter 5 – His Dark Materials: Coffee and Chocolate IPA Circadian Rhythm—the Symbiosis of Coffee and Beer Too Much of the Good Stuff? Chocolate in IPA Fancy a Mugga? IPA Made with Tea IPA Recipes with Coffee and Chocolate East of Java Black IPA: Black Coffee IPA Glimmers of Darkness IPA: Coffee-Cacao IPA IPA Recipes with Tea TukTukTea IPA: Thai Iced Tea IPA Chapter 6 – Would I? Wood-Aged and Sour IPA Flavors from Wood It's in the Trees Flavors in Oak Roll Out the Barrel Sour IPA The Antithetical and the Inevitable Putting a Bung in It—Takeaways from All This Perversity IPA Recipes Using Wood Single Hop Citra Belgian Session IPA: Single Hop Sour Session IPA India Pale Antitheticale: Unhopped IPA Whither Eclectic IPA? There Will Be Hops! Appendix A: Flavor Compounds 155Terpenic Tie-ins to Hops, Fruits, Herbs, and All the Rest 2-Undecanone beta-Pinene Caryophyllene Farnesene Geraniol Geranyl Acetate Humulene Limonene Linalool Myrcene Nerol Esters, etcetera Esters Thiols Thioesters Lactones Aldehydes Bibliography Index

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Book Synopsis“With over 3,000 years of history behind it, the future of Sherry lies in its past. Sommeliers admire it for its many varieties and Ben Howkins’ book will tell you why.” – Steven Spurrier "Here Ben Howkins approaches his subject with passion and flair, bringing to life the vineyards, the bodegas, the wines and the history of the region with a light and entertaining touch." – Matthew Nugent, The Irish Sun Made in a unique way, matured in cellars dating back to the age of the Conquistadores, and bursting with a panoply of sun-drenched flavours, Sherry has – due to a succession of scandals and bad luck in the 1970s – been maligned and misunderstood. But the Sherry scene is set for seismic change. With a series of new styles, new vineyards and a dynamic new crop of cellar masters, this wine is creating a revolution in the world’s restaurants that can’t be ignored. Ben Howkins, in colourful words and equally evocative pictures, delves deep into Sherry’s fascinating story and reveals why it is set to come back into our lives with a magnificent flourish!Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"Here Ben Howkins approaches his subject with passion and flair, bringing to life the vineyards, the bodegas, the wines and the history of the region with a light and entertaining touch." - Matthew Nugent, The Irish Sun"Howkins’ book is a spy novel, a thriller, a rollicking tale, a love letter, a missive of hope." - Jancis RobinsonTable of ContentsForeword Introduction The Importance of Being Sherish Fewer Vineyards, More Pagos The Solera Paradox Crème de la Crème Company Watch Boutique Bodegas The Man Who Broke the Sherry Bank Fatal Attraction Sherrypaedia Great Expectorations Tapas, Cocktails and Styles Fifty Shades of Sherry Glossary Index Acknowledgements

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