Benjamin Franklin Digital Award Silver Seal of Excellence by IBPA, the Independent Book Publishers Association, in recognition of distinction and innovation in electronic book publishing. (2013)
Wine should enhance life, not complicate it.
But you stress at reading a wine list, right? And it sounds like a different language when people talk about wine, doesn't it? That's how wine columnist Len Napolitano felt when he was a self-conscious wine amateur until he cut through a web of peculiar wine terms and complex subjects and transitioned into a practical wine professional.
Now, in this informative and entertaining new book, Nose, Legs, Body Know Wine Like The Back of Your Hand, Napolitano takes you from wine beginner to wine savvy. He fits a bounty of useful information into 50 concise answers to common, yet critical, wine questions and concludes each chapter with enlightening, hands-on wine tasting exercises to do at home.
As you begin to understand wine and appreciate its potential to complement so much in life, you open new possibilities for joyful experiences in socializing, dining, and everyday living. So, let the wine education begin From learning the basics of wine to discovering the how's and why's of a great wine, your confidence will grow when talking about wine and choosing it in any situation.
Nose, Legs, Body helps you:
-Strengthen your passion for wine by knowing its most pertinent terms, processes, and styles
-Gain confidence in making wine selections-at restaurants, wine shops, or online
-Improve your wine and food pairing experiences
-Learn wine subtleties through experiential instruction inside each chapter
Len Napolitano, "wineologist" from 2003 to 2010 on TV's Fine Living Network (now Cooking Channel), guides you in your first steps in wine-essential steps to exploring, learning, and tasting. With sincerity and whimsy, Len examines a broad range of wine subjects as you gain a new and practical knowledge of wine. Chapters are organized according to meaningful subjects wine lovers want to know, explained in an informal, question-and-answer format.
Nose, Legs, Body is perfect for social wine drinkers, businesspeople who entertain wine-savvy clients, cooking hobbyists, food service professionals and anyone transitioning from a beer or martini as his or her beverage of choice to a crisp pinot grigio or robust cabernet sauvignon.
-Increase your wine intelligence with Nose, Legs, Body
-Stimulate conversation using your wine knowledge
-Impress guests with your wine selections and food pairings
-Picture yourself scanning that wine list with confidence
Questions answered in Nose, Legs, Body
1. How does wine get so many flavors and aromas?
2. How does wine get color?
3. What makes chardonnay, or any wine, taste different among producers?
4. Why are some wines blended?
5. Why are some wines filtered?
6. Why is wine aged in oak?
7. What is a wine appellation of origin?
8. What is a vineyard-designated wine?
9. What is terroir?
10. What is the relationship between wine and weather?
11. What is hang time?
12. What can be learned from a visit to a winery?
13. What's happening at a winery during harvest?
14. Do sulfites in wine give me a headache?
15. What is organic wine?
16. What is tannin?
17. Why do some dry wines taste sweet?
18. What is a "hot" wine?
19. What should I look for on a wine label?
20. What's better-cork or screw cap?
...Plus 30 more, with quick-reference tables & glossary

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a complete guide to wine-making in California. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a concise guide to distilling wine. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Winner of the Gourmand International Wine Books Award 2011 for Canada Finalist for the Bill Duthie Booksellers' Choice Award, 2012 BC Book Prizes This award-winning book celebrates the unique flavours, "terroir," and grape varieties that can only be found on the wine islands off the West Coast. A collaborative effort from the writers of "EAT Magazine," "Island Wineries of British Columbia" is your guide to a growing wine culture as well as the food movement that accompanies it. Learn the history behind the region's wine production, and gain intimate knowledge about local wine producers.Complete with maps and suggested wine tasting excursions, explore the islands' meaderies, cideries, fruit wineries, and artisan distilleries. Includes recipes from some of the region's most talented chefs with offerings from Cafe Brio, Camille's, the Sooke Harbour House, and Stage Wine Bar.Now updated and expanded to include seven new wineries and tours, "Island Wineries of British Columbia" highlights a growing and innovative wine industry.

The easy way to learn to pair food with wine

Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. "Pairing Food and Wine For Dummies" helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what wine to choose with anything you're having for dinner.

"Pairing Food and Wine For Dummies" goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. Gives you expert insight at the fraction of a cost of those pricey food and wine pairing coursesHelps you find the perfect match for tricky dishes, like curries and vegetarian foodOffers tips on how to hold lively food and wine tasting parties

If you're new to wine and want to get a handle on everything you need to expertly match food and wine, "Pairing Food and Wine For Dummies" has you covered.

This book is a fully updated amalgamation of two previously published titles - Growing Vines (1972) and Wines from your Vines (1974). It is concise, yet detailed, and covers all aspects from planting the vines through cropping and vinification to enjoying the final product. The quality of English wine is constantly improving and this book will help the amateur to produce high-quality wine from home-grown grapes providing the right varieties are used and the simple rules followed.

How did a country with no winemaking traditions of its own suddenly become a world leader? Paul Lukacs offers a full history, from seventeenth-century experiments to the fall of wine during the dark days of Prohibition through its remarkably rapid upswing in recent decades. The tale is replete with quirky heroes and visionaries who changed the course of wine history: from Nicholas Longsworth, a diminutive, nineteenth-century real estate tycoon and the founding father of American wine, to the Mondavis and Gallos, the powerful first families of American wine in the modern era.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

An expert on the subject provides an analysis of wine making theory. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A multi-award-winning restaurant wine list and private collection. Published in paperback by public demand.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

An expert in the field writes an essay about digestifs, in particular port, sherry, madeira and marsala. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a concise guide to making dry wines. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

While anthropologists often have been accused of failing to "study up," this book turns an anthropological lens on an elite activity - wine tasting. Five million people a year, from the US and abroad, travel to California's Napa Valley to experience the "good life": to taste fine wines, eat fine food, and immerse themselves in other sophisticated pleasures while surrounded by bucolic beauty. Written in a highly readable style by anthropologists George and Sharon Gmelch, Tasting the Good Life examines who wine tourists are and what the "tasting" experience is all about. It also examines the growth of wine tourism in the valley and the impact it is having on the landscape and the lives of the people who live there. In addition to the authors' own analysis, they present the personal narratives of 17 people who work in Napa tourism - from winemaker to vineyard manager, from celebrity chef to wait staff, from hot air balloonist to masseuse. Their stories provide unexpected and entertaining insights into this new form of tourism, the people who engage in it, its impact on a now iconic place, and American consumer culture in the 21st century.

For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft "The New Connoisseurs' Guidebook to California Wine and Wineries". An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail that made its predecessor one of the most frequently referenced works by wine educators and industry insiders. Now organized geographically into eight wine regions, the guide has been completely rewritten and expanded to provide the most current information on the state's evolving wine industry - its history, grapes, winemaking, terminology, geography, and leading wineries.

In 1998, Gary and Rosemary Barletta purchased seven acres of land on the eastern shore of Cayuga Lake. Descending to the west from the state route that runs along on the ridge overlooking the lake, the land was fertile, rich with shalestone and limestone bedrock, and exposed to moderating air currents from the lake. It was the perfect place to establish a vineyard, and the Barlettas immediately began to plant their vines and build the winery about which they had dreamed for years.

The Barlettas' story, as John C. Hartsock tells it, is a window onto the world of contemporary craft winemaking, from the harsh realities of business plans, vineyard pests, and brutal weather to the excitement of producing the first vintage, greeting enthusiastic visitors on a vineyard tour, and winning a gold medal from the American Wine Society for a Cabernet Franc. Above all, Seasons of a Finger Lakes Winery describes the connection forged among the vintner, the vine, and terroir. This ancient bond, when tended across the cycle of seasons, results in excellent wines and the satisfaction, on the part of the winemaker and the wine enthusiast, of tasting a perfect harvest in a single glass.

Today, Long Point Winery sits on seventy-two acres (eight of which are under cultivation with vinifera grapes) and produces sixteen varieties of wine, a number of which are estate wines made from grapes grown on their property. With interest in winemaking continuing to grow, the Barlettas' experience of making award-winning wines offers both practical advice for anyone running (or thinking of running) their own winery, whether in the Finger Lakes or elsewhere, as well as insights into the challenges and joys of pursuing a dream.

This book will prove of great interest to the cook interested in the skills of yesteryear. Recipes include beetroot wine, cowslip wine, mead and quince wine. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a complete guide to wine-making. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A collection of frequently asked questions about issues raised during the wine-making process. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

The author, Joan C. Martin, is a prize-winning wine writer and winemaker. This collection consists of articles, here translated into English, that originally appeared in Spain's "El Pais" newspaper, and is the best introduction available not only to the wines of the Comunidad Valenciana, but also to the people who make them and the landscape in which they are made. Almost uniquely for a wine writer, Joan C. Martin is also a winemaker, who as director of some of Valencia's leading wineries has been at the forefront of the transformation in the quality of the wines of the three Denominaciones de Origen of the Valencia region: Alicante, Utiel-Requena and Valencia.

Robert V. Camuto's interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camuto's journey through France's myriad regions-and how the journey brought about a profound change in everything he believed about wine. The world of great wines was once dominated by great Bordeaux chateaux. As those chateaux were bought up by moguls and international corporations, the heart of French winemaking moved into the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and culture-terroir. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the world's greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as "difficult." A celebration of the diversity that makes French wine more than a mere commodity, Camuto's work is a delightful look beyond the supermarket to the various flavors offered by the true vintners of France.