Moving from the first cork tops to screw caps, this unique volume explores winemaking through 100 bottles that made the biggest impact on its evolution. Renowned writer Oz Clarke presents such landmarks as the introduction of the cylindrical wine bottle; the first estate to bottle and label its own wine; the most expensive bottle sold at auction; the change in classifications; famous vintages, and more. It's a beautiful tribute to the bottled poetry that is wine.
The rivetingly strange story of the world's most expensive bottle of wine, and the even stranger characters whose lives have intersected with it. The New York Times bestseller, updated with a new epilogue, that tells the true story of a 1787 Château Lafite Bordeaux—supposedly owned by Thomas Jefferson—that sold for $156,000 at auction and of the eccentrics whose lives intersected with it. Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries. “Part detective story, part wine history, this is one juicy tale, even for those with no interest in the fruit of the vine. . . . As delicious as a true vintage Lafite.” —BusinessWeek
Too much wine? Not last night, but at the wine store where it's bewildering to choose something good. In this friendly guide, a wine expert curates a shortlist of 36 bottles to try (3 varieties per month--a red, a white, plus something else like a sparkling or rose) and explains in an accessible, humorous style what and who makes each worth drinking. In addition, 30 recipes for monthly meals connect seasonal food to wine, composing beautiful sensory experiences. This book proves you don't need an encyclopedia when a handpicked selection delivers a world of wine.
Sometimes we just want someone to hand us a bottle of wine. Sometimes we want to learn more about that wine. And sometimes we want to feel something about wine. In Vignette, sommelier Jane Lopes recommends the 100 bottles of wine (and some spirits and beers) to best expand your wine journey, giving you a complete palate education of the important styles, grapes, regions, and flavors of this magical and ever-growing world. Alongside that, you will find imaginative ways to engage with the foundational wine knowledge that underpins a good drinking experience. And then there is Jane's own narrative – the stories of triumph and defeat that comprise her life in wine. It's part memoir and part wine book, but a lot more fun than either alone. These are wines to live with, learn from and take solace in – a joyous, surprising, and revelatory response to that age-old question, "What should I drink?"
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
Looks at how and where wine is made and how this affects its quality and pricing, including information on how the professionals taste and rate wine and a country-by-country tour of the latest vintages.
A highly opinionated, vibrantly illustrated wine guide from one of the country’s most celebrated—and unorthodox—sommeliers and winemakers. In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator Andre Mack presents readers with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. Mack’s 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux on the wine list at The French Laundry, and each bottle offers readers something to learn about wine. This window into Mack’s life combines a maverick’s perspective on the wine industry with an insider’s advice on navigating wine lists, purchasing wine, and drinking more diverse and interesting selections at home. 99 Bottles is a one-of-a-kind exploration of wine culture today from a true trailblazer.
The standard of wines made today is arguably higher than any timein the six thousand years of vinous history. The level of knowledgeof producers and the ability to control the processes in wineproduction is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail theseprocesses, from vine to bottle, looking at key factors such asgeography, winemaking techniques, the impact of decisions made uponstyle and quality, and problems that may be encountered. Theauthors are not afraid to discuss practices that may be regarded ascontroversial. Highly regarded consultants to the wine industry, Grainger andTattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-usereference guide for all busy food and beverage industryprofessionals, students and others needing a working knowledge ofwine production.
