With exclusive insight from the owners of the Domaine de la Romanée-Conti, this monograph traces the fascinating history of their prestigious Burgundy vineyards and rare wines.

Romanée-Conti, the world’s finest and rarest pinot noir Grand Cru, hails from the gently-sloped vineyards of Burgundy’s Côtes de Nuits. The story of this unique vineyard dates back some 1500 years and is inextricably tied to its UNESCO world heritage Climat (the ideal position and soil conditions that grace its location) combined with annual weather conditions. Together, they significantly define the character of a given vintage. The saga of successive vintages recounted here―and illuminated through co-owner Aubert de Villaine’s detailed harvest reports since 1996―bears witness to the vigilance and thoughtful decision-making throughout the growing cycle and harvest season that is necessary to ensure that the vines produce the finest grapes.

This engaging monograph traces the history of winemaking on the site and pays homage to the colorful Prince de Conti who added―in addition to his name―fame and prestige to the wine’s already celebrated reputation. This volume offers new insight into this exceptional, cult wine.

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.

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.

Now in its 33rd edition, the Penin Guide Spanish Wine 2023 is the definitive guide to Spanish wine. Each year our team of tasters travels to every wine-growing area of Spain to taste and review new varieties, labels and vintages, and this year's edition of the guide contains information on more than 9,900 new wines. Whatever your budget, the Penin Guide is the indispensable guide for those who want to discover the best of Spanish wine.

For over 20 years the most widely used wine textbook in higher education courses, The University Wine Course provides a 12-week program for learning about wine in-depth, from sensory evaluation to the science of viticulture and winemaking. Written and organized in a user friendly style, this book serves as a comprehensive-yet-easy resource for self-tutoring. Includes chapter exams and answers, study guides, lab exercises, final exams and extensive references and bibliography. Illustrated with appendixes on Wine & Food, Label Reading, Do-It-Yourself Labs, Student tasting notes and more. Dr. Baldy is a USDA award-winning professor of sciences who has operated her own vineyard and winery and has taught wine appreciation for academic credits to university students for over 20 years. A Teacher s Manual is available from the publisher."

Country & Townhouse's Best Book for Christmas, 2018 A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhone in a chapter from his classic Adventures on the Wine Route. In an excerpt from Between Meals, long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form - and discovers a very good rose from just west of the Rhone. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity. Jewish-Czech writer and gourmet Joseph Wechsberg visits the medieval Chateau d'Yquem to sample different years of the "roi des vins" alongside a French connoisseur who had his first taste of wine at age four. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Benjamin Wallace and McInerney himself, this is an essential volume for any disciple of Bacchus.

Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine by telling its story through the lives of 13 people who played significant roles in building an industry that now extends to every state. While some names - such as Mondavi and Gallo - will be familiar, others are less well known. These include the wealthy Nicholas Longworth, who produced the first popular American wine; the German immigrant George Husmann, who championed the native Norton grape in Missouri and supplied rootstock to save French vineyards from phylloxera; Frank Schoonmaker, who championed the varietal concept over wines with misleading names; and, Maynard Amerine, who helped make UC Davis a world-class winemaking school.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, "We are living in the heyday of IPA." While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and "dressing-up," producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite. Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood. Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes. When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals. Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again. Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers. Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.

The world's best-selling annual wine guide. 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 45th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It 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 latest edition of Hugh Johnson's Pocket Wine Book includes a colour supplement: The Ten Best Things About Wine Right Now.

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

'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.

Home winemaking is an appealing hobby for a new generation of wine lovers lured by the promise of a great payoff - small batches of handmade wine. It's the perfect opportunity to experiment with flavours, have fun playing with chemistry, and share a few tasty bottles with friends and family. But safely fermenting, bottling, and aging wine is a demanding process requiring special equipment, impeccable sanitation, an understanding of chemical reactions, and the patience to see the aging process through to the end. No matter how experienced the home winemaker, unforeseen questions develop with every batch of new wine. When a winemaker has problems with leaky corks or finds an oily film on top of his fermenting wine, what's the simplest, quickest way to get an answer? "The Wine Maker's Answer Book" is a 24 hour helpline with advice on hundreds of wine-making dilemmas. From the basic curiosity of the novice (What equipment will I need to get started?) to the finer points of fermentation (What is the impact of malolactic fermentation on acidity?), every step of the process is covered in detail. Author Alison Crowe uses a friendly question-and-answer format to explain the mysteries of turning grape juice into wine, whether the reader is beginning with fresh grapes or a home wine-making kit. To the straightforward requests for information, she offers detailed descriptions of procedures and equipment. For stickier real-life problems, she first carefully assesses the possible causes and then gives expert advice on fixing the trouble.

Over 2100 vibrant photos and lively text present an exciting array of wine memorabilia. Following a look at wine and health, with a toast to readers and a look at Bacchanalia, the book takes a four part journey from the vineyard to the wine cellar. Part one looks at various tools used in growing grapes, harvesting, and the production of wine. Tools used by coopers in barrel making, wine sampling and tasting devices, and bottling tools are covered. The next step is "Drinking Wine," in which many implements for removing corks, retrieving corks, and preserving wine are revealed. Serving devices include an extraordinary batch of cradles and caddies. In part three, promotional items revealed include statues, games, fans, tokens, signs, and office accessories. The last part is a look at a fabulous collection of wine antiques from a museum in Spain. The final step is into an 1810 wine cellar with a list of "The Necessaries always wanted in Wine and Spirit Vaults, and Gentlemens Cellars."

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2018 'Smart, fun, useful - highly recommended' Hugh Johnson, co-author of The World Atlas of Wine 'With apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours, too' Metro Want to pick the perfect wine for dinner? Wondering what to eat with a special bottle? Let The Wine Dine Dictionary be your guide. Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour.

Wine critic and writer Steve Heimoff, inspired by Robert Benson's "Great Winemakers of California" (1977), traversed the state of California to record lively and informative conversations with more than two dozen winemakers and grape growers who represent today's leaders and visionaries. While Benson's book captured a wine industry on the brink of exponential growth and recognition, Heimoff surveys a multibillion-dollar business with a global reputation and new issues to face. Heimoff has followed this industry for more than twenty-five years, visiting all parts of the state and monitoring changing styles and trends, and his interviews provide an oral history of contemporary California winemaking. He reveals the personalities, intellects, philosophies, and passions of the individual winemakers, as well as their opinions on recent high-alcohol vintages, globalization, and the 'cult' wine phenomenon. Through this intimate and engaging book, wine lovers can sit in on the back and forth as Heimoff and his vintner subjects talk informally about their favorite subject: wine. The interviewees include: John Alban, Mark Aubert, Heidi Peterson Barrett, Andy Beckstoffer, Greg Brewer, Merry Edwards, Elias Fernandez, Gina Gallo, Rolando Herrera, Genevieve Janssens, Kathy Joseph, Greg La Follette, Adam and Dianna Lee, Dan Morgan Lee, Bob Levy, Rick Longoria, Javier Tapia Meza, Gary, Jeff, and Mark Pisoni, Kent Rosenblum, Ted Seghesio, Doug Shafer, Justin Smith, Tony Soter, Brian Talley, Michael Terrien, Randy Ullom, Margo van Staaveren, and Bill Wathan.

As the global wine industry reinvents itself for twenty firstOCocentury palates, Washington is poised to become as important and influential as California on the world stage. National and international attention has brought interest in the stateOCOs wines to an all-time high. Yet, in just the past few years, a tidal wave of change has rolled over the stateOCOs wine industry. To keep wine enthusiasts thoroughly up to date, Paul Gregutt has now completely revised and expanded his critically acclaimed guide to WashingtonOCOs best grapes, vineyards, wines, winemakers, and wineries. With twice as many winery and vineyard profiles, updated tasting notes, and new recommended producers for each grape variety, this edition of "Washington Wines and Wineries" will continue to be the definitive reference on the subject."

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.

Each year our team travels to every wine-growing area of Spain to taste and review new varieties, labels and vintages. As a result, each year's edition contains fresh information about the most important up-and-coming names in the business. The 2018 guide is no different. Whatever your budget, Penin Guide To Spanish Wine 2018 is the ultimate work of reference for those who wish to delve into the darkly seductive world of Spanish wine. This fantastic compilation also explores wine-growing, taking into account regional environmental factors such as soil, climate and grape variety. Instructing readers on the basics of wine tasting, with advice on the best way to store and appreciate wine, this is an invaluable guide for both professionals and enthusiastic amateurs.

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience - and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers. Along the way, Theise tells us a little about how he got where he is today, explores the meaning of wine in the lives of vintners he has known, and praises particular grape varieties. "Reading between the Wines" is a passionate tribute to wine - and to what it can say to us once we learn to listen.

'Sooner or later, nearly everyone who cares about wine and food comes to Sonoma' - so begins this lively excursion to a spectacular region that has become known internationally as a Locavore's paradise. Part memoir, part vivid reportage, "Field Days" chronicles the renaissance in farming organically and eating locally that is unfolding in Northern California. Jonah Raskin tells of the year he spent on Oak Hill Farm - working the fields, selling produce at farmers' markets, and following it to restaurants. He also goes behind the scenes at Whole Foods. In this luminous account of his experiences, Raskin introduces a dynamic cast of characters - farmers, chefs, winemakers, farm workers, and environmentalists. They include such luminaries as: Warren Weber at Star Route Farm, the oldest certified organic farm in Marin County; Bob Cannard, who has supplied Chez Panisse with vegetables for decades; Sharon Grossi, the owner of the largest organic farm in Sonoma; and, Craig Stoll, the founder and executive chef at Delfina in San Francisco. Raskin also offers portraits of renowned historical figures, including Luther Burbank, Jack London, and M.F.K. Fisher. "Field Days" is a heartfelt celebration of the farm-to-table movement and its cultural reverberations.

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

Featuring more than two hundred in-depth winery profiles, this definitive guide is the best single source of information on world-renowned pinot noirs from California and Oregon. Drawing on his encyclopedic knowledge of a grape variety considered by many to produce the ultimate food wine, John Winthrop Haeger offers this expanded, updated companion volume to his award-winning "North American Pinot Noir. "Here, with three times the number of winery profiles, he focuses exclusively on what he calls the Pacific Pinot Zone, stretching from the mouth of the Columbia River in Oregon to Santa Barbara in California and extending up to thirty miles inland. An introductory essay provides an indispensable view of pinot noir in the United States--including the dramatic effect that the movie "Sideways "has had on its sales and production.
"Pacific Pinot Noir" features:
* Detailed descriptive tasting notes and selected vertical tastings
* At-a-glance graphics conveying information on tasting rooms, prices, and production for each winery
* Regional maps showing key viticultural areas
* Contact information for each winery