Today s dynamic wine culture calls for a different kind of wine book. The Wine Savant is just that: punchy, polemical, and brimming with insights to educate and entertain beginning wine drinkers and seasoned oenophiles alike.

Never has the wine world had so much to offer, and never have smart decisions about value, quality, grape, and season been so difficult to make. In The Wine Savant, Michael Steinberger tramps through the world of contemporary wine from three-buck Chuck and bucket-list Bordeaux to bottle speculators and biodynamic wineries to give the inside scoop on the key concerns facing the new generation of wine lovers:

Why is California suddenly cool again? What s really the difference between a 95-point wine and a 94-point wine? Why is Burgundy ascendant and Bordeaux suddenly so passe? What s a biodynamic wine, what s a natural wine, and should you care? Do food and wine pairings still matter?

Featuring expert buying guides including the New Kings of California and the World s Great $25-and-Under Bottles and tips on tough-to-pair cuisines like Indian and Japanese, The Wine Savant is the perfect guide to today s often-bewildering realm of choice: ferociously opinionated and committed body and soul to enjoying every glass."

"Huge champion of organic and biodynamic wine making." -Simon Mayo Radio Show Gerard Bertrand decided he wished to relate his life journey and share his commitment to nature. Drawing on his experience as both a wine grower and a business leader, he demonstrates how the harmony of ecosystems, respect for nature and the preservation of living soils can be the pillars of a new paradigm, creating the conditions for a more balanced life and bringing hope for future generations. In this book, he also analyses how society is changing, and invites the reader to put fear aside and "dare" - in spite of the prevailing climate - to practice altruism, brotherhood, and an opening of the heart.

Do your ears perk up when you hear the telltale pop of a prosecco bottle? Do you think every drink is just a little bit nicer with bubbles? Prosecco is no longer just a sparkling wine, it's a cultural phenomenon, a party in a glass. This beautifully illustrated book will introduce you to a whole world of bubbly beverages, and showcase the potential of Prosecco. From the classic bellini and fresh fruit mimosa, to a wide range of sparkling cocktails, the recipes in this book are light, fizzy, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friends-or yourself!

A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews-including wildcrafted meads, bragots, t'ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."-Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described "Appalachian Yeti Viking" Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead arguably the world's oldest fermented alcoholic beverage can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t'ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work-but aren't necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you've been intimidated by modern homebrewing's cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman's welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but like Odin's ever-seeking eye focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."-Library Journal

Owner of Chateau Lynch-Bages, Grand Cru Classe 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.

Winner of the 2022 James Beard Book Award A Guardian Best History and Politics Book of 2022 Selected as one of the 25 Best Cookbooks of 2022 in Delicious Magazine Nominated for the 2022 Spirited Awards This is the forgotten history of women making, serving and drinking alcohol. Drink has always been at the centre of social rituals and cultures worldwide-and women have been at the heart of its production and consumption. So when did drinking become gendered? How have patriarchies tried to erase and exclude women from industries they've always led, and how have women fought back? And why are things from bars to whiskey considered 'masculine', when, without women, they might not exist? With whip-smart insight and boundless curiosity, Girly Drinks unveils distillers, brewers, drinkers and bartenders with a vital role in the creation and consumption of alcohol, from Cleopatra, Catherine the Great and the real Veuve Clicquot to Chinese poets, medieval nuns and Prohibition bootleggers. Mallory O'Meara's fun and fascinating history dismantles the long-standing myth that drink is a male tradition. Now, readers everywhere can discover each woman celebrated in this book-and proudly have what she's having.

Beer is the world's favourite alcohol and it has changed out of all recognition in the 21st century. The country-by-country sections will give more detail of the changes but the introduction will lead readers into the world beer revolution by describing the enormous power and stretch of global brewers - with AB InBev accounting for one third of all beer made and consumed - with the counter culture of the world-wide craft movement. From the US to Australasia, charting the beer scene in every country, the key players and the styles available.

"An entrancing companion for wine lovers. Celebratory, discerning writing with all the variety and unexpectedness of the wines explored." - Michele Roberts, author and Emeritus Professor of Creative Writing at the University of East Anglia "This book is about feeling, tasting and describing the beauty of wine, as well as understanding the intensity of emotion that wine can engender." - Decanter Magazine "So precise and dancing, so chiselled and so free, as complex and delicious as your favourite bottle of wine, you will enjoy the world of wine differently after reading through Jefford's words." - Pascaline Lepeltier on Instagram "A new sort of literary gumption arrived on the scene with Andrew Jefford; a powerful blend of science and poetry. Here is a writer who does his interviews, delves deep into motives and methods, and then lets fly with whatever imagery he finds winging by." Hugh Johnson (2019) Poet, philosopher, author, radio presenter and journalist, Andrew Jefford lives in France; but buried deep in one wine country what does he miss most about the rest? The answer: "Drinking young port. It's the wine drinker's equivalent of zorbing, wing-walking, base-jumping ... you won't fully understand it unless you have tasted it young, in its 'Ride of the Valkyries' stage, when it comes hurtling out of the glass and puts the screamers on you..." Andrew is the ideal companion for anyone wine-curious. In this collection of his essays, opinions and articles he shares his fascinating observations from half a century of discovery. For Andrew, wine should be listened to and admired, wherever it comes from; old-school pretentions turned on their head; style-points disdained; stellar prices dismissed; questions asked...

"I like the idea that wine can entertain and make you smile. That's why I'm looking forward to receiving my copy of Burp, which focuses on the design and the stories behind the labels." - Tim Atkin, wine writer, critic and Master of Wine There is a story behind every bottle of wine. As a winemaker, you can make a statement with your label. It is the showcase of your company. And more importantly, it can persuade consumers to buy your product. The label should be in line with the wine you can expect in your glass. This is why Jur Baart and Bas Korpel decided to write Burp, because they strongly believe that a wine tastes better when you know the story behind it. In the book, 40 wines are presented, each with a distinct label and a matching story. The selection of wines does not focus on the vinification technique but on the labels of the bottles. What is striking, however, is the exceptionally high proportion of natural wines. It seems this group of winemakers (in some cases new to the profession) is paying more attention to how their products are presented to their customers. Yet Burp also includes a number of all-time classics that should not be missed - essential not only in this book, but also in your wine cellar. Just like folk tales, the stories behind the wine are often passed on - and sometimes spiced up in the retelling. Rest assured that this also happens with the stories in this book. Burp will give you lots of new anecdotes to tell while drinking your next bottle of wine. Well-known producers included in the book: Chateau Mouton Rothschild, Pol Roger, Marques de Riscal Well-known winemakers included in the book: Angelo Gaja, Telmo Rodriguez, Francis Ford Coppola

Lonely 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 rose 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.

Dressed to Swill contains sixty original cocktail recipes inspired by style icons from the 20th century to today, including fashion designers, models, photographers, stylists, influencers, and more. Karl Lagerfeld's tipple is made for royalty: it's similar to a Kir Royale, but brings in the velvety flavors of raspberry and vanilla. The Kim Kardashian is sensuous, flavorful, and as unsubtly delicious as its subject. Lizzo's cocktail is a strawberry-rhubarb sparkler certain to fill you with joy. From Alexa Chung and Andre Leon Talley to Coco Chanel and RuPaul, there's a flavor to fit every mood, be it avant-garde, glamourous, rebellious, or little-black-dressy. Engaging biographies explore each person's contributions to the field of fashion, and the illustrations are sprinkled with fun details about their lives. In addition, readers can learn how to stock their bar with basic equipment, glassware, foundational spirits, and easy-to-source ingredients that can turn a basic drink into a runway-worthy libation. Perfect for birthdays, watch parties, girls' nights in-as well as for Instagram-this book makes finding the right cocktail as exciting and surprising as shopping for a pair of shoes to complete your look.

With 60 recipes, Three Ingredient Cocktails demonstrate that all the best cocktails are made with no more than three ingredients - think martini, old fashioned and margaritas. Divided by main ingredient - gin, vodka, tequila, whisky, rum and sparkling wine - each drink can be whipped up in five minutes or less, with simple snack suggestions at the end of each chapter to pair with them. Three Ingredient Cocktails shows you also how to make the most of a simple home bar set up, and how to turn your living room into an on-trend cocktail lounge. With make ahead and batch cocktails, as well as renowned classics, this book is everything you need to bring elegance and style to your cocktail hour.

Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. While wine drunk millennia ago was the humble beverage of the people, today the drink is inextricable with power, sophistication, and often wealth. Bottles sell for half a million dollars. Point systems tell us which wines are considered the best. Wine professionals give us the language to describe what we taste. Agricultural product and cultural commodity, drink of ritual and drink of addiction, purveyor of pleasure, pain, and memory - wine has never been contained in a single glass. Drawing from science, religion, literature, and memoir, Wine meditates on the power structures bound up with making and drinking this ancient, intoxicating beverage. Object Lessons is published in partnership with an essay series in The Atlantic.

Develop your palate and become your own beer expert.

Beer is brewed in a dizzying variety of styles, available to enjoy like never before. Let's drink to this diversity with a new appreciation of just how complex, mind-expanding, and delicious beer can be. Crack open this book and enjoy a series of guided tastings of more than 50 different beer styles - from smoked black lager to funky and sour wild ales, triple green-hopped citrussy IPAs and cask-matured barley wines.

With each tasting you will learn to identify how aroma, taste, texture, and finish all combine to create the distinctive flavour profile of the particular beer style. You will discover which unique ingredients and aspects of the brewing process combine to produce each style. While quick reviews of the best examples from around the world will set you exploring further. To help establish your beer palate, the course starts with a solid grounding in the range of flavours found in beer and the art of detecting them - opening your nose, mind, and throat to the complete sensory experience of flavour and pouring the perfect glass!

Travel through time and across the globe to grasp the on-going story of beer, its heritage, and innovation. Learn how to pair beer with food and cook with it. But always return to what really matters: that miraculous glass of cold, liquid joy.

The life of a scholar is stressful. The best way to muddle through is with a stiff drink. Balancing teaching, research, and service more than merits a cocktail at the end of a long day. So, sit back, relax, and infuse some intoxicating humor into old-fashioned academia. A humorous handbook for surviving life in higher education, The Faculty Lounge: A Cocktail Guide for Academics provides deserving scholars with a wide range of academic-themed drink recipes. Philipp Stelzel shares more than 50 recipes for all palates, including The Dissertation Committee (rum), The Faculty Meeting (rye), The Presidential Platitude (gin), and more. Offering cocktails for every academic occasion along with spirited, amusing commentary, The Faculty Lounge is the perfect gift for graduate students, tenure-track professors, and disillusioned administrators.

As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In "Secrets of the Sommeliers," Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.

The authors detail the history of alcohol and cocktail making and give some insightful information on the origins of some best-loved favourite cocktails. It also covers authoritive advise for mixologist who specialise in cocktail and drinking making. It goes through glasses, techniques, flavours and combinations as well as tips and hints for challenging your bar skills. As well as displaying the cocktails in gorgeous colour photographs throughout, this book also features recipes for the nibbles and canapes that go best with them. From sliders to pork belly nibbles this book has great tapas included of recipes that suit finger style eating while enjoying your favourite drink. MIX IT

Astrology, tarot, palmistry, and other spiritual arts are having a moment-and that includes the spirits we enjoy during cocktail hour. With this deeply researched collection of intoxicating treats, readers will be able to mix a drink that reflects their interests and satisfies their curiosity. Over the course of five chapters, the authors map out esoteric philosophies that have fuelled the dark arts of their times. Each recipe is presented in a double-page spread that includes an engaging history, clear instructions, and original photography. Curious about druids? Try the Oak and Mistletoe, reminiscent of ancient European forests. Into voodoo? Enjoy a citrusy rum cocktail that's finished with Peychaud's bitters from an infamous New Orleans apothecary. If vodka's your jam try the Devil's Daughter, which pays tribute to England's most famous prophetess, Mother Shipton. More than just a collection of recipes, this dive into the occult tells you everything you need to stock your bar and kitchen with, while offering compelling background information on natural ingredients, botany, herbs, and spices-all points of interests that connect the cocktail enthusiast and the practitioner of magic. Whether you're serious about cocktails or the occult-or just getting acquainted with either one-this ingenious blend of mixology and magic will add a drop of mystery to every drink you make.

Get set to party with 70 great records-organized by theme, from Rockin' to Beats, Mellow to Jazzy & Bluesy-spanning the 1950s to today. Each entry features liner notes on the album and two accompanying boozy beverage recipes that complement the music. Among the featured albums are: Are You Experienced? (The Jimi Hendrix Experience), Toys in the Attic (Aerosmith), Synchronicity (The Police), Jagged Little Pill (Alanis Morisette), The B52s (The B52s ), Gipsy Kings (The Gipsy Kings), Violator (Depeche Mode), Ready to Die (The Notorious B.I.G.), Play (Moby), Lemonade (Beyonce), Coat of Many Colors (Dolly Parton), Goodbye Yellow Brick Road (Elton John), So (Peter Gabriel), Whitney Houston (Whitney Houston), Oops!...I Did it Again (Britney Spears), Getz/Gilberto (Stan Getz and Joao Gilberto), A Love Supreme (John Coltrane).

Discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson. The Curious Bartender's Rum Revolution is the fifth book by bestselling author Tristan Stephenson. Explore rum's remarkable history from its humble origins to its status as life-blood of the Royal Navy and its love affair with Cuba. Discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. This fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced varieties leading the charge. Learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. The Rum Tour will transport you to the most exciting rum distilleries the world has to offer, with Tristan's signature tasting notes guiding you towards the right rum at the right time. Explore the legendary Caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavour to dizzy new heights. Finally, Tristan's mixology skills will help you master jazzed-up versions of the Mai Tai and Mojito, perfect a Planter's Punch and keep you on trend with Brazil's famous Caipirinha and Batida cocktails, made with rum's sister spirit, cachaca.

Aimed at the home bartender, this book is a comprehensive guide to drinks and how to mix them. It begins with an overview of spirits such as gin, vodka and rum; liqueurs such as amaretto, Tia Maria and Chartreuse; wine, champagne and fortified wines; beer and cider; and syrups, coffee and chocolate. It then offers a fantastic range of drinks and cocktails, including all-time classics such as the Gin Sling, Screwdriver and Buck's Fizz, more unusual drinks such as the Barbarella, Blue Hawaiian and Loch Ness, and luxurious smoothies such as the Humzinger, Iced Mango Lassi and Citrus Tingler. Every drink you've always wanted to try is in this exciting volume.

"At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade." -Amy Stewart, author of The Drunken Botanist and Wicked Plants "A fascinating book that makes a brilliant historical case for what I've been saying all along: alcohol is good for you...okay maybe it's not technically good for you, but [English] shows that through most of human history, it's sure beat the heck out of water." -Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we're familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.