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INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” —Fortune
Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.
"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.
From France's greatest winegrower-a chemical free, organic, wine-rich in the vital force of life. Nicholas Joly's Loire Valley vineyard produces what has been called France's-or even the world's-best white wine. He grows and produces these wines without using any pesticides, herbicides or synthetic fertilizers in growing the grapes or using chemical additives during the winemaking process. He creates his beautiful wine by understanding and working with the subtle forces of nature. This practice founded by visionary Rudolf Steiner is called biodynamics and Nicholas Joly is one of the world's most respected practitioners and teachers. Sophisticated wine lovers, winegrowers, and new age horticulturists will enjoy this beautiful, poetic book about the earth, our food, and our lives. The striking photos of Mr. Joly's vineyard, planted by the Cisterian monks in 1130 and continuously cultivated, will inspire all to learn more about the Loire Valley, Joly's methods, and wine in general."
This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people." More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more! Rich with charts, maps, and lists—and the author's deep knowledge and unpretentious delivery—this vividly illustrated, down-to-earth handbook is a must-have resource for millennials starting to buy, boomers who suddenly have the time and money to hone their appreciation, and anyone seeking a relatable introduction to the world of wine.
A paean to authentic wines, describing their fundamental qualities and their power to improve and enrich our lives, from "one of the wine world's most intriguing personalities" (New York Times).
Master of Wine Jancis Robinson has created this wine tasting course based around practical exercises that will guide you from your first sips to confident, well-informed gulps. Clearly divided into theory and practise, this workbook first provides all the information you need before you put it into practise. Learn the correct way to taste wine and enjoy the tasting exercises specially devised by Jancis based on readily available and inexpensive bottle. Learn how to recognise the most popular grape varieties from Chardonnay to Riesling, Pinot Noir to Cabernet Sauvignon, and why you should choose a good sparkling wine over cheap Champagne. There is advice on choosing from a wine list and how to match food with wine. How to Taste will awaken the wine connoisseur in us all.
Emile Peynaud's Le Gout du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers. The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles--forming an approach which is definitive, comprehensive, and free of esoteric jargon. With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book. As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come. This English translation of Emile Peynaud's Le Gout du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting--a blend as distinctive and enduring as wine itself. Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .
The national bestseller that turns you into “an expert at pairing wine with just about anything, from pizza and Lucky Charms to pad thai and Popeye’s” (Maxim). Featured on Today and CBS This Morning Named one of the best books of the year by Food & Wine, Saveur, and Town & Country Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way. “The book explores all different kinds of combinations, including breakfast pairings like avocado toast and Rueda Verdejo, pairings for entertaining like shrimp cocktail & Valdeorras Godello, and even some pairings with popular Trader Joe’s items.” —Food & Wine “A smart, useful guide to drinking the world’s great wine, whether you’re pairing it with foie gras or Fritos.” —Town & Country