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Books > Food & Drink > Beverages > Alcoholic beverages > Wines
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS DEBUT DRINK BOOK OF THE YEAR 2019
WINNER OF THE LOUIS ROEDERER INTERNATIONAL WINE BOOK OF THE YEAR AWARD 2018
'Wine is alive, ageing and changing, but it's also a triumph over death. These grapes should rot. Instead they ferment. What better magic potion could there be, to convey us to the past?'
Impelled by a dual thirst, for wine and for knowledge, Nina Caplan follows the vine into the past, wandering from Champagne's ancient chalk to the mountains of Campania, via the crumbling Roman ruins that flank the river Rhône and the remote slopes of Priorat in Catalonia. She meets people whose character, stubbornness and sometimes, borderline craziness makes their wine great: an intrepid Englishman planting on rabbit-infested Downs, a glamorous eagle-chasing Spaniard and an Italian lawyer obsessed with reviving Falernian, legendary wine of the Romans. In the course of her travels, she drinks a lot and learns a lot: about dead conquerors and living wines, forgotten zealots and – in vino veritas, as Pliny said – about herself.
In this lyrical and charming book, Nina Caplan drinks in order to remember and travels in order to understand the meaning of home. This is narrative travel writing at its best.
The Vikings called North America 'Vinland', the land of wine.
Giovanni de Verrazzano, the Italian explorer who first described
the grapes of the New World, was sure that 'they would yield
excellent wines'. And when the English settlers found grapes
growing so thickly that they covered the ground down to the very
seashore, they concluded that 'in all the world the like abundance
is not to be found'. Thus, from the very beginning the promise of
America was, in part, the alluring promise of wine. How that
promise was repeatedly baffled, how its realization was gradually
begun, and how at last it has been triumphantly fulfilled is the
story told in this book. It is a story that touches on nearly every
section of the United States and includes the whole range of
American society from the founders to the latest immigrants.
Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida,
Italians in Arkansas, French in Kansas, Chinese in California - all
contributed to the domestication of Bacchus in the New World. So
too did innumerable individuals, institutions, and organizations.
Prominent politicians, obscure farmers, eager amateurs, sober
scientists: these and all the other kinds and conditions of
American men and women figure in the story. The history of wine in
America is, in many ways, the history of American origins and of
American enterprise in microcosm. While much of that history has
been lost to sight, especially after Prohibition, the recovery of
the record has been the goal of many investigators over the years,
and the results are here brought together for the first time. In
print in its entirety for the first time, "A History of Wine in
America" is the most comprehensive account of winemaking in the
United States, from the Norse discovery of native grapes in 1001
A.D., through Prohibition, and up to the present expansion of
winemaking in every state.
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.'
After 20 years of being the ultimate do-it-yourself wine cellar
guide in America, this best-selling title is now available in the
UK.Worried that your beloved Montrachet is coveting the 50-degree
embrace of another's cellar? Think one of your own is out of reach?
The classic naturally air-conditioned wine-cellar construction
guide is now revised and updated for the modern wine collector who
wants or needs a wine cellar but lacks the means to fund a massive
renovation, or has do-it-yourself-ness in the blood.The book begins
with how to plan for optimum humidity and temperature with a
discussion on the best positioning (key to a passive system that
takes advantage of an existing structure's natural cooling
capabilities and keeping temperature fluctuation to a minimum) and
insulation.Section two outlines, step-by-step and with detailed
diagrams, every level and aspect of construction, including
building of racks and storage bins.Section three is all about the
art and science of selecting, recording, tracking and enjoying your
wines at their peak performance.
Hugh Johnson's Pocket Wine Book is the essential reference book for
everyone who buys wine - in shops, restaurants, or on the internet.
Now in its 41st year of publication, it has no rival as the
comprehensive, up-to-the-minute annual guide. Hugh Johnson provides
clear succinct facts and commentary on the wines, growers and wine
regions of the whole world. He reveals which vintages to buy, which
to drink and which to cellar, which growers to look for and why.
Hugh Johnson's Pocket Wine Book gives clear information on grape
varieties, local specialities and how to match food with wines that
will bring out the best in both. This new edition also contains a
colour supplement on Syrah and Garnacha grapes.
Everything you need to know about buying, ordering, and serving
wine! Enlarged and updated with information about the myriad
changes enacted by the European Union over the last few years and
their effect on member nations, newly flourishing wine-growing
regions, enhanced coverage of vinicultural practices, and
additional wine making terms, The New Wine Lover's Companion
informs, advises, and enlightens readers with approximately 4,000
entries that describe wines produced all around the world. A
veritable bible for wine novices, bartenders, and seasoned
sommeliers, the A-to-Z entries describe grape varieties; wine
styles; wine growing regions; wine making techniques; wine-tasting
terms; sizes and styles of glassware, wine bottles and wine
openers; optimal temperatures for serving different wines; and much
more. The original edition of this book was hailed by Jurgen Gothe
of the Vancouver Sun as "the best new wine book in more than a
decade. . . " and this new edition is better than ever. One of the
many qualities that has made The New Wine Lover's Companion so
popular is its accessibility. No wine snobbery here. The author
serves up solid information about vintages, varieties, and which
wines pairs best with which food in a relaxed, conversational style
that doesn't intimidate readers. Additional advice and information
includes: Tips on buying wine Ordering wine in a restaurant
Understanding the information on wine bottle labels Opening and
serving wine at home How to store leftover wine...and much more
Here is everything worth knowing about buying, storing, serving,
and enjoying the world's most civilized beverage-wine! Includes
extensive appendices, charts, a glossary, and a bibliography.
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
Seeking to penetrate the mysteries of two great wine regions - "two
opposite civilizations, two distinct ways of feeling" - Jean-Robert
Pitte embarks upon an evocative and fascinating exploration of the
land, people, and wines of Bordeaux and Burgundy. His account is a
rich tapestry of terroir, history, culture, and economics from
Roman to modern times. The unique qualities of the wines of each
region, Pitte believes, cannot be entirely explained by the
differences in their physical environments: they have social
origins as well. Beginning with an entertaining look at the
remarkable variety of insults exchanged by partisans of the two
regions, Pitte delves into the key role played by medieval monks,
dukes, and peasant vignerons in building their respective
reputations and in creating the rivalry between bourgeois Bordeaux
and earthy Burgundy that we know today. His sparkling, fair-minded
narrative, engaging the senses and the mind alike, conveys a deep
appreciation of two incomparable winegrowing cultures, united
despite their differences by a common ambition to produce the best
wines in the world.
More than 4,500 corkscrews spanning three centuries are organized
into 59 chapters featuring over 3,000 color photos. This huge
volume gives details of the corkscrews presented in a
reader-friendly form: you'll find descriptions and markings, as
well as patent and registered design information. Part 1 has 18
chapters and focuses on the early history of the corkscrew,
including more than 900 corkscrews primarily from the 18th century
and even corkscrew sale sheets from that era. In Part, 2 over 3,600
corkscrews are organized in 41 chapters according to types,
including Bar & Wall Mounted, Bells, Bows, Rack & Pinion,
Screwless Extractors, Whistles, and a final chapter called Worthy
of Mention. The three authors represent their own collections as
well as those from other enthusiasts in North America, Europe, and
Australia. The book is a compendium of knowledge unprecedented in
the history of corkscrew collection.
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