Description
Book SynopsisThis guide to champagne details its history, what it is and how it's made. It shows which grapes are used for champagne and where they grow, the different styles of champagne and the top 25 champagne houses. The book also includes tips on food pairings, storage, serving and bottle sizes.
Table of ContentsForeword.
Introduction.
PART I: What Is Champagne?
Chapter 1: Champagne, the Region.
Chapter 2: Dom Perignon -- the Legend.
PART II: The Magic of the Bubbles.
Chapter 3: The Champagne Method.
Chapter 4: The Grapes of Champagne.
PART III: Styles of Champagne.
Chapter 5: Vintage and non-Vintage (Classic) Champagne.
Chapter 6: Variations on a Theme: Blanc de Blancs, Blanc de Noirs, and Rose.
Chapter 7: How Sweet It Isn't.
PART IV: The Great Champagne Houses.
Chapter 8: The Top 25 Champagne Houses (A to L).
Chapter 9: The Top 25 Champagne Houses (M to Z).
Chapter 10: Grower and Co-operative Champagnes.
Chapter 11: The Champagne Trade Today.
PART V: Buying, Storing, and Serving Champagne.
Chapter 12: Practical Tips on Champagne.
Chapter 13: Tasting Champagne.
Chapter 14: Champagne with Food.
Chapter 15: Touring Champagne.
PART VI: Other Sparkling Wines.
Chapter 16: California and Other American Sparkling Wines.
Chapter 17: Sparkling Wines from the Rest of the World.
PART VII: The Part of Tens.
Chapter 18: Answers to Ten Common Questions about Champagne.
Chapter 19: Ten Champagne Myths Exposed.
PART VIII: Appendixes.
Appendix A: Glossary of Champagne Descriptors.
Appendix B: Directory of Champagne Houses.
Appendix C: Champagne Vintages: 1978-1997.
Index.
Book Registration Information.
