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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > Wines
Award-winning sommelier Chris Morrison believes that your wine
decisions should be driven by your own sense of taste - and by the
way you like to eat, drink and live. In This Is Not A Wine Guide he
helps readers develop the confidence to choose, purchase, serve,
share and ultimately even collect wine without feeling the need to
rely on the 'old rules' involving notes, scores, jargon and
reviews. Morrison answers the question all of us ponder when faced
with choosing wine from a wine list or from the bottleshop shelf:
'Where do I start?' This Is Not A Wine Guide tackles the
fundamentals and then moves from the bottle forwards: into the
reasons you choose it, open it and drink it; with what company,
under what circumstances, in what glasses - and with what food.
Because this is a wine book for people who also love food. For
Morrison, food and its taste and textures represent the narrative
that can unlock wine - 'wine doesn't make sense without food'. This
Is Not A Wine Guide is packed with information and advice to help
you get the most out of your wine experience, whether it's cracking
a bottle for a barbecue, navigating a wine list in a restaurant,
wondering what to serve with kimchi, or what to do when the cork
crumbles.
During the past eight decades French vineyards, wineries, and
wine marketing efforts have undergone such profound changes--from
technological, scientific, economic, and commercial
standpoints--that the transformation is revolutionary for an
industry dating back thousands of years. Here Leo Loubre examines
how the modernization of Western society has brought about new
conditions in well-established markets, making the introduction of
novel techniques and processes a matter of survival for
winegrowers.
Not only does Loubre explain how altered environmental
conditions have enabled pioneering enologists to create styles of
wine more suited to contemporary tastes and living arrangements,
but he also discusses the social impact of the wine revolution on
the employees in the industry. The third generation of this new
viticultural regime has encountered working and living conditions
drastically different from those of its predecessors, while
witnessing the near disappearance of the working class and the
decline of small and medium growers of ordinary wines.
Originally published in 1990.
The Princeton Legacy Library uses the latest print-on-demand
technology to again make available previously out-of-print books
from the distinguished backlist of Princeton University Press.
These paperback editions preserve the original texts of these
important books while presenting them in durable paperback
editions. The goal of the Princeton Legacy Library is to vastly
increase access to the rich scholarly heritage found in the
thousands of books published by Princeton University Press since
its founding in 1905.
Is wine an artisanal creation or industrial product? The first
edition of Wine Myths and Reality was widely praised for its
innovative view of how wine is made and what distinguishes wines
from different places. The world of wine is constantly changing and
this second edition is expanded and completely rewritten to take
account of new developments. Panoramic in its scope, magisterial in
its treatment, and meticulous in its research, Wine Myths and
Reality explores the world of wine extensively. From monks treading
grapes in the Middle Ages to the latest research into grapevine
DNA, this compelling book presents the authoritative account of how
wine is really made. Practices in viticulture and vinification are
explained, the tricks of the wine trade are revealed, the methods
of the New and the Old Worlds are scrutinised, and their wines are
evaluated. Extensively illustrated with photographs, maps and
charts, the approachable and entertaining style immediately engages
the reader in the wine universe. An overview of all major
wine-producing countries extends from the powerful wines of the New
World to the classic wines of Europe. Does terroir really matter?
Is the international style taking over? Will global warming destroy
the existing wine-producing regions? And extrapolating from current
trends, what will wine be like in the future?
In the eighteenth century, Ireland's elite could choose from a wide
range of wines, but their favourite was claret - the red wine of
Bordeaux. Whereas Britain's wine drinkers turned to port in this
period, and America's elite filled their glasses with Madeira, in
Ireland, claret flowed in the social world of the privileged
classes. This book looks back to earliest times to trace the story
of how and why a French wine became what Jonathan Swift fondly
called "Irish wine". Exploring the social life of claret in
Georgian Ireland through a range of period sources reveals the
social meanings attached to this wine and expands our knowledge of
Ireland's fascinating food history.
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