The world of wine is more welcoming than ever in this short but comprehensive guide! Calling all wine newbies and wine nerds: This illustrated guide is refreshing as a rose and flavourful as a merlot. As Madelyne Meyer would be the first to tell you, you don't need a book to enjoy wine . . . but knowing more about your favourite glassful can be a pleasure all its own. In Welcome to Wine, Meyer pairs her expert knowledge with 200 witty, whimsical illustrations that make all the essentials crystal clear - so you can get to the good part sooner! Food pairings and the art of wine tasting Serving temperature (without getting hung up on precision!) Key wine regions and exactly how wine is made From choosing wine for a date night to training your nose to pick up "notes," this is the friendliest guide to wine.

A short course in wine appreciation that’s easy, practical, and fun

What’s the difference between a Chardonnay and a Sauvignon Blanc? Can you ever serve red wine with fish? In this fast, focused primer, wine experts Ian Blackburn and Allison Levine answer these and dozens of other basic wine questions, sharing their enthusiasm and giving people the know-how they need to stop worrying about wine and start enjoying it.

Ian Blackburn (Los Angeles, CA) has taught more than 10,000 people about wine through his courses and seminars. He is a consulting wine educator for Cordon Bleu California School of Culinary Arts and founder of the LearnAboutWine Web site.
Allison Levine (Los Angeles, CA) is the Director of Marketing, Public Relations, and Events for the LearnAboutWine Web site and also holds a position on the local board of the American Institute of Wine and Food.

Winemaking is never easy - but in the case of Chateau Musar, the most famous wine to come out of Lebanon, there have been times when it has been almost impossibly difficult. Serge Hochar would say 'in Lebanon, difficulties are our habit. We are addicted to difficulties!' and he famously continued to make his wines regardless of the bombing and shelling attacks going on around him. This is his story, and the story of Gaston, Marc, Ralph and Tarek, the new generation that follows him, carrying on the tradition of making wines of charisma and character with minimal interference. It is a tale of our times; winemaking at its most instinctive and natural, inspired by Mother Nature, and resonating powerfully with the spirit of survival that has sustained the Hochars' troubled homeland, Lebanon. With contributions from Kevin Gould, Elizabeth Gilbert, Catherine Miles, Edward Ragg MW, Fongyee Walker MW, Jancis Robinson MW, Michael Broadbent, Steven Spurrier, Andrew Jefford, Bartholomew Broadbent and Susan Keevil, Chateau Musar, The Story of a Wine Icon is the perfect read for those who want to learn more about this incredible wine and delve into the multi-millennia-tradition of Lebanese wine.

Riesling, MA1/4ller-Thurgau, Cabernet-Sauvignon, Dornfelder - Wie unterscheiden sich die Weine eigentlich? Und was macht ihren geschmacklichen Charakter aus? Ed McCarthy und Mary Ewing-Mulligan nehmen die Leser in "Wein fA1/4r Dummies" mit auf die Reise durch die Welt des Weines. Sie erlAutern, welche Rebsorten es gibt, wie sie sich voneinander unterscheiden und wie Wein hergestellt wird. Sie stellen die verschiedenen Weinanbauregionen der Welt vor und erklAren, worauf man bei einer Weinprobe achten muss. AuA erdem beantworten die Autoren viele Fragen rund um den Wein: Wie wird Wein gelagert und serviert? Darf man einen Bordeaux zum Fisch oder einen Riesling zum Schweinebraten trinken? Worauf muss man beim Weinkauf achten und wie beschreibt man das Bukett eines Weines?

For over thirty years James Halliday has been Australia's most respected wine critic, and his Halliday Wine Companion is recognised as the industry benchmark for Australian wine. A best-selling annual, the Halliday Wine Companion is the go-to guide for wine ratings, regions, best varietals, winery reviews and a curated selection of the best wines in Australia. The 2022 edition has been completely revised to bring readers up-to-the-minute information. The Halliday team, now led by Tyson Stelzer in the role of chief editor, share their extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on best-by drinking, as well as each wine's closure and alcohol content. The book provides information about wineries and winemakers, including vineyard sizes, opening times and contact details. The perfect self-purchase or gift for the wine lover in your life.

Few pleasures are more gratifying than pouring a glass of fine wine, admiring its clarity and color, savoring its rich bouquet, raising it to your lips, and knowing that you made it yourself. With this complete guide to home winemaking, such pleasures can be yours with little fuss and lots of fun. The Home Winemaker's Companion will guide you as you progress from making your very first batch of kit wine to mastering advanced techniques for making wine from fresh grapes. Included are Gene Spaziani's tried-and-true recipes for 115 delectable wines -- even port and champagne!

Making consistently great wine at home is easy; the hardest part is being patient while your wine ages!

Peter Vinding-Diers is a Danish aristocrat turned roving winemaker who, on escaping his studies at the Sorbonne one summer found himself on Burgundy's Cote de Beaune, suddenly besotted. Peter's first foray into wine took him to the Cape (via a quick turn parachuting into the war-zone in Vietnam), where he learned vineyard ways and wine science. Next came a dazzling decade in Bordeaux, where his pioneering exploits began to catch the world's attention. He then ventured to Bulgaria, Brazil, Spain, Chile and Hungary earning himself the title 'Flying Winemaker' (he was one of the first!). Along his wine journey, Peter has frequently had to call on his Viking ancestors for help - not least in taming his 'Montecarrubo' vineyards on the wilder side of Sicily - but whether by accident or by design (mostly the latter), he has always found himself at the forefront of vinous discovery...

Mountainous terrain, volcanic soils, innumerable microclimates, and an ancient culture of winemaking influenced by Greeks, Phoenicians, and Romans make Italy the most diverse country in the world of wine. This diversity is reflected in the fact that Italy grows the largest number of native wine grapes known, amounting to more than a quarter of the world's commercial wine grape types. Ian D'Agata spent thirteen years interviewing producers, walking vineyards, studying available research, and tasting wines to create this authoritative guide to Italy's native grapes and their wines. Writing with great enthusiasm and deep knowledge, D'Agata discusses more than five hundred different native Italian grape varieties, from Aglianico to Zibibbo.
D'Agata provides details about how wine grapes are identified and classified, what clones are available, which soils are ideal, and what genetic evidence tells us about a variety's parentage. He gives historical and anecdotal accounts of each grape variety and describes the characteristics of wines made from the grape. A regional list of varieties and a list of the best producers provide additional guidance. Comprehensive, thoroughly researched, and engaging, this book is the perfect companion for anyone who wants to know more about the vast enological treasures cultivated in Italy.

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.

This 43rd edition of the authoritative South African wine guide features Five Star wines out of over 8,000 wines reviewed. Platter's features descriptions of over 900 producers across the vibrant wine regions of South Africa and also offers the 100-point equivalents for the familiar star ratings, as well as useful information for learning about and travelling in these beautiful wine lands.

The moment he was handed a glass of Cockburn 1908 vintage port by his grandfather at 13 years old, Steven Spurrier knew he would make wine his career. He travelled Europe in his red sports car (fitted with a compact wine fridge in the boot), working the vintage in Burgundy, Bordeaux and Champagne, before his first extraordinary move was to set up shop and sell wine to the French. As an Englishman in the heart of Paris, this seemed a remarkably bold (if not foolish) project, but the plan worked. Steven's adventures in wine did not stop there. In 1976, he went on to mastermind the 'Judgement of Paris', the France v California blind tasting that changed the wine world forever. This memoir looks back on Steven's life charting the incidents, adventures, ideas and discoveries that formed his wine journey. With tributes from Hugh Johnson, Miguel Torres, Oz Clarke, Jancis Robinson MW, Warren Winiarski and many more...

Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers - amphorae, wooden barrels and glass bottles. Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California's Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers. This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author's own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.

Based on a series of articles published in The World of Fine Wine, Bursting Bubbles is a ground-breaking new book that offers the reader an alternate history of Champagne and its greatest growers. Often controversial, it is a no-holds barred look at the world's most famous wine region and the sparkling wine that it produces. It has the potential to change the way wine lovers think about Champagne. In his foreword, multi award winning author Andrew Jefford has called Bursting Bubbles, 'The most engaging book about leading Champagne growers I've read, full of insight and detail' and '...the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read.'

This is a practical, jargon-free guide to making your first bottle of perfect homemade wine. It includes a wide selection of seasonal winemaking recipes with new twists on traditional favourites. It also includes mouth-watering colour photography throughout. If you've been thinking of trying your hand at home winemaking, delay no longer! It's easier than you think to make wonderful wine at home. Get started today with this practical guide to making your first bottle of perfect homemade wine. Author Lori Stahl demystifies essential winemaking techniques with friendly, jargon-free instructions and gorgeous colour photography. She begins by taking you step by step through making wine from a kit, and then shows you how to go beyond the kit with creative additions. Soon you'll be making your own flavourful wine from fresh grapes, apples, berries, and even flowers and herbs. This home winemaking companion offers a wide selection of seasonal winemaking recipes, new twists on traditional favourites, and sweet ways to enjoy and indulge in the wines you create. Even if you have never made wine before, Making Your Own Wine at Home will show you everything you need to master an intriguing and rewarding new hobby.

Fiona Morrison, awarded the coveted Master of Wine in 1994, is a talented writer and winemaker who works closely with her husband, Jacques Thienpont, helping to make the wine and manage their three Bordeaux estates - Le Pin (Pomerol, home to one of the world's most prestigious red wines), L'IF (Saint-Emilion) and Chateau L'Hetre (Cotes de Castillon). Fiona has over 30 years' experience in the fine wine trade on both sides of the Atlantic. "Fiona Morrison Thienpont has written a book from a viewpoint no other writer, as far as I know, has ever possessed: a seat at the heart of the action." - Hugh Johnson "It all comes down to succession: how a family can hold together over the course of generations, continuing to build on the success of their vines and their ancestors. Wine is one of the rare businesses in which this level of international fame and internal family politics plays out over centuries-unless you consider royalty a business. So, it makes for an unusual sociological study and compelling prose." - Joshua Greene, Wine & Spirits

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.

From the world's most respected wine critic, the essential guide to wine in 100 pages Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink. Jancis Robinson has been called 'the most respected wine critic and journalist in the world' by Decantermagazine. In 1984 she was the first person outside the wine trade to qualify as a Master of Wine. The Financial Times wine writer, she is the author/editor of dozens of wine books, including Wine Grapes (Allen Lane), The Oxford Companion to Wine (OUP) and The World Atlas of Wine (Mitchell Beazley). Her award-winning website, www.JancisRobinson.com has subscribers in 100 countries.

As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In "Secrets of the Sommeliers," Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.

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.

Drinking wine can be traced back 8,000 years, yet the wines we drink today are radically different from those made in earlier eras. While its basic chemistry remains largely the same, wine's social roles have changed fundamentally, being invented and reinvented many times over many centuries.

In Inventing Wine, Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. He chronicles how the prototypes of contemporary wines first emerged when people began to have options of what to drink, and he demonstrates that people selected wine for dramatically different reasons than those expressed when doing so was a necessity rather than a choice.

During wine's long history, men and women imbued wine with different cultural meanings and invented different cultural roles for it to play. The power of such invention belonged both to those drinking wine and to those producing it. These included tastemakers like the medieval Cistercian monks of Burgundy who first thought of place as an important aspect of wine's identity; nineteenth-century writers such as Grimod de la Reyniere and Cyrus Redding who strived to give wine a rarefied aesthetic status; scientists like Louis Pasteur and Emile Peynaud who worked to help winemakers take more control over their craft; and a host of visionary vintners who aimed to produce better, more distinctive-tasting wines, eventually bringing high-quality wine to consumers around the globe.

By charting the changes in both wine's appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past."

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

Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world's best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene. Tim James, an expert on South African wines, takes the reader on an information-packed tour of the region, showing us how and why the unique combination of terroir and climate, together with dramatic improvements in winemaking techniques, result in wines that are once again winning accolades. James describes important grape varieties and wine styles - from delicate sparkling, to rich fortified, and everything in between - including the varietal blends that produce some of the finest Cape wines. Anchoring his narrative in a rich historical context, James discusses all the major wine regions, from Cederberg to Walker Bay, complete with profiles of more than 150 of the country's finest producers.

The first cookbook to be written and published by a black chef, this volume provides a glimpse into a bygone world. Born a slave in 1857, Rufus Estes became one of Chicago's finest chefs -- working his way up from a Pullman Private Car attendant to a job preparing meals for the top brass at one of the country's largest steel corporations. While the heart of the book lies in mouth-watering recipes for such dishes as Creole-style chicken gumbo, chestnut stuffing with truffles, and cherry dumplings, the author also comments briefly on his Southern childhood.

We are familiar with the medical opinion that a daily glass of wine is good for the health and also the rival opinion that any more than a glass or two will set us on the road to ruin. Whether or not good for the body, Scruton argues, wine, drunk in the right frame of mind, is definitely good for the soul. And there is no better accompaniment to wine than philosophy. By thinking with wine, you can learn not only to drink in thoughts but to think in draughts. This good-humoured book offers an antidote to the pretentious clap-trap that is written about wine today and a profound apology for the drink on which civilisation has been founded. In vino veritas.

"Hands down the wine book of the year." -David McIntyre, Washington Post "...paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." -Victoria Moore, The Telegraph Journeying through the Medoc in the autumn of 1891, Anglo-Irish cousins and travelling companions, Edith Somerville and Martin Ross (aka Violet Florence Martin) bring their distinctive melange of wry wit, acute observation and unabashed horror at the barefoot treading of Cabernet Sauvignon to this delightful account of vendangeurs lofty and low-born as they bring in the harvest in time-honoured fashion. Illustrated using Somerville's equally delightful sketches, this is a story of two feisty ladies for whom anything remotely pretentious is fair game. Better known for their tales of an Irish R. M. (resident magistrate), Somerville and Ross outraged their respective families - who referred to them 'the Shockers' - by combining travel writing with the fight for Women's Suffrage. The contrast between the emancipated pair and the largely unreconstructed characters they encounter on their travels only serves to heighten the charm of an already indelibly charming book. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time - a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn't be beyond the average purse - together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself.