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!"

"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."--Huffington Post
"This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."--Wine And Spirits

Naturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine's diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts--terroir, biodynamics, and sustainability--in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more. "Authentic Wine" illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.

Following the enormous decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting; from destemming, crushing and skin contact as it applies to both red and white grapes; to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barrelling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

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.

Learning about wine can be a daunting task. With terms like assemblage, batonnage and cuvee; ullage, terroir and vielles vignes, it's not surprising that many people are put off and simply reach for the nearest bottle of red or white in the supermarket aisle. This is the perfect, concise guide for anyone who loves wine but wants to find out more. Arranged in an easy-to-use format in which different types of wine are shown schematically on a map like the London Underground, the reader can see at a glance the salient features of hundreds of different wines and how they relate to each other in terms of taste. A unique and original tool to navigate the complex world of wine, The Pocket Guide to Wine enables wine lovers to find out more about the wines they already like and to make informed choices as they explore further.

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.

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 Wine & Philosophy, philosophers, wine critics, and winemakers share their passion for wine through well-crafted essays that explore wine's deeper meaning, nature, and significance* Joins Food & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy* Essays are organized thematically and written by philosophers, wine writers, and winemakers* Chapters include, "The Art & Culture of Wine"; "Tasting & Talking about Wine"; "Wine & Its Critics"; "The Beauty of Wine"; "The Metaphysics of Wine"; and "The Politics & Economics of Wine"* Accessible to a general audience while at the same time covering some serious philosophical ground* Incorporates traditional areas of philosophical study, including philosophy of language, philosophy of perception, aesthetics, metaphysics, ethics and political philosophy* A great complimentary text to any guided-tour visit to the Napa Valley or other wineries

For generations, Argentine wine was famously bad oxidized, unpalatable, and often mixed with a low-class French grape called Malbec. But then in 2001, a Cabernet Sauvignon / Malbec blend beat all contenders in a blind taste test featuring Napa and Bordeaux s finest. Today, Argentina and its signature wine are on the tip of every smart traveler s tongue. How did this happen?

The Vineyard at the End of the World tells the fascinating, four-hundred-year history of how a wine mecca arose in the high Andean desert. Profiling the outlandish figures who fueled the Malbec revolution including celebrity enologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family Ian Mount describes in colorful detail the nefarious scams, brilliant business innovations, and backroom politics that put Malbec on the map."

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.

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.

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'

Sour Grapes cuts through the South African wine industry to uncork its vinous myths, revealing the veritas in the Cape vino.

Neil Pendock presents an idiosyncratic view of South African wine and illuminates some of the fascinating characters who contribute to the frothy spittoon in the kingdom of Bacchus at the continent’s southernmost tip.

Irreverent, opinionated, always amusing – Pendock probes incisively beneath the tannic skin of the wine world. This book gives a refreshingly sceptical view of the entourage of wine commentators – the VIPs, the writers, the connoisseurs and the amateurs, the charlatans and the experts, the professionals and the detractors – the people who really make our local wines tick.

In what is not so much a book about wine itself, as it is about the people who talk about, write about and make wine – the Bacchic chattering classes – ultimately, the author chooses humour as the best way to approach the subject.

Wine is more than taste, smell, and appearance--it is a reflection of a place and its people. Why is Bordeaux a great place for red wines? Why do some places produce Rieslings and others produce Chardonnay? A fun and fascinating examination of "terroir" (the French word for the geography of a vineyard) this book takes connoisseurs--and potential connoisseurs--on a tour of wine regions, and explains the principles geographers use to understand the critical factors that make up the "wine character" of a place. From the Loire Valley to Napa Valley, Madeira to South Africa, Australia to Chile, "The Geography of Wine" is an entertaining and informative introduction to viticulture for worldly wine lovers everywhere.

Nicolas Joly is responsible for producing some of the finest and most highly esteemed wines of France at his Coulee de Serrant vineyard. Practising the biodynamic method of agriculture - sometimes referred to as 'premium organic' - he is at the forefront of a movement to return to the concept of terroir, as full expression and embodiment of a particular grape-growing locality, or appelation. Today even expensive wines, made under strictly regulated controls and standards, are tainted by the use of pesticides and fertilizers, and manipulated in the cellar through the use of osmosis and the additions of aromatic yeasts and enzymes. To counter such trends, a new 'Charter of Quality', run by organic and biodynamic viticulturists, guarantees that the appelation comes to full, authentic expression. To aid this process, biodynamic winegrowers like Joly use special planting methods and preparations that enhance and invigorate the soil, bringing it into harmony with the forces of sun, moon and cosmos to embed the vine in a rich, living context.

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.

Sparkling wines, or champagnes, are synonymous with celebration and happiness. These festive wines have a charm and attraction all their own. The authors have spent decades exploring the techniques of sparkling wine production and discovering the secrets of producing champagne-like wine of superb quality. For any winemaker to be able to produce his or her own sparkling wine is one-upmanship to the nth degree! Yet it is perfectly possible. In this revised and updated edition, the authors share their expertise with you, and whether you are a beginner or an experienced winemaker, you will find this book contains all the information necessary to make your own sparkling wines.

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.

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.

Broaden your palate and enhance your appreciation for gourmet flavor combinations withTasting Wine and Cheese. Is there anything better than a great wine and cheese pairing? You might enjoy a robust cabernet with the sharp, aged cheddar, or perhaps a crisp Sancerre with a tangy, creamy chevre. Based on the curriculum Adam Centamore developed teaching at Formaggio Kitchen and the Boston Wine School, Tasting Wine and Cheese guides you through the world of flavor pairing with an emphasis on understanding and developing your own palate. Maitre d 'Fromage Adam Centamore teaches you how to first taste wines and cheeses separately, allowing you to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes you on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help you pair condiments with your wine and cheese. Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for a menu to host a party, you'll find everything that you need in this comprehensive guide. "Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever." - Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado "Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes - comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen

Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that reflect a bond between wine and the land. Understanding geology, however, is tricky. Geological concepts are obscure; processes can be imperceptibly slow, invisible, and unimaginably ancient. The terminology is formidable, such that even the names of common rocks carry an air of mystery. Geology is introduced plainly, starting with basic principles, all in the context of wine. The emphasis is on the kinds of processes that shape vineyards, and on the minerals, rocks and soils that host the vines. Geological words now commonly seen in wine writings are systematically explained. You will learn the stories behind some of the names, the human face of geology. The book also explores how the geology-wine connection manifests in the finished product and evaluates its importance, particularly in the contexts of minerality, terroir, and wine taste. The fact is that geology is increasingly being promoted in the world of wine; the aim here is to help it be properly understood.

In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers-from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs-Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.