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. 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 have been selected. Each entry brings together useful information about the 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 SynopsisBroaden your palate and enhance your appreciation for gourmet flavor combinations withTasting Wine and Cheese. Is there anything better than a great wine and cheese pairing? You might enjoy a robust cabernet with the sharp, aged cheddar, or perhaps a crisp Sancerre with a tangy, creamy chevre. Based on the curriculum Adam Centamore developed teaching at Formaggio Kitchen and the Boston Wine School, Tasting Wine and Cheese guides you through the world of flavor pairing with an emphasis on understanding and developing your own palate. Maitre d 'Fromage Adam Centamore teaches you how to first taste wines and cheeses separately, allowing you to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes you on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help you pair condiments with your wine and cheese. Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for a menu to host a party, you'll find everything that you need in this comprehensive guide. "Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever." - Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado "Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes - comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen

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Book SynopsisIn 1716, Tuscany's penultimate Medici ruler, Cosimo III, anointed the region of Chianti, along with three smaller areas in the Florentine State, as the world's first legal appellations of origin for wine. This book tells the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico.Trade Review"'A profound desire to find the truth' about Chianti Classico... Offers a deep dive into the history, viticulture, and enology of Chianti Classico, the wine region and appellation situated snugly between Florence and Siena, distinct from the surrounding production zone simply called Chianti." The Boston Globe "Everything you always wanted to know about Chianti Classico (and lots more!) ... Does Chianti Classico live up to my high expectations for it? Yes! A great book for anyone who loves Chianti or Tuscany or ... wine!" The Wine Economist "An important new book on Chianti Classico: Winners of the Andre Simon 2013 award for their book The World of Sicilian Wine, Nesto and Di Savino have produced the investigative, scholarly and detailed book that Chianti Classico has long deserved. Nesto and Di Savino are brilliant historic investigators... A must-read for anyone seriously interested in wine." -- Walter Speller JancisRobinson.com "Bill Nesto and Frances Di Savino embrace the story, landscape and culture of Chianti Classico ... Ultimately, this is the story of a region in search of identity and reputation, a compelling read for anyone who enjoys the wines of Chianti Classico or Tuscany." The Wine Spectator "How the perception of Chianti Classico has evolved and changed over the years, to the point where it's held in high esteem, is an interesting Italian history lesson that the authors are eager to tell. Then it turns into a delightful travelogue of the region, describing the individual vineyards, estates and wineries. The detailed tasting notes are integral to understanding what's so important about sangiovese and how it's specifically grown and vinified in this area. It made me salivate and rush out to try several of the bottlings." -- Dennis Schaefer Santa Barbara News-Press "Profoundly informative, this book speaks to anyone with a taste for Chianti Classico, or anyone who is fascinated by the layered history of Tuscany and how it relates to wine... Makes a compelling argument for why Chianti Classico's relationship to Tuscany is perhaps more profound and complex than any other denomination wine in Italy... A comeback story worthy of Cosimo III's groundbreaking intuition." -- Monica Larner The Wine Advocate "A well-researched history book that reads like a novel." -- Harriet Lembeck Society of Wine Educators "A fascinating account of a peerless viticultural legacy... Husband and wife Bill Nesto MW and Frances Di Savino make a winning combination, with Frances penning the lion's share of the meticulously researched historical chapters and Bill doing the heavy lifting with sections on Sangiovese, viticulture, and enology." The World of Fine WineTable of ContentsList of Illustrations Acknowledgments Preface 1. The Original Chianti 2. The Evolution of Chianti through Bettino Ricasoli: The 1600s to the 1870s 3. The Birth of Chianti Classico and External Chianti: The 1870s to 1945 4. Chianti Classico Enters the Global Market: 1945 to the Present 5. Chianti’s Hidden Roads 6. The Geography of Chianti Classico 7. The Secret of Sangiovese 8. Viticulture in Chianti 9. Enology in Chianti 10. Chianti Classico Winegrowers by Subzone 11. The Medici Code Afterword Notes Selected Bibliography Works Cited Index

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Book SynopsisTrade Review"Rod Phillips' comprehensive book, French Wine: A History, is an absolute tour de force, sure to be an instant classic." -- Pam Strayer * Wine Country Geographic *"Offers insight on France's modern rise to wine world prominence, taking us back through several eras (Enlightenment to the Middle Ages, and beyond) to show us that the country's current premiere status was hard-won. Wine does not exist in a vacuum, and Phillips touches on several of the industry's outside forces in France, including religion and politics — two things you want to avoid talking about when you're drinking, but should feel free to read about anytime." -- Michael Austin * Chicago Tribune *"A fascinating book that belongs on every wine lover’s bookshelf." * The Wine Economist *"An absolute tour de force, sure to be an instant classic." * Organic Wines Uncorked *"A Must Have for any wine lover. It is composed of exceedingly good information - a well researched substantive book that is a very satisfying read. I dare you not to underline half of it." * Organic Wines Uncorked *"History buffs and French wine fans will enjoy." * Winnipeg Free Press *"Almost every page contains a gem." -- Henry Jeffreys * The Guardian *"Phillips' lively masterwork seamlessly wraps culture, politics and religion into an adventurous saga covering 25 centuries and a fascinating array of happenings into a compelling and engaging narrative. History lessons should always be this engrossing." -- Bill Ward * Star Tribune *"Phillips has packed so much into this book that no one-page review will ever do it justice, and neither would there be any point in writing more. He writes so much better than I can summarise. With so much exquisite detail, and yet with the rare ability to keep looping the reader back to the big picture, he rewards anyone who is remotely curious about how we've got to where we are with French wine. It is not a paean to French wine, and neither is it a deposition. It's the piecing together of a jigsaw puzzle, and whether you like the end picture or not is entirely up to you." * JancisRobinson.com *"It’s a book to read for its unstoppable torrent of fascinating and often surprising details." -- Andrew Jefford * Decanter *"This is addictively readable history, Phillips’s easy style backed up by formidable research." * New Statesman *"Sizable in terms of the rich historical content and context of the topic. . . . It’s not a fast or particularly easy read, but ultimately a worthwhile one." * 1WineDude *"Phillips’s masterly survey of the history of French wine covers a 2,500-year span from 500 BCE to the present day. Deeply knowledgeable, remarkably clear, and consistently readable, it is the first such history in the English language." * The Social History of Alcohol and Drugs *"For the first time in English, this book comprehensively addresses the study of the production, consumption, and trade of wine in France from the beginning of the activity to the present day. . . . Constitutes an interesting contribution and an essential reference on the subject." * Journal of Wine Economics *"A masterpiece in its genre and should be a must in the bookshelf of anyone interested in French wines." * Vinforum *“From the Greeks and Romans, the Black Death, the Classification of 1855,Phylloxera, and two world wars, do you need all this information? If you’re a wine guy… you do!” -- Tom Simoneau, * KSRO/The Radio Wine Guy *Table of ContentsLIST OF ILLUSTRATIONS A NOTE ON USAGE INTRODUCTION 1. FROM THE BEGINNINGS TO 1000 CE 2. THE MIDDLE AGES: 1000–1500 3. NEW WINES, NEW REGIONS: 1500–1700 4. ENLIGHTENMENT AND REVOLUTION: 1700–1800 5. STABILITY AND GROWTH: 1800–1870 6. PHYLLOXERA AND RENEWAL: 1870–1914 7. PINARD AND POSTWAR FRANCE: 1914–1930 8. FROM DEPRESSION TO LIBERATION: 1930–1945 9. FRENCH WINE REINVENTED: 1945 TO THE PRESENT CONCLUSION NOTES SELECTED BIBLIOGRAPHY INDEX

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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 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 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 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 Synopsis“Who better to supply us with our first comprehensive historical survey than the wine writer with the magic pen, Hugh Johnson?” - Jancis Robinson MW Hugh Johnson has led the literature of wine in many new directions over a 60-year career. His classic The Story of Wine is his most enthralling and enduring work, winner of every wine award in the UK and USA. It tells with wit, scholarship and humour how wine became the global phenomenon it is today, varying from mass-produced plonk to rare bottles fetching many thousands. It ranges from Noah to Napa, Pompeii to Prohibition to Pomerol, gripping, anecdotal, personal, controversial and fun. This new edition includes Hugh’s view on the changes wine has seen in the past 30 years. In his Foreword the celebrated historian Andrew Roberts writes: "The genius of The Story of Wine derives from the fact that it is emphatically not a dry-as-dust academic history – there are dozens of those – but an adventure story, full of mysteries, art and culture.’Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalTable of ContentsForeword, Part One - Early wine history to Rome, Part Two - Charlemagne to Glassmaking technology, Part Three - Bordeaux Reborn to Georgian England, Part Four - Napoleon to 19th Century South America, Part Five - 20th Century and beyond

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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 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 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 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 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 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 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 SynopsisSimple Instructions and Superb Recipes from a Winemaking Legend With local breweries and wineries popping up everywhere, learning how to make wine is on everyone’s “to do” list. Utilize the guidance of home-winemaking legend Jack B. Keller, Jr. In the 1990s, Jack started one of the first (if not the first) wine blogs on the internet. His expertise, along with that of wine chemistry guru Daniel Pambianchi, is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. After the fundamentals are covered, you’re given a variety of tested, proven, delicious recipes. More than just grape wines, you’ll learn how to make wine out of everything from juices and concentrates to foraged ingredients such as berries and roots. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 options, you can expand your winemaking season indefinitely! Jack’s simple approach to the subject is perfect for beginners, but winemakers of every skill level will appreciate the wealth of information. So get this essential winemaking book, and get started. You’ll be sipping to your success in no time.Table of ContentsIntroduction Chapter 1: Essential Concepts Chapter 2: Equipment, Additives, and Supplies Chapter 3: Putting It All Together Chapter 4: Grape Wine Recipes Chapter 5: Soft Fruit and Berry Wine Recipes Chapter 6: Hard Fruit Wine Recipes Chapter 7: Root Wine Recipes Chapter 8: Flowers, Herbs, and Forage Wine Recipes Chapter 9: Wine Recipes for Concentrates Chapter 10: Juice Wine Recipes Appendices Index

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Book SynopsisIf you love wine, this book will give you all the knowledge and self-confidence you need to become a world-class wine taster. It reveals in methodical steps exactly how to acquire essential wine-tasting skills. Cees (it’s pronounced ‘Case’) van Casteren is a brilliant scientist, author, and international wine competition judge, as well as one of the global super-elite (less than 500 top experts worldwide) who have been able to earn the supreme title, Master of Wine.Anyone Can Taste Wine first appeared in Dutch and instantly established itself in the Netherlands as far and away the most authoritative and popular book on the subject.From the book’s introductory chapter:“Many people typically believe that the ability to taste comes from some kind of inborn, innate aptitude—as though ‘taste’ were a genetic hand-me-down—something that you either have, or you don’t have. But that’s not true.“Wine tasting is a skill. Anyone can taste wine, as long as they have normally functioning senses of smell and taste. Anyone (that is) who is motivated to learn and practice—a lot—can become a good wine taster. Genes or no genes.“Much of this skill will involve awareness of how to train your senses. While there are genetic differences between humans in terms of smelling and tasting, these innate differences do not make one taster better than another. Research by taste professor Linda Bartoshuk, previously at the University of Yale, has shown that a wine taster’s ability to taste is mainly due to the amount of training that the taster has experienced. Specifically, exercises dedicated to recognizing wine scents and developing an attendant wine language are the main contributing factors in developing wine tasting abilities. The difficulty that most besets inexperienced tasters is a lack of suitable vocabulary that would enable them to name and describe the flavors and scents that they taste and smell. This vital skill, being able to describe flavors and aromas in words, remains a common problem, even for the most experienced of wine tasters. According to Professor Tim Jacob of Cardiff University, a method that will enable you to associate smells and flavors with a suitable repertoire of words will contribute greatly to the enhancement of tasting skills . . . that is . . . you just need a method. The more user-friendly, the easier it will be to learn and remember.And that’s exactly what I realized at the start of my Master of Wine studies. The method had to be user-friendly in order to help me to remember all relevant aspects for tasting, describing, and analyzing the wine. In search of these aspects, I started with . . . the wine itself. With this fascinating blend of water (colorless, odorless, tasteless), alcohol (colorless, odorless, slightly sweet), acids, sugars, pigments, aromas, and tannins which together give wine its color, smell, and taste.“And I was quite quick to learn that this very curious and complex combination of color, aromas, alcohol, acids, sugars and tannins actually were the ‘relevant aspects’ I was looking for, and therefore the targets of my attention while developing a method. The answer to my quest was indeed in the wine itself!”Trade Review"Cees is a brilliant taster, but just as importantly, he knows how to communicate his knowledge clearly and with real insight. Consumers will love this book, but I learnt a lot from it too. And I’ve been tasting wine professionally for 35 years." -Tim Atkin, MW"In this thoughtful and highly original book, Cees van Casteren presents his structured and very practical framework for blind tasting wine - this isn’t just for students of wine, but will be invaluable for anyone who tastes wine on a regular basis."-Jamie Goode, UK wine expert"It is the best 'learn to taste wine' book I have ever come across""The person who has written this book comes at this with the mind of a scientist, the soul of a teacher, the eye of a graphic artist, the disciplined organization of librarian (or data scientist), the heart of a wine lover.""This is the book, hands down, which I would give to someone who came to me saying, 'I want to learn more about wine, where do I start?'"-JancisRobinson.comFollow the link for the full article. Recensies | Mysite (ceesvancasteren.com)Describing the taste of wine is a struggle for most people, even seasoned wine tasters. Author and Master of Wine Cees (pronounced Case) van Casteren has created a tasting method that helped him ace the Master of Wine exam and can be used daily by all wine lovers. In Anyone Can Taste Wine, Casteren shares his technique which employs the acronym CHARACTER, (Color, Harvest aromas, Aromas of winemaking, Ripening aromas, Acidity, Candy (sugar level), Tannins, Ethanol (alcohol), and Relative fruit intensity) to guide readers through the wine tasting process, turning aroma and flavor attributes into words. In a glowing review on janisrobinson.com, wine writer Tamlyn Currin writes, “This is the book, hands down, which I would give to someone who came to me saying, ‘I want to learn more about wine. Where do I start?’” Anyone Can Taste Wine’s easy-to-understand tasting method and straightforward, colorful graphics do indeed make it a delight for anyone who has a thirst for wine knowledge. Currin says the book is aimed at wine lovers and enthusiasts rather than MW students trying to pass exams. “As a result,” she says, “the tone is much more relaxed, even playful (it kicks off with one of Roald Dahl’s wickedly cynical but hilarious short stories) and the book is gorgeously bright. A much-needed splash of colour in a run of black-and-whites.”Lisa Denning, thewinechef.comSynopsis: With the publication of "Anyone Can Taste Wine", international wine expert Cees van Casteren provides all the knowledge and self-confidence required to become a world-class wine taster. Revealed in methodical steps just exactly how to acquire essential wine-tasting skills. Cees (it's pronounced 'Case') van Casteren (who is also an international wine competition judge, as well as one of the global super-elite -- less than 500 top experts worldwide).Critique: Effectively illustrated throughout, informative, and thoroughly 'wine student friendly' in organization and presentation, "Anyone Can Taste Wine" is especially commended to the attention of anyone aspiring to earn the supreme title, Master of Wine -- or just to pick out the perfect vintage for each and every dining occasion. While highly recommended for personal, professional, community, and academic library collections, it should be noted that "Anyone Can Taste Wine" is also available in a digital book format (Kindle, $14.99).Editorial Note: Cornelius (Cees) van Casteren MW (http://www.ceesvancasteren.com) is a Dutch writer and educator. He has won numerous awards for wine tasting since 2000 and became a Master of Wine in 2012. Cees is a Rioja Educator, Ambassadeur du Champagne and WSET Educator. Since 2004, Cees has written 12 books and more than 600 articles on wine and food. He publishes weekly in three newspapers of the Associated Press, is correspondent for Meininger's Wine Business International and writes for several other magazines. Cees is also partner of wine blog thestoryofmywine.com with approximately 100,000 followers on Instagram and Facebook, and he runs his own independent wine consultancy and training business. He currently is Chairman of the Association of Vinologists, the main trade association for wine professionals in the Netherlands.https://midwestbookreview.com/wbw/jan_23.htm#wineJames A. Cox, Midwest Book ReviewThe Master of Wine exam is known to be one of the most difficult tests in the world and there are less than 500 people who’ve secured the honor since the program’s inception in 1953. One of those people is Cees van Casteren MW. In 2012, when he earned his Master of Wine (MW) title, he was only the second person in the Netherlands to hit this achievement.van Casteren has a new English version of his book out this month which takes his framework of expertise and boils it down into a very useful method and reference point for anyone looking to enhance their wine tasting experience. Anyone Can Taste Wine (Carus Books, 2023) is helpful for students of wine, professionals, and anyone who wants to feel more empowered in knowledge and breadth of sense observations.Many wine enthusiasts, both novice and experienced, sense that there is some mystique behind a sharp palate. But it’s not a mystery — wine tasting is about observation. Observation of what one sees, smells, and tastes, and also observation of reference points in one’s larger experience of the world. For example, when someone says they pick up the flavor of buttered toast in a sip of wine, they are observing the taste in the glass and their memory of buttered toast for breakfast. In order to tie those clues to a particular wine, the taster also has to have either experience or a guide to which wines might express that flavor under certain circumstances. When someone says, for example, "I think this one is a Côte de Beaune,” it’s typically not just a good guess. This inference relies on the ability to translate a sensory message and a memory message and identify the wine based on these things. van Casteren’s book supplies a method for deductive interpretation, in both beginner and advanced versions, as well as a solid knowledge-based background on wine growing, making, and aging.Readers will find the G-20 (Wine’s Internationals) and Local Heroes (Around the World in 80 Wines) particularly practical. Here van Casteren takes specific bottle examples and puts them to task with his CHARACTER tasting method — the framework for the tasting technique taught in the book. For example, let’s look at a wine with buttery and toasty notes, which appear in the ‘aromas of winetasting’ metric (the second A in CHARACTER). This factor appears on the page for a wine I’ve enjoyed, Joseph Drouhin Côte de Beaune Blanc from Bourgogne, France. van Casteren lays out the method and experiential notations for this wine as well as background on the region, his tasting notes, serving and storing recommendations, price range, and a list other wines made in a similar style. Each page of Anyone Can Taste Wine is in full color with very clear language and appealing iconic graphics. It includes the aroma wheel by Dr. Ann Noble and plenty of relevant examples of quality and interesting wine that may people can find in the global market. I find that this book makes a positive wine tasting experience accessible to many while still maintaining a dedicated and scholarly standard for a practice that is by no means easy. van Casteren calls this a book for wine lovers, not wine snobs, which is an apt description of well-researched and appealing project that evidences the many years of experience behind is well-earned MW title.Jill Barth, Food and Wine Contributor, Forbes Magazine

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Book SynopsisThe second edition of Lonely Planet’s Wine Trails features 52 weekend-long guided itineraries through the world’s most exciting wine regions. This successful series is perfect for travel enthusiasts with a passion for wine. Discover the most interesting wineries and the best places to stay and where to eat in wine regions near major cities.Winemakers offer personal insights into what wines to taste and why they’re special, and help you understand a place, its people and their traditions through the wine that’s made there. Itineraries are accompanied by gorgeous photos, maps and in-the-know authors.This new edition features well-known wine regions such as Rioja, Burgundy, Margaret River and Sonoma combined with up-and-coming and offbeat regions such Priorat near Barcelona and Tamar Valley in Tasmania. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, armchair and lifestyle books, eBooks, and more.

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Book Synopsis"...a quite remarkable book... For students of this period and for future historians, this will be essential reading." — World of Fine Wine "This wide-ranging memoir of one of Bordeaux's grandest fromages, who died in June aged 88, is full of history and anecdote." — Telegraph Owner of Château Lynch-Bages, Grand Cru Classé of Pauillac, Jean-Michel Cazes is an international figure in wine. He has contributed to bringing the Bordeaux vineyard into the modern day and bears witness to the upheavals in the wine world over the past 50 years. After a golden age crowned by the 1855 classification which made Bordeaux crus the most famous wines in the world, the Bordeaux vineyards took time to integrate the changes of the 20th and 21st centuries. Jean-Michel Cazes witnessed the crisis of the 1970s which saw the aura of Bordeaux tarnish and the price of its wines collapse. He was a major player in their revival and their tireless ambassador. The family history and personal journey of this enthusiastic entrepreneur, winegrower at heart, make his book a real saga. His experience and his wise reflections are all keys to deciphering the complex heritage and functioning of the grands crus of Bordeaux. This book, translated by leading Bordeaux expert, Jane Anson, is his story, not just of his own journey, but of the evolution of wine-making over the 20th century and into the 21st, where his son now runs one of the most progressive chateaux in the world, in a new facility designed by Pei Partnership.Trade ReviewJean-Michel Cazes, a visionary entrepreneur who reshaped Bordeaux’s landscape, died on 28th June 2023. - Académie du Vin Library"This wide-ranging memoir of one of Bordeaux's grandest fromages, who died in June aged 88, is full of history and anecdote." - Telegraph

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Book SynopsisFood & Wine editor Ray Isle does for wine what Michael Pollan’s The Omnivore’s Dilemma did for food—showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.So much of today’s wine is mass-produced, industrially farmed, corporate-owned, and essentially, ordinary. In The World in a Wineglass, veteran wine writer Ray Isle explains that the way a wine is made, and who made it, can make a huge difference when you drink it—and why that information matters much more than knowing it scored 90 points. Or that it tastes like blueberries. Or “hints of violets and black pepper.” Drawing on his deep knowledge and genuine appreciation of winemaking, Isle takes us on a tour of several hundred independently owned wineries around the world—everywhere from France’s Burgundy to Oregon’s Willamette Valley to the Itata Valley in the southern reaches of Chile—bringing the local vintners to life and describing the different wines they produce in vivid detail. Isle’s enthusiasm for the grape growers and winemakers who are working sustainably or organically shines through as he shares his love for the way a glass of wine can express the place it comes from and capture the essence of the person who made it. Focusing on wines people can afford, rather than $500 rarities, Isle shows us where and how to find the most interesting bottles out there today. Whether you prefer a hearty cabernet, a crisp chardonnay, or something more off the beaten path, Ray Isle’s affable, accessible guide to finding unusual or undiscovered varieties offers a window into a whole new fascinating world for wine lovers everywhere.Trade Review“Isle’s writing is poetic but never precious, and he focuses on vintners as people, showing how their personalities joyfully come through in their wines. For the one-third of Americans who consume wine regularly, Isle offers helpful direction on how to choose bottles thoughtfully.” —Booklist “Isle’s lively guide will help you find delicious, environmentally friendly offerings for the holiday season and beyond.” —People “Ray Isle is not only one of the most knowledgeable guys in the wine world, but he also has the taste and discrimination to steer us towards the very best producers of the Old World and the New World—specifically those who are producing distinctive, value-driven, exciting, and environmentally sensitive wines that transmit their place of origin. This is one of the most useful and elegantly written wine books to come along in years.” —Jay McInerney “With authority and charm, Ray Isle leads readers brilliantly into the world of organic, sustainable, biodynamic, regenerative farming, and also explains what the hell natural wine actually is. This book is for the curious wine drinker looking for both up-and-coming and familiar names in the wine world. I truly enjoyed reading it. Cheers!” —Aldo Sohm, Wine director of Le Bernardin and author of Wine Simple “Worth its weight in vinous gold... Written with Ray’s trademark combination of wit and wisdom, it’s a book for every wine lover’s collection.” —San Francisco Bay Times “A joy of discovery... Isle has pulled off a rare feat in the world of wine writing, presenting a book as relevant for those just getting into wine as it is for connoisseurs. An extremely engaging, thoughtful treatise on how to make every bottle count.” —JancisRobinson.com

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Book SynopsisAfter 150 Bars, 150 Restaurants, 150 Hotels, 150 Houses, 150 Gardens and 150 Golf Courses, there is now 150 Vineyards You Need to Visit Before You Die. For wine lovers, both professionals and hobbyists, vineyards are must-see places. They are found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city. This beautifully illustrated book, the latest in the 150.. series, presents a carefully curated selection of the world's most exceptional vineyards, from Japan to Argentina and South Africa to France. In this guide you'll discover tips on how to visit the vineyards, along with interesting stories about each place, and – of course – where to taste wine. The perfect gift for the wine aficionado who dreams of travelling the world.Trade Review"Here's hoping for time to visit them all!" - Good Housekeeping UK

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Book SynopsisAn elegantly bound collection of fine wine writing past and present – the perfect gift for wine lovers everywhere (or the wine lovers in their life). With contributions from Michael Broadbent on good and bad vintages, Ian Maxwell Campbell on Bordeaux vs Burgundy, George Orwell and PG Wodehouse on the complementary pleasures of wine and tea, Randall Grahm on the search for California’s ‘magic grape’ and Andrew Caillard MW on the art of the wine label, it brims with wit and wisdom from some of the most erudite wine writers ever to raise a glass. Also includes Steven Spurrier, Jason Tesauro, Jane MacQuitty, Giles MacDonogh, Philippe de Rothschild, Fiona Morrison MW, Dan Keeling, Charles Walter Berry and many more. Like Cyril Ray’s classic Compleat Imbiber before it, In Vino Veritas might rightfully be described as ‘the quintessential late-evening or bedtime book for those who like wine'. ‘Denied wine’s bridge to gregariousness, “cabined, cribbed, confined, bound in to saucy doubts and fears,” as Macbeth once complained, we need an antidote, and rummaging around in this anthology of wine writing is a good one: It’s a set of keys to open the windows and let some sun shine in.’ - World of Fine WineTrade 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 SynopsisThe moment he was handed a glass of Cockburn 1908 vintage port by his grandfather at 13 years old, Steven Spurrier knew he would make wine his career. He travelled Europe in his red sports car (fitted with a compact wine fridge in the boot), working the vintage in Burgundy, Bordeaux and Champagne, before his first extraordinary move was to set up shop and sell wine to the French. As an Englishman in the heart of Paris, this seemed a remarkably bold (if not foolish) project, but the plan worked. Steven’s adventures in wine did not stop there. In 1976, he went on to mastermind the ‘Judgement of Paris’, the France v California blind tasting that changed the wine world forever. This memoir looks back on Steven’s life charting the incidents, adventures, ideas and discoveries that formed his wine journey. With tributes from Hugh Johnson, Miguel Torres, Oz Clarke, Jancis Robinson MW, Warren Winiarski and many more…Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalTable of ContentsEarly Days and Learning the Trade, Living the Trade, Swinging London, Var from the Madding Crowd, Bonjour Paris, Steven Spurrier, Marchand du Vin, The Judgement of Paris, Here, There and Everywhere, A New Decade, Between London and Paris, Au Revoir Paris, The Road Back, Life with Decanter, Free as a Bird, Poacher Turns Gamekeeper, Wine People, Wine Words, Wine and Art

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Book Synopsis"Healy revelled in wine, wine in its proper place with good company and good food. Read this book and revel with him." —Sommelier India Stay Me With Flagons was Healy’s love letter to wine, and to the wines he enjoyed with friends during his long study of the subject. He takes you on a comprehensive tour of Europe, visiting all the key wine regions of the time, and sometimes commenting on the impact of the Second World War on wine production. Originally written in 1940, this edition was first published after Healy’s premature death in 1950 with notes from his great friend Ian Maxwell Campbell, including insertions when he disagreed with this friend! An elegiac and yet often humorous study of wine, which is as readable now as it was then. With a new foreword by winemaking and wine-writing expert, Fiona Morrison MW. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time – a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn’t be beyond the average purse – together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself. Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"Healy revelled in wine, wine in its proper place with good company and good food. Read this book and revel with him." - Sommelier IndiaTable of ContentsForeword by Hugh Johnson Introduction by Fiona Morrison Index

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Book SynopsisWhether a wine novice or a budding sommelier, readers of any palate will benefit from the comprehensive information presented in Wine All-in-One For Dummies. This book takes content from established For Dummies wine books including Wine For Dummies, 4th Edition , California Wine For Dummies and Champagne For Dummies.Table of ContentsIntroduction 1 Book I: Understanding Wine 7 Chapter 1: From Vine to Bottle: The Hows and Wines 9 Chapter 2: Getting Familiar with Wine Tastes and Names 25 Chapter 3: Buying Wine 41 Chapter 4: Getting the Cork Out (And All That Comes After): Serving Wine 57 Chapter 5: For Slurps and Gurgles: Tasting and Describing Wine 73 Chapter 6: Pairing Food and Wine 87 Chapter 7: Ordering Wine When You’re Dining Out 93 Chapter 8: The Urge to Own: Collecting Wine 105 Book II: France: A Wine Superstar 119 Chapter 1: French Wine Today 121 Chapter 2: Exploring Bordeaux’s Range 137 Chapter 3: Burgundy, Queen of France 163 Chapter 4: Beaujolais, the Fun Red 185 Chapter 5: Robust Rhône Reds and Unique Whites 193 Chapter 6: Champagne: The World’s Greatest Sparkling Wine 213 Chapter 7: Other Wine Regions of France 231 Book III: Italy: Small but Mighty 259 Chapter 1: The Big Picture of Italian Wine 261 Chapter 2: Perusing Piedmont’s Wines 275 Chapter 3: Finding Sparkling Wines and More in North-Central Italy 303 Chapter 4: Northeastern Italy: Where Whites Rule 317 Chapter 5: Tuscany: Checking Out Chianti and Other Tuscan Reds 341 Chapter 6: Getting Acquainted with Central Italy’s Wines 361 Chapter 7: Southern Italy: “The Land of Wine” 379 Chapter 8: Sicily and Sardinia: Focusing on Quality 397 Book IV: California and Elsewhere in North America 411 Chapter 1: Introducing California Wines 413 Chapter 2: California’s Major Wine Regions: An Overview 421 Chapter 3: Chardonnay, Sauvignon Blanc, and Sparkling Wines 443 Chapter 4: California’s Standout Red Wines 461 Chapter 5: Major Wine Regions in the Rest of North America 495 Book V: Australia and New Zealand: Powerhouses of the Southern Hemisphere 507 Chapter 1: Australian and New Zealand Wines: A Success Story 509 Chapter 2: New South Wales: Home to Established Wineries and Upstarts 515 Chapter 3: Taking In the Diverse Range of Wines from Victoria and Tasmania 527 Chapter 4: The Wine Regions of South and South West Australia 549 Chapter 5: New Zealand’s Islands and Their Wines 573 Book VI: And More Wine Regions! 585 Chapter 1: Intriguing Wines from Old Spain 587 Chapter 2: Portugal: Port Wine and Beyond 601 Chapter 3: Finding Little-Known Treasures in Greece 611 Chapter 4: A Sampling of Wines from Germany, Austria, and Hungary 615 Chapter 5: From South America to South Africa: Rounding Out the Top Wine Nations 625 Index 635

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Book SynopsisThis book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.

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Book SynopsisFrom the bestselling author of the Richard & Judy selected SALMON FISHING IN THE YEMEN.''Exceptionally accomplished ... a near masterpiece'' DAILY EXPRESS''Heart-wrenching ... a mesmerising page-turner'' MAIL ON SUNDAY''Delightfully written...Paul Torday is a remarkably original novelist'' EVENING STANDARDLate one summer evening, Wilberforce - rich, young, and work-obsessed - makes a detour on his way home to the vast undercroft of Caerlyon Hall, and the domain of Francis Black, a place where wine, hospitality and affection flow freely.Through Francis, Wilberforce is initiated into a life rich in the promise of friendship and adventure, where, through his new set of friends, the possibility of finding acceptance, and even falling in love, seems finally to be within his reach.Wilberforce becomes a willing pupil to Francis, and in the cellars of Caerlyon he nurtures a new-found passion for wine. But even the finest Trade ReviewExceptionally accomplished.. second novels are notoriously difficult to pull off but Torday has managed a near masterpiece * DAILY EXPRESS *The whole book is delightfully written...Paul Torday is a remarkably original novelist * EVENING STANDARD *Grows more and more poignant as the novel progresses.. satisfyingly full-bodied and slips down a treat * SUNDAY TIMES *Remarkably, given the bleakness of both subject and hero, it is an incredibly good read * DAILY TELEGRAPH *What makes us want to find out about Wilberforce is Torday's wonderful prose - the same simple, clear writing that made Salmon Fishing so readable * FINANCIAL TIMES *He has a good feeling for character and a sly sense of humour * SUNDAY TELEGRAPH *A well-told tale...Torday wryly observes Wilberforce's descent * THE TIMES *Telling the story back-to-front allows Torday to highlight Wilberforce's self-delusion; he's that familiar figure, the alcoholic who pretends that he's merely a connoisseur * GUARDIAN *Torday's confidence in his story's power to command attention is not misplaced...Wilberforce is well worth sampling * INDEPENDENT ON SUNDAY *A heart-wrenching tale of alcoholism and a lonely man's search for identity...a mesmerising page-turner * MAIL ON SUNDAY *[The plot] provides Torday with copious opportunities for comedy, which he readily exploits. But there is a serious undertone * TIME OUT *Slips down a treat * THE WEEK *

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Book SynopsisWine Unfiltered is a friendly, charming, and beautifully illustrated introduction to the world of natural wine -- where to buy it, what it tastes like, how to share it, and why it matters.What makes a wine ''natural''? And why does it matter? In Wine, Unfiltered Katherine Clary, author and creator of the Wine Zine, tackles these questions and many more -- like the difference between organic and biodynamic wines, and whether natural varieties really prevent hangovers -- to give readers a holistic picture of the thriving world of natural wine. From grape varietals and legendary figures to the best way to navigate an unfamiliar wine shop, this accessible, witty book is an irresistible exploration of the cutting edge of wine. Perfect for both natural wine novices and seasoned drinkers, Wine Unfiltered offers an unpretentious look at what makes natural wine so special. Sections on growing regions, building your own wine cellar, and how to taste a ''living wine'' will impart readers with the

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Book SynopsisAn easy-to-understand guide to Italian wine tours the wine regions of Italy and describes a variety of local specialties; provides authoritative advice on how to select and purchase Italian wines; and furnishes a helpful glossary of terms, vintage chart, pronunciation key, and more. Original.Table of ContentsIntroduction 1 Part I: The Big Picture of Italian Wine 7 Chapter 1: Born to Make Wine 9 Chapter 2: Grapes from Near and Far 15 Chapter 3: The Language of the Label 27 Part II: The Wine Regions of Northern Italy 35 Chapter 4: The Wines of Piedmont 37 Chapter 5: Other Northwest Regions 77 Chapter 6: North-Central Italy 89 Chapter 7: Northeastern Italy 109 Part III: The Wine Regions of Central Italy 141 Chapter 8: The Wines of Tuscany 143 Chapter 9: The Wines of Central Italy 175 Part IV: The Wine Regions of Southern Italy 203 Chapter 10: The Wines of Southern Italy 205 Chapter 11: Sicily and Sardinia 233 Part V: The Part of Tens 251 Chapter 12: Ten Commonly-Asked Questions about Italian Wines 253 Chapter 13: Ten Common Italian Wine Myths Exposed 259 Part VI: Appendixes 265 Appendix A: Pronunciation Guide to Italian Wine Names and Terms 267 Appendix B: Italian Wine Vintage Chart: 1980 to 1999 271 Index 273

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Book SynopsisDiscover the story behind the award-winning rosé wines from Provence’s Château d’Esclans, which inspired the “rosé revolution.”Château d’Esclans’s impressive estate extends across 660 acres in the heart of Provence, France. Dating back to the time of the Gauls, vines have grown on its lands for centuries. When its founder Sacha Lichine acquired the property in 2006, he was destined to shake up the wine world: he set out to create the best rosés and to forever transform their place in the collective imagination, from accessible rosés to ultra-premium, luxury wines.Exquisitely photographed, the never-before-published images showcase the history and spirit of Château d’Esclans. From spectacular images of the vineyards throughout the seasons to an exploration of the wine-making process and the people behind it, this book invites readers to discover how rosé wines come to li

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Book SynopsisHow to reproduce the flavour and quality of commercial wines in your own home, using easily-obtained ingredients. Sauternes, hocks, madeiras and champagne are all possible with the help of this book.Table of ContentsBasic Winemaking. Dry and Sweet Sherry. Port. Hocks and Moselles. French Dry Red Wines. White Wines of France. Chianti. Madeira, Bual, Malmsey, Sercial and Verdelho. Rose Wines. Champagne and Sparkling Wines. Liqueurs and Aperitifs. Vermouth.

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Book SynopsisThis comprehensive guide to wine appreciation teaches you everything you need to know, from selecting the perfect bottle to pairing it with your favorite meal.Wine is more than just a drink--it''s a passion, a lifestyle, and an art form. But for many people, knowing how to appreciate wine can be a daunting task. That''s where this book comes in. Discover valuable information on the history of winemaking, the different types of wine, and how they vary by region and season. Learn the right way to taste wine, how to read wine labels, and how to store your bottles for optimal aging. Inside you''ll find three wine cocktail recipes for each featured type of wine.With expert tips on selecting the right glassware, serving temperatures, and decanting techniques, How to Drink Wine is an essential resource for any sommelier in the making. Engaging insights on notable wineries and wine makers will help you enjoy wine like never before.So pour yours

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Book SynopsisA classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David''s short pieces on food and wine. A bestseller when it was first published in 1984, much of David''s finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper''s, and these pieces contain tantalizing glimpses of her very private life. An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time. ''She has the intelligence, subtlety, sensuality, courage and creative force of the true artist'' - Wine and FoodElizabeth David rejuvenated the British attitude towards home cookery and is still considered to be one of the greatest food writers ever. She wrote extensively on food and wine and her enthusiasm for European cooking encouraged a revolution of the British culinary scene. Her books have r

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Book Synopsis Journalist Florence Hernandez and photographer Guillaume de Laubier invite readers to discover exceptional wines from Saint-Émilion, the oldest and most prestigious vineyard in the world.Foreword by Guy Savoy Limestone, clay, sand . . . The vines of Saint-Émilion are rooted in a land made of a mosaic of soils, giving its wines an inimitable taste. Here in the heart of the oldest and most prestigious vineyard in the world, Saint-Émilion is synonymous with exceptional wine, a taste revealed by those who work the land and care for the vines to reveal all the subtleties of their terroir.Vineyard of Saint-Émilion reveals 20 of the vineyard’s domains and goes back to the origins of wine, to the heart of winemaking, and to what nourishes the vines and gives Saint-Émilion wines all their flavor. This book will give amateur and seasoned wine lovers alike a ne

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Book SynopsisBestselling wine author Kevin Zraly and the World Wine Guys tell the story of red wine, grape by grape, revealing the vast world of the 50 major varietals and blend styles. The helpful introduction shows how red wine grapes evolved and spread and also how red wine is made. Peppered with engaging facts and figures, each chapter of the book profiles a varietal or blend style, featuring a brief history, taste profiles, along with food pairings, recommended producers and all-inclusive bottle selections.Trade Review“This new, definitive resource for all things red wine covers 50 essential varieties and styles from around the world, plus facts about wine that everyone deserves to know… perfect for wine newbies and experts alike.” — Marie Claire “Red Wine isn’t a book made to collect dust on your shelf, it’s a book made to be used. … brief and engaging narratives . . . make the book super user-friendly and a must-check before running out to the wine store.” — HuffPost “Red Wine is, simply stated, an exceptional book.” — Wineormous “With eye-catching photography and engaging anecdotes from winemakers the world over, Red Wine is . . . a great, easy-to-read resource with tasting notes, food pairings and more . . . which makes it a great gift for the novice and geek alike.”—Wine Enthusiast “This user-friendly guide is organized by grape rather than region. All the better for big Cabernet Sauvignon fans read up on global offerings and the authors’ specific wine suggestions ranging from bargain options to special occasion options for each varietal. Bundle this book with a nice bottle of red wine for the oenophile in your life. It’ll be a hit. Oh, and Zraly is the founder of Windows on the World Wine School; DeSimone and Jenssen are the World Wine Guys—wine, spirits, food and travel writers, educators and hosts. The combined expertise of the three wine minds behind this guide is equal to almost a century's worth of wine education and experience.” — Forbes.com “It’s a great introductory book for a new wine lover — the chapters are short and punchy but thorough—and also a very solid reference text for true experts as well.” — Santa Barbara Independent“This new, definitive resource for all things red wine covers 50 essential varieties and styles from around the world, plus facts about wine that everyone deserves to know… perfect for wine newbies and experts alike.” — Marie Claire “Red Wine isn’t a book made to collect dust on your shelf, it’s a book made to be used. … brief and engaging narratives . . . make the book super user-friendly and a must-check before running out to the wine store.” — HuffPost “Red Wine is, simply stated, an exceptional book.” — Wineormous “With eye-catching photography and engaging anecdotes from winemakers the world over, Red Wine is . . . a great, easy-to-read resource with tasting notes, food pairings and more . . . which makes it a great gift for the novice and geek alike.”—Wine Enthusiast “This user-friendly guide is organized by grape rather than region. All the better for big Cabernet Sauvignon fans read up on global offerings and the authors’ specific wine suggestions ranging from bargain options to special occasion options for each varietal. Bundle this book with a nice bottle of red wine for the oenophile in your life. It’ll be a hit. Oh, and Zraly is the founder of Windows on the World Wine School; DeSimone and Jenssen are the World Wine Guys—wine, spirits, food and travel writers, educators and hosts. The combined expertise of the three wine minds behind this guide is equal to almost a century's worth of wine education and experience.” — Forbes.com “It’s a great introductory book for a new wine lover — the chapters are short and punchy but thorough—and also a very solid reference text for true experts as well.” — Santa Barbara Independent

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Book SynopsisUnlike most books on wine nowadays, Tales from the Wine Floor is geared toward true beginnersthose who enjoy wine but lack the most basic understanding of it. This book offers an easy-to-digest crash course on wine and ready-reference written by a Sommelier. The author explains the intricacies of wine to the average Joe (or Joanne) in a way that is easy to understand and somewhat entertaining. Here is an easy reference Q&A based on real questions (often absurd or hysterically funny) asked by regular, wine-drinking people and the answers the author gives them in his job as The Wine Guy. Among the questions and answers that comprise this book are: What Are Sulfites? Why Does the Same Wine Sometimes Taste Different? How Do I order Wine at a Restaurant? How Do I Host a Wine Tasting at Home? And, Why is Champagne Served on a Funny-Shaped Glass? Illustrated with amusing drawings by New Yorker cartoonist John O'Brien, novice wine enthusiasts will find Tales from the Wine Floor informative

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Book SynopsisFrom planting vines to savoring the finished product, Jeff Cox covers every aspect of growing flawless grapes and making extraordinary wine. Fully illustrated instructions show you how to choose and prepare a vineyard site; build trellising systems; select, plant, prune, and harvest the right grapes for your climate; press, ferment, and bottle wine; and judge wine for clarity, color, aroma, and taste. With information on making sparkling wines, ice wines, port-style wines, and more, this comprehensive guide is an essential resource for every winemaker.

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Book SynopsisCompact and easy-to-navigate, the Halliday Pocket Wine Companion 2024 distils the key elements of the bestselling annual guide, curating the best-of-the-best by value and rating across Australia's key wine regions. For almost 40 years, James Halliday has been the most trusted name in Australian wine, and his celebrated annual is the ultimate guide to what to drink now. In this beautifully accessible pocket guide, the Halliday Tasting Team, now led by Campbell Mattinson in the role of chief editor, share the very best of their extensive wine knowledge through detailed tasting notes with points, price, value, and advice on best-by drinking. The Halliday Pocket Wine Companion gives wine lovers access to this expert knowledge in a small package that is convenient to read, use and carry. You'll never drink a bad wine again.

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Book SynopsisLearning about wine can be a daunting task. With terms like assemblage, batonnage and cuvee; ullage, terroir and vielles vignes, it's not surprising that many people are put off and simply reach for the nearest bottle of red or white in the supermarket aisle. This is the perfect, concise guide for anyone who loves wine but wants to find out more. Arranged in an easy-to-use format in which different types of wine are shown schematically on a map like the London Underground, the reader can see at a glance the salient features of hundreds of different wines and how they relate to each other in terms of taste. A unique and original tool to navigate the complex world of wine, The Pocket Guide to Wine enables wine lovers to find out more about the wines they already like and to make informed choices as they explore further.Trade Review'An easy to use reference guide which advises on best value and some largely undiscovered varieties' * Scotland Magazine *'a perfect stocking filler' -- Susy Atkins * Daily Telegraph *

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Book SynopsisWinefulness is the new mindfulness.Cancel the hot yoga and pick up a cool Pinot Grigio - sometimes all you need is a nice glass of wine. Through the good times and the bad, it's always there to pick you up and it's always got your back. So enjoy this collection of wine wisdom for the soul, and learn to view the world through rosé-tinted glasses.As the old saying goes, where there's a wine there's a way.Includes inspiration such as:- It isn't wise to keep things bottled up- No Champagne, no gain- Life is a Cabernet, after all- Every cloud has a Syrah lining- Do things for the right Rieslings

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Book SynopsisFollowing the success of Wine Trails, we now bring you 40 perfect weekends in North American wine country, introducing vineyards in regions including Sonoma, Walla Walla, Finger Lakes, Texas Hill Country and Okanagan, as well as celebrating secret gems off the beaten path. Wine Trails - United States and Canada is perfect for travel enthusiasts with a passion for wine. It includes detailed itineraries recommending the most interesting wineries and the best places to stay and where to eat in 40 wine regions near major cities. Winemakers offer personal insights into what wines to taste and why they’re special, and help you understand a place, its people and their traditions through the wine that’s made there. Entries are accompanied by gorgeous photos, maps and in-the-know authors. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You’ll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.Trade Review"This read is great for travelers who enjoy visiting wine regions and are looking for a diversity of experiences." * Dave's Travel Corner *"The wine lover who gets this book as a gift will flip out when they see it was put together by some of the best wine writers on the planet." * The Oregonian *"Consider Wine Trails a great gift idea for the wine lover in your life who's always got a travel bug." * Winnipeg Free Press *

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Book SynopsisLike a book club, but better, this approachable guide breaks down the basics of wine in a month-by-month format for a year's worth of sips and wine-party inspiration. Learning about wine should be fun and is easy to do, if you have a few key things: wine (of course), an opener, a few friends, and this book. That's your Wine Club! Each month, discover the key elements of a specific style of wine or varietal, from Cabernet Sauvignon in January to Bubbly in December, including taste-testing tips, history, and tasty throw-together or make-ahead bites that pair beautifully with whatever you're pouring. So, uncork (or twist the top off of) a bottle, pour yourself a glass, and join us in the best club of all: The Wine Club !

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Book SynopsisMadeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a reliable compendium, taking the reader on unique educational journeys through winemaking activities, from selection of grapes to bottle ageing. The companion offers comprehensive terminological coverage, including classifications and serving temperatures, as well as the intricacies of flavour compounds, responsible for various notes identified in wine bouquets, such as those of an old blended madeira, a vintage port, or a palo cortado sherry. Guidelines on wine and food pairing have been included to ensure the companion's suitability for a wide audience of readers: from wine experts to connoisseurs, from gourmet restaurant chefs to home cooks.Table of ContentsAuthor’s Preface Note to the Reader PART ONE: Madeira Wines I. Short Introduction II. Graphic Map of Terms III. Alphabetic Display IV. Wine and Food Pairing V. Chronology of Events PART TWO: Port Wines VI. Short Introduction VII. Graphic Map of Terms VIII. Alphabetic Display IX. Wine and Food Pairing X. Chronology of Events PART THREE: Sherry wines XI. Short Introduction XII. Graphic Map of Terms XIII. Alphabetic Display XIV. Wine and Food Pairing XV. Chronology of Events Online References Literature on Fortified Wines Appendix: To Inquisitive Readers

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Book SynopsisBased on a series of articles published in The World of Fine Wine, Bursting Bubbles is a ground-breaking new book that offers the reader an alternate history of Champagne and its greatest growers. Often controversial, it is a no-holds barred look at the world's most famous wine region and the sparkling wine that it produces. It has the potential to change the way wine lovers think about Champagne. In his foreword, multi award winning author Andrew Jefford has called Bursting Bubbles, 'The most engaging book about leading Champagne growers I've read, full of insight and detail' and '...the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read.'Trade Review'Bursting Bubbles by Robert Walters is the most provocative wine book I've read in a while." - Henry Jeffreys, taken from his article in The Guardian, 'The best books on drink of 2017'; 'Bursting Bubbles is an absolute pleasure to read from start to finish. Packed with insightful perspectives, Robert Walters captures the people and history of Champagne unlike any other book. It's very rare that a book on wine manages to fit both wine experts and novices equally. Whether you consider yourself an expert on Champagne, or you've never popped a cork in your life, Bursting Bubbles has plenty to offer both ends of the spectrum and everyone in between.' - Derek Morrison, The Good Wine Shop (Independent Champagne Retailer of the Year 2017) & Co-Founder of "Grower Champagne Month"; 'It all gets off to a cracking start, since the author is a gifted writer who gives a delightfully engaging account of his epiphany, his unconditional surrender to the charms of the great grower Champagnes in God's little acre. Robert Walters writes not because he wants to sell more; he simply thinks that the wines are brilliant and that the story of their creators should be told'. - Michael Edwards, The World of Fine Wine; '...This is part history lesson, part travel adventure story and wholly entertaining to read. It reminds me of Kermit Lynch's Adventures On The Wine Route' with an Australian accent.' - The Wine Depository; "We have all been sold a pup, albeit a glossy-looking, expensive one. Most champagnes, even those made by the prestigious brands, are confections that have little to do with terroir (the natural environment of the grape) or the qualities that distinguish good wine. Big manufacturers discovered that wines of inferior quality could, when sweetened and sparkled, be sold to the wealthy as a prestige product. Out of this naked commercial opportunism came what Robert Walters calls, in this refreshingly iconoclastic book, "the world's first mass-market party drug". Fortunately for those of us who love fizz in our wine, a small and growing number of winemakers in Champagne are now drawing on the skills and knowledge that had been lost to the region to make "exceptional wines that just happen to have bubbles". " - The Age, Australia; "... this is a meticulously researched and scholarly work but it is written with verve and wit. In addition to a fascinating historical examination, Walters explodes numerous myths, which will amuse any lover of wine trivia." - Australian Financial Review; "...the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read." - ANDREW JEFFORD, Multi-award-winning author of The New France and columnist and contributing editor for both Decanter and The World of Fine Wine.; "In the tradition of Kermit Lynch's Adventures n the Wine Route, Bursting Bubbles is a wonderful and informed exploration of the best grower Champagnes and the characters who make them. It shatters old myths and reveals new truths, making Champagne - the place and the wine - as intriguing, beautiful and magical as ever." - ANDREA FROST, award-winning author of Through as Sparkling Glass and columnist for TimAtkin.com and The World of Fine Wine.; "Rob Walters' approach to Champagne (and to wine in general - and to life!) in this beautifully written book is so cheerful and entertaining that one risks not realising how thoughtful and informative it is as well - a risk that I would advise any wine lover to take without hesitation." - JESUS BARQUIN, Award-winning co-author of the The Finest Wines of Rioja and Northwest Spain and Sherry, Manzanilla and Montilla and the co-founder of Equip Navazos.Table of ContentsForeword — Andrew Jefford Disclaimers Prologue Part 1: Where we follow sparkling Champagne's remarkable metamorphosis from faulty to fabulous Myth 1: In the name of the father: Dom Pérignon was the father of Champagne Part 2: In which we drive along a haunted racetrack in search of a singular grower and discover, not for the last time, that all is not what it seems in the world of Champagne Part 3: Where we meet the revolutionary parents of modern Champagne — science and industry Myth 2: First place: Champagne was the original sparkling wine Part 4: In which the author travels to the mountain to meet the rock of Ambonnay, tries to get blood from a stone and ends up leaving on better terms than when he arrived Myth 3: The good and the great: Grand cru vineyards produce the best wines Part 5: Where we head to 'Rahnse' to visit the cathedral and then travel south to Épernay, for a stroll down the legendary Avenue de Disney Myth 4: Silver spoon: Placing a spoon in the top of a Champagne bottle helps preserve the bubbles for longer Part 6: In which the wine traveller drives south from Épernay to Avize and discovers that all that glitters is not gold Part 7: Where we encounter more threats to Champagne's 'Great Wine' pretensions and find out what conventional Champagne has in common with baked bread, roasted nuts and seared steak Myth 5: Holy Trilogy: Only three grape varieties are used to make Champagne Part 8: In which we pay a visit to Pascal Agrapart, and where the author acknowledges that he can sometimes miss what is right under his nose by playing the man and not the ball Part 9: Where we unearth even more image problems for Champagne (by comparing the 'approach Champenois' with best practice in Burgundy) and where we learn that the English are the necrophiliacs of the wine world Myth 6: Blending is better: Champagne is blended in order to produce a better balanced, better quality wine Part 10: In which the author tries to comprehend Anselme Selosse via a blend of pop psychology and historical minutiae and then plays word games with the man himself Part 11: Where we blend a few things together in order to produce a histoire vraie of Champagne and then explore the extent to which the brand has come to dominate land in this famous region Myth 7: Simple fizzics: Where bubbles come from Part 12: In which we head south to Vertus and visit a great grower making 'crazy wine' in order to remind ourselves, once again, that Champagne is a wine, first and foremost Part 13: The continuation of our histoire vraie, where the author views advanced capitalism through the rosiest of glasses and perhaps takes the friendship too far by comparing the history of Champagne to that of Camembert and free-range chicken Myth 8: The shape of things to come: Champagne should be served in flutes Part 14: In which we travel from Vertus to the historic market city of Troyes, all the while grappling with the ideologies of Champagne's separatists Part 15: Where the author discusses the problems with the term 'grower revolution' and then offers the reader a choice between two radically different worlds of Champagne Part 16: In which we visit our first Aube grower and learn what it means to be an outsider in your own wine region Part 17: The final instalment of our histoire vraie, where the true grower revolutions are revealed — and yes, there were more than one Myth 9: In the beginning: Champagne is mentioned in the bible Part 18: In which we visit a vigneron farmer — or is that a farmer vigneron? Part 19: Where we delve into the remaining key factors that led to the development of Champagne's current batch of great grower-producers Myth 10: Bursting Bubble: Smaller bubbles are a sign of a high-quality Champagne Part 20: In which we visit the last of our growers in the Aube and learn that, no matter how seriously we take it, wine's main work is to make us happy Epilogue: A short manifesto in which the author asks you, the wine lover, a simple, somewhat rhetorical question: 'What sort of Champagne do you really want to drink?' Notes Acknowledgements Bibliography Index

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