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.

This work features 2000 separate tastings to identify the best wines on offer this year. 70 per cent of UK wine is bought in supermarkets so that's where we focus our tasting. By concentrating on supermarket wines that are moving up-market, we are the focused experts for the - everyday and something a bit special - wines with style. It includes clear, accessible tasting notes and a simple points system to provide great drinking at home - try it yourself and you won't be disappointed.

There are many famous wines selling for over $100 per bottle and there are far more unknown wines of remarkably similar quality and taste selling for under $10 and $20. How do you find the very finest wines for $5-$20? If you enjoy expensive wines, this book can save you 25%-75% with no decrease in quality. Consumers of bargain basement wines can improve the quality of their wine by 100% at no increase in price.

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

Newly expanded and updated second edition Finally A book for the novice... Contrary to popular belief, Scotch is not just for old men sitting around stuffy country clubs...it's the original luxury spirit and it's now more popular than ever But for someone who wants to learn about Scotch, it can be a little intimidating - overwhelming even - all those unfamiliar terms, different brands - the novice has no idea where to get started. Most books on the topic are written for those already familiar with Scotch and tend to concentrate on author ratings, distillery overviews, and tasting notes. They simply do not address the needs of someone new to Scotch. That's where The Instant Expert's Guide to Single Malt Scotch comes in. In the end, this book will equip readers with the fundamentals, enabling them to continue to explore the great taste of single malt Scotch whisky on their own. With new-found knowledge, what once seemed like an overwhelming number of choices will suddenly become an infinite number of unique possibilities to experience and enjoy

An Unabridged Reprinting Of The 1874 Edition by The National Temperance Society And Publication House, To Include All Text Thought To Be Lost. Originally Titled: Laws of Fermentation and the Wines of the Ancients (1871).

Known for his irreverent and witty writing style, Malcolm Gluck has been at the cutting edge of the explosion of the New World wine scene. Taking a tour around Australia, California, New Zealand, and South Africa Gluck covers over sixty regions and features more than 150 exclusive colour photographs taken on his travels to these areas. Gluck enlightens the reader on why the wines taste the way do and he introduces the personalities behind the wines and describes the places, lifestyles, and cultures of the names that can be found on wine store shelves around the world today. He also reveals the winemakers' passion for the vines, the land, and the wine, to argue that in these areas the soul of the winemaker is more important than the soil in the vineyard. Useful checklists are also included giving details of all the wineries that are covered in the book.

First published in London 1903. A detailed and comprehensive treatise interspersed with sundry anecdotes and reminiscences in the author's own inimitable style. Contents Include: History of Drink Drinks Ancient and Modern Some Old Recipes Glorious Beer All Ale A Discourse on Spirits Cups Which Cheer Punch Strange Drinks Champagne Old and New Wines Cocktails Cider Cordials and Liqueurs Hangover Cures Temperance Index of Recipes etc.

This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine. These women share their lives, wine tips, pairings, and most important, enthusiasm for wine while imparting their rich life lessons and wine expertise--a wonderful way to share your love for wine with the enterprising women who help bring it to your table.

The pleasures of wine are visual, olfactory and gustatory. The Wine Etiquette Guide explains the modern conventions for the enjoyment of the multitude of wine styles available to today's consumers. In truth, these behaviors are the result of an evolution through thousands of years of experience. All aspects of wine etiquette have been explained. From the selection of a suitable wine and removal of the stopper through to serving temperature, glass shape and size have been discussed with clarity. Here is a concise yet comprehensive guide to the appreciation of wine.
Wine is consumed in many contexts. The appropriate etiquette may vary according to the situation. The Wine Etiquette Guide has considered the possibilities. Readers will feel comfortable in any wine setting, from a formal dinner function to a casual wine tasting at a winery.
The Wine Etiquette Guide has been presented in an entertaining and encouraging manner. The reader will not only learn much about wine and its interaction with food, but will be stimulated to try more varieties and styles from the wonderful world of wine.

1909. A wonderful collection of recipes and tips for making wines. The idea of compiling this little volume occurred to me while on a visit to some friends at their summer home in a quaint New England village. The social customs of this Adamless Eden were precise and formal. As with the dear ladies of Cranford, a call was a very serious affair, given and received with great gravity, and had its time limit set with strict punctuality. Cake and wine were invariably served as a preliminary warning toward early departure. Here came in my first acquaintance with many varieties of homemade wines, over whose wealth of color and delicacy of flavor my eyes and palate longed to linger. Vulgar curiosity made me bold to inquire the names of a few; imagine my astonishment when graciously told that the gay dandelion, the modest daisy, the blushing currant, had one and all contributed their nectar to the joy of the occasion. Flattered by my interest, my gentle hostess broke strict rules of etiquette and invited me to linger, showing me rare old gardens aglow with flowers, fruits and vegetables that in due time would contribute to their store, and at parting various timeworn recipes were urged upon me, with verbal instructions and injunctions upon the best methods of putting them to test...With a gentle hand I tie my little bunch together and present you my bouquet.

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

In this provocative new book, Owen Bird writes frankly and with authority on the German wine industry; how it got into trouble and how it can rescue itself. He gives considerable insight into the pre-eminence of Riesling as driving the future of the industry. An in-depth analysis of German wine laws, labelling, competition from the New World and the advent of "flying winemaking" are all presented from a winemaking point of view. The steps taken by the German Wine Institute and the Verband Deutscher Pradikatsweinguter (VDP) to renew the image of German wine are compared and contrasted. For the first time in English, the new "Great Growths" Classification system launched by the VDP is explained and the individual terroirs discussed making this an ideal reference book and providing a current overview of the German wine industry.

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.

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.

WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009 BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD)

"I really enjoyed this book ... A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain 'common touch', the ability to explain sometimes complex issues in easy-to-understand terms."-Association of Wine Educators

..". an ideal book to accompany a WSET course."-"Harpers Wine and Spirit"

Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence.

Part of the "Wiley-Blackwell Food Industry Briefing Series," this book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees.

Clearly presented and easily readable the book includes: Diagrams Tables Tasting vocabularies Colour Plates

Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference for busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment.

The Wiley-Blackwell Food Industry Briefing SeriesDevised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.

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.

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.

For over 30 years, photographer Charles O'Rear has been fascinated with wine and the process that transforms ordinary grapes into a world-class wine. To understand the making of two of the most renowned varietals, the bold red cabernet and the more delicate white chardonnay, O'Rear traveled 100,000 miles, visited four continents, talked with hundreds of winemakers, and captured thousands of unprecedented images. In many ways, these books are like the profiled wines themselves: full of character, lush beauty, subtlety, and surprise.

In "Cabernet," O'Rear illuminates processes that the casual observer never has a chance to see. He and his camera are everywhere: looking down at vineyards from the window of a Cessna flying at 5,000 feet; tucked inside a stainless fermenting tank; or sprawled in the dirt of a September vineyard. Whether he's with the pickers in the field, the vintners in their aging caves, or the revelers enjoying the festivities of a successful harvest, O'Rear truly captures the essence of cabernet's mystique.

Miracle of the earth, perfected by the winemaker's genius, champagne is, par excellence, the wine for all moods and occasions. From its development by Dom Perignon to touring the Routes de Champagne and tips for choosing the right brand.

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.

'An essential addition to your library' Russell Norman 'A genuine ode, written with style and substance in equal measure' Gill Meller 'A joy filled double whammy. Great drinks require as much artistry as food and this book proves the case mightily.' Jeremy Lee Vermouth is currently experiencing a revival, and we can't seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them. As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. As well as Jack's original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee. With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni. This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.