Featuring sixty-seven exceptional color maps as well as eighty-seven vivid images by photographer Hendrik Holler and others, this is the most comprehensive and up-to-date atlas of German wine--a detailed reference to vineyards and appellations. The authors explain the geography of all sixteen German wine-growing regions and provide independent analysis and ranking of the most significant vineyards in each region. In addressing the growing American appreciation of German wines, the atlas pays in-depth attention to Rieslings from the Mosel and other premier regions while also acquainting readers with wines from less familiar areas such as the Ahr, Baden, the Taubertal, and Franconia. Beautifully produced, with helpful sidebars and succinct essays, this book will become the standard reference on the subject.

Over 60 recipes, with classic cocktails, batch ideas for parties, seasonal tipples and even some tasty snacks. Featuring advice on essential bar tools, home-made syrup recipes and suggestions on how to produce next-level drinks! In a corner of every home is an area where bottles lurk. For some, it's a plinth of joy where beautifully polished spirits stand proud. For others, it's a dark, mysterious nook where bottles are hidden from view under a layer of dust. In Home Bar, drink expert Andy Clarke shows that even the most unloved bottle of booze can be a treasure chest full of liquid promise, waiting to be unlocked. Andy shares over 60 recipes, from classic cocktails to his own creations, batch ideas for parties, seasonal tipples and even some tasty snacks. He also gives advice on essential bar tools, home-made syrup recipes, and genius suggestions which will allow you to produce next-level drinks, even if you think you don't have the kit! Whether it's a Friday night drink for two, or a weekend party for twenty, this book is guaranteed to transform you into an unstoppable cocktail legend.

Like a book club, but better, this approachable guide breaks down the basics of wine in a month-by-month format for a year's worth of sips and wine-party inspiration. Learning about wine should be fun and is easy to do, if you have a few key things: wine (of course), an opener, a few friends, and this book. That's your Wine Club! Each month, discover the key elements of a specific style of wine or varietal, from Cabernet Sauvignon in January to Bubbly in December, including taste-testing tips, history, and tasty throw-together or make-ahead bites that pair beautifully with whatever you're pouring. So, uncork (or twist the top off of) a bottle, pour yourself a glass, and join us in the best club of all: The Wine Club !

This enticing collection of cocktails celebrates the characters, customs, and drinking way of life at Downton Abbey. Cocktails were introduced in the drawing rooms of Downton Abbey in the 1920s, when US prohibition inspired the insurgence and popularity of American-style bars and bartenders in Britain. This well-curated selection of recipes is organized by the rooms in the Abbey in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more. In addition to classic concoctions like a Mint Julep, Prince of Wales Punch, and Ginger Beer, this collection features character-specific variations such as Downton Heir, Turkish Attache, The Valet, and The Chauffeur. The recipes reflect drinks concocted and served upstairs and down, as well as libations from village fairs, cocktail parties, and restaurant menus typical of the time. Features 40+ color photographs, including drink images photographed on the set of Downton Abbey.

Responsible for marketing of the Famous Grouse for 15 years, the author is in a unique position to record the decline of the malt distillery and also to look at the remaining distilleries and explain why they survive today. The story is one of politics, taxation, social history, location, supply and demand, and sheer perseverance on the part of some. Full of photos of distilleries old and new, and with a wealth of new information on distillery, this is the story of the processes involved in the manufacture of Scotland's biggest single export.

"A standout among the drink books published this year, which ought to be on the Christmas list of every wine lover, even if they don't think they have much interest in American wine." -Victoria Moore, The Telegraph "This is a book for novices and geeks interested in the significance of California through America's wine history, from the swashbuckling era of Agoston Haraszthy through modern Napa's cult cabernets and today's despair over wildfires and drought." -David McIntyre, Washington Post "New York Times picks On California for their "This Year's Best Wine Books": ". Its short selections from nearly three dozen writers offer impressionistic, thought-provoking views of the state and its winemaking history."-New York Times On California explores the grapes and the people who have made California wine great. The pioneers, the boffins, the whizz-kids and scientists, many of whom tell their stories on its pages - some in precious archive material, others have set down their thoughts mid-pandemic in 2021: Randall Grahm, Gerald Asher, Steven Spurrier, Paul Draper and Warren Winiarski take a bow.... Includes: California wine and the future: where will the 'California spirit' lead next? The 'Hollywood Grape': our authors chart the path of Cabernet Sauvignon, from the wish-list of Thomas Jefferson to the hallowed hillsides of Stag's Leap and Screaming Eagle 1976? Of course it was a competition! Steven Spurrier and Patricia Gallagher look back at the motivations behind the famous Paris wine tasting Top New York sommelier Victoria James tells of her near-death introduction to the whacky world of winemaking in Sonoma Will the real Zinfandel please stand up? Paul Draper seeks out the true heritage of California's versatile orphan grape Contributions from top California writers: Elaine Chukan Brown, Mary Margaret McCamic MW, Karen MacNeil, Esther Mobley, Lisa Perrotti-Brown MW, Liz Thach MW, Clare Tooley MW, and Kelli White Hugh Johnson, Jane Anson and Fiona Morrison MW introduce California's intrepid wine pioneers Rex Pickett's Sideways heroes, Jack and Miles, clink glasses over the Central Coast's finest Pinot Noir A-Z: from 'Bob' Mondavi to Xylem sap-sensors and pink Zinfandel - California wine in bite-size

Oz uses his trademark wit and irreverent style to teach you the basics of wine appreciation and show you how to get more out of a bottle of wine, and find out what is really inside. Have you ever gone into your local wine shop or looked at the wine list in your local bar and thought with a sense of panic `Help, what do I choose?'... What sort of wine do I fancy today? A refreshing white? A summery red to take on a picnic or a spicy wine to go with a winter's stew?' Well, Oz is here to help. Split into sections covering basics (wine at a glance, good grape guide, wine styles, from grape to glass and quick guide to countries); practical stuff (what the label tells you, the canny wine buyer, essential kit, serving and keeping wine); and becoming a wine geek (tasting wine, starting your own collection, finding out more and quick guide to names in wine). Oz will be your guide through the world of fascinating flavours and help you find the sort of wine you enjoy drinking. Dip into this book and you will find a quick, accessible guide to wine styles: what is warm and spicy or chewy and blackcurranty? He recommends wines to try; and explains what the label tells you about the taste and quality of the wine and whether it is any good or not. Soon you will be confident enough to choose between flavoursome reds such as Shiraz or Pinot Noir, and refreshing whites from Alberino to Sauvignon Blanc. The book is divided into short, easy to read topics, with recommended wines to try covering all styles and flavours. Now is the moment to grab that glass, learn about what is inside that bottle and taste while you read...

Save water: Drink Prosecco

Who doesn't love a chilled glass of Prosecco? Champagne's younger, more affordable Italian cousin is a light, dry sparkling wine, perfect for every occasion. From a summer tipple to a tasty cocktail, dinner accompaniment or festive fizz, you just can't beat it. And as global
sales would indicate, Prosecco is the new black.

Bubbling with Prosecco-infused wit and wisdom, and mixed with recipes for some of Italy's most iconic Prosecco cocktails - the Spritz, Rossini, Mimosa - The Little Book of Prosecco is a sparkling celebration of one of the world's best-loved wines that will have you
reaching for a bottle and popping that cork in no time.

Prosecco has only 90 calories per glass - that's less than a banana!

This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people." More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more! Rich with charts, maps, and lists—and the author's deep knowledge and unpretentious delivery—this vividly illustrated, down-to-earth handbook is a must-have resource for millennials starting to buy, boomers who suddenly have the time and money to hone their appreciation, and anyone seeking a relatable introduction to the world of wine.

Ice spiked with lavender and water chilled with a handful of blueberries and pomegranate seeds give hydration a whole new level of enjoyment. Keep it organic and sugar free with more than 50 simple yet distinctive recipes from Mimi Kirk, arguably the healthiest 80-year-old woman around. Perhaps her water really does come from the fountain of youth! Long before water infuser bottles appeared on the market, Kirk was adding berries and botanicals to her daily 64 ounces. Water might be the most important tool in the quest for vitality and long life: it aids in digestion and detoxification and helps us maintain energy and feel satiated. Hydration is the key to looking and feeling young-these simple recipes will inspire even the most resistant water drinkers to up the ante.

With at least 60 recipes, this wide-ranging drinks book is ideal for anyone building their bar library-tongue-in-cheek with humorous anecdotes and thoughtful illustrations, it will also appeal to those who appreciate light-hearted memoir and travel reading. Long before the term "social distancing" entered the lexicon, introverts were thriving. But let's clear one thing up right away: Being introverts doesn't mean we're all a bunch of hermits. Introverts like going out as much as the next person-as long as it's a manageable, crowd-less situation with comfortable places to sit! The emptier the bar, the better. The less likely to be bothered by-GASP-other people, even more ideal. As a professional drinks writer and editor who travels solo a great deal for a living, the author has learned a thing or two about drinking alone. For instance, seclusion is key. Look for a bar that offers numerous opportunities to sequester yourself. Avoid the communal tables, sit as close to the end of the bar as possible (a corner two-top in a darkened room is best-case-scenario), and don't skimp on the beverage: Order something with complexity that makes you quietly contemplate what's in your glass, how it got there, and how your surroundings are accentuating the drinking experience. Tiki bars are among the most conducive to that vibe, as everything from the ingredients, to the decor, to the music is designed for just soaking it all in without distraction, but never discount the daytime dive bar either. Imbibing for Introverts combines the social survival tactics taught in guides like The Introvert's Way with the appreciation for thoughtful drinking found in travelogues like Around the World in 80 Cocktails. From Frankie's Tiki Room in Las Vegas, to New York's Dead Rabbit cocktail bar, to San Francisco's Chinatown dive bar Li Po, Imbibing for Introverts helps solo drinkers confidently pull up a seat at every genre and subgenre of drinking establishment. The book begins in readers' most comfortable setting-their own homes-before taking them out on the town, to bars across the country and, finally, overseas. There are more than a dozen chapters divided by bar type, along with an introduction ("Introvert's Manifesto") and epilogue ("Quarantine Confessions"). Each chapter features drink recommendations and cocktail recipes that relate to the particular setting, so if desired, you could also partake without the annoyance and sometimes anxiety-ridden task of leaving the house.

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.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 42nd year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This new edition also contains a special supplement on Organic, Natural and Biodynamic wines.

See the world through rose-coloured glasses with this this, the latest cocktail recipe book in the phenomenally successful MADE ME DO IT series. Rose has become the drink of choice for many, and sales are booming - thanks in no small part to its Instagram-able pink hue as wells as its sweet and refreshing taste. Rose wine makes an ideal base for cocktails. It blends perfectly with the bitter notes of Campari for a delicious twist on the Negroni, and is equally at home with sweet creme de cassis for a Kir Blush. This beautifully illustrated book shows off the versatility of this popular wine to create a host of sophisticated and easy-to-drink cocktails. In Rose Made Me Do It, writer, mixologist and cocktail consultant Colleen Graham explains everything you need to know: how to choose the right type of wine, which spirits and mixers blend well and how to create crisp cocktails for every occasion. Featuring 60 wine cocktails and punches from around the world - including everything from sangrias to spritzes and bellinis to martinis, and the icey genius of Frose (frozen rose) - this book invites you to drink pink. Rose all day - yes way!

When things turn out right for Bordeaux, as they frequently do, its wines are sublime. They inspire many thousands of tributes, from Samuel Pepys' succinct reviews to the most rhapsodic of Michael Broadbent's tasting notes - in short, over 300 years of wine writing. On Bordeaux is a collection of the best bits, from our best-loved wine writers, critics and commentators, set around 10 of the themes that make Bordeaux tick. As Jane Anson writes in her introduction: "multi-layered, clear-eyed, moving and often extremely funny [this] collection of stories... celebrates, illuminates and renews our understanding of Bordeaux." * Hugh Johnson, Fiona Beckett and Baron Elie de Rothschild discuss dining out on Bordeaux: how best to serve it, with what and who with. * Mathieu Chadronnier, Christian Seely and Joe Fattorini shed light on the way we see claret today. * Ian Maxwell Campbell extols the virtues of 1871 and 1875, the last great vintages before the phylloxera plague. * Fiona Morrison MW explores Bordeaux's great bounce-back and how the vintage of 1982 changed everything. * John Salvi, Bill Blatch and Peter Vinding-Diers reveal the wines that lead the way to Bordeaux's future. * Joe Fattorini serves up everything you need to know on running the iconic Me doc Marathon. * Hugh Johnson pays tribute to Bordeaux master Michael Broadbent.

This gift-sized guide has delicious recipes for savory and sweet treats, from sandwiches and tart to cakes, scones, macaroons, shortbreads and preserves. Some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps, cream horns or the classic scone. Plus there's everything you need to know to brew to the perfect pot of tea (not to mention the odd cocktail and bowl of punch). Sample menus help you to plan your tea, whether you're looking for a lively party, the last word in elegance or a hearty winter tea by the fire. Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some beloved dishes. Includes dual measures.

"Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." - Andrew Roberts The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances - their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club's 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humour of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting - from glorious country park to rickety Dickensian boardroom - in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.