A fully updated edition of The Champagne Guide by the winner of the 2015 International Wine & Spirit Competition 'Communicator of the Year Award' Tyson Stelzer. The Champagne Guide 2018–2019 contains fully independent assessments, with profiles and ratings, of over 100 champagne producers – from the smallest growers to the largest houses. The wines have all been reviewed based on current tastings and the notes are accompanied by full-color bottle images. The 2018–2019 edition also features fully updated information on the distinction between houses and producers and how to avoid corked, stale and lightstruck champagnes. The Champagne Hall of Honor ranks the best producers in Champagne this year, the best champagnes of the year in different price ranges, and the best blanc de blancs, rosé and low-dosage champages. This internationally acclaimed volume tells you everything you need to know about champagne, and all for less than the price of a standard bottle!
Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship" Winner of the 2017 André Simon Drink Book Award Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits" 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.
"This is the book with which to gain a full and thorough understanding of the wonderful world of cruising. Repeat cruisers and novices alike will gain from the volume of features, menus, daily schedules, photos, as well as details on every cruise ship and port of call throughout the world. This should be the encyclopedia for any cruise aficionado. (World of Cruising)"--Amazon.com
The world's most comprehensive and up-to-date guide to Champagne, featuring all the latest vintages. The Champagne Guide 2020-2021 contains fully independent assessments, with profiles and ratings, of over 120 champagne producers and 800 cuvées. New in the 2020-2021 edition: New format, fully double the size of the past five editions. Independent assessments and ratings of more than 800 cuvées, all tasted recently. All the latest insights on the top 120 champagne houses, growers and coopératives. A Hall of Honour to acknowledge the best producers in Champagne this year. Highlights of all the best champagnes of the year at every price and style. Updated assessments of the past 24 vintages in Champagne. Brand new chapter on decoding champagne labels and bottling codes. Maps of the champagne villages and vineyards. All set off with photographs of the region by Tyson Stelzer and full-colour bottle images. Praise for The Champagne Guide 2020-2021: When I first reviewed Tyson Stelzer's The Champagne Guide, I marvelled at the quality of the overall package and the wealth of information it contained. Then and now it was entirely his personal knowledge, with fearlessly objective ratings. Now he has achieved the impossible, almost doubling the size of the 2018-2019 edition, with 582 gilt-edged pages. The 300,000 words within expand the scope of the information at every turn, and the amount of beautiful photography is likely to make it the only coffee-table book to show the eyeball and thumbprint traffic it will engender. It goes without saying that anyone with an interest in Champagne must have this book. - James Halliday This is the most comprehensive and finely wrought and written book on Champagne I have ever seen. Truly epic work. - Matthew Jukes THE definitive guide and authority on everything champagne. This 'bible' is beautifully presented and the immersive research invested and passion is on full show. A stunning achievement. - Luxury Wine Trails An extraordinary achievement - the depth of understanding and notes about each house and their wines is exceptional. - Mark Smith
An instant classic and a breathtaking achievement. Originally published in 1998, this is the fully revised and updated edition of the outstanding tour de force by the world's leading sparkling wine expert. It is the ultimate reference work for all fizz fans. Beautifully illustrated and stylishly designed, with over 600 full-colour photographs, labels and maps, it has become and will continue to be an indispensable part of any true wine lover's library. Winner of the Noble Cuve du Champagne Lanson; the Salon International du Livre; Gourmand 'Best Wine Book'; and was shortlisted for the Andre Simon Award.
In this detailed study of the wines of France, one of the world's leading authorities on wine discusses every appellation and explains its character and the best growers. He uses a star system to identify the finest estates. More than 40 specially commissioned maps show the main appellations and wine villages of France.
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 hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com"--Provided by publisher.
A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017’s Great Reads “How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” —Maureen Corrigan, NPR Fresh Air Six “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
