Wines Books

Book SynopsisIn the recent years, Cava has taken the stage as Spain’s star sparkling wine, not only thanks to its remarkable quality to price ratio, but also because more and more connoisseurs are recognizing its richness and complexity. This book offers a great overview of the Cava’s origins, its elaboration, and its variety of tastes. You will learn all you need to know about the grapes, the traditional methods, as well as established and emerging premium Cava producers. Recipes of traditional Catalonian dishes that perfectly accompany a Cava dinner round off this concise, but very informative book.

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Book SynopsisThe first complete guide to English Sparkling Wine. Endorsed by the International Wine & Spirit Competition (IWSC). This book covers everything there is to know about English Sparkling Wine and is the perfect companion for the connoisseur and amateur alike; explaining the background to winemaking in the UK, detailed guides to vineyards large and small, all the award-winning wines from each vineyard and the stories behind Britain's leading winemakers, plus a complete directory of English sparkling wine vineyards in the United Kingdom. The Rydon Guide to English Sparkling Wine is the complete guide to English Sparkling Wine. Beautifully designed and photographed and with exclusive input from award-winning vineyards across the country including: CASTLEWOOD a boutique vineyard nestled beneath the ancient hill fort of Musbury Castle, RIDGEVIEW and NYETIMBER leading the explosion of award-winning English sparkling wines produced across their sites in the South Downs, SHARPHAM from its stunning site in the South Hams in Devon, the LECKFORD ESTATE including the Waitrose Farm championing the best of British produce, COATES & SEELY served in royal palaces and Michelin-starred restaurants around the world, and new producers such as celebrity chef Michael Caines MBE from the vineyard at the historic Grade II listed Georgian LYMPSTONE MANOR overlooking the beautiful Exe estuary.

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Book SynopsisOz Clarke is recognized the world over as one of the leading experts on wine and this new book, Oz Clarke's World of Wine, is an entertaining yet authoritative guide to the world of wine that has grown out of all recognition in the last 20 years. The book covers all you need to know about Oz’s favourite wines, grapes and top vineyards and wine regions. In his trademark lively and opinionated prose, Oz takes the reader on a 'grand tour' of the great wine regions of the world, explaining the flavours behind different wines and how to find the wine you want, from Vancouver Island in the west to the coast of China in the east. He will inspire the reader to be adventurous in his choices of wines to drink and to make the best of the wonderful world of wine. Illustrated with photographs of stunning wine landscapes and detailed, maps of key wine countries and regions, this book illustrates and explains the vital connections between wine and its landscape. Fundamental to the understanding of wine is a sense of place – knowing which country, which region, which hillside and which vineyard a wine comes from adds enormously to the pleasure of drinking it.

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Book SynopsisOz uses his trademark wit and irreverent style to teach you the basics of wine appreciation and show you how to get more out of a bottle of wine, and find out what is really inside. Have you ever gone into your local wine shop or looked at the wine list in your local bar and thought with a sense of panic ‘Help, what do I choose?’… What sort of wine do I fancy today? A refreshing white? A summery red to take on a picnic or a spicy wine to go with a winter’s stew?’ Well, Oz is here to help. Split into sections covering basics (wine at a glance, good grape guide, wine styles, from grape to glass and quick guide to countries); practical stuff (what the label tells you, the canny wine buyer, essential kit, serving and keeping wine); and becoming a wine geek (tasting wine, starting your own collection, finding out more and quick guide to names in wine). Oz will be your guide through the world of fascinating flavours and help you find the sort of wine you enjoy drinking. Dip into this book and you will find a quick, accessible guide to wine styles: what is warm and spicy or chewy and blackcurranty? He recommends wines to try; and explains what the label tells you about the taste and quality of the wine and whether it is any good or not. Soon you will be confident enough to choose between flavoursome reds such as Shiraz or Pinot Noir, and refreshing whites from Alberiño to Sauvignon Blanc. The book is divided into short, easy to read topics, with recommended wines to try covering all styles and flavours. Now is the moment to grab that glass, learn about what is inside that bottle and taste while you read…

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Book Synopsis Fully revised and updated by Oz, with new entries on key wineries, vineyards and producers from around the country. ‘It's brilliant. Exactly what's wanted. -’ Hugh Johnson One of the great pleasures of wine is to drink it where it is grown and made. The opportunity to meet growers, winemakers and winery owners is what draws people to visit wineries and to ‘have an experience in the vineyard’. This is your essential guide to find out about England and its world beating sparklers and still wines that have captivated the wine world. The modern view of English wine is of a country amazingly blessed with vast tracts of soil suitable for viticulture, much of it almost indistinguishable from the chalky slopes of Champagne and Chablis, and of a country taking full advantage of the vagaries of climate change to ripen Chardonnay and Pinot Noir to levels perfect for sparkling wine, and increasingly excellent still wines. this book helps you find the best English and Welsh wines, from fizz, whites, some impressive reds and even dessert and orange wines. The book includes:–Exciting Times How it used to be; The Nyetimber effect; Climate: is it almost perfect now?; Location is key; Plantinglike made; A question of style: sparkling or still; and Grape varieties: a race to the top.–British Bubbles What is needed to make good fizz; Champagne, the original fizz; Bubbles and how they’re created.–A Tour Of the Regions – covers personal experiences and reflections from Oz's many years of visiting talented and passionate producers up and down the country. From Yorkshire to the far west of Cornwall and across to Wales, a small but dynamic part of the UK's wine movement, Oz recommends wines he has enjoyed and found interesting and encourages you to try for yourself.Trade Review‘Our greatest wine writer is on typically sparkling form…wonderfully nerdish at times but never less than brilliant.’ – Matt Nixson, Daily Express ‘Drink Books 2022’ ‘This book could never have been written 20 years ago. Anyone keen for an inside scoop on the home-grown wine revolution going on beneath our noses will find this an engaging and enlightening read!’ – Giles Kime – (Country Life) 'The writing sparkles and delights, much like a glass of south coast fizz…a great source of wine inspiration.' – Sunday Telegraph ‘It’s wonderful. A blend of wine and love filtered through Betjeman and Larkin.’ - Joe Fattorini 'Utterly riveting and brilliant in a way that only Oz knows how to be…' – Victoria Moore ‘Oz Clarke OBE is the nearest thing to genius in the world of wine writing.’ – Harpers

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Book SynopsisDiscover all the answers to your wine-based fears and never pick a ‘bad’ bottle again with this fun and accessible guide to everything red, white, rosé and sparkling. If you’ve ever stood and stared blankly at a supermarket wall full of (potentially) delicious wines, not knowing what to choose, if the price is right or frankly, where to start, help is at hand with this little book of terms, tips and cocktail treats about the mother of all drinks: wine. From your red Merlots and Malbecs, to your white Chardonnays and Pinots, through to pink-hued rosés and everything bubbly, all the stress usually ensued from trying to choose a half-decent bottle will be taken away as you learn how to say what you’re buying, get to grips with the label, grape and quality and – for when the party gets started – discover how and what to serve it with, for every type of occasion. Whether you’re hosting a dinner party of a specific cuisine, selecting from a menu at your local restaurant or just want to learn how to make a fruity wine cocktail, this book will show you how to pick the right wine, every time!

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Book SynopsisPeter Vinding-Diers is a Danish aristocrat turned roving winemaker who, on escaping his studies at the Sorbonne one summer found himself on Burgundy’s Côte de Beaune, suddenly besotted. Peter’s first foray into wine took him to the Cape (via a quick turn parachuting into the war-zone in Vietnam), where he learned vineyard ways and wine science. Next came a dazzling decade in Bordeaux, where his pioneering exploits began to catch the world’s attention. He then ventured to Bulgaria, Brazil, Spain, Chile and Hungary earning himself the title ‘Flying Winemaker’ (he was one of the first!). Along his wine journey, Peter has frequently had to call on his Viking ancestors for help – not least in taming his ‘Montecarrubo’ vineyards on the wilder side of Sicily – but whether by accident or by design (mostly the latter), he has always found himself at the forefront of vinous discovery…Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

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Book Synopsis"Hands down the wine book of the year." —David McIntyre, Washington Post "...paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." —Victoria Moore, The Telegraph Journeying through the Medoc in the autumn of 1891, Anglo-Irish cousins and travelling companions, Edith Somerville and Martin Ross (aka Violet Florence Martin) bring their distinctive mélange of wry wit, acute observation and unabashed horror at the barefoot treading of Cabernet Sauvignon to this delightful account of vendangeurs lofty and low-born as they bring in the harvest in time-honoured fashion. Illustrated using Somerville’s equally delightful sketches, this is a story of two feisty ladies for whom anything remotely pretentious is fair game. Better known for their tales of an Irish R. M. (resident magistrate), Somerville and Ross outraged their respective families – who referred to them ‘the Shockers’ – by combining travel writing with the fight for Women’s Suffrage. The contrast between the emancipated pair and the largely unreconstructed characters they encounter on their travels only serves to heighten the charm of an already indelibly charming book. 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"Written in the first person, it paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." - Victoria Moore, The Telegraph"Hands down the wine book of the year." - David McIntyre, Washington PostTable of ContentsForeword by Hugh Johnson Introduction by Victoria Moore Chapters 1-11 Extract from Wayward Tendrils of the Vine

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Book Synopsis"This book takes in his introduction to wine – at the age of three! – through his continued travels and championing of New World wines when they were less fashionable." — Matthew Nugent, The Irish Sun “You can feel Oz Clarke’s expansive, chatty presence in every sentence” — Telegraph "Frankly, it's the best and most entertaining wine read I've had in years." —Tom Doorley, The Irish Mail "You can never have too much of his captivating enthusiasm and rich knowledge and this is him at his best." — Waitrose magazine "A rollicking good read." — Sommelier India There have never been so many delicious and original wines in the world, and to discover them, all you need is a glass in your hand and Oz Clarke – the ideal wine companion. With his inimitable sense of adventure and fun, Oz explains how his fascination with flavour led him to abandon a promising acting career and follow his heart from Chablis to ‘the lost Himalayan valleys of Yunnan’ in pursuit new taste experiences and wine thrills. He found them! Oz Clarke On Wine takes us on a fast-paced, witty romp around the grape varieties key to the world’s major wine styles, then explores the vineyards and regions where a vast trove of wine treasure lies waiting for discovery. Oz’s passion for sharing, his deep wine knowledge, and his ability to conjure up the wine world’s most beautiful landscapes, make this book the most unputdownable wine read this century. Includes: How Oz fell in love with wine: from his first dramatic encounter on a river-bank (aged three), to his post-performance tasting tales (after ‘governing Argentina’ as General Perón in the hit show Evita Oz explains how global warming affects what we drink today, and the new styles we can expect ‘tomorrow’ Organic and Biodynamic wines, Oz’s favourite fizz The world’s best-tasting wines, from Aconcagua to Okanagan, from Patagonia to east Yorkshire…, and wines to enjoy, from budget to blue chip… For sipping and savouring now. Or to age and enjoy in 10, 20, 30-years’ time… Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalInterview with Oz Clarke: "Now 72, Oz, who lives in west London, retains an incredible, vigorous and passionate enthusiasm for his chosen subject. We are having lunch with - perhaps needless to say - plenty of wine at Andrew Edmunds Restaurant in Soho, central London, to talk about his new book, part memoir, part guide, Oz Clarke On Wine. Several diners wander over to pay their respects." - Matt Nixson, Daily Express"This book takes in his introduction to wine – at the age of three! – through his continued travels and championing of New World wines when they were less fashionable." - Matthew Nugent, The Irish Sun"It is a distillation of his life's work and you can feel his expensive, chatty presence in every sentence." - Victoria Moore, The Telegraph"Frankly, it's the best and most entertaining wine read I've had in years." - Tom Doorley, The Irish MailKevin O'Sullivan interviews Oz Clarke, starts 2:37:30 to 2:50:15 on YouTube https://www.youtube.com/watch?v=ZNb_UE2r2Vg - Kevin O'Sullivan, TalkRadio"Reading Clarke may be the closest we’ll come to sharing a glass of sack with the Bard himself." - David McIntyre, Washington Post"It's an update of Red & White, but you can never have too much of his captivating enthusiasm and rich knowledge and this is him at his best!" - Waitrose Magazine"You can never have too much of his captivating enthusiasm and rich knowledge and this is him at his best." - Waitrose magazine"To that end, his new book, Oz Clarke on Wine: Your Global Wine Companion, comes highly recommended as one of the most sneakily insightful wine books released in recent memory." - Christopher Waters, The Globe and Mail"A rollicking good read." - Sommelier India"…an exuberant, even boisterous memoir and love letter to wine, a tour d’horizon aptly subtitled “your global wine companion.”" - Wine ConversationTable of ContentsHow I Discovered Wine Wine Grapes, Wine Styles My World of Wine What Next? – A future for wine? Glossary Acknowledgements Index

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Book Synopsis"Veteran wine books are by modern standards short on facts." — Decanter Magazine "This is an inspirational book well worth your time." — Eric Asimov on Instagram "If you want to learn about wine, switch off your phone, buy these two books and enjoy them with a nice glass of something." — The Critic "This is a don’t-miss book for people who plan their travels around vineyards." — Washington Post "This is one of the best books on wine ever written." — Sommelier India In this unique approach to understanding wine, Hugh Johnson, the world’s best-loved wine author, weaves the story of his own epic wine journey with an embracing view of everything he has discovered along the way. Almost without realising it, the reader is drawn into a fascinating world; with each page turned, knowledge is gained and wine wisdom absorbed. Hugh takes us from the teetering ledges of the Mosel and majestic châteaux of the Médoc to the sylvan slopes of Windsor Great Park with a spring in his step and a tasting glass at the ready. No one writes so infectiously on every aspect of wine, whether human or cultural, technical or historical. This book is peppered with anecdotes and personal recollections, infused with the sheer delight Hugh finds in his subject. It is a book with a story to tell and a mastery of wine to impart. Previously published as Wine, A Life Uncorked 2005, now updated with new chapters.Trade Review"Veteran wine books are by modern standards short on facts." - Decanter Magazine"This is an inspirational book well worth your time." - Eric Asimov, Instagram"...he learnt early how to write with an easy, flowing (sometimes flowery, but always precise) style that’s a joy to read." - Club Enologique"This is a new edition of Johnson’s “memoir written with a corkscrew”. It has been “modestly edited and gently updated,” as Eric Asimov writes in the Foreword, and Johnson’s lucid, evocative prose shines as brightly as ever." - Falstaff"If you want to learn about wine, switch off your phone, buy these two books and enjoy them with a nice glass of something." - The Critic"This is a don’t-miss book for people who plan their travels around vineyards." - Washington Post"It is an absolute joy to read Johnson’s writing. It’s not only that he is exquisitely articulate, playing words as a maestro violinist might play Bach’s Chaconne. It is that he finds so much joy in wine. He is an incurable romantic, an optimist, infectiously enthusiastic, infinitely curious." - Tamlyn Currin, Jancis RobinsonA Decanter best wine book of the year 2022: "Two new chapters – on digestifs and sparkling wines – make it compulsory purchase, even for owners of the previous edition." - Decanter"This is one of the best books on wine ever written." - Sommelier India"Hugh Johnson said recently that his career happened more or less accidentally. The Life and Wines of Hugh Johnson... is his memoirs but framed as a voyage around his cellar, the cellar being that at Saling Hall, the house he bought in 1970." - The World of Fine WineTable of ContentsForeword Preface Part One - Prospects Part Two - Bubbly Part Three - White Part Four - Red Part Five - Sweet Part Six - Digestif Index

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Book Synopsis"From a historical point of point, the book is fascinating... From a literary point of view, it’s eloquent ... If you’re a Bordeaux wine collector with deep pockets and a large cellar, it’s invaluable." —Tamlyn Currin, Jancis Robinson "Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." — Andrew Roberts "For lovers of claret - indeed, all wine - this can only be described as a drool-inducing book." — World of Fine Wine The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances – their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club’s 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humour of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting – from glorious country park to rickety Dickensian boardroom – in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.Trade Review"From a historical point of point, the book is fascinating... From a literary point of view, it’s eloquent ... If you’re a bordeaux wine collector with deep pockets and a large cellar, it’s invaluable." - Tamlyn Currin, Jancis Robinson"Written by historian Neil McKendrick, this is the true story of a group of male friends – including wine writers Hugh Johnson, Steven Spurrier and Michael Broadbent, and Neil himself – united by their love of claret." - Decanter"...a quite remarkable book... For students of this period and for future historians, this will be essential reading." - World of Fine Wine"For lovers of claret - indeed, all wine - this can only be described as a drool-inducing book." - World of Fine Wine

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Book SynopsisEastern Europe is the last undiscovered gem of the wine world. Over the last thirty years three countries, Bulgaria, Romania and Moldova have been working hard to escape the legacy of communism. For all three the regimes that took hold after the Second World War affected their wine industries profoundly, with state farms favouring mechanization and mass production over care and quality. Recent decades have seen a huge switch in attitudes following privatization, with more focus on quality and reconnecting people with the land to rebuild these historic wine industries for today’s wine drinkers. Bulgarian wine’s fall in sales in the West due to the rising popularity of New World wines, Moldova’s economic crisis at the hands of a Russian ban on Moldovan wine and Romania’s need to counter imports from foreign producers as tastes in wine change have forced wineries to rethink their approaches to viticulture and winemaking. Instead of production lines of anonymous wines, makers now focus on creating authentic regional wines using local and international varieties and modern techniques. In The wines of Bulgaria, Romania and Moldova, Eastern European wine expert Caroline Gilby MW presents the wine stories of these three connected but distinct countries as one who has witnessed the vast changes as they happened. The cultures of the three countries, their complex and troubled histories and their roads to recovery are profiled here along with details of the geography, climate, grapes grown and, most importantly, the producers working to revive and reinvent their respective wine industries. For those who seek something new beyond the traditional wines of Western Europe or who find New World wines losing their thrill The Wines of Bulgaria, Romania and Moldova is an inspirational introduction to a wine world waiting to be explored.Trade ReviewThis is an inspirational book, dealing with all aspects of winemaking in these three countries and inciting us all to try the wines and visit the countries. In fact, I’m off to Romania later this month – to do just that! - Colin Harkness, Colin Harkness on WineLet me recommend Caroline Gilby’s new book. The stories she tells ... are fascinating. She writes with style and authority. I’m very impressed. - Mike Veseth, The Wine EconomistOne of the most unflinchingly honest wine books I have ever read. This is the kind of book that can be written only by someone who has worked with the regions for 30 years, cares deeply about them, wants to see them thrive, but also sees and has the courage to point out what is wrong. She is not afraid to be critical … but at no point do you get a sense of someone trying to expose vulnerabilities for a good storyline. Instead, everything about the book reads a bit like tough love. Gilby has the piercing insight of someone with a scientist's brain and a mother's heart. - Tamlyn Currin, jancisrobinson.com

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Book SynopsisThe Côte d'Or may be small in size but its influence is huge and its reputation alone can intimidate even the most seasoned wine professional. Divided into two halves, the Côte de Nuits and the Côte de Beaune, it is little more than a 30-mile stretch of vineyard but some of the world's best known and most expensive wines are produced here. Of all the world's wine regions it is here that terroir pushes itself to the fore, explaining the eye-watering prices paid for even the most modest parcels of vineyard.Raymond Blake's companionable Côte d'Or demystifies this notoriously complicated region, explaining succinctly the history of winemaking in this part of Burgundy, the complexity of the subdivided vineyards and the special role played by geology and climate in the creation of these wines. Visiting a selection of notable producers, Blake provides his take on each, along with a suggestion of that winemaker's most distinctive or interesting wine for readers to try. After a rundown of the characteristics of each vintage from the last 30 years, and notes on some outstanding earlier vintages, Blake considers what the future might hold for the côte, including the challenges posed by premature oxidation, extreme weather and world events. He ends the book by providing some ideas to help those planning a trip to the region get the most out of their visit.This fresh take on one of the world's most influential wine regions is an essential addition to the library of any burgundy enthusiast.

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Book SynopsisThere has never been a better time to celebrate the wines made in England, from internationally celebrated sparkling whites to seductive Pinot Noirs. Within these pages, wine expert Cindy-Marie Harvey of Love Wine Food presents a sumptuous collection of recipes with which to pair wines from England's finest producers, as well as showcasing wonderful local produce from our land and sea. Welcome to the exciting world of English wine.Trade Review'Local food and wine pairings from some of England's best producers all served up beautifully, what's not to love?'; Helen McGinn, TV wine expert and author of THE KNACKERED MOTHERS' WINE CLUBTable of ContentsForeword by Julia Trustram-Eve Foreword by Tony Laithwaite, CBE Introduction CORNWALL, DEVON AND DORSET HAMPSHIRE WEST SUSSEX EAST SUSSEX KENT BUCKINGHAMSHIRE, BERKSHIRE AND SURREY URBAN WINERIES Visiting English Vineyards Where to Buy English Wines Vineyard Dogs Directory of Food Producers Index of Wine Producers Index of Recipes Index of Recipes by Wine Type Glossary of Wine Terms

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Book SynopsisBritain is fast becoming one of the world's most exciting wine regions. In this guide, wine expert and photographer Ed Dallimore provides detailed notes on the best vineyards, wineries and wines of Britain, all accompanied by his gorgeous photography. Ed lets you into his secrets about where to go for cellar door sales, explores which wines are being produced in which regions, and shares insights into hidden gems to seek out and try. A comprehensive guide to the vineyards, wineries and wines of Britain, from award-winning producers creating world-class sparkling whites to up-and-coming winemakers surprising the world with the diversity and quality of their wines.Trade Review'A thoroughly entertaining book - Ed has been both factual and thorough, covering the incredible and rapid growth in the vineyards and wine making in Britain' —Duncan Schwab, CEO and Head Winemaker at Sandridge Barton Wines Ltd

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Book SynopsisWhile the term “session beer” as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Kölsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of “session” culture for beer drinkers for centuries. In more recent years, many craft brewers in America have begun producing additional low-alcohol drinks, providing sessionable examples of customarily strong beers. Nowadays, the craft beer market has many notable examples of “session IPAs” and moderate-strength pale ales and stouts, and even rare styles like Gose are now part of mainstream craft offerings. These cover a wide range in terms of malt balance and hoppiness, and their moderate strength requires high brewing standards to achieve balance and drinkability. In Session Beers: Brewing for Flavor and Balance, author Jennifer Talley takes an overview of the history behind some of the world's greatest session beers, past and present. Talley weaves societal, political, and brewing trends into her narrative, and stresses the importance of beer in society as well as offering guidance on how brewers can encourage responsible drinking in their patrons. She addresses brewing processes and ingredients to help brewers master recipe development when crafting high-quality but easy-drinking beers. The final section contains 25 recipes curated by the author. These recipes are for popular craft session beers taken straight from the mouths of some of the best brewmasters in America, complete with a brief history of the breweries and brewers involved. Open up this book and disover why beer drinkers say “I'll have another” to session beers, and be inspired to brew some of your own.Trade ReviewFor me, the great collection of beer recipes in the second half, generously peppered with the personal stories of the brewers who make them, stands as the shining heart of this book. The raw brewing talent that is represented in this compendium is stunning and a testament to Jen's ability to connect with other brewers. -- John Mallett, Director of Operation, Bell's Brewery, Inc. and author of Malt: A Practical Guide from Field to BrewhouseA veteran of low-ABV ‘session' brewing, Jen Talley brings an enormous amount of practical and technical information to this subject. It's obvious her time at Squatters Pub Brewery in Utah fostered respect for the art and soul of brewing beers under 4.0% ABV. As someone who has been at this business of brewing for over 20 years, I can honestly say this book provided some keen insights into the thought processes and execution behind these fickle beer styles. I for one cannot wait to share this information with my brewers. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing CompanyI was so thrilled to hear Jen Talley was writing this book. Jen always struck me as someone who could create anything despite whatever barriers were in her way. Way back in the early days of craft brewing, instead of seeing brewing in a low-alcohol state as a constraint, Jen found creativity and flavor. This book contains an immense breadth of knowledge, history, and brewing recipes. It is clear from this lovingly crafted book that every brewer should embrace the art of brewing session beers, if not for the challenge, then for the reward of being able to drink more than one and still enjoy oneself. Thanks Jen—I will have another! -- Mary Pellettieri, Co-Founder and President, La Pavia Beverages, Inc. and author of Quality Management: Essential Planning For BreweriesAfter growing ever bolder with high-alcohol beers in the US, session beers have brought back beers for us to drink and enjoy. Session Beers looks back to those authentic and exciting lower-alcohol beers that were there before the term ‘session beer' existed. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s GuideTable of ContentsForeword Acknowledgments Introduction About This Book SECTION I WHAT IS A SESSION BEER? Chapter 1 – A Short History of Session Beers The Original Session Beers of the British Isles Ales of England My Goodness, My Guinness Ales of Ireland Ales of Scotland A Little Country Called Belgium What's in a Name? Per Diem Saison, a Beer for All Seasons White Beers of Belgium The Session Beers of Germany and Central Europe Where Is My Berliner Weisse? Wheat Beers of Bavaria The Birth of Lager Beer Ales of Germany New World, New Beer Chapter 2 – Brewing Session Beer: Nothing to Hide Behind Yin and Yang: Balance Is Key From Grain to Glass Grain Selection Milling Water Preparation Mashing Boiling and Hop Bitterness Yeast and Fermentation Maturation Clarification and Stability Balance and Specialty Ingredients Sensory Evaluation Safety and Sanitation Safety First Cleanliness Is Next to Godliness (No Rest for the Weary) The Intangibles Chapter 3 – Modern Interpretations Modern American Lager High-Gravity Brewing Adolphus Busch The Quality of Adjuncts Oldest Brewery in America The Impact of the Brewers Association Birth of the Craft Session Category Session-Style Pale Ales and IPAs Development of Quality Hop Character Other Session Offerings Gose Rising Cream Ales What Once Was Old Is Now New Again Chapter 4 – Drinking Session Beers Defining Drinkability A Session Society Creating a Culture of Responsible Drinking Food with Drinking Sessions Session Beers for Every Season Education Is Key Chapter 5 – The Cost of Doing Business Fiscal and Community Responsibility Cost of Ingredients Calculation Explanations Pricing Explanations Brewpub Numbers Microbrewery Numbers Brewhouse Efficiency and Small-Scale Systems Final Financial Contemplations Section II Session Beer Recipes Recipe Specifications and Assumptions The Recipes Specifications and Units Hops and Bitterness Units Yeast Brewing Notes Chapter 6 – North American Session Beer Recipes Sun King Brewing Company Sun King Sunlight Cream Ale (Commercial) Sun King Sunlight Cream Ale (Five-Gallon Batch) Auburn Alehouse Auburn Alehouse Gold Country Pilsner (Commercial) Auburn Alehouse Gold Country Pilsner (Five-Gallon Batch) New Glarus Brewing Company New Glarus Totally Naked Lager (Commercial) New Glarus Totally Naked Lager (Five-Gallon Batch) Russian River Brewing Company Russian River Aud Blonde (Commercial) Russian River Aud Blonde (Five-Gallon Batch) Firestone Walker Brewing Company Firestone Walker Extra Pale Ale (Commercial) Firestone Walker Extra Pale Ale (Five-Gallon Batch) Firestone Walker Easy Jack IPA (Commercial) Firestone Walker Easy Jack IPA (Five-Gallon Batch) Stone Brewing Company Stone Go To IPA (Commercial) Stone Go To IPA (Five-Gallon Batch) Stone Levitation Ale (Commercial) Stone Levitation Ale (Five-Gallon Batch) Squatters Craft Beers Squatters Full Suspension Pale Ale (Commercial) Squatters Full Suspension Pale Ale (Five-Gallon Batch) Wasatch Brewing Company Wasatch Premium Ale (Commercial) Wasatch Premium Ale (Five-Gallon Batch) Bell's Brewery, Inc. Bell's Oarsman Ale (Commercial Bell's Oarsman Ale (Five-Gallon Batch) Chapter 7 – German-Inspired Session Recipes Urban Chestnut Brewing Company Urban Chestnut Zwickel (Commercial) Urban Chestnut Zwickel (Five-Gallon Batch) 5 Rabbit Cervecería 5 Rabbit La Bici (Commercial) 5 Rabbit La Bici (Five-Gallon Batch) Red Rock Brewing Company Red Rock Black Bier (Commercial) Red Rock Black Bier (Five-Gallon Batch) Saint Arnold Brewing Company Saint Arnold Fancy Lawnmower Beer (Commercial) Saint Arnold Fancy Lawnmower Beer (Five-Gallon Batch) Hollister Brewing Company Hollister Tiny Bubbles (Commercial) Hollister Tiny Bubbles (Five-Gallon Batch) Sierra Nevada Brewing Company Sierra Nevada Otra Vez (Commercial) Sierra Nevada Otra Vez (Five-Gallon Batch) Chapter 8 – Other International Session Beer Allagash Brewing Company Allagash White (Commercial) Allagash White (Five-Gallon Batch) Jolly Pumpkin Artisan Ales Jolly Pumpkin Bam Biére (Commercial) Jolly Pumpkin Bam Biére (Five-Gallon Batch) Brooklyn Brewery Brooklyn ½ Ale (Commercial) 207 Brooklyn ½ Ale (Five-Gallon Batch) Yards Brewing Company Yards Brawler (Commercial) Yards Brawler (Five-Gallon Batch) Stone Brewing Company Stone Lee's Mild Ale (Commercial) Stone Lee's Mild Ale (Five-Gallon Batch) Carl Heron Carl Heron's English Amber Ale (Commercial) Carl Heron's English Amber Ale (Five-Gallon Batch) Drop-In Brewing Company Drop-In Tisbury Local (Commercial) Drop-In Tisbury Local (Five-Gallon Batch) Jennifer Talley Jennifer Talley's Dry Irish Stout (Commercial) Jennifer Talley's Dry Irish Stout (Five-Gallon Batch) Afterword Evacuation Bibliography Index

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Book SynopsisHave you ever found yourself doing less and less homebrewing, or being too intimidated to take up the brewing to begin with? Let Drew Beechum and Denny Conn help you brew the best possible beer with less work and more fun!Simple Homebrewing simplifies the complicated steps for making beer and returns brewing to its fundamentals. Explore easy techniques for harnessing water, malted barley, hops, and yeast (along with a few odd co-stars) to create beer. Pick up tips and tricks for a range of brewing challenges like adjusting your brewing liquor, working with adjunct ingredients, controlling fermentation, and brewing wild beers. The authors guide you from extract brewing to all-grain batches and explain the simple philosophy of recipe design and small-batch brewing. Learn how to evaluate different types of malt and hops by tasting, crushing, and steeping them, and use this to build your flavor vocabulary. Denny and Drew also share ideas on how to make technology work for you by taking a look at brewing gadgets, from fancy fermentation jackets and expensive (but convenient) all-in-one “robot” brewing systems, to bucket heaters, swamp coolers and do-it-yourself PID controllers made from inexpensive and commonly available microprocessors.Drew and Denny’s mantra is “Brew the best beer possible, with the least effort possible, while having the most fun possible.” Throughout, the focus is on helping you develop a simple, thoughtful process to make homebrewing more accessible and enjoyable. Wisdom is imparted in tones both reassuring and amusing, and the basics are broken down into easily remembered chunks. The authors also feature interviews with an eclectic group of brewers from the Americas, who add their own take on the brewing process and how they have made it work for them.Get a feel for recipe design by looking at a few handy templates for Pilsner, pale ale, IPA, double IPA, stout, tripel, and saison; or try your own bottom-up or top-down approach after reading Denny and Drew’s advice. Along the way you will find over 40 recipes, ranging from the simplest of pale ales, American lagers, tried and tested altbier recipes, and delicious rye IPAs, to Old and New World barleywine, quick tripels, Scotch ale mashed overnight, king cake ale, purple corn beer, and Catherina sour. Marvel at how mushrooms can be used in beer and tremble at the thought of a bourbon barrel–aged barleywine made with ghost pepper. Even experienced homebrewers can learn from this dynamic duo, as Simple Homebrewing features expert advice for brewers of all levels.Table of ContentsTABLE OF CONTENTS List of Recipes Acknowledgments Foreword Introduction Chapter 1 – What is Simplicity? The Inherent Simplicity of Beer The Importance of a Pragmatic Focus, or A Book's Manifesto in Three Lines The Efficiency of Simplicity A Word on Process But, That's Not How the Pros Do It What isn't Simplicity? Profiles in Simplicity: Doug King Chapter 2 – Simple Extract Brewing Modern Brewing Pioneers The Basics about Brewing and Extract Rescuing Extract from Its Reputation Why Extract Is Awesome Why Extract Is Terrible The Simplest Brew Day Ever The Oversimplified Explanation of Extract Brewing What to Expect When You're Expecting Beer Tricks for the Best Extract Beer Advanced Extract Brewing Late Extract Full-Volume Boil Use a Chiller Speed Brewing: Beer in 20 Minutes How to convert to/from Extract Other Extract Uses Yeast Starters Simplifying Your Brew Day Boosters Baking: The Final Frontier Pretzel Magic Extract Beer Recipes from Denny An Inspirational Message to All the Doubters Profiles in Simplicity: Jay Ankeney Jay's Tips for Extract Brewing Chapter 3 – Simple Small Batch In Defense of Small-Batch Brewing Less Physical Strength Needed Smaller Gear and Less Gear Less Room Needed More Variety and Experimentation Less Risk Less Time Needed Small Batch Shortcomings Brewing Small: The Total Picture A Small-Batch Brew What's In Your Kitchen? Brew-in-a-Bag Small Processes Profiles in Simplicity: Mary Izett and Chris Cuzme Chapter 4 – Simple All Grain The Strict Worlds of Fermentation It Wasn't Always So Making Malt Onto Brewing Mashing from Start to Finish The Super High Level Process of Mashing The Cheap 'n' Easy Mash Tun Mashing Working Out Your Mash Water Volume Batch Sparge Other Mashing Regimens Short Mash and Boil Overnight/Extended Mashing Brew in a Bag: One-Pot Brewing Profiles in Simplicity: Chip Walton Teaches Us about Brew-in-a-Bag Profiles in Simplicity: Jeremy Jalabert—Award-Winning, Busy Dad Brewer Chapter 5 – Technology Serving Simplicity Automated Systems PicoBrew Brewie+ All–in-One Manual Systems Grainfather Speidel Braumeister Recipe Interlude Simple Fermentation Systems BrewJacket Immersion Pro Vessi Fermentor Home Canning Some Assembly Required Bucket Heaters: A Cheap Electrical Assist Raspberry Pi and Arduino-Based Systems Looking into the Crystal Ball Profiles in Simplicity: Ronaldo Dutra Ferreira Chapter 6 – Simple Flavor Identification Simplifying Recipe Design Understanding Flavors and Ingredients Flavors in Beer Understanding Ingredients: Build Your Flavor Database Malt Evaluation Malt Evaluation at Home Hot-Steep Malt Evaluation Method Hop Evaluation The Language of Hops Evaluating Hops at Home Yeast Evaluation Clean Estery and Fruity Phenolic Sulfury Learning Through Drinking Simple Beer Chapter 7 – Simple Recipe Design Evolution of a Homebrewer Stage 1: Extract Recipe Kits Stage 2: All-Grain Recipe Kits Stage 3: Brewing Other People's Recipes Stage 4: Your Own Recipes The Philosophy of Recipe Design Bottom-Up Recipe Design Top-Down Recipe Design Every Beer Tells a Story Single Malt and Single Hop (SMASH) Choosing Hops Hop Balancing Recipe Templates How Do You Know It Worked? Triangle Test: The Only Way to Know Sample Triangle Test Procedure The Importance of Locality Profiles in Recipe Design: Randy Mosher Chapter 8 – Simple Water Simple Truths About Water Brewing Water Basics Treat Your Brewing Water What's in Your Water? Understanding Your Water Calcium Chloride Sulfate Magnesium Sodium Chlorine the Killer Distilled and Reverse Osmosis Water: The Level Playing Field Adjusting Your Water pH Alkalinity Function and Flavor Adjusting Your Water: An Example Is There A Simpler Way? Sulfate-to-Chloride Ratio It's Never Too Late Profiles in Simplicity: Martin Brungard Chapter 9 – Simple Adjuncts A Little Adjunct History How to Adjunct Adjuncting the Hard Way: Cook 'Em. Adjuncting the Easy Way One Final Tip: Hulls are Your Friend Major Players of the Adjunct World Wheat Rye Oats Corn Rice Potatoes Sugar And Now It Gets Weird Fruit Vegetables Not Weird Enough Yet? Processing the Mushrooms: Denny Experiments Profiles in Simplicity: Mike Williams of Candi Syrup, Inc. Chapter 10 – Simple Yeast and Fermentation Types of Yeast Ale and Lager Yeast “Wild” Yeast and Bacteria Top versus Bottom Fermenting Yeast Flavors Ale Yeast: Saccharomyces cerevisiae Lager Yeast: Saccharomyces pastorianus Wild Yeast: Brettanomyces Species Dry or Liquid? Getting the Yeast Ready to Work Rehydrating Dry Yeast Liquid Yeast Starter Starter by the Numbers Simplifying the Starter: The Vitality Starter High-Gravity Fermentations Fermentation Why Control Fermentation Temperature? Easy Methods for Controlling Temperature Temperature Manipulation When Is Fermentation Done? Profiles in Simplicity: Mark Van Ditta Chapter 11 – Simple Wild Wild Done Safely Wild Inoculation Getting Safer with Booze and Acid Even Safer with Wild Starters The Cultured Wild Kettle Souring: The Ultimate Safe Sour Blending and Flavoring Profiles in Simplicity: Garret Garfield Index

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Book SynopsisLook. Smell. Taste. Judge. Crush is the 200-year story of the heady dream that wines as good as the greatest of France could be made in California. A dream dashed four times in merciless succession until it was ultimately realized in a stunning blind tasting in Paris. In that tasting, in the year of America's bicentennial, California wines took their place as the leading wines of the world.For the first time, Briscoe tells the complete and dramatic story of the ascendancy of California wine in vivid detail. He also profiles the larger story of California itself by looking at it from an entirely innovative perspective, the state seen through its singular wine history.With dramatic flair and verve, Briscoe not only recounts the history of wine and winemaking in California, he encompasses a multidimensional approach that takes into account an array of social, political, cultural, legal, and winemaking sources. Elements of this history have plot lines that seem scripted by a Sophocles, or Shakespeare. It is a fusion of wine, personal histories, cultural, and socioeconomic aspects.Crush is the story of how wine from California finally gained its global due. Briscoe recounts wine’s often fickle affair with California, now several centuries old, from the first harvest and vintage, through the four overwhelming catastrophes, to its amazing triumph in Paris.Trade ReviewIn a tour de force of scholarship, fine writing, and multifaceted format, Crush describes the process of how California introduced wine to America and how wine helped to create contemporary California. With verve and amplitude, Briscoe evokes the alchemy through which wine—as agriculture, as vintners' art, as connoisseurship in dialogue with advanced and popular taste alike—helped define California as a regional civilization." - Kevin Starr, former professor of history and California State Librarian"An entertaining and insightful story of California seen through the state's wine history, Crush is an essential addition to any California bookshelf. Readers may never look at their glass of California wine in the same way." - Christopher O'Sullivan, University of San Francisco"Crush is a hopeful saga, with the forces of oenophilia winning out in the end as California wines enter the pantheon of the world’s fine wines. It’s a tale written with panache and wry opinions, and is a smooth introduction to five centuries of California history, as seen through the curved lens of a wine glass." — Foreword Reviews"Delivers a comprehensive history and fascinating read; it is a true celebration of the persistence of the California vignerons throughout the ages, their battles with adversity to make the region's wines some of the best in the world today. Highly recommended!" —The Columbia Review "The history in this book pops right off the page...For those who are passionate about food culture in America or the history of California, the character and detail in this book is something that can’t be missed." — The US Review of Books"Briscoe’s attention to detail is staggering, and as a result, his exhaustive book is filled with tidbits that will make for fine dinner party anecdotes. [...] Briscoe’s passion for California and its wine often shines through, and the book will offer many surprises to patient readers." — Kirkus Reviews

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Book Synopsis

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