This long-awaited work details all the major vintages from 2006 back to 1959 and includes thousands of recent tasting notes of the top wines, useful as a reference for wine pairing and a primer in how to taste wine. All-new chapters on Chablis and Côte Chalonnaise replace the previous volume's domain profiles. Coates, a Master of Wine who has spent much of the last thirty years in Burgundy, France, considers it to be the most exciting, complex, and intractable wine region in the world, its vineyards and wineries the most likely to yield fine wines of elegance and finesse. This coffee table book is an indispensable guide for the amateur sommelier and food and wine professionals alike by an internationally renowned wine expert, writing with his habitual expertise, lucidity, and unequaled firsthand knowledge.

    

    Precise step-by-step instructions lead both novice and advanced winemakers through all of the important procedures, including selecting and working with new equipment, determining the best material for specific styles, analyzing the product, monitoring acidity levels, and common troubleshooting problems. Using accessible charts and tables to offer detailed instructions for making Pinot noir, port, and sparkling wines, this newly updated edition also covers often overlooked topics, such as ice wines and blending varieties.

    No serious wine lover's library is complete without it" Wine Spectator Grapes & Wines is the key to enjoying modern wine. Approaching wine through grapes is in tune with the way consumers now think and learn about wine. Most wines, especially those from the Americas, Australasia and South Africa, are now sold under the name of the grape variety used rather than under the old European system of chateau and appellation name. You're standing in a wine shop and see bottles labeled Aglianico or Tannat. Do you know what they are? Garnatxa sounds familiar and it is, as it is the Basque name of the popular Grenache grape, but how do you know this? You've heard of Carmenere from Chile, and probably bought the wine, but did you know it is an old historic Bordeaux variety? This is the perfect book to help you find out more about the world's top classic grapes, from Cabernet Sauvignon to Zinfandel - the history, the places, the people, the wine styles and the flavours are covered in detail. It is also just the book for dipping into as you come across an unfamiliar grape variety. Grapes & Wines has been thoroughly revised and updated.

    Tailored to meet the needs of students of liquor studies and those employed in the service of drinks, this text provides theoretical and practical knowledge, and covers drinks products, taste characteristics and the skills needed for quality service.

    This book is not simply a reference book and collection of recipes, but also a travel guide through the international world of spirits and drinks.

    It gives readers a basic introduction to wine: how to select different varieties and identify their flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. The interior features detailed maps, examples of wine labels, and hundreds of four-color photos. Chapters include Enjoying Wine, White Grapes, Red Grapes, Living with Wine, Wine and Food, and Wine in Restaurants, as well as chapters on wine-growing regions from France, Italy, and Germany to California and New York State to South America, Australia, Spain, and Portugal. There is also a chapter on Bargains, featuring the greatest inexpensive wines from around the world. Detailed information on grapes, flavor profiles, regions, and food and wine pairings makes it easy for consumers to choose the right wine for any occasion and any budget. Filled with understandable, consumer-friendly, expert advice, this book is the ideal companion for any wine enthusiast.

    Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos

    Wine Dogs USA 2 features over 300 wineries across the United States and over 450 stunning photos of their loyal pooches. Along the way, the mutts and purebreds are interspersed with short essays by Robert Parker Jr, Jennifer Rosen, Elin McCoy, Heidi Barrett, Garen Staglin, Susan Sokol Blosser, Brian Doyle and many more. Find out which dog eats underwear, who hangs out with the Doobie Brothers and discover America's iconic Wine Dog - The Scheming Beagle! Wine Dogs USA 2 is a photographic journal of stunning pictures and great stories created all for the love of dogs and wines. Pre-packed with two postcards and a Wine Dogs bookmark

    Joshua Wesson, a leading wine and food pairing expert and the co-founder of Best Cellars, tackles the basics of wine—from regions, to grape varietals, to evaluating a wine using all your senses. He also offers a primer on wine and food pairing, which deconstructs both into their respective building blocks—aromas, tastes, and textures. Through clear text and colorful, evocative images, you'll learn the simple art of complementing and contrasting these sensual elements to form an array of pleasing matches.Wine & Food includes fifty easy, delicious recipes for all types of plates—from appetizers, to sea food, to poultry, to pork, to desserts. Organized around unique wine styles with common flavor profiles, each recipe offers suggestions for specific wines from both old and new regions, as well as alternative wines from other chapters. The book also includes sample menus for entertaining, or you can create your own—the possibilities are endless!

    With it they could travel back to sunny California during the 1970s and witness firsthand that exciting time in wine history. Well, you do not need a time machine to experience wine history being made. It is being made right now in New England! New England has long had a reputation for Yankee hospitality and ingenuity. Today those same values are being harvested and refined by a new generation of New England winemakers. Using their winemaking skills and the natural down-home goodness of the New England air, soil and sun, they strive to create some of the most unique wines available in America. From Boston to Bar Harbor, Hartford to the White Mountains, Newport to Quechee Gorge, New England has hundreds of new and exciting tastes and smells to explore. The adventure awaits, are you ready to join in the fun?

    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

    LESSONS IN WINE SERVICE outlines and analyzes the intricate challenges inherent in developing and executing consistently outstanding wine pairings and service. Aspiring sommeliers, restaurant owners, and wine servers will learn how to hire and train the right staff, provide precise and intuitive service, and craft and maintain a compelling wine list."Anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotter's No restaurant in America comes closer to delivering a flawless total dining experience." --Wine Spectator

    Included in the list are classics as well as groundbreaking new up-and-comers from all major regions of the world. Divided into four sections: red, white, sparkling, and fortified wines. The informed selections offer a complete history of the most famous vintages as well as introducing the daring new blends and varietals that are exciting the cognoscenti. Special attention is paid to the world’s classic wine regions like Napa, Chianti, Barolo, Bordeaux, and Burgundy, but the book also takes very seriously recently established areas like Rioja or Australia’s Barossa Valley. Also, the book examines emerging regions just finding their place on the oenological map, like Argentina’s Mendoza, which can provide enormous pleasure at a reasonable price. Each entry comes with an authoritative yet opinionated description of its origin, history, and character as well as anecdotes about the winemakers, the vineyard and the region. This book will immediately appeal to wine fans everywhere and will be a perfect gift item.