Anyone looking for delicious food and wine, stunning landscapes and a warm welcome will find Germany wine country truly delightful. Germany''s different regions have the largest hectarage of vines of any country in Europe. A Traveller's Wine Guide to Germany provides a basic introduction to German wine, from the vineyards to the cellars, with guidelines on what to expect when sampling it. It also takes the wine tourist on a journey through remote areas that are infrequently visited in order to taste the best of German wines. - Itineraries and maps - Local gastronomic specialties - Hundreds of visitor-friendly wineries - Descriptions of local and regional wines - Museums and sightseeing points - Lists of wine festivals and exhibitions - Restaurants, hotels and wine stores - Reference section, websites and glossary

Go beyond the Gin & Tonic with over 55 classic and contemporary gin cocktail recipes. Whether you love sweet drinks or sour ones, quick and casual cocktails or something more impressive, The Little Book of Gin can help you transform your favourite gin into something special. - Learn your way around making gin-based martinis, from the perfect Classic Martini to cap off a great evening to drinks that are perfect for kicking off a boozy brunch, like the Espresso Gin-tini and the Breakfast Martini (complete with toast to garnish!) - Master well-known staples like the Gin Rickey, the Negroni and the Tom Collins and then take a walk on the wild side with contemporary twists on gin's biggest hits like the Mango Rickey, the Lychee Negroni, and the Camomile Collins. - Discover your new favourite gin-based drink along with tips and tricks for making it, right down to the type of glass it is traditionally served in (though we won't judge you if you get creative). Enjoy gin your way and delight the gin-lover in your life with this pocket-sized guide to gin recipes for every occasion.

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practise is being able to spot the signs of trouble and know how to respond. CAMRA's Home-Brewing Problem Solver provides the information you need to nip problems in the bud - and, better still, to avoid them in the first place.

Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.

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.

A cocktail. The answer to so many after work, pre-weekend, Saturday night, holiday lunch, get-together and dinner party cravings. Always welcomed, but often recreated with little success.

With a vast scope of information on all things cocktail, drinks researcher and developer Zoe Burgess introduces a comprehensive and detailed guide to creating professional cocktails. Throughout seven chapters she breaks each cocktail down into their five basic tastes and considers the flavor profiles of the key spirits included, analysing why certain pairings work so you can fully understand the building blocks of this delectable art.

The Cocktail Cabinet is a reliable and accessible companion to cocktail-making, no matter your knowledge, skill or budget. It identifies the basic equipment to invest in, provides practical tips on set up, explores techniques used and advises on the most versatile, readily available ingredients to purchase for both alcoholic and non-alcoholic cocktails - so no one misses out. With accompanying illustrations, the structure, method, flavor profile and finished results can be visualized with ease.

Understanding these elements will set you up for creating, developing and executing your dream cocktail, ensuring cocktail-making at home is an effortless and enjoyable experience.

Brewing Everything is a thorough, accessible and humourous guide to brewing anything from beer to cider to sake. For every brewing project there is both an easy way and a hard way, a method useful to both the curious novice and the hardcore brewing veteran. Each chapter includes interviews with experts (brewmasters, cidermakers, new meadery startups and small-batch kombucha sellers) as well as the author's own home- tested recipes. Brewing Everything walks you through the process from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you've brewed a thing or two. With step-by-step instructions, colour photographs and methods for every level of experience. This is the ultimate guide to all things home-brewed.

With fantastical narratives, home-brewing instructions, and original craft cocktail recipes, Mead is the ultimate exploration of the resurgent alcoholic beverage that is nearly as old as time itself. Beloved by figures as diverse as Queen Elizabeth and Thor, the Vikings and the Greek gods, mead is one of history's most storied beverages. But this mixture of fermented honey isn't just a relic of bygone eras -- it's experiencing a cultural renaissance, taking pride of place in trendy cocktail bars and craft breweries across the country. Equal parts quirky historical narrative, DIY manual, and cocktail guide, Mead is a spirited look at the drink that's been with us even longer than wine. Mead gives readers a fascinating introduction to the rich story of this beloved beverage -- from its humble beginnings to its newfound popularity, along with its vital importance in seven historic kingdoms: Greece, Rome, the Vikings, Poland, Ethiopia, England, and Russia. Pairing a quirky, historical narrative with real practical advice, beverage expert Fred Minnick guides readers through making 25 different types of mead, as well as more than 50 cocktails, with recipes from some of the country's most sought-after mixologists.

If you've finished your binge-watch and you're looking for your next Game of Thrones fix, Gin of Thrones will bring all the bloody fun of Westeros to your kitchen. You're not likely to sit on the Iron Throne or ride a dragon into battle against a horde of undead wights, but that doesn't mean you can't get into the Westerosi spirit - quite literally! Gin of Thrones is the ultimate cocktail book for Game of Thrones fans. Alongside 50 recipes are eight drinking games - one for each season - that can be played while watching the epic show. What do we say to the god of drink? Yes, please! Cocktails include: * Mother of Dragon (Fruit) * Shaken not Lannistirred * The Drink That Was Promised * Valor Mor-Guinness * Robin Arryn's Milkshake. 'Everything's better with some wine in the belly.' - Tyrion Lannister, the self-proclaimed 'God of Tits and Wine'.

How can you get to know the history, culture and gastronomy of a country in just a few seconds? Taste its wine! Whether you're a restaurant owner, wine trader or tourist looking fora liquid souvenir from Slovakia, this book will help you to find your way around the current wines on offer on the Slovak market. Vladimir Hronsky, the author, is a famous enologist, sommelier and Slovak wine popularizer, and his guide introduces readers to 50 wineries and their 365 most interesting Slovak wines. The introductory chapters describe the characteristics of the viticultural regions of Slovakia and the traditional and new grapevine varieties cultivated here. Hronsky also explains the labelling of Slovak wines and current trends in wine making. He goes on to offer experts and non-experts alike a selection of the most interesting wines on the market based on various requirements (wines made of traditional varieties and popular new clones, innovative wines, classical Tokaj wines, sparkling wines, and others). Lovers of local cheeses will also appreciate this first English edition which includes a chapter on the best Slovak wine and cheese combinations.

Hundreds of easy-to-scan tips in everyday language let time-starved readers find quick answers.
Most people who enjoy wine would like to know more about it, to feel confident in what they like and why, to know the "lingo." Wine lover and writer Wes Marshall helps readers explore the world of wine, offering plainspoken explanations to wine questions that most people have but are hesitant to ask no question is too simple, no answer too advanced.
Like earlier titles in the series, such as the best-selling "What's a Cook to Do?," this book offers empowering information in question-and-answer format with pronunciation guides, charts, maps, and step-by-steps plus the best-bang-for-your-buck wine recommendations from well-known experts. Is Barolo a grape or a place? What do wine scores mean? What about sniffing the cork and which glasses to use? In this newest book in the "What s a to Do?" series, Wes Marshall presents his years of wine experience and insider tips in everyday language that makes wine approachable and knowable.

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In the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavour and exciting twists to classic and new recipes. Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.

In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker details their personal approach to the various steps required to convert grapes into wine. Natalie Berkowitz speaks to winemakers from different backgrounds who work in diverse wine-producing regions, including Chile, England, France, Germany, Greece, Israel, Italy, Portugal, Slovenia, Spain, and the United States. They talk about familiar and unfamiliar grape varietals, their struggles with local terroirs, and the vagaries of Mother Nature. Some represent small family wineries with limited production while others work for corporations producing hundreds of thousands of bottles. Each individual offers rare insight into how new technologies are revolutionizing historic winemaking practices. The interviews are supplemented with personal recipes and maps of winemaking regions. An aroma wheel captures the vast array of wine's complex flavors and aromas.

Gabe Cook, The Ciderologist, shines a light on the rise of craft cider and the incredible diversity that exists within UK cider in CAMRA's latest book, Modern British Cider. The Ciderologist's guide will look at how cider has formed an integral part of the UK's landscape with a heritage dating back at least 2,000 years. It has been published by CAMRA after a successful Kickstarter campaign, which raised over GBP5,800 to produce the book. Today, cider faces a new change in the drinking landscape of Britain - the rise of craft and modern styles, discerning drinkers with different needs, habits and spending opportunities. Modern British Cider is a guide that celebrates the heritage, diversity and innovation within the wonderful world of British cider today. Acclaimed cider expert Gabe Cook celebrates the full diversity of styles, flavours and occasions that cider can provide, whilst also showcasing the best of cider-making talent from across these Isles. This book is a reflection of what cider looks like in this modern age, where it has come from, and what has informed the trends that are being experienced now. It is a look at the challenges and opportunities that will influence cider's ability to innovate and grow.

Inspired by a deep passion for wine, an Italian heritage, and a desire for a land somewhat wilder than his home in southern France, Robert V. Camuto set out to explore Sicily's emerging wine scene. What he discovered during more than a year of traveling the region, however, was far more than a fascinating wine frontier. Chronicling his journey through Palermo to Marsala, and across the rugged interior of Sicily to the heights of Mount Etna, Camuto captures the personalities and flavors and the traditions and natural riches that have made Italy's largest and oldest wine region the world traveler's newest discovery. In the island's vastly different wines he finds an expression of humanity and nature-and the space where the two merge into something more. Here, amid the wild landscapes, lavish markets, dramatic religious rituals, deliciously contrasting flavors, and astonishing natural warmth of its people, Camuto portrays Sicily at a shining moment in history. He takes readers into the anti-Mafia movement growing in the former mob vineyards around infamous Corleone; tells the stories of some of the island's most prominent landowning families; and introduces us to film and music celebrities and other foreigners drawn to Sicily's vineyards. His book takes wine as a powerful metaphor for the independent identity of this mythic land, which has thrown off its legacies of violence, corruption, and poverty to emerge, finally free, with its great soul intact. Watch the Palmento book trailer on YouTube.

Given how frequently it's consumed, whiskey is surprisingly misunderstood. People love it but are often strangers to it. The difference between scotch and bourbon, between pot and column distillation, even between brewing and distilling-it's all a little hazy, even for many brown liquor enthusiasts. David and Colin see the self-consciousness at every tour they conduct at their Brooklyn distillery: People who love bourbon enough to pay them a visit often have no idea how to talk about what they like to drink. The book is a guide to American whiskey-not simply a taxonomy of brands and types, but also an introduction to how whiskey is manufactured and produced, an investigation into its history (in cities from New York to Kentucky), a tour through contemporary whiskey culture among younger, urban drinkers and a memoir of the author's own experience as the proprietors of a small but nationally visible whiskey distillery in Brooklyn. Beginning with a section that explains how to make whiskey, the book includes a list of the supplies, the science that needs to be understood and a simple and safe step-by-step procedure, clarified with diagrams. Providing readers with everything they need to know to start making moonshine themselves, the practical instructions are coloured by anecdotes and helpful tips learned from the authors' own experience. Accented by whiskey history, lore and trivia, the second section of the book addresses how to drink whiskey, including a basic initiation to the established brands, an introduction of newcomers and the micro-distillery scene and interviews with some of the best cocktail bartenders and respected whiskey experts. A list of not-to-be-missed places that serve whiskey in New York and beyond, the ideal whiskeys to own to create the perfect bar and tasting notes will also be included. With photographs of distilleries and cocktails, playful and informative infographics (e.g. of a whiskey family tree and the most intriguing movies, books and music about whiskey) and line drawings, the book is a beautifully illustrated, comprehensive and entertaining look at America's relationship with whiskey, past and present.

The first part of the book is dedicated to the drink's creation and extraction processes, both traditional and contemporary. The second is a complete history of the beverage, from its origins in medieval alchemy to today's popular renaissance. Further chapters explore the liqueur's botanical profiles and natural properties, followed by a thorough buying guide with descriptions of bottles from Italy, Europe and beyond. Finally, Zed showcases how best to use amaro behind the bar and in the kitchen, with recipes such as The Golden Mai Tai and Bitter Goat Cheese Risotto. A lovingly crafted tribute to a celebrated drink, The Big Book of Amaro is an eye-catching triumph that will delight anyone with a passion for amaro, mixology, food science or all things Italian.

Made from distilled grape wine and produced in countries spanning the globe, brandy is a spirit loved by many, long associated with refined taste and sophisticated consumption. Yet it has recently welcomed a new surge in popularity thanks to exciting new cocktail trends - today it has taken on a new life in the world of mixology. Cognac - the illustrious and elegant, amber brandy - is currently one of the most fashionable components of high-end mixed drinks, consumed in the world's coolest bars. From the spirit's most recognized examples to often overlooked varieties such as Armagnac, this book delves into the fascinating history of this globally consumed beverage. A richly illustrated book, Brandy takes readers on a journey from the alchemists of the Middle Ages to present-day mixology hotspots, chronicling the contributions of many cultures to the history of the drink and the beautiful locations in which it is produced. For those also inclined to imbibe, the book offers advice on buying, storing and serving brandy, and features classic and new cocktail recipes for both connoisseurs and first-time drinkers to enjoy.

From tasting the greatest grapes to creating the perfect cheeseboard, this two volume collection is a definitive guide to the ever-changing character of cheese and wine. It offers a fascinating world tour of wines, from Bordeaux to the Barossa Valley and a guide to the greatest grapes: tasting the top 12 varieties. From the vine to the glass: production techniques are explained and the best ways of storing and serving your wine. The definitive illustrated guide to fabulous cheese of the world, each entry in the visual catalogue details colour, texture, taste and provenance, from the creamy Brie de Meaux to the aromatic Stilton. It includes over 70 internationally renowned classic and contemporary cheese recipes.

Wines of France provides a comprehensive account of the vineyards and wines of France today. Offering unparalleled range, France has been the world's most important wine-producing country for more than a hundred years, and is the source of the major grape varieties now grown all over the world. Extensively illustrated with photographs and maps of each area, Wines of France reviews wine production in all regions of France, from the top appellation wines to discoveries in Vins de France. Selected wines are suggested as an introduction to each area. From the classics of Burgundy and Bordeaux, to the sparkling wines of Champagne, and the challenging climates of Alsace and the Loire, from the Rhone to the Languedoc and Provence, all of France's wine regions are included. Each chapter ends with detailed vintage information. France's wines are better than ever, but have never been so challenged by competition. Considering the tension between tradition and modernism, Wines of France asks whether France is still the essential reference point for grape varieties and wine styles, explains how production is changing in established regions, and identifies new emerging regions.Leading vineyards and winemakers are profiled in detail, with suggestions for wines to try and vineyards to visit. With comprehensive coverage of the wine-producing regions, and reviews of 500 wine producers, this is the indispensable guide to the wines of France.

Bill Smith's introduction to winemaking happened when he worked in California, where he visited wineries in the Napa Valley. Back in England, he became a keen amateur winemaker. Adapting his skills as a research scientist in anaerobic fermentation to winemaking, the author soon became a prize-winner at shows, furthering his interest in the hobby by becoming a National Wine Judge He wrote this book for winemakers at all levels; all aspects of home winemaking are discussed from the basic equipment to the Wine Clubs that are the backbone of this widespread hobby. It gives the author's own views on methods that will improve on standard winemaking techniques and concludes with a selection of over fifty recipes from him and his winemaking friends.