This illustrated introduction to Chinese wine explores the history of wine production in China, the legends and customs that surround it and its place in China today. Traditionally, Chinese wine and spirits were made from grain, and had three important uses: to perform rituals, to dispel one's worries and to heal. Today, wine is still believed to have a therapeutic benefit, but the Chinese beverage industry has expanded on a large scale and now includes famous brands of beer and, increasingly, vineyards producing red and white wine for global consumption. Chinese Wine is indispensable reading for both wine-lovers and all those with an interest in the transition from traditional to modern Chinese culture.

"Uncorked" quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of "Uncorked" unlocks the door to what champagne is all about.

Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.

Bubbly may tickle the nose, but "Uncorked" tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure."

This is a comprehensive guide to the must-know wines and producers of California's 'new generation, ' and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years

Home winemaking is an appealing hobby for a new generation of wine lovers lured by the promise of a great payoff - small batches of handmade wine. It's the perfect opportunity to experiment with flavours, have fun playing with chemistry, and share a few tasty bottles with friends and family. But safely fermenting, bottling, and aging wine is a demanding process requiring special equipment, impeccable sanitation, an understanding of chemical reactions, and the patience to see the aging process through to the end. No matter how experienced the home winemaker, unforeseen questions develop with every batch of new wine. When a winemaker has problems with leaky corks or finds an oily film on top of his fermenting wine, what's the simplest, quickest way to get an answer? "The Wine Maker's Answer Book" is a 24 hour helpline with advice on hundreds of wine-making dilemmas. From the basic curiosity of the novice (What equipment will I need to get started?) to the finer points of fermentation (What is the impact of malolactic fermentation on acidity?), every step of the process is covered in detail. Author Alison Crowe uses a friendly question-and-answer format to explain the mysteries of turning grape juice into wine, whether the reader is beginning with fresh grapes or a home wine-making kit. To the straightforward requests for information, she offers detailed descriptions of procedures and equipment. For stickier real-life problems, she first carefully assesses the possible causes and then gives expert advice on fixing the trouble.

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...

This essential reference for oenophiles -- long used as the go-to text for the prestigious Master Sommelier examination -- is the most comprehensive guide to the world of wine, featuring authoritative information on the history, culture, geography, and taste of vintages around the globe. Fully updated and revised for the first time since 2011, this new 800-page edition of Sotheby's Wine Encyclopedia reflects the most recent trends in the dynamic world of wine, written by experts around the globe. Beautifully illustrated with more than 400 images and 100 brand new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll also find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and roses. The most up-to-date and comprehensive wine refence in the world, this stunning book is an oenophile's dream -- and a must-have for anyone looking to become an expert in wine.

Winefulness is the new mindfulness.

Cancel the hot yoga and pick up a cool Pinot Grigio - sometimes all you need is a nice glass of wine. Through the good times and the bad, it's always there to pick you up and it's always got your back. So enjoy this collection of wine wisdom for the soul, and learn to view the world through rosé-tinted glasses.

As the old saying goes, where there's a wine there's a way.

Includes inspiration such as:

• It isn't wise to keep things bottled up
• No Champagne, no gain
• Life is a Cabernet, after all
• Every cloud has a Syrah lining
• Do things for the right Rieslings

If you love wine, this book will give you all the knowledge and self-confidence you need to become a world-class wine taster. It reveals in methodical steps exactly how to acquire essential wine-tasting skills. Cees (it's pronounced 'Case') van Casteren is a brilliant scientist, author, and international wine competition judge, as well as one of the global super-elite (less than 500 top experts worldwide) who have been able to earn the supreme title, Master of Wine. Anyone Can Taste Wine first appeared in Dutch and instantly established itself in the Netherlands as far and away the most authoritative and popular book on the subject. From the book's introductory chapter: "Many people typically believe that the ability to taste comes from some kind of inborn, innate aptitude-as though 'taste' were a genetic hand-me-down-something that you either have, or you don't have. But that's not true. "Wine tasting is a skill. Anyone can taste wine, as long as they have normally functioning senses of smell and taste. Anyone (that is) who is motivated to learn and practice-a lot-can become a good wine taster. Genes or no genes. "Much of this skill will involve awareness of how to train your senses. While there are genetic differences between humans in terms of smelling and tasting, these innate differences do not make one taster better than another. Research by taste professor Linda Bartoshuk, previously at the University of Yale, has shown that a wine taster's ability to taste is mainly due to the amount of training that the taster has experienced. Specifically, exercises dedicated to recognizing wine scents and developing an attendant wine language are the main contributing factors in developing wine tasting abilities. The difficulty that most besets inexperienced tasters is a lack of suitable vocabulary that would enable them to name and describe the flavors and scents that they taste and smell. This vital skill, being able to describe flavors and aromas in words, remains a common problem, even for the most experienced of wine tasters. According to Professor Tim Jacob of Cardiff University, a method that will enable you to associate smells and flavors with a suitable repertoire of words will contribute greatly to the enhancement of tasting skills . . . that is . . . you just need a method. The more user-friendly, the easier it will be to learn and remember. And that's exactly what I realized at the start of my Master of Wine studies. The method had to be user-friendly in order to help me to remember all relevant aspects for tasting, describing, and analyzing the wine. In search of these aspects, I started with . . . the wine itself. With this fascinating blend of water (colorless, odorless, tasteless), alcohol (colorless, odorless, slightly sweet), acids, sugars, pigments, aromas, and tannins which together give wine its color, smell, and taste. "And I was quite quick to learn that this very curious and complex combination of color, aromas, alcohol, acids, sugars and tannins actually were the 'relevant aspects' I was looking for, and therefore the targets of my attention while developing a method. The answer to my quest was indeed in the wine itself!"

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.

The rivetingly strange story of the world's most expensive bottle of wine, and the even stranger characters whose lives have intersected with it.

The New York Times bestseller, updated with a new epilogue, that tells the true story of a 1787 Château Lafite Bordeaux—supposedly owned by Thomas Jefferson—that sold for $156,000 at auction and of the eccentrics whose lives intersected with it.

Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle.

Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

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...

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.

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time. 'She has the intelligence, subtlety, sensuality, courage and creative force of the true artist' - Wine and Food Elizabeth David rejuvenated the British attitude towards home cookery and is still considered to be one of the greatest food writers ever. She wrote extensively on food and wine and her enthusiasm for European cooking encouraged a revolution of the British culinary scene. Her books have remained influential since her death in 1992. This final compilation has been put together by her literary executor, Jill Norman.

Wine Notes is the perfect companion for wine lovers. In Parts 1 and 2, distinguished wine writers offer expert advice on all aspects of choosing, storing and enjoying wine - from planning your cellar to food and wine matching. In Parts 3 and 4 there is plenty of space for you to record thoughts of your own and organize your collection: from wines you have tasted and enjoyed, recommendations from friends and lists of bottles that you are laying down for a special occasion in the future. Whether you are a keen collector or simply like to keep a record of what wines you have enjoyed with everyday meals, this journal provides the perfect place to store your knowledge.

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.

In this unique study of wine through the ages, journalist and World War I frontline reporter, Hubert Warner Allen (1881-1968) casts an observant eye over the way wine appears in literature, from the words of the Roman connoisseurs to the excesses of Chaucer's Canterbury Tales heroes, taking in the debatable wisdom of the 18th-century epicurean Jean Anthelme Brillat-Savarin and the sagacity of the legendary Edwardian wine-writer, George Saintsbury - and many more. Warner Allen's observations are both fascinating and highly entertaining. As Harry Eyres, who introduces this book, says: "Literary, historical, discursive, personal: this is very much the opposite of modern wine writing, and presents another era seen through a glass darkly." 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.

As wine connoisseurs know, Argentine wine was once famously bad. The grapes were overwatered, harvested in brutal heat, fermented in enormous cement pools, aged in antiquated oak vats, and then watered down and adulterated. The final product was industrial plonk, drinkable only on ice. But in 2001, a Cabernet Sauvignon / Malbec blend beat Napa and Bordeaux's finest in a blind taste test. Suddenly, Argentina emerged as a premier wine region with a champion varietal-what best-selling author Benjamin Wallace calls "the humble Malbec." How did this happen? Ian Mount's vivid journey through Argentina's Wild West explores the alchemy of weather, soil, and viticulture techniques that, on rare occasions, produce a legendary bottle of wine. He also investigates the dynamics of taste, status, and money that turned Malbec into a worldwide phenomenon. Profiling the larger-than-life figures who fueled the Malbec revolution-including celebrity oenologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family-Mount describes in colorful detail the brilliant innovations and backroom politics that put Malbec on the map. Set against the breathtaking backdrop of the snow-capped Andes and Mendoza's sweeping plains, The Vineyard at the End of the World tells the fascinating, four-hundred-year story of how a wine mecca arose in the Argentine desert. It is at once a sumptuous travel narrative, a riveting history of a fascinating region, and an intriguing business story in which a small group of passionate vintners remade their world.

An all-inclusive, easy-to-use primer to all things wine

Want to learn about wine, but don't know where to start? "Wine All-In-One For Dummies" provides comprehensive information about the basics of wine in one easy-to-understand volume. Combining the bestselling "Wine For Dummies" with our regional and specific wine titles, this book gives you the guidance you need to understand, purchase, drink and enjoy wine.

You'll start at the beginning as you discover how wine is made. From there you'll explore grape varieties and vineyards, read labels and wine lists, and discover all the nuances of tasting wine. You'll see how to successfully store wine and serve it to your guests-and even build up an impressive collection of wine. Plus, you'll find suggestions for perfect food pairings and complete coverage on wines from around the world.Features wine tasting, serving, storing, collecting, and buying tips, all in a single authoritative volumeIncludes information on California wines, as well as other domestic and foreign locations including the US, Canada, France, Italy, Spain, Portugal, Germany, Austria, Hungary, Greece, Australia, New Zealand, South Africa, Chile, and Argentina.Helps you choose the best vintage for your needsAlso covers champagne, sherry, and port wineEd McCarthy and Mary Ewing-Mulligan are the authors of seven Dummies books on wine including the bestselling "Wine For Dummies, 4th Edition," other contributing authors are recognized wine experts and journalists in Australia, New Zealand, and Canada

Whether you're a wine novice or a budding sommelier, "Wine All-In-One For Dummies" is the one guide you need on your shelf to make your wine experience complete.

The first definitive guide to contemporary French wines and producers in a deluxe two-book package, from a two-time James Beard Award winner.

This comprehensive and authoritative resource takes readers on a tour through every wine region of France, featuring some 800 producers and more than 7,000 wines, plus evocative photography and maps, as well as the incisive narrative and compelling storytelling that has earned Jon Bonné accolades and legions of fans in the wine world.

Packaged in a deluxe slip case and Built upon eight years of research, The New French Wine is a one-of-a-kind book set exploring the world’s most popular wine region. First, examine the land through a thoroughly reported narrative overview of each region—the soil and geography, the distinctive traditions and contemporary changes. Then turn to the second book, which is a comprehensive reference guide to the producers and their wines, similarly detailed by region.

From Burgundy to Bordeaux and everywhere in between, this is sure to be the resource on modern French wine for decades to come.

In this book, Clive Coates, a Master of Wine who has spent four decades of his distinguished career in Burgundy, shares his vast insider's knowledge of one of the world's most exciting, complex, and intractable wine regions. Personal rather than encyclopedic, and informed by Coates' unparalleled access to regular, extensive tastings, this book imparts the author's philosophy and expertise as to how best approach, appreciate, and discuss the wines of Burgundy. Coates updates and supplements the domaine profiles featured in his two previous books, Cote D'Or and The Wines of Burgundy with new in-depth assessments of specific vineyards. Divided into three sections - Vineyard Profiles, Domaine Profiles, and Vintage Assessments - My Favorite Burgundies considers the leading vineyards and today's top estates, and features detailed maps and a wealth of tasting notes that reflect how the wine develops as it ages. Enlivened by Coates' singular, firsthand knowledge and precise descriptions, this is an indispensable guide for amateur and professional enophiles alike.

In recent years there has been a rapid growth in the popularity of wines of all sorts. And although commercially produced wine has become less expensive, it is always a challenge to turn your own hand to reproducing the flavour and quality of commercial wines in your own home, using easily-obtained ingredients. Sauternes, Hocks, Moselles, Chianti, Madeiras, Champagnes and Liqueurs can all be made at home cheaply from easily available ingredients - are all possible with the help of this book. You can become a wine connoisseur on a shoestring budget! The line illustrations are all based on photographs from the Radio Times Hulton Picture Library.

This title takes us on a definitive tour through the world of wine, with over 500 photographs, maps and wine labels. This is a globetrotting journey through the world's wine regions, from Bordeaux to Rioja, from the Lebanon to California, and from South Africa's Cape to Australia's Barossa Valley, including notes on the top vintages to look for. It focuses on 12 major grape varieties from Chardonnay and Cabernet Sauvignon to Gewurztraminer and Gamay, discussing their aromas, flavours and typical characteristics. It explores the principles of tasting wine - identifying dryness, sweetness, acidity, tannin, oak and fruit - plus how to create your own collection in a cellar, a guide to corkscrews and glasses, how to let wine breathe, and which foods go best with which wines. This is a fully revised and updated edition of a classic reference, with over 460 wine and grape photographs, wine labels and hand-painted maps. Written for those who simply enjoy drinking wine and for connoisseurs looking for a deeper knowledge of a fascinating subject, this book is a comprehensive, authoritative and accessible guide that will provide readers with the confidence and enthusiasm to explore in depth for themselves. Country by country, and region by region, the book journeys around the world to drop in on familiar and lesser-known producers, and studies the world's 12 major grape varieties, describing their aromas and flavours. It is a fully updated major reference on the fascinating world of wines and winemaking.