Wine Unfiltered is a friendly, charming, and beautifully illustrated introduction to the world of natural wine -- where to buy it, what it tastes like, how to share it, and why it matters.What makes a wine 'natural'? And why does it matter? In Wine, Unfiltered Katherine Clary, author and creator of the Wine Zine, tackles these questions and many more -- like the difference between organic and biodynamic wines, and whether natural varieties really prevent hangovers -- to give readers a holistic picture of the thriving world of natural wine. From grape varietals and legendary figures to the best way to navigate an unfamiliar wine shop, this accessible, witty book is an irresistible exploration of the cutting edge of wine. Perfect for both natural wine novices and seasoned drinkers, Wine Unfiltered offers an unpretentious look at what makes natural wine so special. Sections on growing regions, building your own wine cellar, and how to taste a 'living wine' will impart readers with the confidence to finally explain what natural wine is at a party, ask a sommelier a question at a restaurant, or convince a reluctant family member to make the switch from conventional to natural wine. Vital information and nuanced opinions are broken out into digestible bites, alongside bold illustrations, in this essential read for anyone interested in the rapidly expanding world of natural wines.

"A fascinating book that belongs on every wine lover's bookshelf."-The Wine Economist "It's a book to read for its unstoppable torrent of fascinating and often surprising details."-Andrew Jefford, Decanter For centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivaled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines. French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country's major regions within broad historical and cultural contexts. Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.

The purchase and consumption of wine, whether in hospitality environments or domestic settings, has huge anthropological significance underpinned by a discourse of wine appreciation. It can be seen as a multi-sensory and symbolically status-rich activity framed by historical, social, cultural and ethical discourses.

This innovative book offers a critical study of wine from social and cultural perspectives. The field of wine studies spans the spectrum of cultural and technical issues concerning the place of wine in society from viticulture, vinification, labelling, regulation, marketing, purchasing, storage and its final consumption. It combines social history and contemporary questions including the notion of terroir, the nature of protected wine designations, the pricing of wine and the different motivations for buying and consuming wine. It considers wine as a beverage, as an aesthetic exercise and as a marker of status, as well as health implications and legal controls.

The title offers a timely contribution into the significance of wine and the role of knowledge, both of which have conceptual and managerial implications in terms of marketing, promotion, consumption and distribution. By offering a holistic and innovative understanding of wine and its consumption, it is a must-read for students and scholars in the fields of wine and social science.

Table of Contents

Foreword Preface Acknowledgements: Our personal wine journeys List of abbreviations 1. The Nature of Wine, Protected Designations and Labelling 2. Understanding the Significance of Wine 3. Fine wine or Plonk? 4. Wine Consumers 5. Terroir 6. Wine at Home 7. Licensing Law, Duty and the Ethics of Alcohol 8. Marketing of the Wine Experience 9. Wine Societies and Wine Education 10. The Semiotics of Wine 11. The Importance of Wine in Contemporary Society

The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution. Individuals who have celiac disease, nonceliac gluten intolerance, or gluten sensitivity (as well as those who simply feel better when they avoid gluten) have historically been unable to enjoy today's characterful beers. But many other types of grain can be used to brew beer of all styles; such alternative grains greatly expand the options available to beer lovers and brewers who cannot or choose not to ingest gluten, or those who just want to experiment with new and interesting flavors. Gluten-Free Brewing includes a discussion of available gluten-free ingredients, how to source them, and how to malt them. Explore the world of ancient grains and adjuncts and learn how today's malted and roasted varieties can be used to brew to-style beers. Learn about different mashing techniques, when to use them, what additional ingredients and enzymes can help throughout the brewing process, and how they can deliver specific flavors in your beer. Take a deep dive into recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations when using these not-so-alternative grains to create mainstream flavors. More than 30 tested recipes are included to help brewers explore British, German, Belgian, New World, and ancient-style beers. Gluten-Free Brewing will teach you how to brew full-flavored, world-class gluten-free beers.

Botany for Bartenders"Cocktails, Mocktails and Garnishes from the Garden is perfect for stirring things up and taking your drinks to a new level." -The Two Classy Chics #1 New release in Garnishing Meals, and Food Science Step inside a bartender's apothecary, forage for garnishes, and craft some of the most popular cocktails, mocktails, and beverages. This beautifully photographed compendium of craft cocktails includes examples of garnishes and interesting ingredients to give any drink a botanical twist. The go-to reference for classic and modern cocktail recipes. Whether it's adding a basil sprig or infusing gin with peaches; Cocktails, Mocktails and Garnishes from the Garden gives you the ability to make classic cocktails and the confidence to craft innovative concoctions. Alongside recipes of some of the most popular cocktails come new-fangled libations, non-alcoholic equivalents, and instructions to create gorgeous garnishes. Creating your very own herb bar and garnish garden for craft cocktails. A cocktail recipe book from the wild; Cocktails, Mocktails and Garnishes from the Garden features examples of garnishes and general know-how. With a reference guide of herbal and floral flavors that complement different spirits, and details about what to plant and how to grow your very own herb bar, you can craft cocktail recipes alongside nature. Inside, learn about herbs and their uses as well as: General instructions on creating a garnish garden The difference between a high ball and a coupe glass Which bar tools are "must haves" for a home cocktail set-up If you enjoyed books like The Drunken Botanist, The Wildcrafting Brewer, Shrubs, or Beautiful Booze, then you'll love Cocktails, Mocktails and Garnishes from the Garden.

In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers-from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs-Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.

Told through wit and humor and 100% illustrations, Hooray for Craft Beer! is an entertaining and informative journey through the history and world of craft beer. Readers will explore every aspect of beer from the ingredients and brewing process to glassware and how to taste beer, as they embark on a whirlwind trip around the world to discover the origin of favorite beer styles. Hooray for Craft Beer! is a simple, easy-to-read guide to learning featuring delightful illustrations. Yes, craft beer can be whimsical as well as tasty!

"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.

Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky. Some of the most famous distilleries are tucked away in the scenic Bluegrass region, which is home to nearly seventy distilleries and responsible for 95 percent of all of America's bourbon production. Locals and tourists alike continue to seek out the world's finest whiskeys in Kentucky as interest in America's only native spirit continues to grow. In Kentucky Bourbon Country, now in its third edition, Susan Reigler offers updated, essential information and practical advice to anyone considering a trip to the state's distilleries (including the state's booming craft distillery sector) or the restaurants and bars on the Urban Bourbon Trail. Featuring more than two hundred full-color photographs and a bourbon glossary, the book is organized by region and provides valuable details about the Bluegrass - including attractions near each distillery and notes on restaurants, lodging, shopping, and seasonal events in Kentucky's beautiful historic towns. In addition to providing knowledge about each point of interest, Kentucky Bourbon Country weaves in little-known facts about the region's best-kept secrets, such as the historic distillery used as a set in the movie Stripes and the fates of used bourbon barrels. Whether you're interested in visiting the place where your favorite bourbon is made or hoping to discover exciting new varieties, this handy and practical guide is the key to enjoying the best of bourbon.

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? And can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience - and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.

This essential reference for oenophiles -- long used as the go-to text for the prestigious Master Sommelier examination -- is the most comprehensive guide to the world of wine, featuring authoritative information on the history, culture, geography, and taste of vintages around the globe. Fully updated and revised for the first time since 2011, this new 800-page edition of Sotheby's Wine Encyclopedia reflects the most recent trends in the dynamic world of wine, written by experts around the globe. Beautifully illustrated with more than 400 images and 100 brand new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll also find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and roses. The most up-to-date and comprehensive wine refence in the world, this stunning book is an oenophile's dream -- and a must-have for anyone looking to become an expert in wine.

Kosher wines have been winning prestigious international competitions and creating a buzz among wine connoisseurs, yet most kosher consumers still opt for traditional sweet stuff. Irving Langer used to be one of those people. A man with a zest for living life to the fullest, Irving embarked on an exploration of the subtleties of fine wine and now he s ready to share his knowledge with you. With wit as dry as his favorite Merlot, Irving guides you on a fascinating, often whimsical journey, teaching you all you need to know: the differences between red, white, and sparkling wines; the ten steps of wine tasting; how to navigate a restaurant wine menu. He takes the mystery out of pairing wine with food, and provides solid lists of resources including wineries, critics, and helpful websites. Taking it to the next level, Irving probes the highly significant role of this spiritually charged drink in Jewish culture and history. Bursting with facts, folklore, and humor, The Kosher Grapevine will transform you from ho-hum Kiddush sipper to savvy wine aficionado.

How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you.

John Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.

A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer’s library.

This completely revised and updated edition includes:

• More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.
• Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.
• Expanded and updated charts, graphs, equations, and visuals.
• Expanded information on using beer kits.
• Thorough revision of mashing and lautering chapters:
• Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.
• Complete discussion of first wort gravity as a function of water to grist ratio.
• Complete revision of infusion and decoction equations.
• Revised and updated information on managing your fermentation: Yeast pitching and starters; Yeast starter growth factors; Yeast and the maturation cycle.
• And much more!

Entertain in style with Ladies Who Drink, a gloriously glamorous excursion into the world of cocktails. Within these pages, recipes for updated classics like the mojito, cosmopolitan, and old fashioned meet modern concoctions like the strawberry basil margarita, lime shandy, and spicy michelada. This engaging and user-friendly guide is gorgeously illustrated by Anne Keenan Higgins, who brings each cocktail and setting to life with a whimsical array of sipping ladies dressed in to-die-for original fashions. Picture it: a woman in a chartreuse dress drinking a Daiquiri while reading Hemingway's To Have and Have Not; or a woman with a Manhattan in hand wearing a cherry styled fascinator against the backdrop of the New York City skyline. Broken down by occasions like game day, book club, or barbeque, as well as moods like April in Paris, seaside sunset, or Mardi Gras, Ladies Who Drink is filled light-bite food pairing recipes and entertaining ideas perfect for just about any occasion.

Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on "alternative" markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir-the taste of place-has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard "the legacy of all Mexicans" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences-for the quality and taste of tequila and mezcal, and for communities throughout Mexico-are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

Country & Townhouse's Best Book for Christmas, 2018 A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhone, while long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity, and writer and gourmet Joseph Wechsberg visits the medieval Chateau d'Yquem to sample different years of the roi des vins. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Roald Dahl, Auberon Waugh and McInerney himself, this is an essential volume for any disciple of Bacchus.

In need of some gin-spiration? Look no further! Whether you are a gin aficionado or simply gin-curious, this book from the experts at Craft Gin Club contains everything you'll ever need to know about the juniper spirit. With recipes for refreshing ice-cold punches through to warming winter serves, marinated main courses to delicious desserts, Gin O'Clock proves it's always a good time for gin, no matter the season. Packed with tips including: * Hosting the perfect gin-tasting * Growing your own garnishes * Making simple syrups * Creating your own gin truffles This is the definitive seasonal guide to gin exploration.

An 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.

There is no other wine that is as versatile, as utterly unique in its range and production methods--and, unfortunately, as misunderstood--as sherry. For centuries, sherry was considered one of the world's great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies. But in the last few decades, sherry lost its way--and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain's oldest and greatest winemaking traditions.
Thankfully, sherry is in the midst of a renaissance. Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine "and "essential component of many classic cocktails.
"Sherry "is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous drink enthusiasts who are on the hunt for something unexpected. With a comprehensive yet accessible overview of the different styles of sherry, how they are made, and the people and places that produce it, "Sherry "demystifies what can be a confusing (and seemingly contradictory) wine. A thorough buyer's guide lists top producers and profiles the very best bodegas and wines.
Finally, a whole chapter on sherry-based cocktails illuminates a completely different side of sherry, featuring classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country's top bartenders (Jim Meehan's East India Negroni, Derek Brown's Kojo Cocktail). More than a dozen recipes for tapas and other delicious foods--best eaten alongside a glass of sherry, of course--round out this wonderfully eclectic, engaging, and inspiring collection.

Michael Broadbent, wine critic, writer, auctioneer and much-admired expert revolutionised the wine trade with his first edition of Wine Tasting in 1968 and has continued to capture the magic of wine for over 50 years, bringing it to the page and to the public in compelling detail, always tinged with his uniquely wry sense of humour. Michael's original text (from the 1975 edition) updated with the latest vintages and footnotes revealing Michael's reactions to the changing wine scene. Personal tributes to Michael from Hugh Johnson OBE, Jancis Robinson OBE MW, Steven Spurrier, the late Gerard Basset OBE MW MS, and international wine auctioneers Paul Bowker and Fritz Hatton. "He had added what the wine trade had lacked; a veneer of scholarship, and a dealer of genius." - Hugh Johnson "A must read" - Ian Harris, CEO of the Wine and Spirit Education Trust

A Freewheeling History of the All-American Drink

Since their award-winning cocktail book, The Dead Rabbit Drinks Manual, was published in 2015, Dead Rabbit creators Sean Muldoon and Jack McGarry and bar manager Jillian Vose have completely revamped the bar's menus in a bold, graphic novel style, now featured in their newest collection, Mixology & Mayhem. Based on 'Gangs of New York'-era tales, but retold with modern personalities in the bar world portrayed as the heroes and villains of the story, the menus are highly sought-after works of art. This stunning new book, featuring 100 cocktail recipes, fleshes out the tall tales even further in a collectible hardcover edition - making it a must-have for the bar's passionate fans who line up every night of the week.