Christie's World Encyclopedia of Champagne & Sparkling Wine

Author: Tom Stevenson,Essi Avellan

Publisher: Sterling Epicure

ISBN: 9781402772245

Category: Cooking

Page: 528

View: 574

The award-winning book on Champagne and sparkling wine is now fully revised and expanded! Created for Christie's, the world's largest wine auctioneer, this edition features all-new photography, nearly 175 additional pages—including expanded sections on up-and-coming sparkling wine territories and Champagne itself—plus updated tasting notes. With wine auctions at an all-time high, this definitive guide is a must-have for Champagne connoisseurs!

Christie's World Encyclopedia of Champagne and Sparkling Wine

Author: Tom Stevenson,Essi Avellan

Publisher: Absolute Press

ISBN: 9781906650186

Category: Champagne (Wine)

Page: 528

View: 6435

The world's most comprehensive reference to Champagne and sparkling wine by the world's leading authority: multi-award-winning wine writer Tom Stevenson. This third edition has been fully updated and significantly extended by Essi Avellan, Master of Wine, one of the world's most exciting and talented young wine writers and the editor of FINE Champagne magazine. A country-by-country guide, from the finest Champagnes of France to the lesser-known sparkling wine producers of China, this extraordinary work takes you to five continents and to all the countries where serious sparkling wine is produced. More than 1,600 producers from around the world are rated on a 100-point global scale with an in-depth analysis of their history, method of production and style of wine. More than 400 gorgeous photographs vividly enrich the physical splendour of the work.

Port and the Douro

Author: Richard Mayson

Publisher: Infinite Ideas

ISBN: 1910902314

Category: Cooking

Page: 320

View: 3263

The completely updated third edition of Richard Mayson’s Port and the Douro offers unparalleled insight into the world of port and Douro wines. An entire chapter is dedicated to vintage port, covering harvests as recent as 2015 and providing information on vintages going back to 1844.

4000 Champagnes

Author: Richard Juhlin

Publisher: Flammarion-Pere Castor

ISBN: 9782080304704

Category: Cooking

Page: 383

View: 3456

Winner of the Louis Roederer International Champagne Writer of the Year Award 2005 4000 Champagnes, unprecedented in scope, plunges readers into the culture, history, and potential of this treasured beverage. Rich in description and practical in its application, 4000 Champagnes is divided into two main sections. The first is a passionate and comprehensive account of the Champagne region and its wines. It includes chapters on champagne's history, winemaking methodology, growing conditions, food matches, labels, a tour of the towns and villages of the French region, and sparkling wines from across the globe. In the book's groundbreaking and expansive section of tasting notes, Richard Juhlin provides the reader with practical information culled from his personal experiences at over 4000 tastings. A detailed portrait of each champagne house precedes a rating and description of each of the wines tasted there. Such depth of insight from a single source has never before been available. Written in Juhlin's authoritative and often humorous voice, 4000 Champagnes is an indispensable buying and tasting tool and an entertaining account of the history of champagne. The book includes several "best champagnes" lists, champagne statistics, telephone numbers and addresses of thousands of champagne producers, and a glossary. 4000 Champagnes is the supreme guide to a drink that has come to epitomize luxury and elegance.

The Wines of Hungary

Author: Alex Liddell

Publisher: Octopus Books

ISBN: 1845336216

Category: Cooking

Page: 368

View: 1028

This reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed through privatization, foreign investment and the dedication of small producers struggling to achieve quality standards in the face of a chronic lack of capital. He covers over 300 wine producers, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known and as yet underdeveloped regions that suggest the potential to make world-class wines. There are detailed profiles of the leading producers, with assessments of their wines, plus maps detailing the key wine areas.

Champagne

The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region

Author: Peter Liem

Publisher: Ten Speed Press

ISBN: 1607748436

Category: Cooking

Page: 328

View: 1407

From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

The Sotheby's Wine Encyclopedia

Author: Tom Stevenson

Publisher: DK Publishing (Dorling Kindersley)

ISBN: 9781405359795

Category: Wine and wine making

Page: 736

View: 6226

Three-time Wine Writer of the Year Tom Stevenson updates and enriches his award-winning visual guide to the wines of the world. Described as 'a heroic piece of work . . . an indispensable book which should be part of any serious wine lover's library' Sunday Times. From the Old World to the New, including all the emerging regions, pick up the latest on all the wine-producing areas across the globe; covers every appellation, official and unofficial, and all the best producers. Plus, find practical advice on tasting, storing and serving as well as expert tips on choosing food to accompany wine. A tantalising read which will appeal to any serious wine drinker's palate.

The Champagne Guide 2018-2019

The Definitive Guide to Champagne

Author: Tyson Stelzer

Publisher: Hardie Grant Publishing

ISBN: 1743585500

Category: Cooking

Page: 368

View: 5331

PRAISE FOR PREVIOUS EDITIONS

‘Attention to detail is quite extraordinary.’

James Halliday

‘The definitive global book on champagne.’

Radio 2UE

‘The best guide ever published on champagne.’

The Sydney Morning Herald

‘An indispensable book – I recommend it highly.’

Huon Hooke

‘A truly global publication and one of the most comprehensive of its type in the world.’

The Age

‘Like all good books, when you put this one down, you feel you know the players personally in all their champenois resilience, variety and valor.’

Michael Edwards, World of Fine Wine

‘Brings the story of champagne to life.’

Difford’s Guide


Tom Stevenson's Champagne & Sparkling Wine Guide

Author: Tom Stevenson

Publisher: Board & Bench Pub

ISBN: 9781891267413

Category: Cooking

Page: 240

View: 4690

The pocket edition of Tom Stevenson’s newest guide to champagne is not just a diminutive edition of its larger cousin, Christie’s World Encyclopedia of Champagne & Sparkling Wine, it is the newest, most up-to-date work, with a less assuming and mobile size by the author hailed as, "An authority acknowledged even by the Champenois." His renown is matched only by his love of the stuff, which stamps each sentence with that distinctive Stevenson style: "The Titanic was not launched with a bottle of Champagne and we all know what happened to her."The book begins with the basics of how sparkling wine is made, how to store and serve sparkling wines and a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, colour and degree of mousse. Then he moves on to his latest tastings of 2001, delineating the minutia of his considerably long list of tasting notes (also included) into easy to distinguish comparative performance tables. The always thoughtful Tom Stevenson also adds a small section on how to read his tasting notes and scoring system. There is a glossary of champagne and sparkling wine terms and, probably the most unusual and gleefully received section of his book, a list of local champagne and sparkling wine retailers categorized by state and outlining contact information, years in business, brands carried, tasting schedules (if applicable), best sellers and comments and advice on store selection.The reader is guaranteed that every wine recommended in this guide has been personally tasted for this edition. This marvelous little book was voted Best Wine Guide by World Food Media Awards, proving that in a world of wine books the size of aircraft carriers, modest quality is still a premium.

But First, Champagne

A Modern Guide to the World s Favorite Wine

Author: David White

Publisher: Skyhorse Publishing, Inc.

ISBN: 1510711457

Category: Cooking

Page: 300

View: 9479

There’s never been a better time to get into Champagne! Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty—and frankly, rarely seems worth the price. Today, though, Champagne is in the midst of a renaissance—no longer to be unjustly neglected. Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne—wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America’s newfound obsession with knowing where food comes from, these shipments have been climbing steadily. In But First, Champagne, author David White details Champagne’s history along with that of its wines, explains how and why the market is changing, and profiles the region’s leading producers. This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: "Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." —Ray Isle, Executive Wine Editor, Food & Wine

A Scent of Champagne

8,000 Champagnes Tasted and Rated

Author: Richard Juhlin

Publisher: Skyhorse Publishing, Inc.

ISBN: 1510700684

Category: Cooking

Page: 400

View: 4609

Champagne may be the most misunderstood category of wine in the world, as many labels of sparkling wines bear the name in error. True champagne comes only from the French province of Champagne and contains three specific grape varieties. But figuring out more about the wine can be confusing: what is the difference between cuvée de prestige, blanc de noirs, and rosé? What is the best kind of food to pair with champagne? How many different kinds of sweetness are there? What is the best method of storage? Richard Juhlin, the world’s foremost champagne expert, answers these questions and more as he takes the reader on a journey to the geographical area of Champagne and through the history of the drink. He explains how to arrange tastings and develop one’s sense of smell, and why the setting where you drink champagne is important, including personal anecdotes about his lifelong journey from PE teacher to connoisseur. Also included is a catalog section that describes and ranks different champagne houses, types, and vintages. Sit back and enjoy Juhlin’s graceful prose with a lovely glass of champagne, the sparkling wine that has come to epitomize luxury and elegance. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Champagne, Uncorked

The House of Krug and the Timeless Allure of the World's Most Celebrated Drink

Author: Alan Tardi

Publisher: PublicAffairs

ISBN: 1610396898

Category: Cooking

Page: 296

View: 1138

Champagne is the epitome of effervescence, the centerpiece of celebration, and a symbol of good fortune. It has become an icon, a symbol of luxury, an emblem of the "good life," and few are not attracted to its sparkle. Champagne, Uncorked is a journey into the heart of this beloved wine, anchored by the year the author spent inside the very secretive, prestigious Krug winery in Reims, France. It tells the dramatic story of the creation of the Grande Cuvée, one of the most distinctive and high quality champagnes in the world, from the growing of the grapes to the challenges of harvest, through fermentation in old wood barrels, to the extended process of tasting and analyzing the wines which eventually result in the determination of the all-important final blend. During the course of the narrative, Alan Tardi jumps backwards and forwards in time, telling a larger story about the history and cultural impact of champagne. He reveals how we came to use champagne to celebrate (hint: we can all thank Napoleon) and introduces Eugene Mercier of Dom Perignon, who in 1889 built the “Cathedral of Champagne,” one of the first modern examples of brand marketing: the largest wine cask in the world, holding about 200,000 bottles' worth of bubbly, it debuted at the Paris World's Fair that year as the second most popular exhibit (the first being the unveiling of the Eiffel Tower). He also regales us with the story of “Champagne Charlie,” the first person to bring champagne to America, who was paid for his champagne in embargoed cotton during the Civil War and who was thanked for his effervescent contribution with the deed to a little town called Denver, Colorado. In Champagne, Uncorked, Tardi is our guide, taking us into the fields of France to learn how finicky grapes in an unstable climate can lead to a nail-biting season for the vintners, and deep into the caves at Krug, where the delicate and painstaking process of blending takes place, all of which culminates in the glass we raise to toast in celebration of life's finer moments. You'll never raise a glass of champagne the same way again.

Uncorked

The Science of Champagne

Author: Gérard Liger-Belair

Publisher: Princeton University Press

ISBN: 140084780X

Category: Cooking

Page: 216

View: 8348

Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.

How to Taste

A Guide to Enjoying Wine

Author: Jancis Robinson

Publisher: Simon and Schuster

ISBN: 9780743216777

Category: Cooking

Page: 208

View: 1409

Offers a guide to vintages, grape varieties, and wine appreciation.

Sparkling

Champagne, Prosecco, Cava & More

Author: Andreas Kjrling

Publisher: N.A

ISBN: 9783848010165

Category:

Page: 240

View: 3376

A comprehensive overview of the best international sparkling wines, from supreme quality products to wines at a more affordable price.

Wine by Style

Choosing Wine by Flavour, Body, and Colour

Author: Fiona Beckett

Publisher: Mitchell Beazley

ISBN: 9781845332006

Category: Cooking

Page: 119

View: 7226

Completely revised and updated to reflect recent changes in wine styles, Wine by Style offers a refreshingly simple and unique way of exploring wine in terms of flavour and style. A down-to-earth and lively approach to a vast subject helps you extend your knowledge of wine by identifying the main styles, and identify wines made in the same style to those you enjoy. Each chapter covers a main style of wine - from whites and reds to roses, Champagne and sparkling wine, and fortified wines.

Wine and Society

The Social and Cultural Context of a Drink

Author: Stephen Charters

Publisher: Routledge

ISBN: 0750666358

Category: Social Science

Page: 358

View: 9161

Wine is becoming increasingly popular in the Anglophone world and there are many books available which describe how and where it is made. However, none address the fundamental questions of different structures of production and how the consumer relates to the product - this book is the first to do just that. Wine and Society: the cultural and social context of wine production and consumption looks at the relationship between wine production and marketing, focussing in consumer behaviour and cultural attitudes. Divided into four parts, it examines the context of wine production, the wine consumer and the social context of wine, discussing the following themes: * That the core of wine production and consumption is shaped by historical, geographical and cultural factors. * Wine production - European and new world looking at the different kinds of producer and how the varying background of each shapes their perspective on what they produce * Terroir and appellations: why demarcation and sense of place became important, how they are used to achieve marketing differentiation, and the 'benefits' (or otherwise) to the customer. * The contemporary wine consumer and lifestyle factors - looking at wine clubs, tourism, education, culture and literature * The politics and economics of wine - from supporting rural industries in France to protecting customers from deception and health risks. Suitable for third year and post-graduate students of hospitality, wine (both in production and marketing), wine tourism, gastronomy and related courses, it encourages students to think critically about the issues raised by using real life case studies and examples from around the world, also including press releases and marketing campaigns.

Madeira

The islands and their wines

Author: Richard Mayson

Publisher: Infinite Ideas

ISBN: 1909652911

Category: Cooking

Page: 282

View: 7151

Richard Mayson’s Madeira: The islands and their wines is a unique guide to a unique wine. It considers the physical character of the archipelago, the vineyards and the way in which the wines are made. A guide to the current producers follows along with a detailed appraisal of their wines. There is also a chapter for collectors of older wines.