After 150 Bars, 150 Restaurants, 150 Hotels, 150 Houses, 150 Gardens and 150 Golf Courses, there is now 150 Vineyards You Need to Visit Before You Die. For wine lovers, both professionals and hobbyists, vineyards are must-see places. They are found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city. This beautifully illustrated book, the latest in the 150.. series, presents a carefully curated selection of the world's most exceptional vineyards, from Japan to Argentina and South Africa to France. In this guide you'll discover tips on how to visit the vineyards, along with interesting stories about each place, and - of course - where to taste wine. The perfect gift for the wine aficionado who dreams of travelling the world.

A flavour-focused drinks recipe book with a feminist slant, Spirited opens up the 'boys' club' world of serious cocktails and features fifty drinks, both alcoholic and booze-free.

Spirited brings together fifty well-crafted cocktail recipes, all fuelled by a cook's palate and a love of creative ingredients. Signe Johansen's recipes play with a wide range of flavours such as fresh, floral, herbal and spicy notes and encourage you to think like a cook not a bartender. With chapters on drambling (the joy of winter walks and whisky), creative and delicious drinks to serve at gatherings, warming nightcaps and non-alcoholic 'soothies' to calm an ailing spirit, there is a tipple here for every occasion. There is also a collection of recipes called Cupboard Cocktails – made from staple ingredients you may already have in your kitchen – and more ambitious weekend projects for gifts or special occasions.

Spirited is a refreshing departure from earnest mixologists writing about the 'art of the cocktail' – books often written by men, for men. Instead, Signe opens the field for everyone and celebrates the convivial and social experience of healthy hedonism and raising a glass together. This is a warm and inclusive companion to the subject, packed with trade secrets, delicious recipes and fascinating insight into the world of drinks.

Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey. Forewords by Dale DeGroff and Robert Simonson. Here are 85 cocktail recipes from his repertoire-the beloved classics and modern variations-with stories from the bartenders he personally trained. Ingredients, measurements, and preparations are beautifully illustrated so that readers can make professional cocktails at home. Sasha's advice for keeping the home bar, as well as his musings, are collected here to inspire a new generation of bartenders and cocktail enthusiasts.

In this beautifully crafted book, award-winning writer Dave Broom examines Scotch whisky's links to landscape, agriculture, culture, and community. Starting in Orkney, he travels south via the north-east coast and the Spey valley, to the westerly peninsulas and Hebridean islands of Skye, Raasay and Harris, before the journey finishes, via the blenders of the central belt, on the island of Islay. The trip also follows Scotch's history from Neolithic brewers to today's innovators - a tale told by distillers, but also musicians, writers and poets. What does it mean to make whisky in these places, how does a distillery reflect place in its flavour, and what is its role in communities? With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's, and lover of Scotland's, understanding of the spirit, and the country.

"Shepard's Guide to Mastering French Wines" makes you an authority on the finest French wines. Explore the vineyards region by region. Then throw away those misleading point scorecards as you develop your own wine taste.

What They Are Saying About Shepard's Robbie Cutler Diplomatic Mystery Series "Bill Shepard has adroitly used his encyclopedic knowledge of Bordeaux and the region to weave a fascinating story. If you like Bordeaux wine read "Vintage Murder,"" - Evan Galbraith, United States Ambassador to France 1981-1985. ""Murder On The Danube" is very well written, very informative and very entertaining. Reminds me of Eric Ambler's "A Coffin for Demetrios,"" - John Goodspeed, Star/Democrat.

An updated edition of Big Whiskey, the definitive guide to the American Whiskey Trail. This updated edition of the definitive guide to the American Whiskey Trail is comprehensive collection of the whiskey, bourbon, and rye made by the best distillers in Kentucky and Tennessee. Full color images throughout showcase each and every bottle and label, behind-the-scenes images, and the beauty of the Whiskey Trail. Interviews with renowned distillers provide incredible insight into how whiskey is made. Locals and tourists alike will discover new distillers and expressions that are sure to satisfy any and all tastes. Big Whiskey is the perfect gift for the whiskey lover in your life.

There has never been a better time to drink quality beer. The number and variety of excellent beers in general circulation has never been greater, both in the pub (where guest ales and beer festivals are regular features) and in the supermarket. More people than ever are searching for an understanding of what makes a great beer, and this book meets that demand by presenting a crash course in beer appreciation, with short cuts to an understanding of the beer styles of the world, beer flavours, how beer is made, the ingredients, breweries and museums to visit, and more. So you want...is the ideal book, for anyone, from beginners to the more experienced, who wants to further their knowledge and enjoyment of beer. The novelty of this book - and its key point of difference with other beer titles - is that it doesn't just relate the facts but helps readers reach conclusions for themselves. A key element is formed by the interactive tastings that show readers, through their own taste-buds, what beer is all about.The book covers all the basics of beer knowledge (and more) but then points readers in the right direction for a greater understanding - towards places to visit, people to talk to and in-depth books to read.

A. Fundamentals - B. Theory - I. Units - II. Interrelation between vapor concentration and partial pressure of vapor in multicomponent mixtures - III. Equilibrium of boiling multicomponent mixtures - IV. Partial condensation of mixtures - V. Heat of evaporation of mixtures - C. Separation of liquids by simple distillation; the simple pot still - I. Data for computation - II. Design of kettle stills - III. Separation by distillation and partial condensation - D. The rectifying column - I. Effect of rectifying plates - II. Hookup of reflux condensers - III. Layout of a batch-type distillation unit - IV. Computation of the number of plates for a batch type distillation unit - V. Minimum reflux ratio and actual reflux ratio for batch-type rectifiers - VI. The rectification mechanism on interchanger plates - VII. Heat consumption and reboil heat for a pot still and rectifying column - E. Continuous distilling equipment having rectifying and stripping sections - I. Determination of the number of plates - II. Minimum reflux ratio of a continuous rectifying unit for separating binary mixtures - III. The actual reflux ratio of a continuous rectifying unit - IV. Mass-concentration interrelations - V. Heat requirements - VI. Reduction of heat requirements - VII. Layout of continuous rectifying equipment for handling binary mixtures - VII I. Special cases - IX. Location of the feed point - X. Heat losses - XI. Variation of the molar heat of evaporation in the interchanger column - F. Treatment of rectification using enthalpy-concentration diagrams - I. The rectifying column - II. The continuous rectifying unit - G. Separating mixtures containing more than two components - I. Eliminating small amounts of certain components in a mixture - II. Separation of ideal ternary mixtures - III. Number of rectifying columns required to separate multicomponent mixtures and their hookup - IV. Rectifying ideal mixtures of more than three components - H. Determining the dimensions of rectifying columns with interchanger plates; plate efficiency - I. Cap-type and tunnel-type plates - II. Sieve plates - III. Comparison of cap-type and sieve-type plates - IV. Influence of the direction of flow of the phases on the rectification effect of a plate; liquid mixing, vapor mixing, counterflow arid parallel flow - V. Rectifying plate design - J. Rectification in packed columns - I. General remarks - II. Determining the column height by means of the corresponding theoretical plate number; different types of packings - III. Determination of column height from the heat transmission coefficient between phases; liquid distribution within the column - IV. Pressure loss in packed columns - K. Details - I. Heat exchangers - II. Control equipment - L. Molecular distillation - M. Appendix - I. Equilibrium data for binary mixtures - II. Heats of evaporation of various materials at * 760 mm Hg - III. Specific heats and specific weights of liquids - IV. Molecular weights - V. Conversion tables - N. Review by the translator of progress made since the original publication - Index -

Award-winning whiskey writer and best-selling author Fred Minnick presents an easy-to-read interactive tasting journey that helps you select barrel-aged bourbons based on your flavor preferences. "The world has been waiting for this book." -Jeffrey Morganthaler, author of The Bar Book and Drinking Distilled In this updated edition of Bourbon Curious: A Tasting Guide for the Savvy Drinker-using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition-Minnick cuts to the chase, dismissing brand marketing and judging only the flavor of this all-American whiskey. Bourbon Curious groups bourbon into four main flavor profiles-grain, nutmeg, caramel, and cinnamon. While many bourbons boast all four flavor notes, one delicious sensation typically overpowers the rest. This book reveals more than 50 bourbon brands' predominate tastes and suggests cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon's myths; unraveling its mysteries; and exploring distiller secrets, disclosing the recipes you won't find on a bottle's label. This updated edition contains all the best new bourbons and revised tasting notes on any bourbons that have undergone a substantial change since the original edition. And like good-tasting bourbon, Bourbon Curious is approachable to all!

This illustrated deck of playing cards is perfect for dram after dram of whisky, or Whisky Poker - or any other card game. Featuring illustrations of 39 malt whiskies from around the world, plus 13 whisky-based cocktails, the deck is accompanied by a booklet giving detailed background to the world's favourite distilleries and recipes for all the cocktails. Perfect for a hand of cards or a handy refresher on how to mix an Old Fashioned.

Sparkling wines, or champagnes, are synonymous with celebration and happiness. These festive wines have a charm and attraction all their own. The authors have spent decades exploring the techniques of sparkling wine production and discovering the secrets of producing champagne-like wine of superb quality. For any winemaker to be able to produce his or her own sparkling wine is one-upmanship to the nth degree! Yet it is perfectly possible. In this revised and updated edition, the authors share their expertise with you, and whether you are a beginner or an experienced winemaker, you will find this book contains all the information necessary to make your own sparkling wines.

Originally published in 1963, this was the first modern book on home brewing and was an instant success. Since then, the book has gone through many revised and improved editions and to date has sold 750,000 copies. This latest edition contains full instructions on how to brew fine beers and stouts of authentic flavour and strength. From palest lager to blackest extra stout, these are brews of which you can be proud. There is much more to the home brewing hobby than simply making up a kit; home brewers need to know the theory behind the techniques they use and how to devise their own formulations for any type of beer. This book is the ideal introduction to the subject.

Wine isn't the only drink that can accompany a good meal. In this cookbook, whiskey takes center stage with signature pairings and top-notch recipes. From rye with smoked salmon to bourbon with apple pie, experiment with diverse flavour profiles that pair with and improve the taste of these spirits. With hundreds of different expressions to choose from, a good bottle of whiskey is an ingenious way to bring your meals to the next level. Inside you'll find: - Menus that pair well with bourbon, rye, scotch, and single malts - Detailed tasting notes for a variety of expressions - A guide to the full spectrum of whiskey flavors and aromas Balance out delectable dishes or give them a perfect punch, and bring depth and complexity to each meal with this spirited collection. This is a new way to think, drink, and appreciate the world of whiskey. Raise your glass, it's time to eat with The Whiskey Cookbook.

Sangria isn't just for summer! Add flavor to your gatherings and spice up your parties all year long. No matter the season, no matter the occasion, and no matter your mood there is a sangria for you. From traditional red wine to sparking and frozen sangrias, Seasonal Sangria is perfect for anyone interested in sangrias. This cocktail book will help you know everything there is to know about making and enjoying this worldwide favorite. Co-creator of the Hudson-Chatham Sangria Festival, author Dominique DeVito expertly pairs wine and seasonal fruit, creating bold new flavors while putting fresh twists on classic favorites. Take your sangria to the next level with: - 101 Sangria recipes to enjoy for every season of the year - A history and overview with all of the things you never realized you didn't know about sangria - Sangri-dients outlines all of the necessary ingredients to make the perfect sangria, including tips for choosing wine and glassware - Red wine sangrias, white wine sangrias, sparking wine sangrias, rose and frozen sangrias, and cheater-grias all have dedicated chapters and recipes that compliment their taste - Sangria for a Crowd provides sangria recipes for large gathering

"Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine." -Tasting Panel Knowledgeable wine enthusiasts have always revered Champagne. The region and its wines are associated with prestige and luxury, of course, but historically, most consumers kept champagne way back on the high shelf, reserving it for post-bowl game blowouts, send-offs, and wedding toasts. Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower champagne-wines made by the farmers who grow the grapes. Today, Champagne is in the midst of a renaissance. And thanks to a few key wine importers and the farm-to-table movement, consumers everywhere are finally paying attention. In But First, Champagne, David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic winegrowers who today produce fantastic and affordable products. This book is essential reading for wine enthusiasts, adventurous drinkers, and foodies. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: "Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." -Ray Isle, Executive Wine Editor, Food & Wine

Wine connoisseurs, gardeners, and home winemakers will find the latest techniques and varieties discussed in the updated edition. With thorough, illustrated instructions, readers learn how to choose and prepare a vineyard site; construct sturdy and effective trellising systems; plant, prune, and harvest the right grapes for a particular climate; press, ferment, age, and bottle wine; and judge wine for clarity, colour, aroma, body, and taste. With this update, Jeff Cox also explains how to select and grow grapes so that home winemakers can create their own sparkling wine, ice wine, port-style wine, and dessert wine.

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; Planting like 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.

The purpose of this book is twofold: to supply the reader with a basic knowledge about wine, and to develop the expertise necessary to successfully match wine with food. It is a book of concepts, not a long list of wine-food pairings. The concepts are simple, logical, and easy to understand. After reading this book, the pleasure you derive in pairing wine with food will be greatly enhanced by your newly acquired knowledge of the culinary arts. " This book is extremely readable. I especially like the organization, which makes it a great educational tool for wine novices as well as connoisseurs." -David Rosengarten, author of Red Wine with Fish

This superb little book contains a selection of 50 gin recipes, from best-loved blends such as Gin Swizzle, Dry Martini and My Fair Lady to trendy new mixes such as Park Avenue, Arctic Summer and Lady Killer. The book's introduction outlines the history of gin and its new-found popularity amongst cocktail connoisseurs; then, there are guidelines on how to serve gin, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, making fruit twists, and steeping gin, as well as professional bartending tips. Each recipe explains the cocktail's history and suggests suitable garnishes. Whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif, this book will help you enjoy gin in a myriad of ways.

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2018 'Smart, fun, useful - highly recommended' Hugh Johnson, co-author of The World Atlas of Wine 'With apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours, too' Metro Want to pick the perfect wine for dinner? Wondering what to eat with a special bottle? Let The Wine Dine Dictionary be your guide. Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour.