The purpose of this book is twofold: to supply the reader with a basic knowledge about wine, and to develop the expertise necessary to successfully match wine with food. It is a book of concepts, not a long list of wine-food pairings. The concepts are simple, logical, and easy to understand. After reading this book, the pleasure you derive in pairing wine with food will be greatly enhanced by your newly acquired knowledge of the culinary arts. " This book is extremely readable. I especially like the organization, which makes it a great educational tool for wine novices as well as connoisseurs." -David Rosengarten, author of Red Wine with Fish

California's Napa Valley is one of the world's premier wine regions today, but this has not always been true. James T. Lapsley's entertaining history explains how a collective vision of excellence among winemakers and a keen sense of promotion transformed the region and its wines following the repeal of Prohibition. Focusing on the formative years of Napa's fine winemaking, 1934 to 1967, Lapsley concludes with a chapter on the wine boom of the 1970s, placing it in a social context and explaining the role of Napa vineyards in the beverage's growing popularity. Names familiar to wine drinkers appear throughout these pages-Beaulieu, Beringer, Charles Krug, Christian Brothers, Inglenook, Louis Martini-and the colorful stories behind the names give this book a personal dimension. As strong-willed, competitive winemakers found ways to work cooperatively, both in sharing knowledge and technology and in promoting their region, the result was an unprecedented improvement in wine quality that brought with it a new reputation for the Napa Valley. In The Silverado Squatters, Robert Louis Stevenson refers to wine as "bottled poetry," and although Stevenson's reference was to the elite vineyards of France, his words are appropriate for Napa wines today. Their success, as Lapsley makes clear, is due to much more than the beneficence of sun and soil. Craft, vision, and determination have played a part too, and for that, wine drinkers the world over are grateful. This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.

In "Wine Wisdom", certified sommelier Magandeep Singh takes wine off the snob table and puts it in a handy brown bag for all to relish. With the irrepressible passion he reserves for his favourite beverage, Magan leads you through the simple methods of classifying wine to the intricate process of tasting it (complete with instructions on what to say, when to say it and when to simply raise your eyebrows and keep your lips sealed). He demystifies wine labels and restaurant wine lists, gives practical tips on ordering the perfect wine for a magical evening (together with a phonetic guide to pronouncing the names so you can impress your guests), and advises you on the best way to uncork a bottle without causing any unfortunate spills. This indispensable book also includes: the history of wine drinking and changing trends in India and across the world; a comprehensive list of the major wine brands currently available in India, as well as the ones to look out for if you're shopping abroad; the basic rules of serving wine - temperatures, glassware and perfect pairings of Indian cuisine and wine - and storing it; and a reference list of wine-related terms and their definitions.

Beer is just a beverage, but wine is an experience. There's an aura of romance, a hint of the sublime, to bringing a bottle up from your own cellar, carefully drawing out the cork, pouring the wine into a goblet, and taking the first delectable sip.

Now Jeff Cox, author of From Vines to Wines (89,000 copies in print) and a connoisseur well respected in wine circles, shows you how easy it is to have a wine cellar of your own.

But Cellaring Wine is not a home-building project book. In some cases, the would-be wine collector doesn?t have to do much building at all. Rather, Cellaring Wine teaches anyone who loves wine how to create a working system of selecting wines that will age well, know how to lay them down properly, and recognize when they have matured to their full glory and are ready to be savored.

Cox pinpoints the optimum conditions of temperature, light, and humidity for a wine cellar. He walks you through possible locations for your wine cellar ? whether in the basement, an old root cellar, the back of your garage, or even a closet or room in your house ? and what each location requires. He explains when you?ll need a climate-control device (and how much they cost). And he discusses the pros and cons of buying a freestanding unit that is much like a refrigerator.

Then Cox tackles the question that most troubles wine lovers: Which wines will improve with age, and which won?t? This chapter alone is worth the price of the book, since nothing is more disappointing to a wine lover than waiting years to open a bottle of wine only to discover that it was at its peak when it was laid down.

Cox shows you how to keep accurate records so you know at a glance ? without having tohunt through the wine racks ? what you have, where it's located, and how much to buy so the cellar doesn?t become depleted. And he gives you a crash course in appreciating the fragrance and flavor of a fine wine.Perhaps best of all, Cox gets readers excited about the possibilities of having their own wine cellar. After all, a cellar is not just a storage room, it's a university where good young wines become great.

This fascinating book provides a wealth of information on the uses of herbs by homemakers of the past and gives more than 500 authentic recipes exactly as they appeared in their original sources. The recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. More than 100 fine 19th-century engravings of herbs add to the charm of the text-an invaluable reference and guide for plant lovers and herb enthusiasts that will "delight and astound the 20th-century reader." (Library Journal). Index. Bibliography. 113 black-and-white illustrations.

Marguerite Thomas, a contributing editor for Wine News and author of an acclaimed cookbook, The Elegant Peasant. In addition to her work with Wine News, Thomas regularly contributes to the Los Angeles Times syndicate and Saveur and Sant magazines. In addition, she writes about food, wine, travel, and people for a variety of publications, including National Geographic Traveler and Travel Holiday. She divides her time between Baltimore, MD, and New York City.

Here is the book that Frank J. Prial in the "New York Times Book Review" called "delightful...it weaves history, geography, wine, and some of the fascinating people who make it into a downright enthralling tale." It is the grape that has been stepped on, but never crushed. Long thought to produce workaday wines at best, the zinfandel grape has triumphed in the last decade, with stylish, sophisticated wines from the Ravenswood and Ridge wineries, among many others. In "Zin," David Darlington delves into the murky and curious history of the wine and takes the story right up to the present, with portraits of the eccentric artisans who engineered the ascension of America's "native" wine. With an unerring eye for detail (a bedraggled vineyard in Sonoma County is described as looking "like a collection of fright wigs") and a gift for the on-target characterization (Sutter Home, for example, is called "the Sylvester Stallone among wineries"), Darlington has created a classic transcending its genre.

Join Joy Sterling on a stroll through the vineyards and gardens of California's Iron Horse Vineyards, into her kitchen and to her table. Filled with charming anecdotes, a year's worth of news from the grapevine, and imaginative menus and recipes, this is a delightful window into her life as wine lover, epicure, philosopher, and hostess. Vintage Feasting February 14. The vineyards are asleep. Our Valentine's Day feast is fresh, cracked Dungeness crab soup cooked with Fume Blanc, served with garlic mayonnaise and bubbly.... In settings suffused with the scents of Giverny-like gardens, Joy shares secrets of tasting and cooking with wine, reveals her own experiments with menus and vintages, and explains why certain pairings of food and wine endure. And she exults in life's surprises, like the magical cluster of rare morels that appeared one day under a century-old Douglas fir and became an exotic ragout. Whether it's savoring the intense aromas of crushed violets in a young Cabernet Sauvignon; recalling a culinary adventure at Paul Bocuse's restaurant; drinking in the Provence scents of zinnias and lavenders; or concocting a Halloween dinner of turban squash, Vintage Feasting is a treasure of fascinating lore, succulent menus, memorable wines -- and a zest for enjoying life that leaves us refreshed, delighted, and inspired anew.

For over 20 years the most widely used wine textbook in higher education courses, The University Wine Course provides a 12-week program for learning about wine in-depth, from sensory evaluation to the science of viticulture and winemaking. Written and organized in a user friendly style, this book serves as a comprehensive-yet-easy resource for self-tutoring. Includes chapter exams and answers, study guides, lab exercises, final exams and extensive references and bibliography. Illustrated with appendixes on Wine & Food, Label Reading, Do-It-Yourself Labs, Student tasting notes and more. Dr. Baldy is a USDA award-winning professor of sciences who has operated her own vineyard and winery and has taught wine appreciation for academic credits to university students for over 20 years. A Teacher s Manual is available from the publisher."

Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. "It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines," he writes.

In clear language aimed at the amateur winemaker, Jackisch explains the science behind wine and its application to winemaking. At the same time, he includes important material for commercial winemakers. Jackisch covers each step in the process of winemaking, from growing or purchasing grapes; choosing equipment; fermenting, aging, and storing the wine; to keeping records. By exploring in detail the various factors that affect wine quality, he shows which elements in wine production can be controlled to achieve certain sensory results.

Among the other subjects he discusses arc specific types of wine, ways of evaluating wine, common problems in cellar operations and how to prevent or correct them, and wine competitions. Five appendixes supply additional technical information. Since 1985, Modem Winemaking has proven invaluable for winemakers, both commercial and amateur, for wine educators and students, and indeed, for anyone who wants to know more about wine.

Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine by telling its story through the lives of 13 people who played significant roles in building an industry that now extends to every state. While some names - such as Mondavi and Gallo - will be familiar, others are less well known. These include the wealthy Nicholas Longworth, who produced the first popular American wine; the German immigrant George Husmann, who championed the native Norton grape in Missouri and supplied rootstock to save French vineyards from phylloxera; Frank Schoonmaker, who championed the varietal concept over wines with misleading names; and, Maynard Amerine, who helped make UC Davis a world-class winemaking school.

Slow Wine Guide USA is a new and revolutionary guide to the wines of California, Oregon, New York, and Washington. Thanks to the help of a handful of expert contributors, we've selected the best wineries from each state and reviewed their most outstanding bottles. The idea behind Slow Wine is simple: it acknowledges the unique stories of people and vineyards, of grape varieties and landscapes, and of their wines. The awareness that wine is more than just liquid in a glass helps wine lovers make better, more conscious choices and enhances the very enjoyment of this beverage. Since its beginnings in Italy twelve years ago, Slow Wine has combined its tasting sessions with equally important moments of exchange and debate with producers. The direct contact with winegrowers and winemakers allows for a genuine, authentic, and always up-to-date report on what's happening in America's vineyards and cellars. Each winery receives a review divided in three sections: the first one is dedicated to the people who live and work at the winery, the second to the vineyards and the way they're farmed, and the third to the finest wines currently available on the market. The very best wines are awarded the Top Wine accolade. Among these we have the Slow Wines - which beyond their outstanding sensory quality are of particular interest for their sense of place, environmental sustainability or historical value - and the Everyday Wines, representing excellent value at prices within $30. The most interesting wineries on the other hand are awarded the Snail, for the way they interpret Slow Food values (sensory perceptions, territory, environment, identity) while offering good value for money; the Bottle, to wineries whose wines are of outstanding sensory quality throughout the range; the Coin to those estates offering excellent value for money.

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.

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

As the global wine industry reinvents itself for twenty firstOCocentury palates, Washington is poised to become as important and influential as California on the world stage. National and international attention has brought interest in the stateOCOs wines to an all-time high. Yet, in just the past few years, a tidal wave of change has rolled over the stateOCOs wine industry. To keep wine enthusiasts thoroughly up to date, Paul Gregutt has now completely revised and expanded his critically acclaimed guide to WashingtonOCOs best grapes, vineyards, wines, winemakers, and wineries. With twice as many winery and vineyard profiles, updated tasting notes, and new recommended producers for each grape variety, this edition of "Washington Wines and Wineries" will continue to be the definitive reference on the subject."

Wine critic and writer Steve Heimoff, inspired by Robert Benson's "Great Winemakers of California" (1977), traversed the state of California to record lively and informative conversations with more than two dozen winemakers and grape growers who represent today's leaders and visionaries. While Benson's book captured a wine industry on the brink of exponential growth and recognition, Heimoff surveys a multibillion-dollar business with a global reputation and new issues to face. Heimoff has followed this industry for more than twenty-five years, visiting all parts of the state and monitoring changing styles and trends, and his interviews provide an oral history of contemporary California winemaking. He reveals the personalities, intellects, philosophies, and passions of the individual winemakers, as well as their opinions on recent high-alcohol vintages, globalization, and the 'cult' wine phenomenon. Through this intimate and engaging book, wine lovers can sit in on the back and forth as Heimoff and his vintner subjects talk informally about their favorite subject: wine. The interviewees include: John Alban, Mark Aubert, Heidi Peterson Barrett, Andy Beckstoffer, Greg Brewer, Merry Edwards, Elias Fernandez, Gina Gallo, Rolando Herrera, Genevieve Janssens, Kathy Joseph, Greg La Follette, Adam and Dianna Lee, Dan Morgan Lee, Bob Levy, Rick Longoria, Javier Tapia Meza, Gary, Jeff, and Mark Pisoni, Kent Rosenblum, Ted Seghesio, Doug Shafer, Justin Smith, Tony Soter, Brian Talley, Michael Terrien, Randy Ullom, Margo van Staaveren, and Bill Wathan.

Sure, drinking wine is all fun and good times, but learning about it isn't always as easy. With Grasping the Grape, Maryse Chevriere seeks to be like that friend from school you went to for help because they took the best notes in class (complete with visuals). Featuring profiles of more than 30 of the world's most prominent grapes, this guide to wine gives you the quick download on all the essentials: What the variety tastes like, where it's grown, what wines it's known for, what to drink it with, how to describe it and which other grapes to explore if you're a fan. Because when it comes down to it, learning the grapes is the best way to start your journey into wine.

In Grasping the Grape, you'll also find information on key beginner wine drinking topics like how to become a better shopper and FAQs about rosé, as well as a handy plan of action for food and wine pairing, and a drinking game to help you become a sharper taster. If you weren't grasping for a glass of wine before, you will be after this.

This thorough and inspiring book provides a vicarious tour of the best in wine bottle storage. Visit more than 100 absolutely stunning, private wine cellars in over 200 beautiful color photographs. Peruse racking systems, tasting tables, and artful touches, created by leading wine cellar designers, including Paul Wyatt, Kathleen Valentini, Gary LaRose, and Doug Smith. Additionally, this is a guidebook to wine cellars in some of the world's most renowned hotels and restaurants, where private parties can reserve a table and dine amidst coveted vintages. The book also visits handsome displays in restaurants that showcase wine programs to customers. The result is thousands of wonderful ideas for wine storage and display. This is the first work of its kind, making it an invaluable guide for architects, designers, and discerning homeowners and restaurateurs.

Each year our team travels to every wine-growing area of Spain to taste and review new varieties, labels and vintages. As a result, each year's edition contains fresh information about the most important up-and-coming names in the business. The 2018 guide is no different. Whatever your budget, Penin Guide To Spanish Wine 2018 is the ultimate work of reference for those who wish to delve into the darkly seductive world of Spanish wine. This fantastic compilation also explores wine-growing, taking into account regional environmental factors such as soil, climate and grape variety. Instructing readers on the basics of wine tasting, with advice on the best way to store and appreciate wine, this is an invaluable guide for both professionals and enthusiastic amateurs.

'Sooner or later, nearly everyone who cares about wine and food comes to Sonoma' - so begins this lively excursion to a spectacular region that has become known internationally as a Locavore's paradise. Part memoir, part vivid reportage, "Field Days" chronicles the renaissance in farming organically and eating locally that is unfolding in Northern California. Jonah Raskin tells of the year he spent on Oak Hill Farm - working the fields, selling produce at farmers' markets, and following it to restaurants. He also goes behind the scenes at Whole Foods. In this luminous account of his experiences, Raskin introduces a dynamic cast of characters - farmers, chefs, winemakers, farm workers, and environmentalists. They include such luminaries as: Warren Weber at Star Route Farm, the oldest certified organic farm in Marin County; Bob Cannard, who has supplied Chez Panisse with vegetables for decades; Sharon Grossi, the owner of the largest organic farm in Sonoma; and, Craig Stoll, the founder and executive chef at Delfina in San Francisco. Raskin also offers portraits of renowned historical figures, including Luther Burbank, Jack London, and M.F.K. Fisher. "Field Days" is a heartfelt celebration of the farm-to-table movement and its cultural reverberations.

Each year our team travels to every wine-growing area of Spain to taste and review new varieties, labels and vintages. As a result, each year's edition contains fresh information about the most important up-and-coming names in the business. The 2017 guide is no different. Whatever your budget, Guia Penin is the ultimate work of reference for those who wish to delve into the darkly seductive world of Spanish wine. This fantastic compilation also explores wine-growing, taking into account regional environmental factors such as soil, climate and grape variety. Instructing readers on the basics of wine tasting, with advice on the best way to store and appreciate wine, this is an invaluable guide for both professionals and enthusiastic amateurs.