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Books : Cooking, Food & Wine : Drinks & Beverages : Wine : Champagne
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Unwilling to accept a suicide ruling after witnessing the death of the admittedly morbid Faith Usher, Archie Goodwin is assisted in the investigation by Nero Wolfe, who has been warned to stay away from the case. Reissue. NYT.
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Winner of the Louis Roederer International Champagne Writer of the Year Award 2005
4000 Champagnes, unprecedented in scope, plunges readers into the culture, history, and potential of this treasured beverage. Rich in description and practical in its application, 4000 Champagnes is divided into two main sections. The first is a passionate and comprehensive account of the Champagne region and its wines. It includes chapters on champagne's history, winemaking methodology, growing conditions, food matches, labels, a tour of the towns and villages of the French region, and sparkling wines from across the globe. In the book's groundbreaking and expansive section of tasting notes, Richard Juhlin provides the reader with practical information culled from his personal experiences at over 4000 tastings. A detailed portrait of each champagne house precedes a rating and description of each of the wines tasted there. Such depth of insight from a single source has never before been available. Written in Juhlin's authoritative and often humorous voice, 4000 Champagnes is an indispensable buying and tasting tool and an entertaining account of the history of champagne. The book includes several "best champagnes" lists, champagne statistics, telephone numbers and addresses of thousands of champagne producers, and a glossary. 4000 Champagnes is the supreme guide to a drink that has come to epitomize luxury and elegance.
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Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region – which historians say has suffered more battles and wars than any other place on earth – is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.
Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger–than–life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.
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"Corks popping, frothy liquid flowing, a cold crispy freshness . . . nothing quite so perfectly reflects the notion of 'the best in life.' This is a book for celebrants. It's a book for romantics. It's a book for the entertainerwho wants a light, fresh concoction that can bring people together to accent the joys of the day. So break out the bubbly and toast!"
-From 101 Champagne Cocktails
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Uncorked is the first book to quench our curiosity about the inner workings of one of the world's most popular drinks. Prized for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, by how long they last, by how they behave before they fade? Why exactly does serving champagne in a long-stemmed flute prolong both the chill and the effervescence?
Through lively prose and a wealth of state-of-the-art, high-speed photos, this book unlocks the door to the mystery of what champagne effervescence is really all about. Gérard Liger-Belair provides an unprecedented close-up view of the beauty in the bubbles--images that look surprisingly like lovely flowers, geometric patterns, even galaxies as they rise through the glass and then burst forth on the surface. He fully illustrates: how bubbles form not on the glass itself but are instead "born" out of debris stuck on the glass wall; how they rise; and how they burst--the most picturesque and functional stage of the bubble's fleeting life.
Uncorked also provides a colorful history of champagne, tells us how it is made, and asks: could global warming spell its demise? Bubbly may tickle the nose, but this book tackles what the nose and the naked eye cannot--the spectacular science of that which gives champagne its charm and gives us our pleasure.
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4th EditionThe pocket edition of Tom Stevenson’s newest guide to champagne is not just a diminutive edition of its larger cousin, Christie’s World Encyclopedia of Champagne & Sparkling Wine, it is the newest, most up-to-date work, with a less assuming and mobile size by the author hailed as, "An authority acknowledged even by the Champenois." His renown is matched only by his love of the stuff, which stamps each sentence with that distinctive Stevenson style: "The Titanic was not launched with a bottle of Champagne and we all know what happened to her."
The book begins with the basics of how sparkling wine is made, how to store and serve sparkling wines and a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, colour and degree of mousse. Then he moves on to his latest tastings of 2001, delineating the minutia of his considerably long list of tasting notes (also included) into easy to distinguish comparative performance tables. The always thoughtful Tom Stevenson also adds a small section on how to read his tasting notes and scoring system. There is a glossary of champagne and sparkling wine terms and, probably the most unusual and gleefully received section of his book, a list of local champagne and sparkling wine retailers categorized by state and outlining contact information, years in business, brands carried, tasting schedules (if applicable), best sellers and comments and advice on store selection.
The reader is guaranteed that every wine recommended in this guide has been personally tasted for this edition. This marvelous little book was voted Best Wine Guide by World Food Media Awards, proving that in a world of wine books the size of aircraft carriers, modest quality is still a premium.
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Wine 101: The Best Wine Book for Beginners
What is the secret to learning about wine? Buy a straightforward reference, use it, and go to a restaurant to apply your newly acquired knowledge. Organized in six easy, enjoyable lessons, the Food Scholar Wine Selection & Etiquette CD includes all the practical information you need, including information on wine terms, pairing wine with food, tasting, and ordering wine in a restaurant. Filled with information on wine making, grape varieties, and regions, the Food Scholar Wine Selection & Etiquette CD is the ultimate reference tool for anyone eager to learn more about wine. It is simply the best wine reference available for beginners.
What makes this reference special? It quickly and effectively teaches you how to select and order wines. It does not waste your time with flowery descriptions or irrelevant musings.
Why an audio book? Convenience and practical learning. In audio format you benefit from an exceptional narrator teaching you how to correctly pronounce grape varieties and important wine terms. The lessons are easily listened to on a CD or MP3 player at the gym, on the plane, or in the car.
The Food Scholar Wine Selection & Etiquette lesson includes the following units:
Unit One: The Basics (including basic wine descriptions and characteristics, a brief introduction to winemaking, and the basics of red, white, rosé, sparkling, and fortified wines)
Unit Two: Grapes and Regions (including basic guides to the most commonly encountered white wine and red wine grapes)
Unit Three: Wine Tasting (including proper glassware, the tasting process, and detecting wine flaws)
Unit Four: Food and Wine Pairings (covering perfect pairings for various types of foods, as well as foods to avoid when drinking wine)
Unit Five: Enjoying Wine in Restaurants (including wine lists and prices, selecting wine, interacting with the sommelier, and general wine etiquette)
Unit Six: Sparkling and Fortified Wines (covering sparkling wines, port, and sherry)
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A reader-friendly guide to the world of Champagne. Discover how easy it is to select a good bottle of bubbly. Includes informative details about storing serving and tasting sparkling wine. Plus read all about the legend himself Dom Perignon. Info packed soft cover with special section of full color photos 287 pages.
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The first in-depth guide to sparkling wines of the world from Champagne to California, Italy to Australia and beyond. In time for the Millennium when Champagne is expected to dominate all celebrations and may even be in short supply!A fascinating first section describes the history of sparkling wine and proves beyond any doubt that it was the English rather than the French who first produced a fizzy wine. The main body of the encyclopedia is devoted to profiles of the world's sparkling wine producers accompanied by tasting notes, recommendations for drinking and good value for your money. Another section lists the author's personal selection of sparkling wines to drink for the Millennium. 280 x 216 mm. Beautifully illustrated and designed with over 600 full color photographs and illustrations, this is the ultimate book for those who love the good things in life and who want to discover the best to welcome in the year 2000. 280 x 216 mm, maps.
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"From the Unseen Darkness where the vineroots suck, where the liquid in your glass is teased out of the soil." So states Hugh Johnson in explaining the importance of soils, "the terroir" that the French have long praised as the secret to great wines. Years of meticulous research now reveal the relationship between rocks and grapes. A natural history of the little known facts and anecdote woven into the compelling tale of how geology influences the choice of grapes, style and quality. A master geologist describes each rock type and soil and the way structure affects the absorption of vital nutrients. Using instruments and techniques developed for oil exploration, Wilson learned more about vineyards and quality than winemakers ever dreamed!
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Sparkling wines are the ultimate celebratory drink—and they come in many different styles, from classy but costly Champagne to bargain but bubbly Cava. In her simple, straightforward guide, wine journalist Susie Barrie brings you up to date on the delicious variety, describing the differences in production techniques, comparing traditional and “New World” styles, and helping you choose just the right one. Fact boxes pack the pages, featuring tips on recommended sparkling wine producers, suggestions for serving the wines, and ideas for matching them with food.
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From menus to meal plans, healthy recipes to brand selections and pantry tips, JoAnna M. Lund makes mealtime a breeze. Readers can use her menu suggestions to feed groups-from their closest kin to huge reunions. Whether it's an Old-Fashioned Chicken and Biscuits Dinner or a fresh Spring Fling, a Seaside Pasta Parade or a Sweet Summer Supper, hosts and hostess will be in and out of the kitchen faster than they can say Mocha Madness.
Plus, when guests fill up on JoAnna's family-tested recipes, no one will ever know what's missing from these scrumptious concoctions: the fat, calories, and cholesterol!
JoAnna covers:
- Festive dishes for special occasions
- Stress-free weeknight dinners
- Buffets, brunches, and barbecues
- Tips for cooking for a crowd
- The ten commandments for healthy eating
- Complete nutritional information for every recipe
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When people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look - from the vineyard to the marketplace - at the world of champagne. Just like good wine, the book begins with the grapes: variety, growing season, harvesting and pressing method. While not attempting to be the definitive work on champagne making, this volume does enumerate all the steps and decisions that go into producing a quality champagne. Blending, bottling, aging, fermenting and storage are also discussed. With a view to practicality, the author - himself a champagne manufacturer - looks at the marketing and business concerns of champagne, including the necessity of balancing quality and timely production. Since, by definition, champagne comes only from Champagne, France, a brief history of and visitor's guide to this region is also included. The final chapters look at vintages from 1900 to 2003 as well as the various families who make it their business to produce some of the world's finest wines.
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Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture -- luxury wine -- and the rural communities that profited from its production.
Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.
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Just in time to celebrate the millennium: the definitive guide to champagne, the king of wines.This fascinating book covers all aspects of Champagne: the region, the history of the wine, and the development of the Champagne method. Maggie McNie starts with the prehistory of the region, encompassing information on the geology and climate, and goes on to document Champagne's beginnings as a still wine; she explains how the appointment of a young monk, Dom Pierre Prignon, as cellarer at the Abbey of Hautvillers was key to Champagne's evolution into the sparkling wine that we know today.
McNie also provides an overview of the various Champagne makers, from their beginnings as small growers in the nineteenth century to the preeminence of the major houses, such as Krug, Mot et Chandon, and Veuve Clicquot, today. In addition, she includes useful notes on the vintages for each year since 1945 and offers invaluable tips on selecting and storing Champagne, giving the Champagne lover all the information he or she needs to fully enjoy-and appreciate-this unique wine.
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