Champagne

The Dead Sea Scrolls - Revised Edition: A New Translation

A fully revised and updated edition of our translation of the complete Dead Sea Scrolls, making it the definitive translation of the Scrolls in English.

With new texts, updated introductions, a glossary of terms, and other new additions, this will become the definitive translation of the Scrolls, and the lead companion to our other Dead Sea Scrolls Guides: The Meaning of the Dead Sea Scrolls and the Dead Sea Scrolls Bible.

4000 Champagnes

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.

Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times

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.

Champagne for Dummies

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.

Essential Etiquette Fundamentals, Vol. 2: Wine Selection & Etiquette

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)

World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition

Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines (Wine Wheels)

WINNER OF 7 MAJOR AWARDS

James Beard Award, Veuve Clicquot; Wine Book of the Year, DECANTER Magazine; Wine Book of the Year, Finalist; Andre Simon Wine Book of the Year

"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!

Uncorked: The Science of Champagne

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.

The Art and Business of Champagne

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.

Champagne & Sparkling Wines: A Complete Guide to Sparkling Wines from Around the World (Mitchell Beazley Wine Made Easy)