Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World - 2nd Edition|
Steven Kolpan, Brian H. Smith and Michael A. Weiss
From The Publisher:
Three renowned wine experts take you on a glorious and grand tour of the wines of the world in Exploring Wine. An essential and dynamic reference for wine lovers as well as seasoned professionals, this compelling volume penetrates the mystique surrounding wine, freeing you to explore with confidence.
Exploring wine demystifies wine as it follows the exciting path from the vine to the table. The book begins by focusing on the basics: grape growing and wine making, an ideal starting point–and compass–for your journey. Next, you will learn how to fine-tune your senses to develop your own approach to the pleasures of wine as the authors explain what to look for in the glass–appearance, aroma and bouquet, and, of course, taste.
Exploring wine visits the major and minor wine-producing regions in the Old World and the New World, providing a comprehensive working knowledge of the history, geography, wine laws, vineyards, producers, and styles of wines produced in each region. Featuring detailed, specially commissioned full-color maps and beautiful color photographs–mostly from the authors’ own archives–along with extensive highlighted interviews with the people who make up the modern global wine business, Exploring Wine brings complex subject matter to life with grace and style.
The authors provide sound strategies and logical guidelines for wine and food pairing to bring out the best in every dining experience, from a picnic to a once-in-a-lifetime meal. Next, they report on and examine important current research and trends in wine and health. Turning to professional issues, Exploring Wine covers worldwide trends, wine lists, wine service, and wine storage. Unique in the world of wine books, extensive quotes from internationally recognized sommeliers, chefs, and restaurateurs bring key issues "to the table" for consideration and discussion by both the professional and the consumer.
Exploring wine is a treasure of knowledge, clarity, and encyclopedic breadth. The authors invite you to join them in a great adventure, discovering the myriad messages in a bottle.
"Like a wine meant to be drunk young, this book can be enjoyed now; like a wine that improves with age, this book will impart knowledge and give pleasure for years to come."
—Tim Mondavi, Managing Partner and Winegrower, Robert Mondavi Winery
"A must-have resource for the weekend novice drinker and the everyday tasting professional."
—Joseph Bastianich, Restaurateur, Babbo, Esca, Lupa, Becco, Lidia’s Kansas City, and Lidia’s Pittsburgh; Proprietor, Italian Wine Merchants; Owner, Bastianich Winery
"A large jewel and a classic. I intend to use it as a reference and for inspiration. SALUTE!"
—Piero Selvaggio, Proprietor, Valentino, Los Angeles and Las Vegas
"One of the most intelligent, most easily understood books on the subject of winegrowing that I have ever used."
—Scott Mcleod, Wine Maker, Niebaum-Coppola Estate Winery, Napa Valley, California
"When I’m looking for precise, in-depth information about the wines of the world, I always turn to this awesome team. This weighty tome is a must for every wine lover’s reference shelf."
—David Rosengarten, The Rosengarten Report
About the Authors
Authors Steven Kolpan, Brian H. Smith, and Michael A. Weiss are the leading wine educators at The Culinary Institute of America. The authors have traveled to virtually every wine producing region in the world, and have trained more than 12,000 students to understand and appreciate the basics of wine. They are active participants in and organizers of professional events in the food and wine community, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and several other countries. The authors live in the Hudson Valley. The Culinary Institute of America was founded in 1946. The Culinary Institute of America is dedicated to providing the finest culinary education to its students; it has more than 30,000 alumni. The Institute's faculty is corn posed of more than 100 chefs and instructors hailing from 20 countries, with more Certified Master Chefs than any other culinary teaching institution. With its main campus in Hyde Park, New York, the Institute has recently undertaken its newest major project, The Culinary Institute of America at Greystone. Located in California's Napa Valley, Greystone provides professional educational programs, and sponsors conferences and seminars focusing on issues surrounding food and wine at its Center for Advanced Studies.
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