Australia's Mornington Peninsula, which juts into the ocean near Melbourne, Victoria, is well-known to Aussie wine lovers, but less visible to aficianados from other parts of the world. Australia romance writer A. B. Gayle and American writer William Maltese here combine their talents to produce a detailed guide to the major and minor vintners of this important region. Everyone seriously (and recreationally) interested in the drinking of fine wines will find something of interest here. Stay thirsty!

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: is where the compounder's profit begins. It will be shown, further on, how these spirits may be employed to produce the different grades of liquors at the prices required. FKUIT JUICES AND FLAVORINGS. All newly-distilled liquors and spirits have a rough and pungent taste, which must be remedied before they can be used as beverages. This is done by fruit-juices or flavors, which are mainly alcoholic extracts of fruits or other substances, and are employed in certain proportions to counteract the raw taste of the new spirits. These extracts may be prepared with very little difficulty, and generally better and cheaper than they can be purchased ready- made, for in these days, articles used only for the purposes of adulteration are themselves largely adulterated and, in the case of fruit-extracts especially, often factitious. A very simple apparatus may be made, which will answer every purpose. Procure a barrel of, say, 40 gallons capacity; about four inches from the bottom insert a tightly-fitting false bottom, pierced with a considerable number of holes about a quarter or a third of inch in diameter; fit a faucet in firmly, below the false bottom, and the macerating tub is ready for use. The ingredients to be macerated should be well bruised, and placed in the barrel, and the fluid used poured on them and the whole allowed to macerate together for not less than three days, and as much longer as possible. If these general directions are properly carried out, the following extracts will be all that can be desired. Smaller quantities may be made by using smaller proportions of each ingredient. PRUNE JUICE. Macerate, Prunes, 100 Ibs. Raisins, 25 " with proof Spirits, 30 gals, and Water, 1 " Peach Juice. Macerate, Dried Peaches, 100 Ibs. Dried Apples...

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

A Holiday Happy Hour of 24 Unique & Colorful CHRISTMAS MARTINI RECIPES with Merry Martini Making Tips & Tricks along with Christmas Trivia, Quotes & Fun. Full Color throughout and illustrated in joyful style by Pop Art Diva, every recipe page gives you the ingredients, tools and directions to a perfect Christmas cocktail. Each facing page has a Merry Martini Making Tip as well as holiday trivia and interesting tidbits relating to each martini. THE MERRY MARTINI MIXOLOGY BOOK is: Twenty four merry drinks and jolly high jinks that brighten the way to a fun holiday Packed with good taste and laughs, this book will add class and some sassy libations to all celebrations Why serve up dull eggnog when you can wow them with fun grog? No need to grinch, you can give as a gift and share the fun for a holiday lift Now, don't wait or delay please buy it today and start doing cocktails The Martini Diva way

Jonathan Nossiter, award-winning filmmaker and former sommelier, had his first taste of wine at the age of three in Paris, from his father's fingertip. For him, wine is "memory in its most liquid and dynamic form," an essential art. In "Liquid Memory," the American expatriate takes readers on a cheeky insider's investigation of the mysteries of "terroir," the historical sense of place that makes wine unique.
Nossiter, who already created an uproar in the world of wine with his film "Mondovino," here reveals how the tyranny of snobs, critics, and charlatans prevents us all from taking part in what should be a gloriously democratic bacchanalia. From the sacred wineshops of Paris to film locations in Rio de Janeiro, this singular journey invites us to consider how power influences taste and how one's own taste might combat power in any sphere.
Unabashedly controversial, "Liquid Memory "has already riled the establishment, and it will continue to stimulate wine lovers and convert the skeptics for many years to come.

Sommelier Richard "Rick" Boufford tells his participants, "tasting wine is a little like magic, once you know the trick, it makes wine fun " In the first volume of the Wineline, Boufford shares in simple terms the hows and whys of the art of wine tasting. After following the simple steps outlined in this easy to follow guide, Boufford guarantees anyone who can smell and taste will not only to appreciate wine, but even more of all the world around them

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

This classic volume covers every aspect of coffee, --its history, production, and enjoyment. An illustrated encyclopaedic Bible of coffee

Do you dream about enjoying the special Mediterranean atmosphere with tasty, simple and inspiring dishes that make your mouth water? Do you want to find out how to create these dishes in your own home and your own kitchen? Do you want to make your family and friends have this experience with you as the Master Chef? If your answer is yes, then you are reading the right book Using Pia's Mediterranian-inspired cooking methods also gives you an added bonus: a lean and healthy body. I cooks all of my delicious dishes with only extra virgin olive oil and wine, which is how all of the food in this cookbook is prepared. You won't believe it but there is no butter This way of cooking is found in many European countries, especially in Mediterranean areas, and is now growing in popularity among active people who love illustrious food and want to enjoy a good life while staying in excellent shape. Since you are reading this book, you are probably one of these people I wish you a great time with these selected extra virgin olive oil and wine inspirations.

"Savor her book in a comfortable chair, with a glass of sherry."--"Bon Appetit" "Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist."--"Wine and Food"

"The best food writer of her time."--Jane Grigson, "Times Literary Supplement"

"An Omelette and a Glass of Wine" is a culinary classic by the greatest food writer of the mid-twentieth century, and one of the greatest food writers of any era. This revered volume contains a collection of articles Elizabeth David originally wrote for magazines and newspapers such as the "Spectator," "Gourmet," "Vogue," and the "Sunday Times" (London). It offers delightful explorations of food and cooking, among which are its namesake essay and other such gems as "Syllabubs and Fruit Fools," "Sweet Vegetables, Soft Wine," "Pleasing Cheeses," and "Whisky in the Kitchen." David's many admirers will cherish this new edition, and readers new to her writing will marvel at her wisdom and grace.

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Complete reprint of the classic wine book 'The Wine Merchant's Manual," originally published in 1845. This book contains "a treatise on the fining, preparation of finings, and general management of wines." Dedicated to all wine connoisseurs. For more vintage books about wines and drinks feel free to take a look at: www.VintageCocktailBooks.com

Complete reprint of the rare classic wine book 'WINE and the WINE TRADE," written by Andre L. Simon and originally published in 1921. Dedicated to all wine connoisseurs. For more vintage books about wines and drinks feel free to take a look at: www.VintageCocktailBooks.com

A complete reprint of the first edition of the Vintage Wine Book "In Vino Veritas - A Wine Book" written by Andre Simon, originally published 1912. Andre Simon was the Founder of the Wine and Food Society. Where does the Vine grow and where are different wines made? What kind of a Trade is the English Wine Trade? What about those wines which we hear and read about so often: Port, Champagne, Claret, Burgundy, Sherry, Hock and Moselle? Dedicated to all wine connoisseur, bartenders and wine lovers.

Spirits and liqueurs have a long history in many of the world's cultures. At first they were mainly used as medicines and tonics. Now they're flavorful social beverages enjoyed at home or in the friendly atmosphere of a bar or restaurant. This book helps you make the right decisions about choosing among the many selections. It provides a clear and simple guide to the world's selection of spirits and liqueurs and offers suggestions on how to serve them

Translated and annotated by award-winning mixologist Charles Vexenat, Mixellany's Bariana: A Practical Compendium of All American and British Drinks provides a fascinating glimpse into the Golden Age of French cocktails. Originally published in 1896, Bariana: Recueil pratique de toutes boissons Americaines et Anglaises by Louis Fouquet is regarded as the second French cocktail book ever published. But there is no question that Bariana is the first heralded French cocktail book--unveiled in the popular Almanach Hachette encyclopaedia on practical life and introduced the phenomenon of a nouveau genre of mixed drinks. Mixellany's Bariana: A Practical Compendium of All American and British Drinks is a passionate portrayal of what can be learnt from studying and adapting the past to the modern mixological repertoire.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Brew or Die is musician and home brewer Clint Love's guide to brewing your own Mead (Honey Wine), wild fruit and herbal country wines and concocting your own liqueurs. He also explains some truths about bootlegging, the law and that most famous of outlaw liquors, Absinthe. Whether you are a future bootlegger or just want to learn to brew, Brew or Die is a great place to start

This book belongs on the shelf of every single serious cocktail enthusiast. The author reveals long forgotten methods of producing cocktails from over a century of his family's business in the liquor trade (before, during and after Prohibition) and extensive experiences traveling around the world spanning from Polynesia to Eastern Europe. Nearly a hundred recipes that have never before been published, including secrets from some of the most expensive and exclusive bars in the world (past and present) personally collected over decades - yet this is not simply a recipe book. What makes this most worthwhile is the detailed and thoughtful explanation behind several original methods of producing extraordinary flavors. The section on complexing agents alone is worth the price of this book. As a bonus, there is an appendix with dozens of authentic 1928 recipes for the manufacture of interesting and obsolete cordials and spirits.

"I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue," says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the 100-point scoring system of a certain all-powerful wine writer. Traveling through the ancient vineyards of the Loire and Champagne, to Piedmont and Spain, she goes in search of authentic barolo, the last old-style rioja, and the tastiest new terroir-driven champagnes. She reveals just what goes into the average bottle--the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips--and why she doesn't find much to drink in California. And she introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul.
No matter what your palate, travel the wine world with Feiring and you'll have to ask yourself: What do I really want in my glass?

This essential text and reference offers a complete guide to fruit wines. It will prove to be invaluable for all winemakers, from the amateur to the commercial producer. Written with attention to detail and a passion for fruit wine, this book goes through the considerations for setting up a winery to the production process, designing a fruit wine recipe to suit any wine style, analysis, stability issues, packaging, marketing and sales. Covered in the book: - Detailed Overview of Fruit Wine Industry - Anatomy of Winemaking Fruits - Winemaking Techniques and Production - Laboratory Analysis and Evaluation - Award Winning Recipes - Tasting, Judging and the fine art of Balance - Manage the Business, Cost and Finance Data - Marketing, Sales and Industry Know-how - Complete List of Buyers and Importers - Plus a lot more...

A book that unravels the secrets of Pisco Punch, the magic and mysterious concoction of San Francisco, California, of the early 1900s. In an entertaining way, the narrative describes the saga of a protagonist obsessed with discovering the recipe of the secret beverage, long lost since the death of its creator in 1926. With the gift of being able to transport himself in time, he reveals little known historical anecdotes of San Francisco. The book climaxes presenting the recipe of the famous Pisco Punch for the benefit of all those who love history and pisco brandy. (254 pgs., 147 photographs and illustrations; a 30 pgs. essay is included - B&W) - 2007 - Gourmand Best of the World Winner "The Best Wine Literature Book of the World written in Spanish." Gourmand World Cookbook Awards 2007