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Author : Stevenson, Tom
Publisher : Scarborough, Ont. : Prentice-Hall Canada
Page : 480 pages
File Size : 46,8 Mb
Release : 1988
Category : Wine and wine making
ISBN : 0139682236
Author : Tom Stevenson
Publisher : Unknown
Page : 488 pages
File Size : 48,9 Mb
Release : 1988
Category : Cooking
ISBN : STANFORD:36105026049721
This illustrated guide to wine combines maps, assessment of individual wines, and guides to tasting, to provide a discussion of each country's viticultural history and the current reputation of each wine.
Author : Tom Stevenson
Publisher : DK Publishing (Dorling Kindersley)
Page : 610 pages
File Size : 49,8 Mb
Release : 1997
Category : Wine and wine making
ISBN : UCSC:32106013857740
Combining over 100 maps, 350 colour photographs, and nearly 800 wines labels with authoritative, up-to-date assessments of specific wines.
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 51,6 Mb
Release : 2005
Category : Electronic
ISBN : 1405322578
A comprehensive reference guide to the wines of the world.
Author : Tom Stevenson
Publisher : Unknown
Page : 480 pages
File Size : 51,9 Mb
Release : 1988-01-01
Category : Wine and wine making
ISBN : 0864380682
Author : Tom Stevenson,Sotheby's (Firm)
Publisher : National Geographic Books
Page : 0 pages
File Size : 47,9 Mb
Release : 2020
Category : Cooking
ISBN : 142622141X
This essential reference for oenophiles -- long used as the go-to text for the prestigious Master Sommelier examination -- is the most comprehensive guide to the world of wine, featuring authoritative information on the history, culture, geography, and taste of vintages around the globe. Fully updated and revised for the first time since 2011, this new 800-page edition of Sotheby's Wine Encyclopedia reflects the most recent trends in the dynamic world of wine, written by experts around the globe. Beautifully illustrated with more than 400 images and 100 brand new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll also find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and roses. The most up-to-date and comprehensive wine refence in the world, this stunning book is an oenophile's dream -- and a must-have for anyone looking to become an expert in wine.
Author : Tom Stevenson
Publisher : DK Publishing (Dorling Kindersley)
Page : 0 pages
File Size : 42,6 Mb
Release : 2007
Category : Wine
ISBN : 1405326565
Three-time Wine Writer of the Year Tom Stevenson updates and enriches his award-winning visual guide to the wines of the world. Described as 'a heroic piece of work . . . an indispensable book which should be part of any serious wine lover's library' Sunday Times. From the Old World to the New, including all the emerging regions, pick up the latest on all the wine-producing areas across the globe; covers every appellation, official and unofficial, and all the best producers. Plus, find practical advice on tasting, storing and serving as well as expert tips on choosing food to accompany wine. A tantalising read which will appeal to any serious wine drinker's palate.
Author : Tom Stevenson,Serena Sutcliffe
Publisher : Unknown
Page : 600 pages
File Size : 51,6 Mb
Release : 2000-09-01
Category : Electronic
ISBN : 0789476150
Authoritative, international, and up to date, The New Sotheby's Wine Encyclopedia is arranged geographically and combines nearly 100 detailed maps with information on all wine-growing areas, profiles of top producers and assessments of individual wines. The book's easy-reference style and tremendous breadth of information, make it an unrivaled source of wine information for both beginners and wine buffs. Distinguished wine authority Tom Stevenson examines the viticultural history if each winemaking country, discussing its wine-producing regions and the current reputation of its wines. He analyzes the factors affecting the taste and quality of each region's wines -- location, aspect, soil, microclimates, grape varieties, and methods of viticulture and vinification -- before assessing its appellations, the individual wine producers (chateaux or wineries), and, of course, the wines themselves. Tom Stevenson provides practical guidelines on wine tasting, while an "author's choice" chart at the end of each section lists the very best wines. A star-rating system identifies the finest producers and highlights those offering the best value. A taste chart explains how to identify the flavors in a wine, and a troubleshooter's guide spots common wine flaws. Whether you are a newcomer wanting to explore the pleasures of wine or a wine enthusiast looking for inspiration, The New Sotheby's Wine Encyclopedia is the book to consult again and again.
Author : Parragon Publishing
Publisher : Parragon Publishing
Page : 232 pages
File Size : 47,8 Mb
Release : 2007
Category : Wine and wine making
ISBN : 1405477687
Author : Tom Stevenson
Publisher : Unknown
Page : 344 pages
File Size : 45,6 Mb
Release : 1998
Category : Cooking
ISBN : PSU:000046374998
An instant classic and a breathtaking achievement. Originally published in 1998, this is the fully revised and updated edition of the outstanding tour de force by the world's leading sparkling wine expert. It is the ultimate reference work for all fizz fans. Beautifully illustrated and stylishly designed, with over 600 full-colour photographs, labels and maps, it has become and will continue to be an indispensable part of any true wine lover's library. Winner of the Noble Cuve du Champagne Lanson; the Salon International du Livre; Gourmand 'Best Wine Book'; and was shortlisted for the Andre Simon Award.
Author : Brian McGinty
Publisher : Stanford University Press
Page : 624 pages
File Size : 42,5 Mb
Release : 1998
Category : Biography & Autobiography
ISBN : 0804731454
"Lured by the discovery of gold to cross the plains to California in 1849, Haraszthy became the first sheriff of San Diego, a member of the California legislature, and the first assayer of the United States Mint in San Francisco. Long fascinated with the possibility of growing fine European grapes in America, he moved in 1856 to northern California's Sonoma Valley, where he built the first stone wineries in California, introduced more than 300 varieties of European grapes, and planted (or helped his neighbors plant) more than a thousand acres of choice wine vineyards. He made a well-publicized wine tour of Europe in 1861, wrote the first notable book on California wine growing, and built his Sonoma estate into what was widely advertised as "the largest vineyard in the world.""--BOOK JACKET.
Author : University of California, Berkeley,Sotheby & Co. (London, England)
Publisher : Unknown
Page : 660 pages
File Size : 52,8 Mb
Release : 1984
Category : Wine and wine making
ISBN : STANFORD:36105039684225
A compilation of fifty-three articles on the history and making of California wine by forty-four authors.
Author : Maureen Christian Petrosky
Publisher : Meredith Books
Page : 230 pages
File Size : 48,8 Mb
Release : 2005
Category : Cooking
ISBN : 0696225433
"You'll enjoy learning more about wine and food with your friends when you start your own wine club. It's casual, fun, as easy as opening a bottle, and every club meeting is a party."--Cover.
Author : Jokie Bakker,Ronald J. Clarke
Publisher : John Wiley & Sons
Page : 453 pages
File Size : 41,8 Mb
Release : 2011-10-13
Category : Technology & Engineering
ISBN : 9781444346008
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author : Ronald J. Clarke,Jokie Bakker
Publisher : John Wiley & Sons
Page : 341 pages
File Size : 47,5 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405150040
The commercial importance of wine continues to increase across theglobe, with the availability of many new wines, encompassing aremarkable and exciting range of flavours. Wine Flavour Chemistryfocuses on aspects of wine making procedures that are important inthe development of flavour, describing some of the grapes used andtheir resulting wines. In-depth descriptions of flavour reactionpathways are given, together with cutting-edge scientificinformation concerning flavour release, its associated chemistryand physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of informationdescribing components of wine, their underlying chemistry and theirpossible role in the taste and smell characteristics of wines,fortified wines, sherry and port. Many extremely useful tables areincluded, linking information on grapes, wines, composition andresulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involvedin commercial wine making, be it in production, trade or research.The book will be of great use and interest to all enologists, andto food and beverage scientists and technologists in commercialcompanies and within the academic sector. Upper level students andteachers on enology courses will need to read this book. Alllibraries in universities and research establishments where foodand beverage science and technology, and chemistry are studied andtaught, should have multiple copies of this important book.
