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.

In 1998, Gary and Rosemary Barletta purchased seven acres of land on the eastern shore of Cayuga Lake. Descending to the west from the state route that runs along on the ridge overlooking the lake, the land was fertile, rich with shalestone and limestone bedrock, and exposed to moderating air currents from the lake. It was the perfect place to establish a vineyard, and the Barlettas immediately began to plant their vines and build the winery about which they had dreamed for years.

The Barlettas' story, as John C. Hartsock tells it, is a window onto the world of contemporary craft winemaking, from the harsh realities of business plans, vineyard pests, and brutal weather to the excitement of producing the first vintage, greeting enthusiastic visitors on a vineyard tour, and winning a gold medal from the American Wine Society for a Cabernet Franc. Above all, Seasons of a Finger Lakes Winery describes the connection forged among the vintner, the vine, and terroir. This ancient bond, when tended across the cycle of seasons, results in excellent wines and the satisfaction, on the part of the winemaker and the wine enthusiast, of tasting a perfect harvest in a single glass.

Today, Long Point Winery sits on seventy-two acres (eight of which are under cultivation with vinifera grapes) and produces sixteen varieties of wine, a number of which are estate wines made from grapes grown on their property. With interest in winemaking continuing to grow, the Barlettas' experience of making award-winning wines offers both practical advice for anyone running (or thinking of running) their own winery, whether in the Finger Lakes or elsewhere, as well as insights into the challenges and joys of pursuing a dream.

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.

The Colour of Wine isn’t just another book about picturesque Cape vineyards. Instead, it tells the remarkable story of South Africa’s transition from apartheid to democracy through the personal journeys of black winemakers. Woven through their stories are interviews with wine producers and politicians, chefs and sommeliers, connoisseurs and teachers, drinkers and tasters.

The book, twinned with the documentary film The Colour of Wine (included on DVD), explores the turbulent history of winemaking in South Africa, and the varied careers the industry has to offer. Wine doyen John Platter offers insights into where South African wine is now, and where the industry needs to go. You’ll also discover a rich array of local recipes that complement South African wines.

The Colour of Wine gives a taste of the changing world of South African wine.

The Independent's 2017 Book of the Year and a 2020 London Eater recommended read for lockdown 'If Malcolm Gladwell were to write a book about wine, the results wouldn't linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker' - The Times Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Fascinated by their fervour and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a 'cork dork.' With boundless curiosity, humour and a healthy dose of scepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, mass-market wine factories and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counterintuitive and compulsively readable, Cork Dork does for drinking what Kitchen Confidential did for dining out, ensuring you'll never reach blindly for the second cheapest bottle on the menu again.

South Africa is the eighth largest wine-producer in the world and its wine industry is among the oldest of the New World. Today it is one of the globe's most dynamic industries, compact but diverse. In the past decade a new generation of winemakers has breathed new life into centuries-old estates and new, boutique brands alike. The wines of South Africa is in four sections. The first introduces readers to the history of South African wine, beginning with the arrival of the Dutch and the establishment of what would become Cape Town. The second section analyzes South Africa's industry today. It pinpoints the geological, geographical, and climatic conditions that create the parameters and potential of South African wine. It describes the major grape varieties and wine styles and outlines the broad range of wines being produced. It shows the current infrastructure of the industry, significant regulatory matters, and South Africa's place in export markets. It also includes a general overview of wine tourism in South Africa. The third section inspects the challenges the industry faces, focusing on the three largest: profitability and the loss of vineyards as farmers switch to higher-margin orchards; environmental concerns, the effects of climate change, and water conservation; and the legacy of apartheid and continued imbalances in the socioeconomic structure of the Western Cape, including land redistribution, black economic empowerment initiatives designed to create a new generation of black business owners, and efforts to create a skilled, better-paid black workforce within the industry. The last section familiarizes readers with the major growing areas of South Africa and the most important producers operating in each one. It opens with a description of the Wine of Origin system, which designates three tiers of major appellations: Regions, Districts and Wards. Descriptions of individual regions and the producers based within each of them follow. A glossary explains important terms that are specific to the South African wine industry.

Italian Wine For Dummies explores all the major wine regions of Italy from Piedmont in the north to the islands of Sicily and Sardinia, explaining the major grapes and the best producers. Explains how Italy names its wines (such as Chianti and Pinot Grigio) and how the grapes, both native and imported," affect modern Italian wine production. This friendly guide describes "the best food wines in the universe," and how to pair Italian wine with food in classic and creative combinations. It details how to buy, drink, and store Italian wines. Plus, it includes a pronunciation guide, a glossary of terms, a vintage chart, and grapes-wine classification wine chart. Also look for helpful regional map illustrations."

The Republic of Georgia can claim over 8,000 years of winemaking history. However, the current wine industry is very young. Following independence from the Soviet Union, Georgia has for the last 25 years been resurrecting its unique winemaking tradition and rediscovering the distinctiveness of its native varieties. A handful of producers in 1997 has now exploded to more than 1,300. Wine is arguably more important to Georgia than to any other country and its people firmly believe their country to be the birthplace of wine. Yet Georgian wines are still largely unknown in the West. Lisa Granik, who began visiting Georgia 30 years ago, starts The wines of Georgia with a brisk tour through the history of the country and analysis of its complex geology, before moving on to consider Georgian wine culture. She explains not only winemaking methods and viticulture but also the centrality of wine to Georgian culture generally, describing the supra tradition, which is poorly captured by the English word 'feasting'. Georgia can claim more than 400 native Vitis vinifera varieties; here Granik profiles the most commonly planted grapes, as well as the many 'lost' varieties being revived. The second half of the book details each of the major regions. Of Georgia's 20 PDOs, 15 are in the east, in Kakheti. With a history of wine education dating back 900 years, this prolific winemaking region is home to the qvevri, the conical clay vessel that for many represents Georgian winemaking. Stretching west, the regions become more sparsely populated; some places are still pioneer wine territory, with more amateur and self-taught winemakers. Granik provides details on the most significant producers, along with tips on sites of interest and places to eat and stay, for those visiting the country. This definitive book on Georgian wine is an essential text for anybody studying or making wine today.

This title offers an expert introduction: from grape varieties and classic wines to tasting techniques. Learn the principles of tasting: how to judge a wine by its looks, smell and taste. This work includes useful information on matching wine to each course of the menu, what the details on wine labels mean and the techniques and trends of winemaking. There is an introduction to the VIPs of the wine world: the most important grape varieties, six white and six red, including information on which countries grow which grape, the best wines made from each variety and tasting notes for each wine. This title is packed with beautiful colour illustrations and vivid photography. Wine is here to be enjoyed and Stuart Walton's message in this book is that the more you know about it, the more you will appreciate each glass. This is a non-technical but authoritative and informative look at the practicalities of keeping and serving wine, as well as a comprehensive review of the twelve most important grape varieties used in the making of wine internationally. Where should you keep wine if you don't have a cellar? At what temperature should red and white wines be served? Should red wine be allowed to breathe? Answers to all these perennial queries are given, together with details on the best corkscrews, the use of decanters and the right glasses - all to maximise your enjoyment of the wine.

English wine has greatly changed in recent years. Royalty and heads of government drink it and pour it for foreign dignitaries, and it is sold to some thirty wine-drinking nations and even beats champagne in blind tasting challenges. Its main grape varieties are major international names and its makers are skilled professionals. From a largely amateur-instigated cottage industry it has become an increasingly serious, quality-led commercial proposition - one that regularly makes news at home and abroad. This book explains why and how that has come about, telling the story of winemaking in England from the Romans to the present era. Most of all, it celebrates the wine itself and the people who make it. Its pages takes readers on a virtual tour of many of the UK's most significant vineyards, long established or comparatively new, in the southern heartland of vine growing, on the western and northern fringes or at points in between. The reader will meet men and women whose expertise, character and belief have created wines of which all Britons can be truly proud. Foreword by Oz Clarke.

There's no doubt about it, Spain is the most exciting country in Europe when it comes to wine. As Europe's second most mountainous country, with exposure to seas and oceans on every side, it's very diverse in terroir, culture, language and lifestyle. In northern Spain there are four main wine producing areas: Rioja, Galicia, Catalonia and Ribera del Duera in Castilla y Leon. Each is unique and produces fine wines with its own Denomination of Origin guarantee. The heart of wine-producing northern Spain is Rioja, which has produced high quality wines for centuries. (In the 1800s Rioja benefited from its alliance with Bordeaux, conferring technological advantages unknown to other Spanish regions.) But quality doesn't stop in Rioja. Navarra is home to many of the most modern and cutting edge producers. Calatayud and Campo de Borja are home to some of the greatest Grenache vineyards in the world outside of the Southern Rhone, and Priorat and the surrounding area of Montsant in Catalonia produce some of the renowned Spanish wines. Sarah Jane Evans, the world's leading authority on the wines of Spain, begins with a history of the region: from phylloxera, the replanting of different, and international, varieties through the aftermath of the Civil War and the effects on the wine industry, to recovery and innovation in late 20th century, the promise of the 21st century and the rediscovery of indigenous varieties, as well as a quick detour through the recent effects of the economic crisis. She then takes the sub-regions in turn, starting with a profile before opening out into discussion of the key producers and their top wines. Evans' surefooted guide to the wines of northern Spain is an essential companion for anyone interested in Spanish wine, from students and professionals to interested wine tourists.

A revolution has been taking place in the vineyards and wineries of Portugal during the last twenty years, bringing hundreds of new wines onto the international market. Indigenous grape varieties that were once obscure are now becoming mainstream. Once thought of as a country that produced mainly red wine, Portugal is now proving that it has producers capable of making world-class white wines, some as distinctive as any red. The wines of Portugal takes a regional perspective, examining the terroirs that make this small but varied country so unique. The book divides Portugal into four areas: Atlantic Wines, Mountain Wines, Wines of the Plains and Wines of the Islands. Within these areas there are detailed descriptions of the demarcated wine regions, the growers and the wines they produce. From crisp Vinhos Verdes in the Atlantic north-west through the Douro, Dao and Lisbon to the big, bold reds of the Alentejo and newcomers from the Algarve in the deep south, this book is an up-to-date appraisal of Portugal's vineyards and wine producers. Written by one of the world's leading authorities on the wines of Portugal, this book takes an international perspective. It covers the history of Portuguese wine, grape varieties, winemaking and the regions and their producers, along with guidance for visitors. The producers included in the book are chosen by the author, based on their historic importance, the quality of their wines and international distribution.

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.

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.

From the creators behind the popular Instagram and lifestyle brand of the same name, the Yes Way Rose Mini Kit brings consumers everything they need to get in the "pink wine state of mind." This kit includes: - Set of 3 enamel wine charms - Branded cocktail stir sticks -Full-colour recipe cards, bound in a postcard-style book

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 !

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.'

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.

A stunning monograph, depicting the real, unstaged, natural beauty of California's wine industry by a photographer and wine industry insider Behind the polish and the glamour of the tasting room is an industry notable for its complex labor challenges and its constant duel against unforgiving natural conditions. Longtime Napa-based photographer Jimmy Hayes, who has been documenting the California wine industry since 2014, offers an intimate look at the demanding reality and rugged beauty of winemaking. Hayes's structural, minimal, and poignant photographs present unromanticized, unscripted beauty and quietly magnificent details from an insider's vantage point. To work with wine is to work hard, with one's whole body, mind, and heart-and it's in those messy moments where the real beauty lies.

An indispensable book for every wine lover, from some of the world's greatest experts. Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like? Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel's seminal ampelography with century-old illustrations. Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere. AWARDS Best Wine, Beer and Spirits Book and winner of the Jane Grigson award, IACP (International Association of Culinary Professionals) Awards 2014 A wine book of the year, 2013, The Times, London Faiveley International Wine Book of the Year 2013, Roederer Awards Best Viticulture Book 2013, OIV Awards Best Drink Book 2012, Fortnum & Mason Food and Drink Awards Best Beverage Book 2012, James Beard Awards Best Drink Book 2012, Andre Simon Awards Hall of Fame for Best Wine Book 2012, Gourmand World Cookbook Awards Best Drinks Book 2012, Wine & Spirits magazine One of the V&A's '100 books essential for preserving humanity'