Wines Books

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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Book SynopsisTrade Review“If you’ve ever wondered what wine to pair with some of your favorite foods, like, say, Cheez-Its (I certainly have), check out Big Macs & Burgundy. The book explores all different kinds of combinations, including breakfast pairings like avocado toast and Rueda Verdejo, pairings for entertaining like shrimp cocktail & Valdeorras Godello, and even some pairings with popular Trader Joe's items." * Food & Wine *"Don't feel like washing down a PB&J with a glass of milk? How about a sparkling red.... Price's book, Big Macs & Burgundy, isn't just the ultimate wine list, it's a guide for what to pair with practically any food or snack you can think of, and the science behind it.... To Vanessa Price, it isn't a happy meal without a glass of wine." * CBS This Morning *“All I can say is bless Vanessa Price, because in every wine class or pairing dinner I’ve sat through, the information so earnestly imparted by sommeliers and experts has gone in one ear and out the other, but this? She had me at the rapture of crunching into a poof of fake cheese followed by the crisp acidity of Sancerre (followed by another Cheeto).” * TODAY.com *“In Big Macs & Burgundy: Wine Pairings for the Real World, [Vanessa Price] expands on her popular column for New York Magazine’s Grub Street blog. Among Price’s other supremely helpful fashion analogies: A Mendoza malbec, like an old pair of Levi’s, is equal to any occasion and consistently good, even at the value tier; Italian Barolos are akin to tailored blazers—pricey yet foundational for adults; and vintage port is equivalent to a piece of prized leather, which becomes more nuanced with age.” * Saveur *She's uncorking the secrets of pairing a glass of wine with your favorite foods. * The TODAY Show *“Big Macs & Burgundy: Wine Pairings for the Real World, can transform you into an expert at pairing wine with just about anything, from pizza and Lucky Charms to pad thai and Popeye’s… Refreshingly funny and written in language anyone can understand, it just might just be the only wine pairing book you’ll ever need.” * Maxim *A must-read book...Big Macs & Burgundy is a smart, useful guide to drinking the world's great wine, whether you're pairing it with foie gras or Fritos. The authors delve into how our favorite guilty-pleasure foods can unlock the best in fine wine, and share moments from Price's meteoric rise in the wine world—as well as a few pairing suggestions you'll definitely want to break out at your next dinner party. * Town & Country *“Vanessa Price’s writing is personal, engaging, and refreshingly unpretentious, distilling complex ideas into easily accessible language. This book may be arranged around food and wine pairings, yet with its impressive scope and breadth, it also serves as an excellent introduction to understanding wine in general. I’d recommend it to anyone looking to learn more about the world of wine.” -- Peter Liem * author of ChampagneGuide.net and the James Beard Foundation Award-winning book Champagne *“This book is just so fun and truly what the wine world needs. Vanessa plays matchmaker to great effect here, and not just in terms of what to pair with Cardi B’s Cheddar Bar-B-Que Chips, mozzarella sticks, or, my favorite, Sour Patch Kids. In disarming fashion, she demystifies and breaks down the what’s-what in wine so as to leave you knowing that wine is not to be feared, but is, instead, your friend. Original, fun, smart, and empowering—it’s perfect.” -- Richard Betts * winemaker and author of The Essential Scratch & Sniff Guide to Becoming a Wine Expert *“Big Macs & Burgundy is a joyous, life-affirming read. The food and wine descriptions are brilliant and often hilarious, and Vanessa Price is a warm, engaging guide. And her best trick? Doing what all the best teachers do: making you learn without realizing it.” -- Nick Jackson * master of wine and author of Beyond Flavour *“How fitting that a book about unexpected pairings is an unexpected pairing itself — Big Macs & Burgundy is a delightful mix of personal storytelling, irresistible images and wine-world demystifying, ranging from etymology to geography. Thanks to Vanessa Price and Adam Laukhuf, I will never forget which wine pairs best with M&Ms. If we’re all lucky enough to return to movie theatres, I’m gonna need a bigger tote bag.” -- Sloane Crosley * essayist and novelist *“An informative, hilarious romp through the wine world for newbie enthusiasts to seasoned connoisseurs and every food and wine lover in between.” * Modern Mississauga Magazine *

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Book SynopsisProvides a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution. Offering a guide and map to exploring Sicily, the authors deliver a substantive appreciation of a vibrant wine region that is one of Europe's most historic areas and a place where many cultures intersect.Trade Review"Impressively well-researched... For anyone who loves Italian wines and wants to know more about Sicily, the book is invaluable." San Jose Mercury News "Everyone can appreciate that Italian wines are delicious. But their depth and fascinating history are often overlooked. Italy enthusiasts, Bill Nesto and his wife, Frances di Savino deliver a sincere homage to the vibrant wine region in their book, The World of Sicilian Wine." The Blue Lifestyle "A major contribution to knowledge about Italian viticultural history." -- Dean Tudor Gothic Epicures "invaluable to those seeking clarity on a region whose successes have gone largely uncharted." -- Jon Bonne San Francisco Chronicle "With this book, the authors have given Sicily and its wines an exceptional tribute...they have succeeded in making the story of Sicilian wine both understandable and entertaining, without compromising the academic integrity of the work." Cronache di Gusto "An adventure with so much information about the history, culture and winemaking that it is difficult to put it down till the end... Novices as well as wine experts and serious students of Sicilian wine culture and history will cherish the book for a long time." -- Subhash Arora delWine/Indian Wine Academy "A full exploration of Sicilian wine, complete with... the region's enological and viticultural evolution, best wineries and most significant wines... A mix of culture, anthropology and more enrich the book. There is no book like this one available on the market." Gambero Rosso's International Tre Bicchieri "We also owe a great deal of gratitude to Bill Nesto MW and Frances di Savino for their superb book, The World of Sicilian Wine... [T]he book is a tour de force on Sicilian wine." International Wine Review "Wine drinkers who like their wine and vine facts with generous helpings of history, culture and geography will enjoy "The World of Sicilian Wine." Nesto and di Savino have written a handy and informative guide for the wine tourist and armchair traveler alike." -- Gerald Boyd Wine Review Online "The World of Sicilian Wine ... does more than toss around the word terroir, it burrows deep within it and gives it real meaning." Esquire "The authors really do take the title seriously, revealing a stunning 360-degree examination of Sicily's world of wine." -- Mike Veseth The Wine Economist "This is a fantastic read ... not just for wine people, but people who are studying Greek and Roman literature and mythology and Italian and Renaissance history. There are so many applications for this book beyond just learning about wine." -- Lynn Krielow Chamberlain iWineRadio "Authoritative and humorous." -- Joe Roberts 1WineDude.com "Top 10 Wine Books of 2013: Nesto and Di Savino have given us a model for how to write about an Old World wine region... If you are interested in Sicilian wines or simply the history of Sicily, this is your book." Tom Wark's Fermentation "I really enjoyed this book... [It] succeeds in taking us on a voyage through this complicated but magical wine region." -- Ian D'Agata Decanter "An essential starting point for anyone interested in the island's wines or Italian wine in general." Wine Spectator "A fascinating, well-written study of an area by an accomplished duo who bring Sicily and its wines to life." -- Jancis Robinson JancisRobinson.com "With scholarly accuracy and depth ... this oenophile's resource spans all aspects of Sicilian wine, from flavor to geography, varieties, viticulture, terroir, and more." Sante "Wine lovers will appreciate this well-researched book on Sicily's wine industry." Italian America: The Sons of Italy Book Club "An excellent survey of an important wine region of Italy that is all too often overlooked by wine writers... Accessible to anyone with an interest in Sicilian wine and a passing familiarity with wine terminology." Italian Wine Central "I can recall no work that captures so completely in English the story of Sicilian wine. Keep The World of Sicilian Wine handy on your reference shelf, devour it like an Inspector Montalbano page-turner, or use it as a guidebook to the vineyards." The Art of Eating "A nifty guide to an up-and-coming wine area." Miami Herald "The sheer weight of historical, geographical, and viticultural information is enough to make this the definitive English-language book on the island's wines." The World of Fine WineTable of ContentsList of Maps Acknowledgments Preface 1. The Origins of Sicilian Wine and Culture 2. The Lost Opportunity: 1775 to 1950 3. The Modern Sicilian Wine Industry 4. Perpetual Wine 5. The Geography of Sicily 6. Vine Varieties 7. Viticulture in Sicily 8. Enology in Sicily 9. At the Heart of Sicily 10. Understanding Sicilian Wine by Place: The Three Valleys 11. Val di Mazara 12. Val di Noto 13. Val Demone 14. The Garden-Vineyard Afterword Notes Selected Bibliography Index

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Book SynopsisFrom the world''s most respected wine critic, the essential guide to wine in 100 pagesWine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.Jancis Robinson has been called ''the most respected wine critic and journalist in the world'' by Decantermagazine. In 1984 she was the first person outside the wine trade to qualify as a Master of Wine. The Financial Times wine writer, she is the author/editor of dozens of wine books, including Wine Grapes (Allen Lane), The Oxford Companion to Wine (OUP) and The World Atlas of Wine (Mitchell Beazley). Her award-winning website, www.JancisRobinson.com has subscribers in 100 countries.Trade ReviewFor those who have an appetite to learn, but don't quite know where to start, The 24-Hour Wine Expert offers a perfectly compact solution -- Emily Miles * Berry Bros & Rudd *What makes it special is Robinson's well-honed sense for delivering the goods along with a wry sense of critical insight -- Christopher Waters * Toronto Sun *This thin volume manages to cover the major aspects of wine appreciation at a very high level * Terroir Guru *It's easy to read, good content, up-to-date, in plain language, giving the bare bones of learning about wine quickly * goodfood.com.au *[Praise for WINE GRAPES] a work of astounding scholarship -- John Lanchester * Guardian Books of the Year 2012 *[Praise for WINE GRAPES] A magnificent achievement: colossally informative, illuminating and intriguing * Decanter *

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Book SynopsisThis introduction to French wine helps demystify the names; places; grape varieties; and wine values, making buying and ordering wine, and even visiting vineyards a pleasure.Table of ContentsIntroduction 1 How to Use This Book 2 Part I: Why France is the Home of Great Wines 3 Part II: France’s High-Profile Wine Regions 3 Part III: France’s Other Wine Regions 3 Part IV: The Part of Tens 3 Part V: Appendixes 4 Icons used in this Book 4 Part I: Why France is the Home of Great Wines 5 Chapter 1: France, Superstar 7 In the Beginning 7 Natural Talents 8 Climate ups and downs 10 Old dirt 11 Time passages 12 French Wine-Think 12 Chapter 2: French Wine Today 15 We’re Number One 15 The Variety of French Wine 16 The colors of France 16 Dry, sweet, and bubbly 16 Collectable to highly affordable 17 Regional characters 18 The Grapes of France 18 Chapter 3: Wine Laws and Labels 21 France’s Wine Laws: The Opposite of Laissez-Faire 21 Privileged versus ordinary locales 22 Small is beautiful 23 AOC, VDQS, and Vin de Pays 23 Degrees of pedigree within the AOC ranks 26 The French Wine Label 28 Part II: France’s High-Profile Wine Regions 29 Chapter 4: Elite Red Wines of Bordeaux 31 The Bordeaux Advantage 32 Bordeaux the red 33 Red Bordeaux’s grape varieties 34 The High-Rent Districts 35 The Left Bank style 36 The Villages of the Haut-Médoc 36 The Right Bank style 38 Classified Information 39 The 1855 Classification 40 The Graves/Pessac-Léognan classification 42 The St.-Emilion classification 43 Bordeaux’s Best Reds 45 Our top ten 45 Great Haut-Médoc wines 46 Top Pessac-Léognan wines 47 The Best St.-Emilion Bordeaux 48 A Pomerol ranking (unofficial) 50 Drinking Red Bordeaux 52 Visiting Bordeaux 52 Haut-Médoc and Graves 53 St.-Emilion 54 Chapter 5: Red Bordeaux on a Budget 55 Where the Bargains are 55 Cru Bourgeois wines of the Médoc and Haut-Médoc 56 Petits châteaux and generics 59 Other Bordeaux Districts 62 Fronsac and Canon-Fronsac 63 Côtes de Bourg and Premières Côtes de Blaye 64 Chapter 6: White Bordeaux—Dry or Sweet, and Delectable 67 Dry White Bordeaux Today 67 Where the dry whites are born 68 Two white grapes — and neither is Chardonnay 69 Drinking white Bordeaux 70 Good Producers of White Bordeaux 71 The star performers 71 Where quality and value meet 72 Other notable dry whites 73 Sauternes and Barsac 73 The Sauternes wine district 74 Sauternes’ grape varieties 75 Enjoying sweet Bordeaux 75 Producers of Sweet White Bordeaux 76 Beyond Château d’Yquem: great Sauternes/Barsacs 77 More good Sauternes/Barsacs 77 Bargain dessert wines 78 Chapter 7: Burgundy—Queen of France 79 The Where and Why of Burgundy 80 Soil and climate 81 The two great Burgundy grapes 81 The scale of Burgundy 82 Burgundy’s AOC System 84 Burgundy’s Districts 89 Chablis, from Chablis, France 90 Chablis appellations 91 Good Chablis producers 93 Recent Chablis vintages 94 Burgundy Royalty: Côte d’Or 95 The Côte d’Or wine villages 96 Côte d’Or wines in the market 99 Côte d’Or producers to buy 100 The Côte Chalonnaise: Affordable Burgundies 103 Côte Chalonnaise appellations 104 Chalonnaise producers to buy 105 Everyday Whites: Mâcon 106 Mâcon’s appellations and wines 106 Mâcon producers to buy 108 Serving Burgundy 109 Enjoying white Burgundy 109 Pairing Burgundy with food 110 Chapter 8: Beaujolais, The Fun Red 111 What Makes Beaujolais 111 The Beaujolais terroir 112 The Gamay grape 113 Beaujolais winemaking 113 From Frivolous to Firm 114 Beaujolais and Beaujolais-Villages 114 Beaujolais Nouveau 115 Cru Beaujolais 115 Producers and prices 117 Enjoying Beaujolais 118 Chapter 9: Robust Rhône Reds and Unique Whites 121 Two Regions in One 122 The nature of the North 122 The nature of the South 125 The Northern Rhône, Up Close 126 The reds rule 127 Uncommon whites 132 The Southern Rhône in the Spotlight 136 The major wines of the South 137 Satellite wine zones of the Southern Rhône 144 Enjoying Rhône Wines 146 Part III: France’s Other Wine Regions 147 Chapter 10: Champagne: The World’s Greatest Sparkling Wine 149 What Champagne is 149 The Champagne Region 151 Champagne’s climate and soil 153 The grape varieties of Champagne 155 The four grape-growing districts 156 Styles of Champagne 158 Non-vintage, vintage, and prestige cuvées 158 Blanc de blanks, blanc de noirs, and rosé Champagnes 163 From dry to sweet: Brut, Extra dry, and Demi-Sec Champagne 165 The Great Champagne Houses 167 “House styles” 168 Grower-producer Champagnes 169 Aging Champagne 170 Champagne with Food 171 Chapter 11: Alsace: White Wine Wonderland 173 Location, Location 173 Mountains’ majesty 174 Forecast: sunny and dry 175 The Grapes of Alsace 176 The Range of Wines 177 The dominant style 178 Legally speaking 179 VT and SGN: Measures of ripeness 182 Riesling, Above All 183 Alsace’s Other Wine Gems 185 Gewurztraminer 185 Pinot Blanc 186 Tokay-Pinot Gris 187 Other Alsace wines 188 Enjoying Alsace Wines 188 Top Alsace Producers 189 Chapter 12: The Loire Valley’s Hidden Gems 191 The Rambling Loire Valley 191 The Loire’s climate and soil 192 The major wine districts 194 The Upper Loire: Sauvignon Blanc’s Spiritual Home 194 Sancerre and Pouilly-Fumé 195 Other wines of the Upper Loire 197 Leading Upper Loire producers 198 The Diverse Central Loire 199 Touraine’s (too) many AOCs 199 The many faces of Vouvray 201 The Touraine’s best red wines 204 The dry and the sweet of Anjou-Saumur 205 Muscadet: The Value White 210 Enjoying Loire Valley Wines 212 Chapter 13: The South of France 213 Languedoc-Roussillon: The Mother Vineyard of France 213 The lay of the land 214 The seeds of change 216 Classical wines: better than ever 218 Languedoc fringe dwellers 222 Beautiful Provence 223 Climate and soil 224 The wines of Provence 225 Chapter 14: Other French Wine Regions 229 Southwest France 230 Bergerac 230 Cahors and vicinity 233 Béarn 235 Jura 236 Savoie 239 Corsica 241 Other French Regions 242 Part IV: The Part of Tens 243 Chapter 15: Answers to Ten Common Questions about French Wines 245 Why are French Wines so Expensive? 245 How are French Wines Different from American Wines? 246 Are Rosé Champagnes Really Dry? 247 Are French Wines the Best Wines? 247 Do French Wines Age Long? 248 Are Prestige Cuvée Champagnes Really Better? Or are they Just a Rip-Off? 248 Can I Keep My Wines in the Refrigerator? 249 The French Make a Big Deal about “Terroir.” Isn’t This Concept Overrated? 249 Is AOC (Appellation d’Origine Contrôlée) Status a Guarantee of Quality for French Wines? 250 Are All Burgundy Wines Expensive? 250 Chapter 16: Ten French Wine Myths Exposed 251 Champagne Isn’t For Dinner 251 Red Bordeaux Takes Forever to Mature 252 Sauternes are Delicious Young 252 Chablis is too Dry and Acidic 252 Champagne is too Expensive 253 You Must Drink Beaujolais Nouveau before spring 253 Châteauneuf-du-Pape is Full-Bodied and Long-Lasting 253 All Rieslings are too Sweet 254 Wines of Southern France are Rustic and Mediocre 254 Champagnes Don’t Age Well 254 Part V: Appendixes 255 Appendix A: Pronunciation Guide to French Wine Terms 257 Appendix B: Bordeaux and Burgundy Classifications 265 Appendix C: French Wine Vintage Chart: 1979 to 1998 277 Index 281

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Book SynopsisFiona Morrison, awarded the coveted Master of Wine in 1994, is a talented writer and winemaker who works closely with her husband, Jacques Thienpont, helping to make the wine and manage their three Bordeaux estates – Le Pin (Pomerol, home to one of the world’s most prestigious red wines), L’IF (Saint-Emilion) and Château L’Hêtre (Côtes de Castillon). Fiona has over 30 years' experience in the fine wine trade on both sides of the Atlantic. “Fiona Morrison Thienpont has written a book from a viewpoint no other writer, as far as I know, has ever possessed: a seat at the heart of the action.” – Hugh Johnson "It all comes down to succession: how a family can hold together over the course of generations, continuing to build on the success of their vines and their ancestors. Wine is one of the rare businesses in which this level of international fame and internal family politics plays out over centuries—unless you consider royalty a business. So, it makes for an unusual sociological study and compelling prose." – Joshua Greene, Wine & SpiritsTrade 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 SynopsisWinner of the 2018 James Beard Foundation Cookbook Award in Reference, History, ScholarshipWinner of the 2017 André Simon Drink Book AwardWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Wine, Beer & SpiritsFrom Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

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Book SynopsisSought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world's best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene.Trade Review"A hopeful and interesting read." -- Fred Tasker Sacramento Bee "South African wine has needed a book like 'Wines of the New South Africa' for some time... [James] brings a fresh perspective and a critical eye to a wine region about which he clearly cares deeply. The result is that 'Wines of the New South Africa' is as complete a reference on the South African wine scene as you're likely to find, and those with an interest in learning more about South African wine will be able to spend many hours with the book." -- Joe Roberts, 1WineDude.com wine.answers.com "James writes passionately and intelligently about the wines of his homeland... Wine lovers of every stripe should find 'New South Africa' interesting reading... An informative reference." -- Gerald Boyd Wine Review Online "A knowledgeable discussion of South African wine for the serious connoisseur." Chicago Tribune "We have a profound appreciation for James' contribution in this detailed, comprehensive account of South African wine. Anyone planning a trip to South Africa or simply wanting to know a lot more about its wine industry is strongly encouraged to read this book." International Wine Review Blog "It was once said that Wagner's music is better than it sounds. The same is true of James's Wines of the New South Africa." -- Michael Fridjhon Business Day "This is an important book, penned with knowledge and insight at an important point in the development of the South African wine industry." The World of Fine Wine "[An] honest, clearly written and intense study of what has happened and is happening in the Cape... One of the best reads of the year." JancisRobinson.com "With academic precision and the enthusiasm of a true wine lover, James discusses the science, culture, and history of South Africa's most celebrated grape varietals and wine styles. Readers will come away with a clear understanding of the country's wine terroir and climate, as well as a new appreciation for South Africa's burgeoning wine industry." SanteTable of ContentsPreface and Acknowledgments Introduction 1. Wine and the New South Africa 2. A Brief History of South African Wine to 1994 3. Grape Varieties and Wine Styles 4. Wine of Origin: Legislation, Labels, and Terroir 5. Constantia and the Cape Peninsula 6. Stellenbosch 7. Paarl and Wellington 8. Franschhoek 9. Durbanville to Darling 10. The Swartland 11. Breede River Valley 12. Walker Bay and Cape Agulhas 13. Elgin and Overberg 14. Tulbagh and Ceres 15. Olifants River, West Coast, and Cederberg 16. Klein Karoo and Adjacent Wards Appendix Bibliographic Notes Index of Wineries General Index

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Book SynopsisTrade Review"I cannot emphasize enough how important this book has been to me and should be to the fine-wine community. It should be required reading for all students of vine and wine." -- Brian Croser * JancisRobinson.com *"...if you’re looking to read a wide and diverse body of text about what terroir is and where it comes from, you’ll find few books on par with this one." * Edible East Bay *"This anthology shares characteristics with fine wines: complex, nuanced, and well-balanced. . . . If you want a whirlwind exploration of a vast, complex topic, buy this book: there’s nothing else out there like it." * EuropeNow *"This book is essential for your library if you are at all serious about wine. As the authors advise, use it as a reference book when you need information about a topic or just a few pithy quotes. The authors have performed a real service cataloging and connecting a well-selected multitude of writings and presentations about terroir." * Journal of Wine Economics *Table of ContentsForeword by Patrick J. Comiskey Introduction: Why Terroir Matters 1 The Lure and Promise of Terroir 2 History and Definitions 3 Soil: The Terre in Terroir 4 Climate: Limits and Variations 5 Grapevines: Bringing Terroir to Life 6 Winemaking: The Human Element in Terroir 7 Sensory: Validating Terroir 8 Marketing: Terroir for Sale 9 The Future of Terroir 10 Postscriptum Acknowledgments: Nancy G. Freeman Acknowledgments: John Buechsenstein Bibliography Credits for Reprinted Materials Index

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Book SynopsisWhen things turn out right for Bordeaux, as they frequently do, its wines are sublime. They inspire many thousands of tributes, from Samuel Pepys’ succinct reviews to the most rhapsodic of Michael Broadbent’s tasting notes – in short, over 300 years of wine writing. On Bordeaux is a collection of the best bits, from our best-loved wine writers, critics and commentators, set around 10 of the themes that make Bordeaux tick. As Jane Anson writes in her introduction: “multi-layered, clear-eyed, moving and often extremely funny [this] collection of stories… celebrates, illuminates and renews our understanding of Bordeaux.” * Hugh Johnson, Fiona Beckett and Baron Elie de Rothschild discuss dining out on Bordeaux: how best to serve it, with what and who with. * Mathieu Chadronnier, Christian Seely and Joe Fattorini shed light on the way we see claret today. * Ian Maxwell Campbell extols the virtues of 1871 and 1875, the last great vintages before the phylloxera plague. * Fiona Morrison MW explores Bordeaux’s great bounce-back and how the vintage of 1982 changed everything. * John Salvi, Bill Blatch and Peter Vinding-Diers reveal the wines that lead the way to Bordeaux’s future. * Joe Fattorini serves up everything you need to know on running the iconic Médoc Marathon. * Hugh Johnson pays tribute to Bordeaux master Michael Broadbent.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 Contents1. The Power of the Vintage 2. View from the Vineyards 3. Tales of the Aristocracy 4. The Rivals 5. A Wine Region at War 6. Survival of the Fittest 7. Cads, Bounders, Scrapes and Scandals 8. Bordeaux Enters the Modern World 9. A Potted Bordeaux History. 10. Dining Out in Bordeaux Appendix and Index

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Book SynopsisWinner of the André Simon Drink Book of the YearShortlisted for the Louis Roederer Wine Book of the Year 2020"One book deserves a place on every wine drinker's shelf, and that is The World Atlas of Wine" - Victoria Moore in the Telegraph"magisterial" - Fiona Beckett, Guardian "a key reference material for any sommelier, wine professional or any amateur serious about their passion" - Imbibe "The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without."The World Atlas of Wine is the single most important reference book on the shelf of any wine student." - Eric Asimov, New York Times'Simply superb work... buy it if you like wine at all.' - Victoria Moore, Telegraph "Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge." - Edward Deitch, NBC/today.com"The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved." - Dave McIntyre, Washington Post

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Book SynopsisHealthy Soils for Healthy Vines provides a clear understanding of vineyard soils and how to manage and improve soil health for best vineyard performance. It covers the inherent and dynamic properties of soil health, how to choose which soil properties to monitor, how to monitor soil and vine performance, and how vineyard management practices affect soil health, fruit composition and wine sensory characters. It also covers the basic tenets of sustainable winegrowing and their significance for business resilience in the face of a changing climate. This book will be of practical value to anyone growing grapevines, managing a vineyard or making wine, from the small individual grower to the large wine company employee. It will be of special interest to winegrowers employing organic, natural, or biodynamic methods of production, where the primary focus is on the biological health of the soil.Table of ContentsChapter 1: Introduction to the concept of soil health Chapter 2: Inherent factors of soil health Chapter 3: Dynamic factors of soil health Chapter 4: Assessing soil health Chapter 5: Viticultural practices and soil health Chapter 6: Soil and environmental influences on grapevine growth, fruit and wine characteristics Chapter 7: What does the future hold?

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Book SynopsisChampagne: Wine of Kings and the King of Wines guides you through the astounding history of how this delicious drink became the hallmark of celebrations, commiserations and partying across the globe. It covers the process of making champagne and the vintage years and the special cuvées; the history of champagne; individual entries on all the major Champagne Houses, the lesser estates, co-operatives, growers and variations of sparkling wine; the social and cultural impact of champagne – how it has become a part of certain traditions; by a man with great knowledge of the drinks business, the beautifully illustrated Champagne: Wine of Kings and the King of Wines is for the connoisseur and the newcomer alike. Table of ContentsIntroduction. Essentials of Champagne. History of Champagne. On the Champagne Trail. Sparkling Wines of the World. Culture and Traditions. Index / Credits.

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Book SynopsisFor centuries a bastion of tradition and the jewel in the crown of French viticulture, Bordeaux has in recent years become dogged by controversy, particularly regarding the 2012 classification of the wines of St.-Émilion, the most prestigious appellation of Bordeaux's right bank. St.-Émilion is an area increasingly dominated by big international investors, especially from China, who are keen to speculate on the area's wines and land, some of whose value has increased tenfold in the last decade alone. In the controversial 2012 classification, certain châteaux were promoted to a more prestigious class because of insider deals that altered the scoring system for the classification of wines into premier crus and grand crus. This system now takes into account the facilities of each château's tasting room, the size of its warehouse, and even the extent of its parking lot. The quality of the wine counts for just 30% of the total score for the wines of the top ranking, those deemed premier grand cru classé A. In Vino Business, Saporta shows how back-room deals with wine distributors, multinational investors like the luxury company LVMH, and even wine critics, have fundamentally changed this ancient business. Saporta also investigates issues of wine labelling and the use of pesticides, and draws comparisons to Champagne, Burgundy and the rest of the wine world. Based on two years of research and reporting, Vino Business draws back the curtain on the secret world of Bordeaux, a land ever more in thrall to the grapes of wealth.Trade ReviewSome sharp critiques and a few shocking revelations. * Wall Street Journal *Vino Business reveals the seedy business side of the romantic world of French wine. * Washington Post *Gossip as poisonous as pesticides, anonymous informants, rampant greed. . . the latest primetime TV drama? No, it's just St.-Émilion... A new book, Vino Business, by French journalist Isabelle Saporta, has caused a firestorm for its criticism of the French wine trade... If it's causing this much uproar... "it's because she put her finger on the sore spot." * Wine Spectator *Isabelle Saporta bases the book on a true investigation, field work that cannot be contested, work that many of her detractors, the people who snipe at her from behind their keyboards, would do well to be inspired by. * Le Point *The author, investigative journalist Isabelle Saporta, doesn't hold back in questioning the French institutions and traditions that the country's wine industry prides itself on. She's also forthright in her writing on certain individuals. . . The book is a juicy read. * Wine-Searcher.com *Judging by the reaction to its publication it seems that this book, which concludes that more transparency is needed regarding the fabrication and classification of these great wines, is asking the right questions. * Le Parisien *

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Book SynopsisJoin authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.Trade ReviewTwo of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever. -- Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.A definitive book on sourcing wood, the complexities of the coopering process and even the finishing oak maturation and compounds that make their way into your book. This book is a must-add for your library. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing CompanyTable of ContentsAcknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again Romans and (Celtic) Countrymen—Wood Replaces Clay Vessels of Wood—Barrels, Boats, and Brewing Messages in Barrels—Regulation, the Hanseatic League, and Other Alliances of Trade Barrels Across the World—Exploration and Industry The Sun Also Rises—the Shifting Nature and Use of the Barrel 2. Cooperage 3. Wood & Wooden Vessels The Wood Before Time American Oak European Oak French Oak The Oak of Other Regions Harvesting, Splitting, Dressing, and Seasoning Vessels of Wood—About the Size of It Curiosities and Anachronisms—Other Wooden Vessels Used for Brewing 4. Wood Maintenance Cellar Design—from Zero to Infinity (and Beyond) Cellar Ambiance—Temperature, Humidity, and Other Factors Inspecting New Barrels, and Barrels New to You Basic Cooperage Tools Repairing Leaks in Barrels Evaluation and Care of Foeders 5. Flavors from Wood Materials Extracted from Wood Seasoning, Bending, Toasting, and Charring What Happens When Beer Contacts Wood More Arcane Processes and Effects of Extraction Other Wood-Related Products and Processes You May Not Have Thought Of 6. Flavors in Wood Sour and Sour—Skinning the Cat Voodoo Magic—Inoculation, Re-inoculation, and Keeping It All Going 7. Blending and Culture The Fifth Element Appendix A Appendix B Bibliography Index

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Book SynopsisLonely Planet's new Wine Trails - Europe book is your guide to the perfect European wine getaway. Featuring Europe's most exciting and up-and-coming wine destinations, discover cult favourites and secret gems. Journey through 40 trails, from Vienna's urban vineyards to Portugal's Alentejo region, with the help of our regional wine experts who introduce you to each old world destination. In every region, expert writers - including Masters of Wine Caroline Gilby and Anne Krebiehl and critics and columnists Sarah Ahmed, Tara Q. Thomas and John Brunton - review the most rewarding wineries to visit and the most memorable and quaffable wines to taste. Whether it be a chilled glass of rosé in picturesque Provence or a savoury, dry Fino sherry in Andalucia, all bases are covered in this comprehensive guide to Europe's best wine-making regions. You'll venture into historic, world-famous wineries, through celebrated cellar doors and will discover some unsung heroes along the way. Bottoms up! 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.

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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 SynopsisAn essential reference guide to port, this book is recommended reading for the Wine & Spirit Education Trust and other certification programmes. It describes the unique features of the Douro Valley, the cycle of work in the vineyards, historical production techniques and more recent innovations, and the role of the wine lodges where port matures before being shipped to its worldwide markets. Ben Howkins offers a concise history of port and the port trade as they have developed over the last 300 years. He covers important changes in recent ownership of the major shippers and highlights the people driving change in the industry while protecting port's heritage.Trade ReviewBest wine books of 2015: Howkins's book has brought a few generations into the Port fold, and here it is again, updated and reading as well as ever. When the book first appeared, patamares, the bulldozed terraces that replaced dry-stone walling, were all the rage; now they're being adapted to more conservation-friendly methods. Then it was auto-vinification; now lagares are back. Port is better than ever, the region has a new confidence, and this book will both instruct and entice you.Table of ContentsForeword Preface Note on the Fourth Edition Acknowledgements 1. Introduction 2. Port - An Historical Perspective 3. Vineyards and Vines 4. Port Maturation 5. The Leading Port Producers 6. Port Styles 7. Vintage Port 8. Visiting the Region 9. Oporto 10. World Markets 11. Fifty Shades of Port Appendices 1. Vintage Ports and their Shippers 2. Glossary of Wine Terms 3. Further Reading 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'The best example of this kind of book ever written.' Wine Communicator Award judges'Exhaustive and intoxicating.' Jill Dupleix, Good Weekend'If there is one book that anyone wanting to learn more about Australian wine should have, this is it.' Huon Hooke, The Real ReviewThere has never been a more exciting time to drink Australian wine. Centuries of innovation and determination have led to an era of exceptional achievement in Australia, yet it is a country whose output is not matched by its scholarship. Until now. How to Drink Australian brings together global experts to answer its namesake question, offering sweeping, practical, and compelling insight to all aspects of Australian wine: exhaustive analysis of every significant region, stunning and detailed maps, bespoke illustrations and artwork, individual wine recommendations, hundreds of producer profiles, a fold-out region-by-region grape table and more, all curated with a reverence for Australia's first custodians. How to Drink Australian is the modern wine book that Australia (and a world of wine drinkers) has been waiting for.Jane Lopes and Jonathan Ross lead this important book, with contributions from Mike Bennie, Kavita Faiella, and Hannah Day, and original maps by Martin von Wyss.Trade Review'The wine book that the Australian wine industry deserves. Insightful, intelligent and in depth ... An instant classic.' NEIL PERRY, chef, restaurateur, and author'If there is one book that anyone wanting to learn more about Australian wine should have, this is it.' HUON HOOKE, The Real Review'How to Drink Australian is INCREDIBLE. The most comprehensive book on the best Australian wines. It's not an easy feat to bring together so much information, diving deep into the intricacies of the great regions, producers and terroirs of Australia. A must have on every wine lover's book shelf.' RAJAT PARR, author, sommelier and winemaker 'A refreshing take on Australian wine. Colour, facts, figures, personalities - all masterfully and sensitively interconnected.' PETER GAGO, Penfolds chief winemaker 'As an American sommelier, Australia was really one of those places that I thought was mostly full of funny critters and over-hyped wines. That is, until I met Jane and Jon - they showed me that this is a land of terroir and growers who rival many of their European counterparts. This book further solidified me falling in love with this wild continent so rich with history and a new generation of wines. An important read for both wine geeks and novices alike!' VICTORIA JAMES, sommelier and author 'Capturing all the complexities of wine in contemporary Australia is a massive job, but Jane and Jon and their team of collaborators have absolutely nailed it: How to Drink Australian is an exhaustive, insightful, invaluable new guide to what's going on right now in the vineyards and cellars - and, crucially, the hearts and minds - of winegrowers right across this dynamic country.' - MAX ALLEN, author The Future Makers: Australian Wines for the 21st Century 'As someone who has followed the Australian wine scene since 1992, it is about time for this great book by Jane Lopes and Jonathan Ross. So much has changed, not just in the past 30 years - the last 10 alone have been revelatory. To have them walk us through these changes and these wine regions, is so timely.' BOBBY STUCKEY, James Beard award winning Master Sommelier'Exhaustive and intoxicating.' JILL DUPLEIX, Good Weekend'There are plenty of books on wine, but it's safe to say this one is different. 500 pages and we still want to carry it everywhere.' AMELIA BALL, Dan's Daily'How to Drink Australian stands as a book of high refinement that elevates the history, intricacies, promises, and potential of Australia's place in the global wine conversation.' ROB THEAKSTON, Drinkhacker.comTable of ContentsIntroductionNew South WalesIntroduction Hunter Valley Central RangesSouthern New South WalesOther New South WalesVictoriaIntroductionYarra ValleyMornington PeninsulaGeelongMacedon RangesGippslandHeathcoteWestern VictoriaBeechworthRutherglenOther VictoriaTasmaniaIntroduction 254South AustraliaIntroductionBarossaClare ValleyAdelaide HillsMcLaren ValeCoonawarra & WrattonbullyOther South AustraliaWestern AustraliaIntroductionMargaret RiverGreat SouthernOther Western AustraliaQueenslandIntroductionAt a Glance Fold-out: Grape by Grape, Region by RegionConclusionThanksGlossaryBibliographyIndexIndex of ProducersConversion Charts

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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 SynopsisWine has been made commercially in Canada since the mid-1800s but Canadian wine has only really begun to register with professionals and consumers outside the country in the last few decades, as quality has dramatically improved. Canadian wine is now being exported in meaningful volumes to the USA, Asia and Europe and since the beginning of this century the number of wineries has increased more than 250 per cent. In recent years wine regions have been demarcated (with some divided into sub-appellations), provincial wine laws have been adopted and indigenous and hybrid vines have largely been replaced by Vitis vinifera varieties in the main wine regions. After taking readers through the history of winemaking in Canada, The Wines of Canada provides an overview of the country’s wine regions, their climate, soil and other geographic conditions, and explains noteworthy viticultural and winemaking techniques, such as the practice in some regions of burying vines to protect them from extreme winter temperatures. Phillips details key producers of the main wine-producing provinces (British Columbia, Ontario, Quebec and Nova Scotia), assessing their wines and providing relevant details for those planning winery visits. The book concludes with appendices covering vintage reports, Canadian wine festivals and provincial wine-selling laws. As the first comprehensive guide to one of the wine world’s rising stars, The Wines of Canada is an eye-opening book for scholars, students and wine aficionados alike.Trade ReviewThe wines of Canada is a serious, detailed look at the history, regions and individual producers of wines ... With Canada now playing host to more than 700 wineries nationwide, this is an essential guide. – Christine Austin, The Yorkshire Post

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Book SynopsisIt’s America’s bestselling wine book, now fully revised, updated, and in color! Beloved and trusted by everyone, from newcomers starting their wine journey to oenophiles, sommeliers, restaurateurs, and industry insiders, The Wine Bible is comprehensive, entertaining, authoritative, beautifully written, and endlessly interesting. Page after page grounds the reader deeply in the fundamentals—vineyards and varietals, climate and terroir—while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and over 400 photographs in full-color. Plus this completely updated 3rd edition offers: New chapters on Great Britain, Croatia, Israel. A new section called In the Beginning… Wine in the Ancient World. New fully revised Great Wines section with recommended bottles to try for each country and region. Expanded chapters on France, Italy, Australia, South America, and the U.S. A deeper grape glossary including 400-plus varieties, and an expanded Mastering Wine Section incorporating latest science on taste and smell.Trade Review“Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine“Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine“Ms. MacNeil is a pleasure to read. Her voice continues to be clear and inviting, and the book is organized in the inimitable Workman style, full of brief boxes, lists of grapes, appellations and producers to know, along with short discourses on foods, customs and other local curiosities. It does a wonderful job summarizing the key points about the historically important wine regions.” — Eric Asimov, The New York Times, “The Year’s Best Books on Wine” “Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine “The fact is that MacNeil is uniquely engaging and her writing approachable, matched by a smart layout that packs a lot in the page without feeling too busy. What else do you need to bring new wine lovers to bigger depths of knowledge?” — Decanter, “Wine Spirits Books 2022: the best” “Ms. MacNeil is a pleasure to read. Her voice continues to be clear and inviting, and the book is organized in the inimitable Workman style, full of brief boxes, lists of grapes, appellations and producers to know, along with short discourses on foods, customs and other local curiosities. It does a wonderful job summarizing the key points about the historically important wine regions.” — Eric Asimov, The New York Times, “The Year’s Best Books on Wine” “The third edition of Karen MacNeil’s The Wine Bible is as informative, captivating, and relevant as it was on first release in 2001… For the wine professional, this book contains foundational information from which to build a lifetime of learning. For those who simply love wine, The Wine Bible provides a sense of connection with the people, places and history beyond the liquid in the glass.” – Wine Spirits Magazine “Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine “The fact is that MacNeil is uniquely engaging and her writing approachable, matched by a smart layout that packs a lot in the page without feeling too busy. What else do you need to bring new wine lovers to bigger depths of knowledge?” — Decanter, “Wine Spirits Books 2022: the best”

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Book SynopsisSlow Wine Guide USA is a new and revolutionary guide to the wines of California, Oregon, New York, and Washington. Thanks to the help of a handful of expert contributors, we’ve selected the best wineries from each state and reviewed their most outstanding bottles. The idea behind Slow Wine is simple: it acknowledges the unique stories of people and vineyards, of grape varieties and landscapes, and of their wines. The awareness that wine is more than just liquid in a glass helps wine lovers make better, more conscious choices and enhances the very enjoyment of this beverage. Since its beginnings in Italy twelve years ago, Slow Wine has combined its tasting sessions with equally important moments of exchange and debate with producers. The direct contact with winegrowers and winemakers allows for a genuine, authentic, and always up-to-date report on what’s happening in America’s vineyards and cellars. Each winery receives a review divided in three sections: the first one is dedicated to the people who live and work at the winery, the second to the vineyards and the way they’re farmed, and the third to the finest wines currently available on the market. The very best wines are awarded the Top Wine accolade. Among these we have the Slow Wines — which beyond their outstanding sensory quality are of particular interest for their sense of place, environmental sustainability or historical value — and the Everyday Wines, representing excellent value at prices within $30. The most interesting wineries on the other hand are awarded the Snail, for the way they interpret Slow Food values (sensory perceptions, territory, environment, identity) while offering good value for money; the Bottle, to wineries whose wines are of outstanding sensory quality throughout the range; the Coin to those estates offering excellent value for money.

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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 SynopsisWineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door architecture for some of the biggest names in the wine industry. Among almost 1,000 cellar doors situated across the many wine regions in Australia, the 40 projects featured in this book each demonstrate a uniqueness in their approach to their design visions, and serve to inform and illustrate the exciting new direction in Australian winery architecture. This book delves into how each wine destination and wine-tasting experience has been enhanced, where winemakers, owners, architects and designers provide personal insights, perspectives and individual stories. Find out what inspired their designs and how they worked together to create and celebrate the collaboration of wine and design.

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Book SynopsisOriginally served at the coronations of French kings, Champagne is now popular around the world and sales increase year on year as people discover this delicious, delightful, de-lovely drink. Although Champagne only comes from a small area, there are many producers, ranging from the globally famous houses such as Dom Perignon, Moët & Chandon and Taittinger to the 19,000 vignerons who produce on a much smaller (but no less delicious) scale.Champagne has its own vocabulary, etiquette and special place in popular and culinary culture and The Little Book of Champagne traces the history of the drink from its early years to the present day and examines what makes Champagne so special. We delve into the intricacies of chilling (very cold), pouring (one inch, let the bubbles settle, then two-thirds) and drinking (slowly). There are also fun facts, quotes and sayings relating to Champagne's unique position in popular culture. So pop that cork, fill your glass and slowly sip your way slowly through the pages of this joyful celebration.SAMPLE QUOTE: 'Why do I drink Champagne for breakfast? Doesn't everyone?' – Noël CowardSAMPLE FACT: The oldest Champagne producer still in existence is Ruinart. They started production in 1729.Table of ContentsChampagne Origins: A fascinating story, encompassing monks, glass-producers and Kings. Champagne Charlie: This chapter highlights some of the most famous Champagne houses and a few of the lesser-known ones too. Spray the Champagne: The main different types of Champagne, the grapes that go into it and both vintage and non-vintage cuvées. I Get No Kicks From Champagne: How to open it, pour it and store it, which glasses to use, what should you eat with it? Champagne Supernova: The many aspects of the famous drink in songs, TV shows, movies, books and all-over social media. Let's Get Fizz-ical: The Wit & Wisdom of Champagne.

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Book Synopsis

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