"'The Philosophy of Wine' is an apology for the rare, solemn instants of life, of ease, of play, and self-forgetting serenity."

    No wine snobbery here. This book�1/2s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: �1/2�1/2an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.�1/2 �1/2William Rice, Food and Wine Columnist, Chicago Tribune . . . �1/2A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.�1/2 �1/2Jacques Pepin, cookbook author and TV chef

    Isabelle Legeron MW is leading the campaign for natural wine – wine made as nature intended. There is no official description of natural wine, but a rough definition is that it is made from grapes that are farmed organically or biodynamically and harvested manually, and that the wine should ideally be made without adding or removing anything during the vinification process. It is basically good old-fashioned grape juice fermented into wine, just as nature intended. Isabelle is a crusader for the natural wine movement: she has her own show on the Travel Channel, organizes a hugely successful annual natural wine festival (RAW), and acts as adviser to several leading restaurants. Just as the craft beer movement has taken off across the globe, the demand for natural wine is growing and will continue to do so.

    gorgeous glitter with a high price tag. On a winter’s day it is beautiful, but on a spring day after bud burst it spells devastation. For Sean and Caro Feely, a couple whose love affair with wine and France has taken them through financial and physical struggle to create their organic vineyard, it could spell the end. Until they receive an unexpected call that could save their skins… This book is about life, love and taking risks, while transforming a piece of land into a flourishing vineyard and making a new life in France.

    Acclaimed Fearless Critic Robin Goldstein has gone around the country serving 6,000 glasses of wine from brown paper bags to experts and everyday wine drinkers around America. Here, in print for the first time, are the shocking results, including full-page reviews of the 100 wines that beat $50 to $150 bottles in the blind tastings.

    It's not about cutting corners, it's about wanting the very best and not settling for less. It's a theory that can pave your road to success.Author David Gilbertson built a failing company into a successful multi-billion dollar business without getting up at 4:00am or working until midnight. He knows how to work better, and get brilliant results. Now in just 28 simple rules, he spells out the secret of his success; everyday accessible strategies for creative professionals, managers, students, entrepreneurs, and anyone who wants to get ahead in life. As one rule follows another, he builds a compelling narrative on paving the way to success (and getting that all-important time to go to a wine bar with friends, or just time to think).Covering workplace issues and business strategy, Wine Bar Theory shows you things you can do more easily, and things you don't need to do at all. It's about being effective and not just busy. This affordable, pocket-sized book is a business book like no other. Its creative illustrations are by Bill Butcher, whose work is seen in the pages of The Wall Street Journal, Fortune and the Economist.

    Trouble is, she’s sure she’s already found—and lost—hers. Now the young widow has inherited half the vineyard she considers her own, and she’s got one chance to produce a vintage that could make or break her career. But when the flashy, impetuous Clovis de Valois is revealed as heir to the other half, her dreams of independence are dashed into chaos.Cerise and Clovis seem to be opposites in every way that matters. Can their passion for winemaking—and secretly each other—unite them beyond their differences? Or will their clash ruin the vineyard, and the hearts, they’re both desperate to save?

    She knows this is the push she needs to break free of him and to leave London. She applies for her dream job on a vineyard in Alsace, in France, not far from her family home, determined to concentrate on her work. Didier Le Roy can hardly believe it when he sees that the only person to apply for the job on his vineyard is the same woman he once loved but let go because of his stupid pride. Now estranged from his wife, he longs for a second chance with Fran if only she will forgive him for not following her to London. Working so closely together, Fran soon starts to fall in love with Didier all over again. Didier knows that it is now time for him to move on with his divorce if he and Fran are ever to have a future together. Can Fran and Didier make their second chance at love work despite all the obstacles in their way? A romantic read set against the enticing backdrop of the vineyard harvest in France.

    Kramer explores connoisseurship through the practical devices of “thinking wine” and “drinking wine,” making for an engrossing journey through one of life’s great pleasures. Wine’s complexities are often glossed over in favor of sound bites tailored to the novice. Kramer embraces and celebrates these complexities. The superbly written text covers the basics, from food and wine pairings to setting up a wine cellar.

    No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including newly expanded sections on the popular wines of California and Italy. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information, such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10.

    By the river. On her own.After finishing her six-year long affair with her boss, Rosa is desperate to avoid him in the workplace and determined to forge a new life for herself.Harry Kennedy has sailed away from a messy Sydney divorce and is resolute in kick-starting a new life on Queensland’s Sunshine Coast.Thrown together at work, Rosa and Harry discover a secret. One that their employer is desperate to keep hidden. To reveal it they must work together, but first they must learn to trust not only each other but their own rising attraction.Are these two damaged people willing to risk their hard won independence for the promise of love again?

    When Owen Deathstalker, unwilling head of his clan, seeks to avoid the perils of the Empire's warring factions, he unexpectedly finds a price on his head. He flees to Mistworld, where he begins to build an unlikely force to topple the throne. With the help of his crew, Deathstalker takes the first step on a far more dangerous journey to claim the role for which he has been destined since before his birth.

    Then hotshot financier Will Henley appears on the scene, prowling for an acquisition. Will could be big trouble - for Gabby's heart as well as her winery. Or his ingenious proposition might just prove to be the best deal of both their lives ...This full-length novel was originally published by Onyx and was a selection of the Doubleday Book Club.

    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.

    This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.